Good Crust for a Gallette from the Smitten Kitchen website – adapted
I have to admit I changed the amount of flour, and added more salt. This is not exactly the SK recipe.
Galette Pastry Dough
1 ½ cups all-purpose flour, chilled in the freezer for 30 minutes (I added ¼ cup because the dough was so wet.)
¼ teaspoon salt or more
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
Make dough: Whisk together the flour and salt in a large bowl.
Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough.
Cover with plastic wrap and refrigerate for 1 hour.