Anyone else intimidated by pie? I avoided making pie crust until we went gluten free for a few years and if I didn’t do it hubby didn’t get pie. I’ve never been much of a pie person (I’m coming around) but I did it for love! Nowadays it’s not so scary to make a pie crust and let me tell you, this Triple Berry Galette is beyond worth braving homemade crust! Anyone here familiar with the Galette? I only discovered it recently as I started exploring more European baking recipes.
A free form pie with a rustic pleated edge sprinkled with raw sugar. Heaven! My mind is now spinning with all the sweet and savory variations that could be made this way… On to berries though. Another reason a galette is a great choice here is because it needs less filling. I don’t know about you, but when I see “six cups of berries” for a regular pie my mind screams NO! I could make 10-12 jars of jam with that many berries! All in one pie and devoured in a few days at most?! I just can’t bring myself to do it. This requires a mere three cups – one of each type of berry. I used strawberries, red raspberries and black raspberries but you can use whatever you have available. There’s so much to love in this Triple Berry Galette.
You could also cut back the filling and fold the crust over more if you prefer. Speaking of crust, after reading 7 pages on pie crust in The Art & Soul of Baking by Cindy Mushet, I’m feeling pretty confident as I make mine now. If you enjoy studying baking science and technique I highly recommend this book! It’s a fantastic learning tool and beautifully written. I’ve adapted Cindy’s pie dough recipe here with my notes on how I made it. But first check out that beautiful melt in your mouth flake.
My top takeaways for making pie crust are as follows.
Keep all your ingredients cold. If you can keep the butter from melting into the dough before it hits the oven it will produce those beautiful flaky layers.
Don’t let your dough get too wet. This is all that’s standing between your filling and the tray! A dryer dough will make a better barrier for those fruit juices that are trying to escape.
Let it brown. Because it’s not a deep dish pie it seems like it should come out sooner. Don’t give in to temptation, let it go until it’s a nice deep golden brown.
Now sit back and enjoy the fruits of your labor! Yep, I went there. But seriously eat your Triple Berry Galette warm, with a side of whipped cream, ice cream or whatever else sounds good. Your taste buds will thank you, and so will your friends! When you do, tag me so I can enjoy some more vicariously @teatimebaker.
Simplify dessert with this rustic Triple Berry Galette. Easier than a traditional pie, this will satisfy all your berry cravings and wow your friends too!
- 1 stick (113g) of unsalted butter
- 3–4 Tbsp ice water
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 1 cup (125g) red raspberries
- 1 cup (125g) black raspberries
- 1 cup (165g) sliced strawberries
- 1/3 cup sugar
- 1 1/2 Tbsp flour
- 1 tsp vanilla
- 1 Tbsp melted butter
- raw or turbinado sugar for the top
- Cut your butter up into small chunks. I cut my stick in half lengthwise, flip it over and do it again, then slice it into approx. half inch pieces. This way each slice is 4 small squares. Put the butter pieces in a bowl and stick it into the freezer for about 15 minutes. Combine your dry ingredients and pop them into the freezer also.
- Using a food processor or a stand mixer with the paddle attachment, mix the dry ingredients and butter together until the butter is about the size of oatmeal or blueberries.
- Add 3 Tablespoons of cold water, one Tablespoon at a time, mixing a little in between each addition.
- Test your dough and see if it holds together by squeezing a handful. The pie dough should mostly stick together when you squeeze it with just a little crumbling. If it doesn’t, add another Tablespoon of cold water and test again.
- Knead it on the counter 3-6 times gently to bring it together. Too much kneading will toughen the dough. If it won’t form a ball put it back in the bowl and add cold water 1 Tablespoon at a time testing after each, until it will. Be careful not to over moisten!
- Shape the dough into a round flat disk wrap it in plastic and put it into the fridge for 30 minutes or until you’re ready to bake.
- Preheat the oven to 400F (205C)
- Take pie dough out of the fridge and let it warm up while you prepare the filling. If it has been in for a long time it might take 10-15 minutes until it’s soft enough to roll out.
- Mix berries in a large bowl. Add sugar, flour and vanilla, stir and set aside.
- Dust a piece of parchment paper or a silpat with flour, put your dough in the middle and start to roll it out. Turn it as you roll to get a nice even spread from the center. Roll gently until you have a circle about 13 inches across. If your edges are uneven don’t worry about it – rustic is the goal!
- Pour the berries into the center of the dough and spread out to about 2-2 1/2 inches from the edges.
- Fold the edges over, pleating a little as you go around. Brush the melted butter across the visible pie crust and a little on the berries too. Sprinkle with raw sugar, lift the parchment/silpat onto a baking tray and pop it into the oven.
- Bake for 40-45 minutes until the crust is a rich golden brown.
- Serve warm!
If the pie crust starts getting warm, or you forget to pre-heat the oven early enough (like me) just stick it back into the fridge until you’re ready to use it again.
Use any combination of berries that you like.