Merry belated Christmas! The weekend comes to an end and all of a sudden it’s Monday again, like the joyous holiday didn’t even happen. Oof. Post Christmas Monday. I have a theory that I want to sell a beer called The Monday’s so when you have a case of them, it ain’t so bad.
Spending the holiday with Phil was wonderful, low key, full of friends and food and wine and card playing. I wouldn’t have had it any other way.
Close friends of our were kind enough to host a late brunch on Christmas Day. Like a good guest, I thought about what to bring as part of the feast. I settled on a berry galette.
A galette you say? I do say. So what is that? A lazy pie. That’s what it is. Call it rustic all you want but it’s just a lovely little treat with a busted ass crust. But man does it look good.
I used cranberries and blackberries for a most wintery feel, plus the lemon cuts the sweetness giving you dessert which should be served a la mode……or for breakfast.
Check out this post to see the pie crust I always make.
Winter Berry Galette
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- 1 pie crust
- 2 cups of blackberries
- 1 1/2 cups of cranberries
- zest from half a lemon
- splash of lemon juice
- 1/2 cup light brown sugar
- 1 1/2 tsp cornstarch
- 1/3 cup white granulated sugar, plus extra for sprinkling
- 1 egg, lightly beaten and mixed with a splash of water for egg wash
- Preheat your oven to 375
- Roll out your pie crust (after being refrigerated) to about 12 inches on a floured Silpat, or a floured surface, then transfer Silpat to baking sheet, or move crust to parchment paper on baking sheet
- In a medium bowl, mix berries, lemon zest, lemon juice, cornstarch and sugar and toss gently until berries are evenly covered, set aside
- Pour brown sugar into the center of your pie crust and spread into a thin layer, leaving about 1-2 inches around the edge (for folding)
- Using a slotted spoon berries over the brown sugar, making sure to keep that outside edge of the dough clear
- Fold in the edges over the berries, checking for holes, and squeezing the dough together if any are found
- Brush the crust with egg wash and sprinkle sugar over the top
- Bake for 35-40 minutes until crust is golden brown
- Allow to cool slightly, but this can easily be served warm, room temperature or cold, it's always good
- *The thin layer of brown sugar helps create an interior crust to absorb the moisture from the berries, it saved the dessert from a soggy bottom (and no one wants that)
- *I recommend a rimmed baking sheet, in case there are leaks, to avoid a mess
- *Scooping berries with a slotted spoon makes sure you don't just pour a bunch of unnecessary juice into the galette
Domestic B(i)atch http://domesticbatch.com/