Mixed Berry Galette
This rustic pastry reminds me of a raspberry shortbread pie that my family used to get every summer from a small Scottish bakery in Martha’s Vineyard. It closed down a long time ago and when it reopened under new management the pie just didn’t taste the same. We have been trying to find the pie ever since and this one is the closest I’ve come to having it again! The buttery crust crumbles as you cut into it and is not overly sweet which is my favorite part.
For the pie crust:
2 cups all-purpose flour, plus additional as needed for rolling the dough
½ teaspoon kosher salt
1 tablespoon granulated sugar
6 ounces (1½ sticks) cold unsalted butter, cut into small pieces
⅓to ½ cup ice water, as needed
For the berry filling:
3 cups mixed fresh berries (raspberries, blackberries & blueberries)
1 tablespoon cornstarch
⅔ cup granulated sugar
¼ teaspoon kosher salt
zest from a lemon
juice from a lemon
2 tablespoons melted butter, for brushing
1 teaspoon demerara sugar, for decoration
Vanilla ice cream, for serving
Combine the flour, salt and sugar in a medium mixing bowl. Cut in the cold butter by hand or using a pastry dough blender until the butter becomes a coarse meal with some pea-size bits. Slowly pour the ice water over the flour mixture, a little at a time, and use your hands to slowly combine the dough until it becomes a smooth dough, being careful not to overwork the dough too much. Form the dough into a disk, cover with plastic wrap, then refrigerate for 30 minutes.
Heat oven to 350°. In a medium bowl stir together the berries, cornstarch, sugar, salt, lemon zest, and lemon juice;set aside. Remove the dough from the refrigerator and place on a lightly floured surface. With a lightly floured rolling pin, roll the dough into a circle ⅛-inch thick. Line a baking sheet with parchment paper, then transfer the rolled out dough to the pan.
Place the berry mixture in the center of the dough and spread it out a little, then gently fold the sides of the dough up a little at a time, making pleats as you go, covering about 1 to 2-inches of the berries. Before baking, brush the pastry with the melted butter and sprinkle it with the demerara sugar. Bake until the crust is golden brown, about 40 minutes. Remove from the oven and let cool on a rack.
To serve: cut the galette into slices and serve warm topped with ice cream.