makes pastry for 3 8-inch galettes; recipe adapted from Kurtis Bagley
Place flour, salt and butter in bowl. Using two knives (or a pastry blender or your fingers), cut the butter into the flour. Keep at it and you will have a crumbly, fairly uniformly coarse mixture in a few minutes, pea-sized chunks of butter are desirable.
From glass of ice water, measure out 4 tablespoons and sprinkle over the crumbly dough. Toss and stir with a fork. If mixture seems dry, add the remaining 2-4 tablespoons ice water. Your mixture will still look crumbly, but when you pinch a small amount, it will clump together.
Dump crumbly mixture onto counter and push and pat together into a thick round disk. If the dough isn’t coming together, sprinkle on a tiny bit more ice water (like 1 tablespoon) and keep at it. Cut the disk into three pieces and flatten and round each into a disk approximately 1-inch thick. Wrap each in plastic and let rest in the fridge for at least 45 minutes before rolling.
Once pastry is chilled, preheat oven to 400° F and roll out each pastry disk into a thin, round-ish shape approximately 12-inches in diameter—the more rustic, the better for galettes. Place pastry on a parchment or silpat-lined baking sheet, top with fruit (leaving a couple inches of pastry as a border), a sprinkling of sugar, a few drops of lemon juice and a pat of butter cut into bits (about 1 tablespoon total). Fold edges of pastry up over the outside edges of the fruit. Brush milk or cream on the pastry and sprinkle with sugar. Bake until golden brown, approximately 30 minutes. Let cool on rack then enjoy with whipped cream or ice cream.