Once I mix it, I shape it a bit (not too much, to keep it cold) and throw it into the freezer after wrapping in cling film (2 days this time, I usually make pie or cookie dough in the evening before bed). Then I let it defrost in the fridge for 6 or so hours, and then let it become a bit pliable on room temperature, at which point I roll it between two pieces of parchment paper. The crust breaks a bit at the edges, and if I notice the dough to be too soft I put it into the fridge again.
You say that you don't par-bake the crust with apple pie? How long do you bake it then for? How much sugar is needed for the apple slices?
Yes, i use the same recipe for the galette as for the pie, and it is possible I worked it more, I do not know how I'd measure the difference. I'll look at how I could ... uh ... "acquire" the book.
One difference could also be that I made the galette on the same day as the crust - it was in the fridge for long enough to firm up a bit. Thus, it is possible that when I use pie dough, I do not let it thaw out enough in the fridge, and as a result the surface is warmer than center, which a) makes rolling tougher, necessitating harder rolling which b) melts some butter and develops gluten. What do you think?
