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 Galette. 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.
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.
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.
Blend the flour, sugar & salt to combine. Add in the butter. Pulse!
Should look like this.
Now you add a stream of ice cold water. Pulse PULSE PULSE!!
Hello dough!
Hello mound of dough.
Hello disc of dough wrapped up in plastic wrap. You go into the fridge to chill for an hour. Chill baby chill.
Hello berries. You sure are pretty.
Watch me cut you up.
Say hello to cornstarch, lemon, salt & sugar. Mix!
There’s that disc. Ready to be rolled out.
Here it is rolled. What’s that rogue lemon do there?
Here’s the making of the pie. Fold over the edges and crimp after you load the middle with berries.
Egg wash time! Beat an egg! Get out your turbinado sugar.
All dressed up and ready to go.
Hello freshly baked galette. You smell so good.
Need some whipped cream in a pinch? Add 1/2 cup to a mini food processor with a scoop of sugar. PULSE!
And here’s some easy whipped cream. It’s thick. It’s heaven. My aunt taught me that trick.
Here’s the first piece of pie I ate.
And here’s the 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.
