Blackberry Galette

Dessert

Do you know what’s in season this time of year? Berries and laziness!  Combine them with this easy to make, free-form pie.

blackberry galette

Crust (taken from this recipe):

  • 1 1/2 cups (190 grams) all-purpose flour
  • 3 Tablespoons (45 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed
  • 1/4 cup (60 ml) ice water, plus more as needed
  • 1 egg, beaten for egg wash
  • additional sugar for sprinkling

Filling:

  • 2 cups fresh blackberries rinsed and patted dry
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  1. In a medium bowl, whisk the flour, sugar, and salt together. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened and starts to stick together. Add up to 2 more Tablespoons of ice water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it between sheets of wax paper into a disk about 1/2 inch thick. Refrigerate it for at least 1 hour.
  2. Preheat the oven to 375. In a medium sized bowl, toss blackberries with sugar and cornstarch until absorbed.
  3. Transfer dough to a lined baking sheet and spoon the blackberry mixture into the center of the circle, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges.
  4. Brush the crust with the beaten egg and sprinkle with sugar. Bake for 30-40 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving (it’s especially delicious when served with ginger ice cream)