I have been using the pie crust recipe KA suggest to make a galette. I believe it is called a "rustic pie." The crust is flaky and excellent. I think the "secret ingredient" is buttermilk powder which I add to 1 1/4 cup KA flour, 1/2 tsp salt, 1/4 cup cold butter and 1/4 cup vegetable shortening. To this I add about 3 TBS ice water and form the crust. It works every time and I can fool myself that I am reducing the caloric content by not having a top crust. I fill the galette with peaches when in season or apples when not along with some sugar, instant clear jel and some cinnamon or nutmeg. I have not used this crust recipe to make a regular pie, but I don't see why it would not work. i love all of KA recipes and print them out on a regular basis.

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