Galette Pastry Dough

Ingredients

• 3 cups of all-purpose flour (422g), plus more for dusting
• 1 teaspoon kosher salt (3g)
• Pinch sugar
• 1 1⁄2 sticks of unsalted butter, cubed and chilled (166g)
• 1⁄4 cup of shortening, cut up and chilled (55g)
• 1⁄4 cup of cold sour cream (96g)
• 4 to 10 tablespoons of cold water

Instructions

• 1. Sift flour, salt and sugar together in a large bowl or pulse to combine in a food processor.
• 2. Add the cubed butter and shortening using either two butter knives or a pastry blender to cut into the flour or use your food processor until the mixture resembles coarse crumbs (almond or chickpea size).
• 3. Mix the sour cream with 4 tablespoons of cold water and add to the flour mixture until just combined. Add more water, one tablespoon at a time, if needed. The dough is ready when you pinch it with your fingers and it’s held together without crumbling.
• 4. Form the dough into a round disc, wrap in plastic and refrigerate for 1 hour.
• 5. Remove the dough and let it stand at room temperature for 5-10 mins in order to make it easier to roll out. Place on a lightly floured surface, roll out to a 14-inch round, about ⅛ inch thick. Transfer to a parchment lined baking sheet.