Triple Berry Galette

triberrycrostata

There isn’t a better way, in my opinion, to welcome someone home after a week away on business than with a huge slab of triple berry pie. Casey has been gone for the past week which means I’ve been eating salads, playing single parent, organizing my closet, catching up on girly/trashy shows, wearing face masks, hogging the couch, plucking my eyebrows in random parts of the house and really wishing I had a reason to bake something. I woke up yesterday morning with the intention of making a pie and that’s what I did. I made this one. My husband was coming home and he deserved a pie for his hard work.

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A trip to the store for some fresh berries while drooling over this crostata from Lottie & Doof, and a text with my best baker friend about the difference between a galette & crostata helped me make this ridiculously easy pie. It’s free form. It’s gorgeous. It’s rustic. It’s charming and the crust is earth shattering! Like…I can’t BELIEVE I made this crust-CRUST. The berries are juicy, dark & delicious. They’re the epitome of summer.

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I must confess that I hogged this galette like I hogged our couch this past week. Even though I gave half of it to the neighbors, I cut a small slice for myself EVERY TIME I walked past the kitchen. I purposely avoided the kitchen for 4 hours before Casey came home or else there would have seriously been none left. Pie so delicious… you must give half of it away and then hide it. Good thing I’ve been binging on salads….


And we’re off!

We start with the crust. Get out your food processor, butter, flour, sugar & salt.

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Blend the flour, sugar & salt to combine. Add in the butter. Pulse!

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Should look like this.

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Now you add a stream of ice cold water. Pulse PULSE PULSE!!

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Hello dough!

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Hello mound of dough.

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Hello disc of dough wrapped up in plastic wrap. You go into the fridge to chill for an hour. Chill baby chill.

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Hello berries. You sure are pretty.

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Watch me cut you up.

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Say hello to cornstarch, lemon, salt & sugar. Mix!

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There’s that disc. Ready to be rolled out.

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Here it is rolled. What’s that rogue lemon do there?

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Here’s the making of the pie. Fold over the edges and crimp after you load the middle with berries.

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Egg wash time! Beat an egg! Get out your turbinado sugar.

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All dressed up and ready to go.

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Hello freshly baked galette. You smell so good.

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Need some whipped cream in a pinch? Add 1/2 cup to a mini food processor with a scoop of sugar. PULSE!

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And here’s some easy whipped cream. It’s thick. It’s heaven. My aunt taught me that trick.

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Here’s the first piece of pie I ate.

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And here’s the aftermath.

aftermath

I love pie. Really really I do. Here’s a Blueberry Pie I made to prove it.

Triple Berry Galette

Makes a 13 inch Galette

(recipe adapted from Martha Stewart’s Baking Book)

  • all- purpose flour, for dusting
  • 1 recipe for Pate Brisee (see below)
  • 1 1/2 pints strawberries, hulled & quartered
  • 2- 6oz. containers blueberries
  • 1 -6oz. container raspberries
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • pinch salt
  • 1 egg, slightly beaten
  • 1 tablespoon turbinado sugar

On a lightly floured work surface, roll out dough to a 16 inch round, about 1/8 inch thick. Transfer dough to a parchment lined baking sheet & refridgerate until ready to use- up to one hour. Preheat oven to 375 F.

Toss the strawberries, blueberries & raspberries in a bowl with the sugar, cornstarch and lemon juice. Stir thouroughly and set aside.

Pile the berries on top of the chilled dough leaving a 2 inch border for the crust. Fold the sides up, creating the crust and pinch folds together to secure. Brush egg on top and sprinkle with turbinado sugar. Bake pie in the oven for 1 hour until the crust is golden and the filling is bubbling. Let cool on the counter and serve.

Pate Brisee

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
  • 1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Form the dough into a disc on a floured surface  wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

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49 Comments

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  • June 12, 2011

    Yup, totally starving now!!! Looks delicious:) Those strawberries are gorgeous!

    • June 13, 2011

      Thank you!! Those strawberries were sooooo sweet!!!

  • June 12, 2011

    SHUT. UP. Damn, girl.

  • June 12, 2011

    Berry nice!

  • Stacey H
    June 12, 2011

    Looks amazing I can’t wait to try this. Thank you for the great photos!

  • June 12, 2011

    SAY WHAT! Whipped cream in a food processor. *_*

    Thank you for this. That galette is beautiful. I love the rustic crust, and yet at the same time, so pretty and elegant.

  • June 12, 2011

    That looks so beautiful! I love galettes but I’ve never made one with berries. That sounds amazing :D

  • June 12, 2011

    i looove pie. this one is so pretty!

  • Linda
    June 12, 2011

    Did you have to publish a ridiculously easy yummy pie to make on my first miserable day of a three day juice cleanse? I was doing just fine until I saw this!

    • June 12, 2011

      JUICE CLEANSE!!! Tell me more. I need to do a cleanse. And yes…I did. Sorry!

  • June 12, 2011

    Its winter here, so fresh berries are pretty much out of the question. Wonder if frozen ones would do the job…??

    • June 13, 2011

      it should! I would maybe increase the amount of cornstarch? they’re gonna let off a little extra water in the baking process.

  • June 13, 2011

    This sounds perfect! Love it.

  • June 13, 2011

    Oh. Yes. My grandmother makes a triple berry pie with berries she grows herself (!!). It’s beyond. And I live 5 hours away, so I often miss it. (Sad face.)

    I also have a confession. Pie crusts scare me. Not eating them (certainly). But making them (definitely). Perhaps a free form might be the first step …

    • June 13, 2011

      Then you will LOVE THIS. Pie crust always scared me. I like that you don’t have to be anal about crimping the edges….because that part totally makes me feel self conscious about my crimping skills. Alls I see are imperfections.

  • June 13, 2011

    Ahahaha… I saw the B/F on the cutting board. BOBBY FLAY! : )

    ps. Now thanks to you I am probably going to go and attack my fridge and since I know for a fact that there is no Triple Berry Galette in there, I can only assume that I will end up eating alternating spoonfuls of strawberry and blueberry jam.

    Sigh!

    • June 13, 2011

      that doesn’t sound so bad….

      Only a B. No BF. :)

  • June 13, 2011

    How did you even find the strength to give half of it away?

    • June 13, 2011

      I looked at my thighs…..

      • kelly
        July 2, 2011

        you’re so funny. just discovered you and joy the baker on your podcast. love it and your blog!

  • June 13, 2011

    I love galettes! They are so low maintenance and look so fun and pretty!

    Also, the berries this season are so delicious and you and Joy the Baker and making me crave berries of all kinds!

    Thanks so much!

  • June 14, 2011

    I’ve been debating what to make for dessert for Father’s Day. This is now on my short list of things to make. I think I will need to pick up some more berries at the farmer’s market this weekend. Thanks for the inspiration!

  • June 14, 2011

    I love Berries and in a pie is triple pleasure for me! Delicious! Thanks :)

  • June 14, 2011

    I rarely make traditional pies anymore. I rather make galettes. There is just something so pretty and simple about their rustic look. Plus, they definitely are easier to make. ;)

  • June 15, 2011

    this looks amazing!

    one of my favorite things to bake during summer is a rustic galette/tart. my husband and i once wolfed down an entire cheese/peach/nectarine/blueberry tart.

  • June 16, 2011

    Hi Tracy,
    Love your blog and podcast. I’ve been sending links to it and trying recipes since I found it about a month ago. I made the berry galette (but it was a quad berry one) yesterday for my daughter’s birthday and blogged about it here…http://readyourlife.typepad.com/read-your-life/

    I’m a fan!

  • Katie H
    June 16, 2011

    Love this! Definitely making this for Father’s Day! I’ve been having trouble finding turbinado sugar, do you have any recommendations about where to look? Thanks!

  • Meghan
    June 17, 2011

    I love your description of what you do while your husband is away for work, that is exactly what I do when my boyfriend is gone! Lots of healthy salads, home spa treatments and guilty pleasure TV. Love it.

  • June 17, 2011

    This is beautiful. Delicious way to enjoy all the fresh berries of summer.

  • June 22, 2011

    When Matt is away, I do the same things (eat salad, hog the couch, and bake him tasty things to come home to). Crostata – so beautiful!

  • June 24, 2011

    I saw this post about a week or so ago and couldn’t get it out of my mind. I’m pretty sure I dreamed about it. It kept haunting me to find the time to make it. So, after hitting the gym (I kept thinking if the gym only knew what I was going to do after some kind of gym police would surely come out and make me do extra push-ups) yesterday, I came home to bake it. Best. Idea. Ever.

    Thank you for sharing this. It was serious deliciousness and my husband and I enjoyed stuffing our faces with it late last night.

    • June 24, 2011

      Nice!!! I should probably go to the gym after eating most of the peach/blueberry galette I made last week. Hmmmm…don’t see that happening! So glad you enjoyed!!!

  • July 20, 2011

    Oh, mama. All I want to do when I’m finally back home is bake things like this. I have to have vanilla ice cream with it, but whipped cream would definitely be next in line. Also, I love how food processors make life/pie crust so much easier.

  • Colleen
    August 4, 2011

    I made this tonight using strawberries, blackberries and blueberries. My hubby called it a perfect dessert. It was delicious. Thank you!

  • Monique L.
    June 20, 2012

    Tracy! I’m gonna make this dessert on Friday and was wondering if you think I could make the crust the night before and take it out 30-45 min prior to rolling it out..?

  • August 22, 2012

    Thanks a lot for the recipe, I made it for a little party at my apartment last friday, my friends loved it, and me too! Love your blog, love your recipes! xoxo
    http://fromthesunwithlove.blogspot.ca/2012/08/free-form-berry-pie-tarte-rustique-aux.html

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