This all-purpose dough can be used for a galette or a pie. The recipe makes enough dough for two 9–inch galettes, two single-crusted pies or one double-crusted pie. If making the dough for a sweet galette, add the optional sugar.
Ingredients
- 2 ½ to 2 ¾ cups flour
- 1 tsp salt
- 1 tsp sugar (for sweet galette)
- 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes
- ¼ to 1/3 cup cold water
- 1 to 2 Tbsp flour for dusting work area during rolling
Instructions
In the bowl or food processor, combine flour, salt and sugar (if using). Pulse to combine. With processor running, add chilled butter (a few pieces at a time) through feed tube. With processor running, slowly add enough water to create a dough that holds together but is not too sticky. If dough seems too wet, add a little more flour. Place finished dough on a lightly floured work surface. Divide into two balls then press down to make two disks. Wrap in plastic food wrap and refrigerate for 30 minutes.
Dust a piece of parchment paper with flour. Place a disk of dough in the center of the dusted parchment paper. Lightly dust top of dough. Place another piece of parchment paper on top of the dough. Roll out dough into an 11-inch circle. Place the parchment paper, with the dough round, onto a baking sheet pan. Peel off the top piece of parchment paper.
Note –The dough disks can be refrigerated up to two days. If refrigerated for more than an hour, let the dough warm up at room temperature for 20 minutes. The dough can also be frozen for future use.
