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Freeze any unused dough well wrapped in plastic; defrost the frozen dough in the refrigerator for a day before using it.
Yields enough dough for two galettes about 11 inches in diameter.
11-1/4 oz. (2-1/2 cups) all-purpose flour
2 Tbs. sugar
1/2 tsp. salt
8 oz. (16 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled
5 oz. (about 2/3 cup) ice water
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