A rustic pie that is easy to make yet beautiful to share. Three Berries Galette is the 3rd recipe for the 12 DAYS OF CHRISTMAS BAKING!!
Mmmmm … This gallete is deeeelicous!! I don’t know about you but for me I love having vanilla ice cream with pies. It’s just one of those things that goes together and it needs each other. You know, like hamburger and fries, fries and ketchup… Uh oh … Now I want a burger.. 😛 Focus, Onie! It’s Galette time!! :-P:-P
Galette is really easy to make. What it is essentially is a french term for flat and free form pie crust that you fill with fruits or savory filling. As far as crusts goes, you can make this with homemade pie crust or with store-bought. I think the reason why people buy store-bought is because they don’t want to bother making a pie crust or they don’t have time. Well, here’s a fun tip. Whenever I make pie crust, I try to make more than I need. I make about 3 different kinds of double crust pie. That way, whenever I feel like making a pie, I just take them out of the freezer and I’m ready to go. For this galette, I used this pie crust recipe.
After you roll out your dough, you’re going to put it on your parchment-lined baking sheet. You want a full size baking sheet instead of the usual half sheet.
Yes, this is a rustic pie but I like to make it somewhat neat, pretty and round. So I put a plate upside down in the middle of the crust and press gently so it makes an indentation. With the indentation that you made with the plate, you have a guide where to stay inside the circle.
After mixing the berries with sugar, cornstarch and lemon juice, I like to use a slotted spoon to put the berries on the crust instead just dumping everything on the crust. I notice that the berries gives out some juices so that’s why I like to somewhat strain the berries before I put it on the crust. Speaking of slotted spoon, this reminds me. I need to get a smaller slotted spoon because the one that I use is huge!!
After putting the filling in the middle, you want to cut around 2 inches from the circle so that you will have a nice large circle. Then you start folding until all the sides are folded.
After that you put tiny chunks of butter all around the middle of the gallete. Why butter, you ask? Why not, I answer!! The butter gives it some moisture (and deliciousness!) do that the galette will not be dry. Don’t forget to brush the edges with egg whites and turbinado sugar!!
After 30 minutes in the oven, this is what you will enjoy. If this is not a beautiful and rustic pie, I don’t know what is. Bon Appetit!
Tips for baking this Three Berries Gallete:
- Use a slotted spoon to spoon your berries into the crust.
- Be generous with the turbinado sugar!
- Cut the butter into small chunks before putting it on the pie.
Happy Baking!!
| Prep Time | 10 minutes |
| Cook Time | 30-40 minutes |
| Servings |
8 servings
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- 1 pie crust
- 1 12 oz bag frozen mixed berries
- 3/4 cup sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tbsp butter
- 1 egg white, whisked
- 3 tbsp turbinado sugar
Ingredients
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|
- Preheat oven to 425 degrees F. Thaw the fruit at room temperature for 15 minutes.
- Line a large baking sheet with parchment paper.
- Roll out the dough. Make an indentation on the pie crust using a small plate. Do not cut through. Prick the crust with a fork.
- In a medium bowl, mix together the berries, sugar, cornstarch, and lemon juice. Mix well until everything is combined.
- Using a slotted spoon, spoon the berries into the middle of the indentation. T
- Cut the excess pie crust about 2 inches from the indentation.
- Fold the edges of the pie crust so the side is completely folded.
- Brush the edges with egg whites and sprinkle with the turbaned sugar.
- Add small chunks of the butter on top of the berries.
- Bake for 30-35 minutes until crust is golden brown.
Adapted from : Finding Zest
