Here’s our go-to recipe for galette dough. A galette is a free form pie, which can be made of the either sweet or savory variety. The dough is perfectly flaky, with a bit of whole wheat flour for some added flavor.
We made this dough as part of our apple pomegranate galette, and enjoyed it so much we hope to try it again soon for a savory version. You could substitute coconut oil for a vegan variety if you’d like, but we’ve only tested with butter. In theory, the dough should work for a standard pie as well, but we also haven’t tested that — yet.
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- ½ teaspoon kosher salt
- 12 tablespoons unsalted butter, chilled
- 1 egg yolk
- ¼ teaspoon cider vinegar
- 5 tablespoons ice water
- In the bowl of a stand mixer, combine 1 ½ cups all-purpose flour, ½ cup whole wheat flour, and ½ teaspoon kosher salt. Turn on the stand mixer to low with the paddle attachment, and slowly add 12 tablespoons unsalted butter (cut into small chunks). Mix until the dough is crumbly with small bits of butter chunks. (Alternately, mix the butter into the dough using a pastry cutter.)
- In a small bowl, add water with several ice cubes. In another bowl, combine 1 egg yolk, ¼ teaspoon cider vinegar, and 5 tablespoons of the ice water, and whisk with a fork to combine. Turn the mixer on to low and slowly pour the liquid mixture into the stand mixer until the dough comes together.
- Remove the dough from the bowl and knead once or twice until the dough is smooth. Divide the dough into two pieces, wrap in plastic wrap, and rest in the refrigerator for 30 minutes. If only using one dough, the other can be frozen in plastic wrap for later use.