1 ¾ cups all-purpose flour
1 Tablespoons granulated sugar
1 teaspoon salt
1 ½ sticks butter, cold
¼ cup ice water or more if needed
1 egg, beaten (for brushing crust)
Sugar for sanding crust
Directions:
Combine flour, sugar and salt in a mixing bowl. Add cold butter to flour mixture and cut in with a pastry blender, fork, clean hands or a processor, which I use. Don’t over-mix. It will make the crust tough. You want tender and flaky and for this you need about pea sized bits and no smaller. The bit are what will make the dough flaky.
Add ice water gradually, until the dough just holds together in a ball. Again, don’t over mix! Wrap in plastic wrap and place in the refrigerator. Let dough rest a bit while you make the fruit filling.
Blackberry Filling:
1 tablespoon lemon juice
1 ½ tablespoons cornstarch
2 pounds fresh (or frozen) Blackberries
¼ cup sugar, or more depending on the sweetness of the berries
Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk lemon juice and cornstarch together until smooth. Add berries and sugar and gently mix to combine.
Remove dough from refrigerator and let it sit for 5 minutes. Lightly flour your surfaced, and roll dough out into a circle about 12 inches in diameter and no less than ¼ inch thick.
Place dough on a parchment lined baking sheet. Pinch and crimp edges together to form a bowl-ish shape. Just enough to keep filling from running all over your work surface.
Pour berries into crust and continue to tighten up the Galette, by pulling the edges in tighter (folding) and pinching them in place. Rustic is beautiful in this case.
Brush crust with egg wash and sprinkle with sugar.
Bake for 45 to 50 minutes, or until golden brown and bubbly. Allow to cool and thicken on baking sheet. Enjoy this scrumptious dessert with whipped cream, hot or at room temperature.
