All-Butter Galette Dough
Makes 1 (10-inch) crust
  • 2½ cups (313 grams) all-purpose flour
  • 1½ teaspoons (6 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed 5 to 6 tablespoons (75 to 90 grams) ice water
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, add 5 tablespoons (75 grams) ice water in a slow, steady stream until dough starts to come together but is not sticky; add up to remaining 1 tablespoon (15 grams) ice water, 1 teaspoon (5 grams) at a time, if needed. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
Recipe by Bake from Scratch at