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
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
- 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.