Blackberries are plentiful in Oregon and I've used Chester blackberries, my favorite blackberry to make this simple but delicious blackberry galette.
- 1 1/4 cups (190 grams) all-purpose flour
- 1 tablespoon (12 grams) white granulated sugar
- 1/2 teaspoon kosher salt
- 10 tablespoons (142 grams) unsalted butter cold and cut into cubes
- 1/4 cup ice-cold water or more if required
- 1/2 teaspoon lemon juice
- 4 1/2 cups (572 grams) blackberries
- 1/3 cup (63 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 1/2 tablespoons tapioca
- 1 (50 grams) large egg
- 1 teaspoon water
- 2 tablespoons turbinado sugar
Make the Pie Dough
Put the flour, sugar, and salt in a large bowl and whisk to combine.
Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use a pastry cutter to cut the butter into the dry ingredients until the butter is pea-sized. If using your fingers toss the butter in the dry ingredients to coat the butter then mash the pieces of butter between our thumb and forefinger until the butter is pea-sized.
Add 1/4 cup of ice water and use a rubber spatula to toss together. The dough will start to come together, but will still be slightly crumbly or shaggy but should hold together when squeezed into a ball. If more water is needed add one teaspoon at a time.
Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become and overdeveloped and tough.
Shape the dough into disk 1-inch thick. Wrap it in plastic wrap and chill for at least 45 minutes. The dough can be refrigerated for up to 3 days and frozen for up to 2 months.
Remove the pie dough from the refrigerator right before you begin making the blackberry filling.
Make the Blackberry Filling
Place the berries in a medium sized bowl and sprinkle the lemon juice and lemon zest over the berries. Gently stir with a large spoon. Combine the sugar, kosher salt, tapioca and sprinkle over the berries. Use a large spoon to combine the berries and dry ingredients until no white bits remain.
Taste the berries and if you want them sweeter add sugar 1 tablespoon at a time until desired sweetness is reached. Refrigerate the berries while you roll out the pie dough.
Bake the Galette
Lightly flour a large piece of parchment paper (18 x 12-inches) and roll out the dough into a 12-inch circle. Lift the parchment paper with dough onto a cutting board or the back of a baking tray that is large enough to hold the galette but small enough to fit in your refrigerator. Use a slotted spoon to spoon the berries into the center of the dough. Leave the juices in the bowl.
Fold the dough over the berries in overlapping sections. Brush off any excess flour with a pastry brush. Refrigerate the galette for 20 minutes.
Preheat the oven to 400°F while the galette is chilling. Whisk together the egg and water to make the egg wash.
Remove the galette from the refrigerator and gently transfer it to a rimmed baking sheet. Brush it with the egg wash getting under the folds of the dough. Sprinkle it with the turbinado sugar. Take the reserved berry juice and spoon it over the berries.
Place the galette in the oven and bake for 35 minutes (rotating halfway through the baking time) or until the crust is dark golden brown and the berry juices are bubbling. Remove the galette from the oven and allow to completely cool, about 3 hours before serving. Allowing the galette to cool will allow the fruit to set and make it easier to cut into nice clean slices.
Serve the blackberry galette with ice cream or whipped cream or eat it all by itself.
Calories: 290kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 222mg | Potassium: 152mg | Fiber: 5g | Sugar: 17g | Vitamin A: 611IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 1mg