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Blackberry Galette

Recipe by Evelyn Marcella Rivera

A rustic blackberry galette (crostata) made with a homemade buttery flaky pie crust and a sweet-tart blackberry filling. Free-form and forgiving, finished with an egg wash and a sprinkle of sugar, then served warm with vanilla bean ice cream.

  • Total Time1 hour
  • Yield12 slices 1x
  • DietVegetarian

Ingredients

Units Scale

Buttery Pie Crust

  • 1/2 cup cold butter (1 stick, sliced into small pieces)
  • 1 1/4 cups flour
  • 1/2 tsp salt
  • 2 tbsp - 1/4 cup ice cold water (or buttermilk, or milk/vinegar mixture)
  • 1/2 tsp vinegar

Blackberry Filling

  • 2 pints blackberries
  • 1/4 cup flour
  • 3/4 cup sugar (plus more for sprinkling crust)
  • 2 tsp fresh lemon juice
  • 1 egg (beaten, for egg wash)
  • vanilla bean ice cream (for serving)

Instructions

  1. Cut in the Butter: Stir together the flour and salt. Slice the cold butter into tiny shreds (storing the butter in the freezer helps) and add to a bowl or food processor. Pulse until coarse meal or small peas form.
  2. Add the Liquid: Slowly add ice cold water (or buttermilk, or a milk/vinegar mixture), 1 to 2 tablespoons at a time, to the butter-flour mixture. Add the vinegar and pulse until it starts to come together.
  3. Chill the Dough: Press the dough into a ball, then pat it into a disk. Wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes; 2 hours is preferred.
  4. Make the Filling: In a medium bowl, add the blackberries and sprinkle with the flour and sugar. Toss with the lemon juice and set aside.
  5. Roll the Dough: Unwrap the dough and turn it onto a lightly floured work surface. Roll it out with a rolling pin, without overworking it, until it measures 14 inches wide and 1/8 inch thick. Place on a baking sheet or round pizza pan and lightly spray with non-stick cooking spray.
  6. Fill and Fold: 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, pinching together to make pleats. Brush the pleated dough with the beaten egg and sprinkle with sugar.
  7. Bake: Heat the oven to 375 degrees. Bake the crostata until the crust is golden brown and the fruit is bubbling, about 40 to 44 minutes. Check often and use a spatula to lift the galette and check the underside of the crust. Let cool for 15 minutes, then serve with vanilla bean ice cream.

Notes

Keep the butter very cold so the crust bakes up flaky; the flour tossed with the berries thickens the juices so the filling sets. Line the pan with parchment to catch any leaks. The galette keeps loosely covered at room temperature for a day (when it is best); refrigerate after that and rewarm slices in a low oven.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://blesseddish.com/blackberry-galette/