VERY BERRY GALETTE

By jarren

Ingredients

• Pastry:
• 1 1/4 cups flour
• 1 tbsp sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted, butter, cubed
• 4 tsp ice water
• 1 tbsp lemon juice
• Filling:
• 1/3 cup packed brown sugar
• 3 tbsp cornstarch
• 1/8 tsp salt
• 4 cups berries
• 1 tsp sugar
• Icing sugar (optional)

Preparation

Step 1

Whirl flour with sugar and 1/4 tsp salt in a food processor. Add butter. Pulse until crumbs form. With motor running, add ice water and lemon juice through spout. Continue whirling just until dough comes together. It should not be sticky.

Position rack in bottom of oven. Preheat to 375F. Lay a large piece of parchment on counter. Sprinkle lightly with flour. Past pastry dough into a ball. Dust rolling pin with flour. Roll pastry on parchment into a circle, about 12 inches wide. Pastry will be very thin and edges will be uneven. Transfer parchment and pastry to baking sheet.

Combine brown sugar with cornstarch and 1/8 tsp salt in a large bowl. Stir in berries until coated. Tumble fruit mixture onto centre of pastry, forming a 10" circle. Fold pastry over, just to cover edge of fruit. Centre of pie should not be covered with pastry and edge will be uneven. Lightly brush pastry with water, then sprinkle with sugar.

Bake until pastry is golden and mixture is bubbly, 35 to 40 minutes. Serve warm with vanilla ice cream, or cool and dust with icing sugar.

Make-ahead tip: Make pastry, wrap in plastic and store in fridge up to 3 days. Let sit at room temperature about 20 minutes before rolling.