A few weeks ago, Iain and I went blackberry picking. We didn’t go to a farm, or a designated place where you pay to pick berries, we just went to scrub-land near our flat and picked berries to our heart’s content. It shocked me that in this day and age, in a city with a population of almost 10 million people, you can still go out and pick wild berries.
And those berries tasted so much better than the ones you get from the supermarket. I always find supermarket blackberries quite tart even if they look like the ripest, juiciest berries on the shelf. The wild ones that we picked were sweet and juicy and amazing.
We got close to two kilos of blackberries, and Iain quickly siphoned off what he needed to make his Mum’s blackberry jam, while I got the leftovers. Luckily for me, that was still a huge amount of blackberries, so I got a couple of good desserts out of them.
One of them was this incredible yet simple blackberry galette. Sometimes known as a crostata, free-form pie or rustic pie, all you need is some pie dough, a few kitchen essentials (flour and sugar) and some berries and you’re all set. You can use store-bought dough, you can make your own. You can mix and match fillings like there’s no tomorrow. Stone fruit, berries, I’ve even seen savoury ones with a vegetable filling. There are so many possibilities, and today I bring you a recipe for a blackberry galette.
Prep Time: 20 minutes, plus 1 hour chilling
Cooking Time: 25 minutes
1 cup plain flour
2 tbsp caster sugar
¼ tsp salt
115g butter, diced
2 tbsp iced water
2½ cups fresh blackberries
1 tbsp plain flour
2 tbsp caster sugar
1 egg, lightly beaten
Raw (turbinado) sugar, for sprinkling
- Make the pastry by mixing flour, sugar and salt in a large bowl. Add the diced butter and use hands or a food processor to combine, until dough resembles pea-sized pieces. Add the iced water and bring dough together to form one ball. Turn onto a well-floured surface and, without kneading, flatten into a disk. Wrap in cling film and refrigerate for one hour.
- While dough is chilling, make filling. Combine blackberries, plain flour and caster sugar in a large bowl. Stir well to coat blackberries. Set aside and allow to sit so juices are drawn out.
- Pre-heat oven to 220°C/425°F/Gas Mark 7. Line a baking tray with baking paper. Remove dough from fridge and turn onto a lightly-floured surface. Use a rolling pin to roll into a 30cm (11.5″) circle and transfer to the centre of prepared tray.
- Stir the berries a few times in the bowl, then spoon them onto the centre of the dough, and spread gently, leaving a 5cm (2″) rim clear of filling. Fold edges up, overlapping to create a hexagon-shaped pie. Press edges together softly to seal and prevent crust from unfolding while baking. Brush edge of galette with beaten egg and sprinkle with raw (turbinado) sugar.
- Bake for 25 minutes, until crust is golden and cooked through and blackberries have softened. Let galette cool fully, to allow the juices thicken, before serving.
Dough adapted from Food Network.