Honeycrisp Apple Galette Dough
Prepare this dough for use with our HoneyCrisp Apple Galette. We love this type of free-hand crust, it is much more forgiving than the traditional pie pastry. This makes enough dough for two Galettes.
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- 2 cups all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 12 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 7 tablespoons ice water, plus more as needed
- Combine first four ingredients (flour through butter) in a medium-sized bowl, cutting them together with a pastry blender or two forks until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; pour water into the well. Toss the mixture until just blended and flour is moistened; add additional water only as needed to moisten flour. Don’t over blend. Form into a ball; wrap in plastic wrap and refrigerate for at least 30 minutes.
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