This is a great recipe to have in your back pocket. I primarily use this for galettes, both savory and sweet. This recipe produces a rich, flaky dough that will make any filling taste decadent. The key to getting those flaky layers is in keeping your butter cold and not incorporating too much water. Keep your butter in the refrigerator until just before using. It’s important to work quickly here, especially if you have warm hands because you don’t want the butter to get too warm. Cold butter will become flaky layers when baked, warm butter will become absorbed into the dough.
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