Citric Acid Free Classic Savory Galette Dough
A good galette starts with great dough, and this one delivers a buttery, flaky base that's ready to cradle whatever filling you have in mind — sweet or savory. Citric acid shows up in more places than you'd expect, from store-bought pie crusts to pre-made pastry doughs where it's used as a preservative or dough conditioner, so making your own from scratch is genuinely the safest move. Every ingredient here is straightforward and naturally free of that additive: flour, salt, sugar, cold butter, apple cider vinegar, and ice water — nothing hidden, nothing processed. The apple cider vinegar does the quiet work of keeping the gluten tender without introducing any citric acid, and the technique of leaving visible pea-sized butter pieces is exactly what gives you those gorgeous, shatter-crisp layers once baked. Chilling the dough before rolling is a non-negotiable step that makes it easier to handle and ensures the butter stays cold enough to create steam in the oven. Once you've rolled it out to that rough 12-inch circle, you've got a canvas that's as beautiful as it is reliable.
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Learn more →Ingredients
1 serving
- 1 ¼ cups all-purpose flour
- ½ tsp fine salt
- ½ tsp sugar
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
- 1 tsp apple cider vinegar
- 3–4 tbsp ice water
Instructions
- 1
Whisk together the flour, salt, and sugar in a large mixing bowl until evenly combined.
- 2
Add the chilled butter cubes to the flour mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible.
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