strawberry + blueberry galette

dear pie crust...

i used to fear you. the mere thought of trying to create you left me quaking in my flip flops. but then, i saw the light... and her name is martha stewart. toss a few ingredients in a food processor and pulse? thats all it takes to take control over pie crust? done. so simple, so flaky, so delicious. i own you pie crust. you cant scare me any more!

love~brown sugar and bacon

now that i'm done gushing over myself for making that crust (i totally made that!) we can talk about this galette.

i saw the recipe and drool inducing photos over at shutterbean and i knew that i had to make that frenchy free form pie mine. all mine.

its such a simple recipe with stellar results. berries (whatever combo floats your boat), some citrus juice + zest, sugar, and that super easy fool proof crust above.

i chose to use strawberries + blueberries since they looked the juiciest at farmers market but you can use any combination of berries or stone fruit (peaches, plums, apricots) or even apples. i used the juice and zest from 2 small oranges instead of lemon because i like the flavor of orange with the berries.

this galette was awesome last night for dessert served with a scoop of  locally made shubert's vanilla ice cream and it was equally delicious this morning for breakfast with a cup of steaming coffee. what a great way to start the day. who wants cereal when you can have berry galette???

berry galette
via shutterbean

all- purpose flour, for dusting
1 recipe for Pate Brisee (see below)
2 pints strawberries, hulled & quartered
1 6oz. container blueberries
1/3 cup sugar
1 1/2 T flour (or 2 T cornstarch)
2 tablespoons orange juice + zest of 2 small or 1 large orange
pinch salt
1 egg, slightly beaten
1 tablespoon turbinado sugar


On a lightly floured work surface, roll out dough to a 16 inch round, about 1/8 inch thick. Transfer dough to a parchment lined baking sheet & refridgerate until ready to use- up to one hour. Preheat oven to 375 F.

Toss the strawberries + blueberries in a bowl with the sugar, cornstarch or flour and orange juice and zest. Stir thoroughly and set aside.

Pile the berries on top of the chilled dough leaving a 2 inch border for the crust. Fold the sides up, creating the crust and pinch folds together to secure. Brush egg on top and sprinkle with turbinado sugar. Bake pie in the oven for 1 hour until the crust is golden and the filling is bubbling. Let cool on the counter and serve.

pate brisee 
recipe via martha

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter chilled and cut into small pieces
1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Form the dough into a disc on a floured surface  wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.