Its blackberry season here in the Midwest and I am partnering with Eckerts Family Farms to bring you this recipe for a free form blackberry pie, also known as a Galette in French. As a child, I was never a fan of fruit pies. Usually the filling was too sweet and abundant compared to the crust, which is my favorite part by far. As always, I am trying to showcase the ingredient by bringing complimentary flavors that elevate these blackberries without overshadowing them. Buttery pie dough, a spoonful of homemade jam, and some ice cream bring these blackberries to another level.
My first encounter with a Galette was from the hands of Sean Harmon, the Sous/Pastry Chef at Fond in Edwardsville, Illinois (The first professional kitchen I worked in). Sean’s Galette was stuffed with fresh peaches, sitting on a bed of salted caramel and topped with vanilla bean whipped cream. His desserts still inspire me to this day, simple, flavorful and technically sound. These Glalettes will make a perfect ending to your summer meal or Fourth of July party!
· 2 ½ cups Ap Flour
· 1 teaspoon Salt
· ¼ cup Vegetable Shortening(Chilled)
· 1 cup Butter(2 Sticks)(Chilled)
· 6 tablespoons Ice Water
· 1 pint Blackberries (about 7 per)
· 3 tablespoons Sugar
· 1 tablespoon Ap Flour
· 1 cup fruit preserves
· 4 tablespoons melted butter
· Carmel sauce
· Powdered Sugar
· Whipped Cream
Place your flour and salt into a large mixing bowl, cut in the shortening until it resembles sand. Next cut in the butter until about pea sized clumps of butter remain. Wrap your dough tightly and refrigerate overnight if possible.
Preheat oven to 375
Split your dough half (you will only use half) and then divide the half into 8 pieces. Shape each piece into a small flat disc and place back in the refrigerator for 20 minutes. Toss berries with 2 tablespoons sugar and 1 tablespoons flour
Roll out each piece into a circle about the size of your hand. Put a ½ tablespoon of jam in the center of the dough and top with about 7 blackberries. Pull one side of the dough up to the center of the berries, while holding the first piece of dough in place grab another bit of dough and pull it towards the center making a folded pleat in the dough. Continue this pattern around the dough until you get all of the dough folded around the berries.
Place on a sheet tray and brush the exposed pieces of pastry with the melted butter and top with a heavy dusting of sugar (Sugar in the Raw would be great here)
Bake for a total of 35 minutes or until golden brown rotating about half way through.
Remove from oven and let cool to room temperature. Top with your favorite additional topping, or all of them
If you have any questions on this recipe don’t hesitate to ask!
Until next time,