Guillotined Mixed Berry Galette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This I created for anyone who loves berry pie, but may not feel too comfortable with making pie pastry. You can substitute other fruit here too! Made today, I included along with the 1-1/2 cups of frozen mixed berries, one granny smith apple, and a Bartlett pear for added textures. Read more . This is not a “too sweet” desert, so it’s perfect to serve with sweetened whipped cream, crème fraiche or even a really good vanilla ice cream, especially when still warm. Watch out Betty Crocker, here comes my version of Guillotined Mixed Berry Galette. Easy to make up and bake up, try this one today! Ingredients:
fillings |
3 cups frozen unsweetened mixed berries |
1 large granny smith apple |
1 pear (bartlett just fine) |
2-3 tablespoons flour |
1/3 cup sugar |
1/2 teaspoon pure vanilla extract |
zest and juice of one large lemon |
pie pastry |
2 cups flour |
1/3 cup sugar |
1/2 teaspoon salt |
2/3 cups crisco shortening (or butter – not margarine) |
4-6 tablespoons very cold water |
****equipment needed |
glass pie pan, bowl, spoon, one working oven at 375 degrees, food processor |
Directions:
1. In processor add salt, sugar and flour, pulse a few times till well mixed.
2. Add Crisco, and blend till shortening has broken down into little bits (smaller than pea size)
3. Add 3 tablespoons of water and pulse till combined.
4. Take a look at your mixture, add one more tablespoon first, pulse a few times again, and stop.
5. Check with fingers (careful of the blade inside) and pick up a little of the pastry dough, can you squeeze it together and it sticks and acts like dough? Then you are ready – if not, add one tablespoon more of water and pulse a few times more.
6. Grab glass pie pan and turn out pastry dough onto pie pan.
7. Grab kids for this part, they will like playing with the dough, it will remind them of their play dough experiences (or you for that matter)
8. You are going to flatten out with your fingers and palms the pastry dough right in the pie pan, first in the center, then pushing is out towards the sides, and finally up the sides, like when you are making a graham cracker crust or pressing out shortbread.
9. Pat out pastry dough as thin as you can make it. If you make a hole, no worry, just fix it by patching it up with some of the dough, no one is going to see the bottom of this except the bottom of the plate when they are finished with it and asking for seconds!
10. Allow for extra dough to be pushed up and over sides of pie pan.
11. Place pie pan with pastry dough in it, in the freezer till ready to bake.
12. Turn on oven at 375 degrees to preheat
13. In bowl, add frozen berries (fresh fine too), and skinned, cut up pear and granny smith apple cut up into bite size pieces and add them to bowl with mixed fruit.
14. Add sugar, lemon juice, zest, and extracts to fruit.
15. With wooden spoon, gently mix fruit till well combined.
16. Add flour and gently stir once again till well incorporated.
17. Take pie pan with pastry dough outside of your freezer.
18. Pour fruit mixture into pie pan and pull up any other the extra pie pastry dough over the fruit as best you can.
19. Place in oven and bake for 30 minutes.
20. Let cool once out of oven for 30 minutes, prior to serving.
21. Serve with whipped cream, or your favorite good ice cream.
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