All Butter Flakey Pie Crust:
180 grams of All-Purpose Flour (1 1/2 Cups)
1/4 Teaspoon of Kosher Salt
1 Tablespoon of Granulated Sugar
1/3 Cup of Finely Ground Toasted Pecans
140 Grams of Cold, Unsalted Butter (10 Tablespoons)
5-6 Tablespoons of Ice Water
In a large bowl whisk together the flour, salt sugar and pecans.
Cut the butter into 1/2” cubes and add to flour mixture.
Toss the mixture so that all the butter is coated with flour.
Using your fingers squeeze the butter into the flour so that your mixture looks like coarse cornmeal with some marble size pieces of butter.
Add 5 tablespoons of water and mix very gently with your hands until it forms a dough. If there is still a bit of loose flour add 1 teaspoon of water to the mixture at a time gently mixing until the dough comes together.
Dump the mixture onto a board and gently form together with your hands.
Wrap in plastic and refrigerate for about 2 hours.
6 Cups of Mixed Fresh Raspberries, Blueberries and Blackberries
(If using frozen berries, see note below)
2/3 Cup of Granulated Sugar
2 1/2 Tablespoons of Cornstarch
1 Teaspoon of Ground Cinnamon
1 Whole Egg – Beaten
1-2 Tablespoons of Granulated Sugar
In a small bowl whisk together the sugar, cornstarch and cinnamon.
Add the berries to a large bowl, add the sugar mixture and gently toss together.
Remove the dough from the fridge and roll into a 14” circle.
Place the dough onto a parchment lined baking sheet.
Pile the berries in the middle leaving a 2” border all around.
Pull the sides up all the way around.
Brush the exposed dough with the beaten egg and sprinkle with sugar.
Preheat the oven to 425 F.
Place the galette in the freezer to chill for at least 30 minutes.
Place the galette on the bottom rack of your oven and bake for 15 minutes.
Reduce the temperature of the oven to 375 F and bake for an additional 35-40 minutes or until the crust is golden brown and the filling is bubbling.
Enjoy with whipped cream of ice cream!
Note – If using frozen berries:
As frozen berries thaw they tend to release liquid which will make the filling of your galette very runny.
After allowing the berries to sit for about 15-20 minutes, after combining with the sugar, strain the berries over a bowl.
Places the juices in a small pot and cook until thickened.
Add the thickened juices to the berries and continue as directed.