recipe. blackberry galette

If you've been around the blog awhile or know anything about me, you may recall that I like two things quite a bit: pie and France.

So what better for the two to meet?

galette is basically French for a "free-form" pie-- a rustic pie or what I call a lazy pie. It's pie that doesn't need to have a top or fancy pinched sides. A pie that you throw fruit in, fold up the sides and eat immediately after it comes out of the oven. Basically, my kind of pie.

since there are blackberries everywhere right now (like honestly, I picked these from my driveway, ) I thought what better way to enjoy them than in a galette.


filling:
2 cups blackberries (or any fruit)
1/4 cup sugar
2 tbs flour

wash fruit and sprinkle flour/sugar mixture over. this will thicken while the galette cooks.

crust: (2 ways)
1 stick of unsalted butter, cold – cut into slices
3 – 4 tablespoons of ice water (this is key)
1 ¼ cups flour
2 teaspoons sugar
¼ teaspoon salt
 or
1 ¼ cups flour 
5 to 8 tbs. ice water
¼ C. shortening
¼ tsp salt

In both cases, mix flour with salt and sugar (if you're adding it.) Add shortening or butter in chunks while mixing with hand mixer or pastry blender. Mix until the mixture is coarse, looking like breadcrumbs.

Add the water a little bit at a time, each time stirring. Add water until the dough just begins to stick to the sides of the bowl. I usually use my hands here to form the dough into a ball.  Don't overwork it-- just form it into a loose ball and wrap in saran wrap and refridgerate at least an hour and up to three hours. 

Roll the dough out -- use plenty of flour to keep it from being sticky-- to about a 1/4 inch. Transfer to the bottom of a pie tin or cookie sheet. 

Dump the fruit on the center and fold in the sides of the dough. 

Bake in the oven at 350 degrees for 30 minutes or until the crust is lightly browned. 

 enjoy.

xo, erika