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.
- 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.