Baked egg, cucumber cream cheese galette, strawberry with cream!

• • For the crust

    ¼ cups all-purpose flour

  • ¼ teaspoon salt

  • ½ cup butter, diced and then chilled

  • ¼ cup ice cold water, or as needed

    Directions

    1. Combine flour and salt in a large bowl. Use a pasty blender to cut in chilled, diced butter until mixture resembles coarse crumbs.

    2. Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 cup water. Shape dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.

    3. Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed. Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges.

    4. Blind-bake or fill and bake as directed in your pie recipe.