Ingredients: |
Ingredients: ALL-BUTTER PIE DOUGH
1 1/2 c flour
1/2 c (1 stick) unsalted butter, cubed and frozen 20 minutes
Pinch Kosher salt
4 to 6 T ice water
BUMBLEBERRY GALETTE
1/2 c white sugar
3 T cornstarch
3 c mixed fresh (or thawed frozen) berries (cranberries, blueberries and raspberries or others)
1 T lemon juice
1 T elderflower liqueur, creme de violette, Grand Mariner (optional)
1/2 c fresh bread crumbs
2 T cold unsalted butter, cubed
Egg wash (1 egg beaten with 1 T cool water and 1/4 tsp Kosher salt)
Sparkling sugar
|
Directions: |
Directions:PIE DOUGH
1.Pulse flour, butter, and salt in a food processor until you have flour-covered pea sized pieces, about 15 quick pulses. Add water and process until all flour is dampened and dough clumps and almost comes together.
2. Crisscross 2 long pieces of plastic wrap to form an X and lightly flour wrap. Dump dough onto center and wrap, pressing dough into a 4 inch disk. Smooth wrapped surface with a rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight.
BUMBLE BERRY PIE
1. Roll out dough to an 11 inch round on a lightly floured work surface. Transfer to a baking sheet lined with foil and parchment paper. Chill, covered, while making filling.
2. Whisk together white sugar and cornstarch in a large bowl. Gently fold in berries, sprinkle with lemon juice, and stir until thoroughly coated. Sprinkle with liqueur, if using.
3. Scatter bread crumbs across center of dough, leaving a 2 inch border. Spoon berry filling onto center of dough. Scatter with butter cubes. Working your way quickly around galette, fold outer 2 to 3 inches of dough up and slightly over filling, pleating as needed to hold in filling. Brush edges with egg wash and sprinkle generously with sparking sugar. Chill galette 30 to 45 minutes.
4. Set a baking stone, baking steel, or inverted baking sheet on the center rack of oven and preheat to 400º. Slide baking sheet with galette onto hot stone or sheet; bake until filling is bubbling and crust is a deep golden brown, 35 to 40 minutes. Cool 1 hour or more before serving. |
This recipe for Bumbleberry Galette is from