Fear not your own pie-making. Ever again. I’ve modified the legendary Jacques Pepin’s flaky and buttery galette dough recipe to be made in less than 10 minutes, producing two crusts. You can make these days prior and keep chilled in your fridge. Or, whisk up in the morning and let chill for 20 minutes until taking to your rolling pin. Pie making should not be feared – that’s the main technique here: JOY replacing trepidation.
- 3 cups unbleached, all-purpose organic flour
- 3 sticks cold unsalted butter, cut into ½-inch pieces and kept chilled
- ½ tsp sea salt
- 2/3 cup ice water (literally measure 2/3 cold water and drop in a few ice cubes)
- Put flour and salt in food processor and pulse three times.
- Add super cold butter pieces and process 5 seconds – not a bit more
- Add the ice waters – without the ice cubes – to processor and process for just 5 seconds until the dough just comes together. The butter should be still visible like little swooshes in the dough. Better to err on less processing than more.
- On to a floured surface, turn over the food processor bowl and gather until one big mound.
- With a sharp knife cut the mound in half.
- Roll out each half mound to about 10” diameter and then place on a parchment-covered sheet pan. Repeat. Chill both rolled out pie doughs for minimum of 20-minutes before folding into your pie dish. You may also cover entire cookie sheet with both doughs and chill for up to 4 days.
- OUR FAMILY’S FAVE & Simplest alternate route: Once chilled, take cookie sheet with rolled out dough, and add your choice of sugar and lemon juice tossed fruit in a big 7”to 8” diameter ‘haystack’ shape of fruit; fold the outer edges up to encase the fruit at its base. Add six small butter pats to exposed fruit. Sprinkle galette edges with sugar and a bit of salt. Back in 400 degree oven for 45 to 60 minutes until edges are just browning. Serve warm or room temperature with homemade whipped cream just like Jacques Pepin’s mama.