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The Dough

The key to a perfect pastry dough is cold butter and water. Pro tip: Throw the butter in the freezer an hour before making the dough, and always ice your water. Note on preparing the dough: The key to a flaky, supple galette is an all-butter crust. If you’re not accustomed to French pastry, the quantity of butter in this recipe might seem extreme; don’t be surprised to find melted streaks on the parchment.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 stick 16 tablespoons cold, unsalted butter, cubed
  • 1/3 –1/2 cup ice water divided

Egg wash

  • 1 egg yolk
  • 1 tablespoon heavy cream

Instructions

  • Pulse the flour, sugar, and salt together in a food processor, fitted with the blade attachment, until combined. Add the butter and pulse until the mixture resembles coarse crumbs, 7 to 10 pulses. A few larger pieces of butter may remain. Drizzle in 2 tablespoons of ice water and pulse until dough is crumbly in texture but holds together when squeezed, about 4 pulses. If the mixture is dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time. If you don’t have a food processor, you can whisk the dry ingredients and use hands to combine butter and water.
  • Turn out the dough onto a piece of parchment paper. Shape into a disk, wrap completely in the parchment, and place in a resealable bag. Refrigerate for 30 minutes to 1 hour. The dough can be made up to three days in advance and stored in the refrigerator, or frozen for up to three months.