|....became part of this Berry Galette.....|
|.....and this very juicy Blueberry Pie!|
The Berry Galette recipe comes from the most recent issue of Dash, the insert that appears in our newspaper on occasion.
Juice and zest of 1 lemon
1 1/3 cups plus 2 Tablespoons all-purpose flour, divided
1/2 teaspoon salt
1 stick (1/2 cup) plus 1 Tablespoon unsalted butter, cut into small pieces
2 Tablespoons sugar, plus 1 teaspoon for sprinkling
1 pound strawberries, hulled and halved
1 heaping cup blueberries
1 large egg white
- Combine lemon juice with enough ice water to make 1/4 cup lemon water. In bowl of a food processor, mix 1 1/3 cups flour, 1/2 teaspoon salt, and lemon zest until combined. Add 1 stick butter and pulse until mixture resembles coarse meal with peas-sized bits. Drizzle in lemon water and pulse until dough just comes together.
- Scrape dough onto a work surface, then press into a flat disk. Cover tightly with plastic wrap; refrigerate 30 minutes.
- Preheat oven to 450 degrees F. In a large bowl, whisk remaining 2 Tablespoons flour, 2 Tablespoons sugar, and a pinch salt. Add strawberries and blueberries and stir to thoroughly combine, scraping down sides with a rubber spatula.
- Place refrigerated dough on a lightly floured work surface. Roll into a 12-inch round, then transfer to a parchment paper-lined rimmed baking sheet. Mound berry mixture in center leaving a 2-inch border. Gently fold in crust, pleating edges to enclose. Whisk egg white with 1 Tablespoon water, then brush egg mixture over crust and sprinkle with remaining 1 teaspoon sugar.
- Transfer baking sheet to oven, lower heat to 425 F degrees, and bake until crust is golden, 20-22 minutes. Let cool 15 minutes, then serve warm or at room temperature.
This was the first time that I have used the food processor for making dough, and it really worked out well!
Colander - Strawberries and Cream by Villeroy and Boch.
Before I leave you today, I want to mention my father who was born on this day in 1909. He was a good man who worked hard throughout his life.
Thank you for reading. I really appreciate your comments.