Summer pie recipe: Red white and blueberry pie
If you shy away from making pie because you don't like making perfect pastry to line the pie plate, this easy galette recipe is basically a free-form berry pie that will quickly become your favorite summer dessert. Serve it for your 4th of July get-together or any time you get a craving for a sweet fruity pie.
Free-form red white and blueberry pie
Serves 8
For the pastry:
- 1 cup whole-wheat pastry flour
- 1 cup all-purpose white flour
- 2 tablespoons granulated sugar, divided
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into pieces, chilled
- 1/4 to 1/2 cup ice water
- 1 tablespoon melted butter
For the fruit:
- 5 to 6 cups mixed fresh berries
- 1/2 cup granulated sugar
- 1/4 cup tapioca
- Finely grated zest and juice of 1/2 a lemon
Directions:
- To make the crust, combine the flours, sugar and salt in the bowl of a food processor. Pulse a few times to blend. Add chilled butter to the flour mixture and pulse until mixture forms pea-sized grains.
- Through the feed tube, pour in 1/4 cup of the ice water, and process until mixture begins to form a ball. If the dough seems dry, add the rest of the water if necessary.
- Dump dough onto a lightly-floured surface and form into a disk then wrap tightly in plastic wrap. Refrigerate for 20 to 30 minutes.
- Preheat the oven to 400 degrees F.
- To prepare the fruit, place berries in a large bowl. Add 1 tablespoon of sugar, tapioca, lemon zest and juice. Set aside.
- To make galette, place pastry on the lightly-floured surface. Use a rolling pin to roll out the pastry into a 14-inch circle (it doesn't have to be perfect).
- Carefully transfer the pastry to a large baking sheet. Mound the berries in the center of the crust, leaving a border of about 3 inches around the edges.
- Fold the edges of the pastry over the top of the fruit, overlapping as you fold, creating a rustic edge and a crustless circle in the center where the berries show through.
- Brush the pastry with the melted butter and sprinkle it with the remaining sugar.
- Bake for 40 minutes or until the crust is golden and the berries are bubbling hot.
- Cool for about 30 minutes before slicing. Serve with your favorite vanilla bean ice cream.
More red white and blue recipes
Red white and blue cocktail recipes
Red white and blue salad
Red white and blue 4th of July dessert recipes
