PIE FOR PI DAY
(and preferably, baked goods)
A galette is a rustic tart that cooks up faster than a double crust pie. It can be totally freeform, that is, the fruit just gets piled in, or you can cut the crust into a perfect circle and arrange things fussilly. I prefer the former. If you have pie crust ready to go in your freezer, then it comes together super easily, with whatever fruit you have on hand. All the measurements are rough – it really takes tasting and eyeballing. Luckily, the recipe is very forgiving and will likely taste fantastic, even if it looks a bit messy.
NOTE: I highly recommend the recipe Basic Flaky Pie Crust. I make it with a food processor, regular flour and it is buttery and perfect every time. I don’t freeze the flour, but I do what you’re supposed to with the butter. It freezes well. Also, I know the vinegar seems weird, but it’s chemistry or something.
- One Pie Crust
- 1 1b. fresh blueberries, about 3 cups, rinsed and de-stemmed and then set on a towel to dry a bit
- zest of one large lemon or an orange
- about 2 tablespoons fresh lemon or orange juice
- 2 – 4 tablespoons sugar
- 2 tablespoons cornstarch or flour
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon cold unsalted butter cut into small pieces
- 1 egg, beaten or 1 tablespoon heavy cream
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, gently toss blueberries with lemon zest and juice, sugar, cornstarch, cinnamon, salt. (Start with 2 tablespoons sugar and test for desired sweetness, add more if you want.)
Roll out dough (on a silicone sheet or pastry slab, slightly floured) to a 12” round. Top with the parchment paper and flip over. Place on baking sheet.
Spoon blueberry mixture in center of dough, leaving a 2-inch border.
Fold edges of dough over blueberries, pleating as you go. You’ll have an open section in the center that’s not covered with crust. Dot that filling with the butter pieces. Brush the crust with the egg or cream wash and sprinkle with about a teaspoon of sugar.
Bake until filling is bubbly and pastry is golden brown, about 30 minutes. Cool slightly and serve with vanilla ice cream, citrus sorbet or whipped cream.