Soy Free Classic Savory Galette Dough
Rustic, flaky, and endlessly versatile, this galette dough is the kind of foundational recipe that earns a permanent spot in your rotation. The magic is in the method — chilled butter worked into flour until crumbly, with just enough ice water and a splash of apple cider vinegar to bring it all together without overworking the gluten. That vinegar trick is subtle but brilliant, keeping the dough tender and pliable so it rolls out beautifully into that signature rough-edged circle. Every ingredient here is straightforward pantry staple territory: flour, salt, sugar, unsalted butter, and water — nothing hidden, nothing processed, nothing to second-guess. For anyone navigating soy sensitivities, store-bought pastry doughs and pie crusts can be a minefield of unexpected additives and oils, so making your own from scratch is genuinely the smarter move. Once chilled and rolled, this dough is ready to cradle whatever sweet or savory filling you have in mind, with those gorgeous rustic folds that make a galette look like you really know what you're doing.
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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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