Mixed Berry Galette

2016 is coming to a close and it is time to ring in the new year. I’m really excited to be baking this berry pie! It’s one of a kind and it is featured on the front page of this book, “Dessert of the Day” so it must be the best recipe in this book. “Rustic fruit galettes are so simple that you may wonder why you don’t make them all the time” (Laidlaw 104). This pie is great to eat when waiting for the countdown to 2017. This recipe says it serves 6-8 people, so it is great for sharing.

This is a two-part recipe: one for the pie and one for the Flaky Pie Dough.

The ingredients are:

Flaky Pie Dough for Single Crust

• 1 ¼ Cups All-Purpose Flour

• ¼ Tsp Kosher Salt

• 2 Tsp Sugar

• 7 Tbsp Cold Unsalted Butter (cut into pieces)

• 5 Tbsp Ice Water (plus more if needed)

• 2 Cups/8 oz Blackberries

• 2 Cups/8 oz Blueberries

• 2 Tbsp Lemon Juice

• ¼ Cup Granulated Sugar

• 3 Tbsp All-Purpose Flour

• 1 Large Egg (beaten with 1 tsp water (optional))

• 1 Tbsp Turbinado Sugar (optional)

• Vanilla Ice Cream for serving

Directions:

1. To start, prepare the pie dough by combining the flour, salt and sugar in a bowl of a food processor. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough into a large zip-top plastic bag and press into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using, or freeze for up to 1 month.
2. Prepare the dough and chill as directed.
3. On a lightly floured work surface, roll out the dough into a round about 12 inches in diameter and about 1/8 inch thick. Transfer to the prepared sheet.
4. In a bowl, toss together the berries, lemon juice, granulated 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. Brush the border with the egg wash and sprinkle with the Turbinado sugar, if you like.
5. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
6. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes. Let cool slightly on a wire rack before serving with scoops of ice cream.
7. Enjoy!

   

   

   
   

Baking this pie was very fun and it took a lot of effort to make. I had four extra hand with the help of my mom and dad, so it was enjoyable baking with them during the last few days of our winter break. Flaky pie pastries plead around blackberries and blueberries, featured in this recipe, creating/making a beautiful deep purple tart flavor. But, you can really use just about any kind of berry/fruit you like (Laidlaw 104). In the end, the pie looked and tasted delicious! I served it with ice cream and I would advise you to do the same. Ice Cream goes great with this kind of pie, as the book said it did turn out a purple color. I hope you guys enjoyed seeing me bake this pie or baking it yourself at home! Overall, I was super happy with the end result. If you ever want to try this recipe, I highly encourage it.

That’s all for this year of 2016, I hope you have a fantastic 2017! J

There are a lot of different kinds of pies in the world (Apple, Pumpkin, Cherry, Chocolate Cream, etc.) what is your favorite? Why? Also, what flavor of ice cream do you prefer for your pies?

Citation: Laidlaw, Kim, and Erin Kunkel. Dessert of the Day. San Francisco, CA: Weldon Owen, 2013. Print.