Who has time to make a gigantic pie? Not me. I love making galettes for that reason, and this galette pastry dough recipe is going to be your go to for all savory and sweet pastry recipes from now on. Think buttery, flaky, flavorful layers of crust filled with anything you can think of. Are you drooling yet?
One of the first things I ever taught myself to make is a pastry dough recipe. I use it in my rustic apple galette and with my broccoli cheddar quiche recipe. Time and time again, I've perfect my easy pastry dough, and the results are buttery, flaky, crisp, and downright delicious crust for both savory and sweet pastries.
TL; DR Recipe Summary
- 👩🏼🍳 Bake Level: Easy
- ⏱️ Bake Time: ~1 hour of chilling, 15 minutes to prep the dough.
- 😋 Taste: Buttery, flaky, crispy, slightly sweet.
- 🍽️ Best Served As: You can use this dough to make a standard galette such as my savory heirloom tomato and pesto version, or use for pastries like apple pie roll ups or an asparagus and leek pastry tart.
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Handy Tips and Pastry Dough Reminders
- Work methodically and quickly so that the butter does not get too warm as you grate it. The butter needs to stay as cold as possible so that it does not melt out of the dough as it bakes.
- To lessen the risk of the butter getting too warm too quickly, leave the butter in the fridge until the last possible moment you need it.
- When mixing the dough together, use a spatula to start, then knead gently with your palm.
- It does not need to be completely kneaded together, there can be a few shaggy pieces of dough. As long as you set the dough in the fridge for at least an hour, the dough will hold together.
- Use a well-floured surface when rolling out the dough so that it doesn't stick to the countertop. I also suggest rolling out on a floured large cutting board.
The Main Ingredients
- All Purpose Flour - All purpose flour is a classic flour to use in all baking, and does a great job and binding to the cold butter and water when kneaded into a dough.
- Cold Butter - Super cold butter is important in making pastry dough as it helps make those flaky, buttery layers of dough when kneaded and folded into the flour.
- Sugar - We need just a little sugar in the dough for a touch of sweetness but also moisture and texture.
- Ice Water - Cold water, specifically ice water will help bind the ingredients together and keep the butter cold as it folds.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Pastry Dough Swaps and Substitutions
- Use a trusted gluten free flour for this that is comparable to a 1:1 ratio (meaning one cup of GF flour is equivalent to one cup of all purpose flour). I like Bob's Red Mill GF Flour or Primal Palate's GF Flour.
- You can use a dairy-free butter like Miyokos instead of cow's milk butter.
How to make flaky pastry dough
Step 1: In a large bowl, combine the flour, sugar, and salt, then grate the cold butter directly into the flour.
Step 2: Using your fingers, combine and fold the butter into the flour until it looks like coarse meal and pea-size.
Step 3: Add 4-5 tablespoons of the ice water into the butter and flour mixture. Knead the dough with the palm of your hand until the dough comes together.
Step 4: Form the dough into a large ball and wrap the dough in cling wrap. Press down into the dough to form a thick disk. Set in the fridge to chill for up to 50-60 minutes before use, or wrap and place in a plastic bag and store in the freezer for future use.
Pastry Dough FAQs
You want to grate the butter and knead the dough as quickly and purposefully as possible, but that also doesn't mean rushing through and skipping steps. Leave the butter in the fridge until the moment you need it, and have all the ingredients nearby so that you're not running around the kitchen last minute.
You can leave this galette dough in the freezer for several months, just be sure to wrap it tight and place in a plastic food storage bag and label the date you made it. Thaw overnight in the fridge and take out 10 minutes before you want to roll it out.
The possibilities are truly endless when it comes to using pastry dough. Galettes are my personal favorite, but you can also use for a homemade sweet potato pie or other types of pie recipes. I also enjoy using pastry dough for savory recipes like a chicken pot pie (or leftover turkey pot pie).
Looking for more easy desserts? Here's some of my favs:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Galette Pastry Dough Recipe
Equipment
- box grater
- large mixing bowl
- spatula
Ingredients
- 180 g All Purpose Flour ~ 1 ½ cups
- 10 tablespoon Butter cold
- 2 tablespoon Sugar
- 8 tablespoon Ice Water
Instructions
- In a large bowl, combine the flour, sugar, and salt, then grate the cold butter directly into the flour.
- Using your fingers, combine and fold the butter into the flour until it looks like coarse meal and pea-size.
- Add 4-5 tablespoons of the ice water into the butter and flour mixture. Knead the dough with the palm of your hand until the dough comes together.
- Form the dough into a large ball and wrap the dough in cling wrap. Press down into the dough to form a thick disk. Set in the fridge to chill for up to 50-60 minutes before use or wrap and place in a plastic bag and store in the freezer for future use.
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