Tag Archives: Pie Dough

Rustic Berry Galettes

30 Jun

June 30th, 2015

I can’t believe we are already half way done with the year, which means it’s almost the 4th of July. Usually for this holiday, I like to make pies for bar-b-ques and get-togethers. In fact, last year I made a classic apple pie for the holiday. However, sometimes pies can be a bit time-consuming, so an alternative is a galette, which still uses the same ingredients, but assembled differently. I made these berry galettes using the same go-to pie dough I always make and used a strawberry and raspberry combo for one galette and blueberries for the other galette.

These turned out amazing and can be paired with some vanilla ice cream.

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Pie Dough
12 oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar

Y= four galettes (I used only half the pie dough to get 2 galettes)

Directions

  1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
  2. Add the water and vinegar mixture in thirds, pulsing in between.
  3. Finish mixing the dough by hand on a floured surface. Divide dough in two halves. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
  4. At this point, you can also freeze the dough if not using immediately.

Strawberry/Raspberry Filling
1 C of fresh strawberries, hulled and quartered
1/2 C frozen raspberries
¼ C sugar
1 T cornstarch
¼ tsp vanilla powder

Y= enough to fill 1 galette

Blueberry Filling
1 – 1.5 C frozen blueberries
¼ C sugar
1 T cornstarch
¼ tsp vanilla powder

Y= enough to fill 1 galette

Directions

  1. Combine berries in a bowl.
  2. Add all other ingredients. Mix to combine.

To Assemble

  1. Divide one half of the dough in half. Roll out both pieces of the dough to a circular shape on a floured surface.
  2. Spoon berries in the center of the dough, leaving about a 1-inch border.
  3. Carefully fold up the edges of the border over the fruit and gently pinch to create a crease, leaving the center of the berries exposed.
  4. Brush egg wash on the border of the dough and sprinkle with sugar.
  5. Bake at 375F for 20 minutes then rotate and bake for another 20-25 minutes or until browned.

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Triple Berry Pies

2 Apr

April 2nd, 2015

I picked up some super sweet strawberries at the Farmer’s Market last weekend since they are back in season. I love the combination of berries so I threw in some frozen blueberries and raspberries that I already had in my freezer along with the strawberries to make these triple berry pies. I have also been on a craze of making individual size desserts lately, so I used 4-inch ring molds for these pies. Of course, it is also possible to make a whole pie instead of individual ones. The pie dough recipe below will yield enough for 1 whole pie, and the filling recipe may have to be increased.

These pies taste best when fresh out of the oven. O, and if you have vanilla ice cream, I highly recommend slathering some on the pie. I guarantee you won’t regret it. So if you don’t have any ice cream in your freezer, pick some up before you make these pies.

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Pie Dough
12 oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar
 
Y= eight 4-inch pies (I used only half the pie dough to get 4 pies)

Directions:

  1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
  2. Add the water and vinegar mixture in thirds, pulsing in between.
  3. Finish mixing the dough by hand on a floured surface. Divide dough in two halves. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
  4. At this point, you can also freeze the dough if not using immediately.

Triple Berry Filling
1 bag of frozen blueberries
½ bag of frozen raspberries
1 pint of fresh strawberries, hulled and quartered
½ C sugar
1 T cornstarch
juice of ½ lemon
zest of 1 orange

Y= enough to fill four 4-inch pies.

Directions:

  1. Combine berries in a bowl.
  2. Add all other ingredients. Mix to combine.

To Assemble:

  1. Roll out one half of the dough on a floured surface. Cut pie dough to fit individual ring molds. Reserve some dough to seal the top of the pie.
  2. Fill lined ring with berries. Seal pie with the reserved dough. Trim off any excess dough along the edges and seal.
  3. Make a few slits in the center of the pie.
  4. Egg wash the top of the pie and sprinkle with sugar.
  5. Bake at 375F for 30 minutes then rotate and bake for another 20-25 minutes or until browned.

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Cranberry-Apple Hand Pies

3 Mar

March 3rd, 2015 

The past few days have been busy and I fell behind on posting these wonderful cranberry-apple hand pies, so I am making up for it now. I originally planned to make some cherry hand pies, but things changed when I saw cranberries while at the grocery store. Then cranberry pies turned into cranberry-apple hand pies. I’m not complaining because these turned out better than I expected.

I often have ideas in my head to make one thing, but sometimes they slightly change along the course of the way. I’m ok with that, as long as the end product is not burnt, is edible and presentable.

What inspired me to make hand pies? Well, I wanted to use up my pie dough in the freezer!

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Pie Dough, recipe can be found here.

Cranberry-Apple Filling:
1-20 oz bag frozen cranberries
1 medium apple (I used Gala), diced into small pieces
¼ C + ⅛ C sugar
¼ tsp vanilla powder
pinch of salt
zest of half a lemon
zest of half an orange
1 tsp orange juice
1T cornstarch

Y= 12-3×3 inch hand pies

Directions:

  1. In a bowl combine cranberries and apples. If cranberries are too big, use a fork to slightly break apart.
  2. Add the sugar, vanilla, salt, zests, and juice. Mix to combine.
  3. Add the cornstarch and mix.
  4. Set mixture in refrigerator until ready to use.

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To Assemble:

  1. Roll dough out. Cut into desired sizes for the hand pies. I cut pieces that were 3×6 and 2×6 in dimensions so that when folded, pies are 3×3 inches and 2×3 inches in size.
  2. Scoop filling and place on one end of the cut piece, making sure to leave a slight border along the edges.
  3. Using a pastry brush, brush egg wash along the edges.
  4. Fold one side over to cover the filling and bring together to seal the edges.
  5. Use a fork to crimp the edges to securely seal it.
  6. Make a few slits on the top of sealed pies. The slits act as vents as they are baking.
  7. Brush egg wash to cover the pies and sprinkle sugar on top.
  8. Bake at 350F for 25-30 minutes.

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