Emulsifier Free Classic Savory Galette Dough

Rustic, buttery, and endlessly versatile, this galette dough is the kind of foundation that makes any filling — sweet or savory — shine. Most store-bought pastry doughs and pie crusts sneak in emulsifiers like mono- and diglycerides or lecithin to extend shelf life and improve texture, which makes finding a clean option genuinely frustrating. This dough keeps things beautifully simple: just flour, salt, sugar, real unsalted butter, apple cider vinegar, and ice water — nothing hidden, nothing unnecessary. The vinegar is a clever touch that relaxes the gluten just enough to give you a tender, flaky result without relying on any additives to do the work. Working cold butter into the flour by hand or with a pastry cutter creates those signature flaky layers the old-fashioned way, and the shaggy, press-together texture is exactly what you're going for. Once it's chilled and rolled into that rough 12-inch circle, you're ready to pile on whatever filling you love and fold up the edges for that signature free-form look. It's honest, from-scratch pastry at its best — and it proves you don't need anything extra to get a truly great crust.

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