Blackberry Galette Crostata
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5.0
3 reviews
Excellent
Blackberry Galette Crostata
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A rustic dessert made with a homemade buttery flaky pie crust and sweet blackberry filling.
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Ingredients
- Buttery Pie Crust:
- 1/2 cup cold butter 1 stick, sliced into small pieces
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 2 Tablespoons - 1/4 cup Ice Cold Water or Buttermilk or Milk/Vinegar Mixture
- 1/2 teaspoon vinegar
- Blackberry Filling:
- 2 Pints blackberries
- 1/4 cup flour
- 3/4 cup sugar plus more for sprinkling crust
- 2 teaspoons fresh lemon juice
- 1 egg beaten
- vanilla bean ice cream
Instructions
- Stir together flour and salt. Slice cold butter into tiny shreds (I store my butter in the freezer) and add to bowl or food processor. Pulse until coarse meal or small peas form.
- Slowly add ice cold water (or buttermilk or milk/vinegar mixture), 1-2 tablespoons at a time to butter-flour mixture. Add vinegar and pulse until it starts to form together.
- Press dough into a ball. Pat each ball into a disk, tightly wrap in Saran Wrap and let it chill in the refrigerator for at least 30 minutes. 2 hours is preferred.
- In a medium bowl, add blackberries and sprinkle with flour and sugar. Toss with lemon juice. Set aside.
- Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. Roll until dough measures 14 inches wide and 1/8 inch thick. Place on baking sheet or round pizza pan. Lightly spray with non-stick cooking spray.
- Mound the fruit in the center of the dough, leaving a 1 1/2 inch border. Fold the dough up and around the mound of fruit. Pinch together to make a pleat. Brush the top of pleated dough with beaten egg and sprinkle with sugar.
- Heat oven to 375 degrees. Bake crostata until crust is golden brown and fruit is bubbling, about 40 - 44 minutes. Check often and use a spatula to lift the crostata and check the underside of crust. Let cool for 15 minutes. Serve with vanilla bean ice cream.
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Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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