Pie crust has been my nemesis for quite some time now. I don’t know why I have so much trouble with it. I consider myself to be fairly accomplished in the kitchen, but for whatever reason, a really good pie crust has alluded me. I have turned out some REALLY bad pies in the past. I still remember my first attempt quite a few years ago. It was a blueberry pie and it was absolutely awful! The crust was tough and totally nasty, I’m still a little bit scarred by that fiasco. It was a long time before I tried pie crust again. Since then I have turned out some crusts that have tasted OK, but they have not been exactly pretty.
So this galette is my first step towards a perfect pie crust. I figured if I made something that’s supposed to be rustic (hence the title), I wouldn’t have to worry about making it all pretty with perfectly crimped edges. I could just concentrate on the method and getting a crust that was nice and flaky and had really good flavor. I will master that first and then I will work towards something pretty. So I found a recipe for a crust on the Food Network and then I just had to roll up my sleeves and give it a shot.
I have to say that I’m pretty pleased with how the galette turned out. It looks very rustic (which I’m ok with), but it tastes great. It’s buttery and flaky and the raspberry filling is awesome. I think a pie with perfectly crimped edges may be in my future!
Rustic Raspberry Galette
For the crust:
- 2 cups flour
- 3 tbsp sugar
- 1/4 tsp salt
- zest of 1 lemon
- 3/4 cups cold butter (1 1/2 sticks), cut into cubes
- 1 egg yolk
- 2 tbsp ice water, plus more as needed
- 1 – 12 oz bag of frozen raspberries, thawed
- 1/4 cup sugar
- 2 tbsp cornstarch
- juice of 1/2 lemon
Combine flour, sugar, salt and lemon zest in a large mixing bowl. Add butter and cut in to the flour mixture with a pastry blender or your hands until the mixture looks like coarse crumbs.
Add the egg yolk and 2 tbsp ice water. Mix it in until the dough holds together without being too wet or sticky. To test for this, squeeze a small amount together, if it’s still crumbly, add more ice water, 1 tsp at a time until the consistency is right. Then form into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
While dough is chilling, prepare filling. In a mixing bowl, combine raspberries, sugar, cornstarch and lemon juice. (I know, pretty easy!)
After 30 minutes, sprinkle your counter or a board and a rolling pin with flour. Roll the dough out into a circle that’s about 15 inches in diameter (it’s ok if it doesn’t look pretty, remember this is rustic).
Spoon the raspberry mixture onto the center of the crust and spread out leaving about a 2 inch border. Then fold the border up over the filling, leaving the center open.
Transfer to a cookie sheet lined with parchment paper and bake in an oven preheated to 375 degrees for 30 to 40 minutes until the crust is golden brown.
Allow to cool slightly and then treat yourself to a slice.
Shared at The Country Cook on 4/13/12.
Shared at Simply Sweet Home on 4/13/12.
Shared at Simple Living on 4/13/12.
Shared at Addicted to Recipes on 4/15/12.
Shared at Everyday Mom’s Meals on 4/15/12.
Shared at Mandy’s Recipe Box on 4/17/12.
Shared at Chef in Training on 4/17/12.
Shared at Crazy for Crust on 4/17/12.
Shared at Newlyweds Blog on 4/18/12.
Shared at Lady Behind the Curtain on 4/18/12.
Shared at A Little Nosh on 4/19/12.
Shared at It’s a Keeper on 4/19/12.
Shared at Recipes for My Boys on 4/19/12.
Shared at Miz Helen’s Country Cottage on 4/19/12.
Shared at Eat at Home on 6/27/12.
Shared at Gooseberry Patch on 6/27/12.