Basic Pastry Dough for Unleavened Galette

Name: Basic Pastry Dough for Unleavened Galette
Yield: 8
Ingredients: 1 1/2 cups all-purpose flour (180 g); 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/2 cup cold butter (100 g); 3 tablespoons ice-cold water

1
1 1/2 cups all-purpose flour (180 g)
2
1/2 teaspoon salt
3
1/2 teaspoon sugar
4
1/2 cup cold butter (100 g)
5
3 tablespoons ice-cold water

Ingredients

1
1 1/2 cups all-purpose flour (180 g)
2
1/2 teaspoon salt
3
1/2 teaspoon sugar
4
1/2 cup cold butter (100 g)
5
3 tablespoons ice-cold water

Directions

1
In a bowl, gently mix together the flour, salt, and sugar
2
Add in the cold butter, cut into small pieces, to form a coarse crumb mixture
3
Gradually add in the ice-cold water (1 tablespoon at a time), stirring with a fork until the dough comes together in a cohesive mass that holds its shape when touched with your hands
4
If needed, add a little more water
5
Shape the dough into a disk and wrap it in aluminum foil
6
Refrigerate for 15 minutes.