Raspberry Galette
Don’t have a pie pan?! No problem! Make a galette….I think they turn out crispier then a traditional pie most the time anyway and so easy peasy! Rustically beautiful and traditionally delicious.
Pastry Ingredients:
1 1/4 cup flour
1 Tbs sugar
1/2 tsp salt
2 Tbs shortening
1/2 cup frozen butter
3-4 Tbs ice water
Pastry Directions:
1) In a medium sized bowl, mix together the flour, sugar and salt with a whisk.
2) Cut the shortening into the flour with a pastry blender.
3) Grate the frozen butter into the flour mixture, tossing 1/2 way through to make sure your butter doesn’t stick together. Using your pastry blender cut the butter into the flour until it resemble gravel or a course crumb.
4) Using a fork slowly stir in the ice water….using just enough so it will form a ball…but you don’t want it to be sticky…it should just hold together.
5) Wrap the dough in plastic wrap and flatten into a disk. Refrigerate for at least an hour….though I would suggest a couple hours.
Filling Ingredients:
4 cups raspberries
1/2 cup sugar
2 Tbs four
Juice from 1/2 a lemon
1 Tbs butter
-
egg white, whisked until frothy
1 -2 Tbs sugar
Directions:
preheat oven to 500
Line a large baking sheet with parchment paper
1) In a bowl mix the filling ingredients, raspberries, sugar, flour, lemon juice…but not the butter.
2) Roll out the dough into a large circle, keeping it at least 1/4 inch thick… though I may keep it a bit thicker then that, I like my crust thick and flaky. Place dough onto the prepared baking sheet.
3) Pour the filling onto the center of the rolled out dough. Keeping a 2 1/2 inch edge. Gent fold over the sides pinching the dough a bit at the seams.
4) Cut the butter into pieces and dollop on top of the raspberries. With a pastry brush, baste the crust with the egg whites and sprinkle generously with sugar.
5) Place the Galette on the lowest rack of the oven, and immediately turn the oven down to 375. Bake for 40 minutes or until golden brown and filling is bubbly. Cool on the pan. ENJOY!
sarah warner
