Today’s post is my first entry as part of the baking group, Have the Cake. I was both excited & anxious when I saw the challenge was a galette, as I’d never made one before. My research began, and low and behold, I found out that a galette is aka a crostata, rustic pie, and lazy man’s pie. As I was looking about, I found Ina’s recipe for crostata; she incorporated a crumble topping, and I decided to do the same for the galette. As far as filling, I used berries, because I love the beautiful jewel tones. I decided to forego the custard filling. Now, on to the crust…
I’ve made pie crust before, but it always seemed to be lacking, in either appearance, texture, or both. Well, at least with a galette, I didn’t have to worry about the appearance as there is no crimping.
So, my focus was on the texture. I knew that great pastry hinges on butter, specifically, the temperature and flour incorporation. Regardless of the methods I had used previously, pastry cutter or food processor, my results were inconsistent, thus, my dilemma. How could I make really great pastry without a pastry cutter or food processor? Well, here’s my solution:
1. Chill the butter in the freezer so it’s really cold – I cubed two sticks of butter then chilled them in the freezer for 15 minutes
2. Add ice cold water by tablespoon – fill a measuring cup with ice cubes and water, and chill in the freezer along with the butter, add to butter/flour mixture tablespoon by tablespoon
3. Limit direct hand to pastry contact – used a ziplock bag and a rolling pin to incorporate the butter into the flour, and only used my hand to incorporate the water
This worked! Seriously, it was the best pastry I’ve made to date, flaky, light, absolutely delicious and perfect. And, I’m so pleased with the method, that I plan to make a traditional pie over the weekend just so I can take photos of the entire process. If you’re at all intimidated by pie-making, give this method and recipe a try.
Triple Berry Galette Printable recipe
2 1/2 cups flour
2 tablespoons superfine sugar
1 teaspoon salt
1 cup unsalted butter, cut into small cubes
Ice cold water
1 cup blueberries
1 cup blackberries
1 cup raspberries
2 tablespoons sugar
1 tablespoon flour
1/4 cup flour
1/4 cup unsalted butter
Pinch of salt
Cut the sticks of butter into small cubes by quartering each stick of butter lengthwise and then cutting into cubes, 32 cubes per stick, total of 64 cubes of butter.
Place cubes on a plate, and place plate into freezer for 15 minutes.
Fill a measuring cup with ice cubes and water; chill in freezer alongside the butter.
In a large ziplock bag (1 gallon size), measure in flour, sugar, and salt.
Once butter has chilled for 15 minutes, drop cubes into ziplock bag (a few at a time) and shake to coat with flour. Repeat until all cubes have been added to the bag.
Press out all air and seal bag.
Place bag on a flat surface, jiggling the bag to distribute the flour and butter mixture evenly.
Using a rolling pin, roll over the bag incorporating the butter into the flour mixture.
After rolling over the bag 2 times, shake and turn the bag to redristribute the mixture, and repeat the process another 3-4 times.
Pour mixture onto a clean surface, and sprinkle on 4 tablespoons of ice cold water. I use a pastry scraper and my hands to incorporate the water. Continue to add water, one tablespoon at a time until you have a shaggy looking mass that holds together when you pinch it between your fingers. I added about 11 tablespoons of water.
Divide the dough in half, form into 2 disks, and wrap in plastic wrap. Chill in the refrigerator for at least an hour.
While pastry is chilling in the refrigerator, combine fruits, 2 tablespoons of sugar, and 1 tablespoons of flour. Stir to combine, and set aside.
Using the same method as for the pastry, combine the crumble ingredients and chill in the refrigerator until time to assemble the galette.
To assemble the galette:
Preheat oven to 450 degrees.
Prepare a baking sheet with parchment and set aside.
Roll out one disk of pastry into a circle – it doesn’t have to be a perfect circle – and move pastry onto the prepared baking sheet.
Spoon berry mixture in the center of the pastry, leaving a 1 1/2 inch border.
Sprinkle on crumble topping, and then fold pastry inward, onto the berries, pleating the dough as you fold inward.
Bake at 450 degrees for 30 minutes.
Remove from oven and serve warm.