Galette dough

• 2cup
  unbleached all-purpose flour
• 1tsp
  sugar
• 1/2tsp
  salt
• 12tbsp
  unsalted butter, chilled, cut into ½-inch pieces
• 7tbsp
  ice water

Instructions

1. 1
   Combine the flour, sugar, and salt in a large mixing bowl. Cut 4 tablespoons of the butter into the flour mixture with a pastry blender, mixing until the dough resembles coarse cornmeal. (Butter dispersed throughout the flour in tiny pieces makes the dough tender.) Cut in the remaining 8 tablespoons (1 stick) of butter with the pastry blender, just until the biggest pieces of butter are the size of large peas—or a little larger. (These bigger pieces of butter in the dough make it flaky.)
2. 2
   Dribble 7 tablespoons of ice water ( ½ cup less 1 tablespoon) into the flour mixture in several stages, tossing and mixing between additions, until the dough just holds together. Toss the mixture with your hands, letting it fall through your fingers. Do not pinch or squeeze the dough together or you will overwork it, making it tough. Keep tossing the mixture until it starts to pull together; it will look rather ropy, with some dry patches. If it looks like there are more dry patches than ropy parts, add another tablespoon of water and toss the mixture until it comes together. Divide the dough in half, firmly press each half into a ball, and wrap tightly in plastic wrap, pressing down to flatten each ball into a 4-inch disk. Refrigerate for at least 30 minutes before rolling out. (The dough will keep in the freezer for a few weeks.)
3. 3
   When you are ready to roll out the dough, take 1 disk from the refrigerator at a time. Let it soften slightly so that it is malleable but still cold. Unwrap the dough and press the edges of the disk so that there are no cracks. On a lightly floured surface roll out the disk into a 14-inch circle about ⅛ inch thick. Brush off excess flour from both sides with a dry pastry brush. Transfer the dough to a parchment-lined baking sheet and refrigerate at least ½ hour before using. (The rolled-out circles can be frozen and used the next day.)

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