Not the best week, and I wish those lazy days of summer I keep hearing about would hurry and show up. On the upside, I baked this pie:
A galette, if you want to get technical. A free-form pie with no need for the constraints of a plate. Like those lucky girls who can spend hot days in breezy tank dresses and no bra.
Peach, Strawberry & Blueberry Galette
1 batch pastry for a single crust pie (below)
1/2 cup sugar
1 Tbsp. flour
pinch cinnamon or apple pie spice (optional)
2-3 peaches, diced
1/2-1 cup wee strawberries
1/2 cup blueberries
Roll out the pastry on a lightly floured surface to a 10-inch circle. (Ish.) Transfer to a parchment-lined sheet. In a bowl, stir together the sugar, flour and cinnamon. Add the fruit and toss it about to coat. Dump in a pile in the middle of the pastry, and spread it out leaving an inch border around the edge.
Fold the edge of the pastry up around the fruit, folding it wherever it wants to. If you like, brush the edge of the pastry with cream or milk and sprinkle with coarse sugar. Bake at 400F for 30 minutes, or until bubbly and golden. Serves 8.
1 1/3 cups all-purpose flour
1 tsp. sugar
1/4 tsp. salt
1/2 cup butter, chilled and cut into pieces
1/4-1/3 cup ice-cold water
In a large bowl or the bowl of a food processor, stir together the flour, sugar and salt. Add the butter and use a fork, pastry blender, wire whisk or the “pulse” motion of the food processor to blend the mixture until it resembles coarse meal, with lumps of fat no bigger than a pea.
Drizzle the minimum amount of water over the mixture and stir until the dough comes together, adding a little more a bit at a time if you need it. Gather the dough into a ball, flatten it into a disc, wrap it in plastic and let it rest on the countertop or in the fridge for 20 minutes or so, or chill it for up to 2 days.
July 30 2012 08:13 pm | dessert