Every summer when the fruit is ripe, we make galettes. A galette is a free-form pie shell. It can be sweet from fruit or savory like a pizza. Our first galette for 2017 has 4 cups of blackberries and marionberries.
Pie shell Ingredients
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1 stick of unsalted butter, cut into cubes
- 1/4 cup ice water
Pie Filling Ingredients
- 4 cups blackberries
- 2 Tablespoons lemon juice
- 1/4 cup sugar
- 3 Tablespoons flour
Directions
If making by food-processor:
- Combine flour and salt in food processor, and pulse to mix
- Scatter the cubed butter over the top and pulse unit the mixtures forms coarse crumbs about the size of peas
- Drizzle the ice water over the flour mixture and pulse briefly until the dough starts to come together
If making by hand:
- Combine flour and salt in bowl
- Scatter the cuber butter over the top and chop the butter into the flour quickly using either 2 knives or a fork
- Drizzle the ice water over the flour mixture and mix briefly until the dough starts to come together
Roll out the dough
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper
- Place the dough on lightly floured surface and roll out into a 13 inch round. Fold in half and transfer to the prepared sheet and unfold the round
Fill and bake the galette
In a bowl, lightly stir the berries, lemon juice, sugar, and flour. Spoon the filling onto the dough, leaving a 2 inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.
Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve.
