Galette Dough

Directions

1. Stir the water and vinegar together and put them in the freezer while you work.
2. In a large bowl, mix the flour, sugar and salt with your fingers or a fork.
3. Toss the butter cubes in the flour to coat them. Smash and rub the butter into the flour with your fingers until most of it is in flat pieces about ¾ inch (2 cm) across, with some smaller bits. It should still look dry and crumbly.
4. Drizzle about half of the cold water-vinegar over the bowl and toss from the bottom up, like a salad. Keep adding splashes and tossing until it looks shaggy and chunky, with no pockets of dry flour. You may not need all the liquid, so stop on the dry side.
5. Squeeze a handful. If it doesn’t mostly hold together, drizzle a teaspoon more liquid over the driest spots and toss again.
6. Turn it out onto the counter and pat it into a rectangle about 1 inch (2.5 cm) thick, adding a teaspoon of liquid to any spots that still look dry.
7. Fold the dough over on itself with your hands or a bench scraper and press it back down to 1 inch thick. Repeat 2 or 3 more times, dusting with flour if it gets sticky. It should come together into a cohesive dough with streaks of butter, like marble or wood grain.
8. Standard disks: cut the dough in half and put each half on plastic wrap. XL disk: keep it in one piece.
9. Wrap tightly and press into a round or rectangle about ¾ inch (2 cm) thick. Refrigerate at least 2 hours and up to 5 days, or freeze for up to 3 months.