by Culinista Annouchka
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Culinista Annouchka's Notes:
1 Pâte Sucrée (sweet pie crust) Ask a question about this ingredient
1 quart of spring strawberries (hulled, halved if larger than a walnut) Ask a question about this ingredient
2 handfuls blueberries Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
4 tablespoons brown sugar Ask a question about this ingredient
Preheat oven to 350 and place the rack in the oven in the lower 1/3 of the oven.
Ask a question about this stepOn a baking sheet, place a piece of parchment paper and sprinkle with some flour. Roll the dough out to an 8 or 9 inch circle. The dough should be no thicker than 1/4 of an inch.
Ask a question about this stepIn a bowl mix the strawberries, blueberries, salt, 3 tablespoons sugar and flour. Place in the center of the pie crust, leaving 2 to 3 inches uncovered. Fold the remaining pie crust on top of the berries to form the galette.
Ask a question about this stepPlace in the oven for 30 to 40 minutes. Until the dough is golden brown and the fruit is bubbly. Sprinkle the remaining sugar on the crust and serve warm with vanilla ice cream.
Ask a question about this stepDitto - lovely galette and I'm always looking for the perfect sweet pie crust recipe...
That is simply beautiful! Would love your recipe for Pâte Sucrée.
Hello ladies! Here is the recipe from my mother (I'm translating it from french so the measurements are in french)
250g (about 2 cups) all-purpose or pastry flour, sifted
125g butter, not salted
1 pinch of salt
1 egg yolk
20g granular sugar
2 tablespoons very cold milk
On a work surface or in a large bowl place the flour in the shape of a mount and make a hole in the middle. Place salt, sugar & egg yolk in the hole. Incorporate the very cold butter using your fingers. You may use a food processor but do not pulse too quickly. The texture should resemble coarse semolina.
Add the very cold milk, little by little until the dough forms a ball shape. Do not overwork the dough. Place in the fridge in a bowl, covered for 2 to 6 hours.