It's the season of berries now:Strawberry,blueberries,raspberry and all kind of wild berries. Last week when I was visiting my GYN office,I saw a wild berries tree fill of ripe berries at the parking lot.I purposely parked my van in front of the wild berries tree.The wild berries look so beautiful,sweet and ripe.Of course, I can't resist not picking it..Luckily I have a spare plastic bag in my vehicle ..It's took me more than an hour to pick all of the ripe berries of the tree.I was surprised,I picked almost 3 pounds of this wild berries...Well,what should I do with this berries? How about wild berries pie? At last, I decided to adapted Galatte Wild Berries in one of Julie Child 's Baking book.Instead of Galette dough recipe I used her pastry recipe.
Ingredients: (I divided below recipe into 4 portions)
5 1/4 cups pastry flour or all purpose flour
1 tbsp kosher salt
1 1/2 sticks (6 oz) cold unsalted butter,cut into small pieces
1 3/4 cups (11 oz) solid vegetable shortening ,chilled
1 cup ice water
To Make The Dough by Hand:
1:Mix the flour and salt together in a large bowl.Add in butter and using a pastry blender or your fingers if you prefer.Cut it into the flour until all the mixture looks like coarse crumbs.Be patient this takes a while.
2:Break up the shortening and add it in bits to the bowl.Still working with the pastry blender or your fingers,cut in the shortening until the mixture has small clumps and curds.
3:Switch to a wooden spoon and add the ice water,stirring to incorporate it.Turn the dough out onto a work surface and fold it over on itself a few times-Don't get carried away.The dough will be soft,but it will firm sufficiently in the refrigerator.
Chilling The Dough:
1:Divide the dough and wrap the dough in plastic pr foil and refrigerator for at least 2 hours or for long as 5 days.
2:When the dough is thoroughly chilled and firm,it is ready to roll out and use in any recipe calling for flaky pie crust.
Wild Berries Filling :
1/4 of the flaky of crust recipe,chilled
1 1/2 or 2 cups wild berries (soaked in cold water and salt for 10 minutes before drain)
1/2 cup flour
1/2 cup sugar
1/2 stick butter,cut
1 yolk + 2 TBSP WATER
1:Preheat oven to 400F.Sprinkle some flour on baking sheet.Put the dough on a lightly floured work surface and roll it into an 11 inch circle that about 1/8 inch thick.
2:Since the dough is soft,you'll need to lift it now and then and toss some more flour under it and over the top.Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.
3:Spread the berries coated with flour,leaving a 2 to 3 inch border.Sprinkle the sugar all over the berries.Cut the butter into silver and scatter on top of the berries. Fold the uncovered boarder of dough up over the filling,allowing the dough to pleat as you lift it up and work around the galette.
4:Dip pastry brush into egg washer,give the edge of crust a light coating .Bake the galette for 40-45 minutes or until the pastry is golden and crisp.Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes.
5:Serve warm or at room temperature,cutting the tart with a pizza wheel or a sharp knife.