Saskatoon Berry Filling:
4 cups Saskatoon berries
1/4 cup water
2 tbsp fresh lemon juice
3/4 cup sugar
3 tbsp corn starch
1 pie crust (recipe below)
cinnamon and sugar mix
Preheat your oven to 475 degrees.
Saskatoon Berry Filling:
In a saucepan, mix together the berries and water and simmer for 10 minutes over low-medium heat.
In a separate bowl, mix together the sugar and flour.
Then add the sugar/flour mix to the berries and combine.
Simmer until the mixture slightly thickens.
Set aside to cool.
Putting it all together:
Line a cookie sheet, with a piece of parchment paper.
Lightly flour the parchment paper, then roll out the pie crust to loosely form a circle shape. It doesn't have to be perfect, this is a rustic pie remember!
Place the berry filling in the centre of the pastry sheet. Note: If you think that there might be too much filling for the pastry, don't add it all.
Fold the edges of the pastry over to cover the outer edge of the fruit pile.
Overlap as needed. You'll have to move quick because the filling is liquid-y.
In a separate bowl, mix together the egg and 1 tbsp of water. Then using this mixture, brush the pastry.
Sprinkle cinnamon and sugar on to the pastry.
Place the galette into the oven, then immediately TURN DOWN the heat to 375 degrees.
Bake for 40 minutes, or until the pastry is golden brown.
When the galette is done baking, remove it from the oven.
Let your galette sit for about 10 minutes before serving.
Serve slightly warm with ice cream or whipping cream!
(Makes 2 crusts)
2 1/2 cups (315 grams) flour
1 tablespoon (15 grams) sugar
1 teaspoon (5 grams) table salt
2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold
Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. Get out your pastry blender.
Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop.
Start by drizzling 1/2 cup (120 ml) of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup (60 ml) of cold water to bring it together, but add it a tablespoon as a time.
Once you’re pulling large clumps with the spatula, take it out and get your hands in there. Gather the damp clumps together into one mound, kneading them gently together.
Divide the dough in half, and place each half on a large piece of plastic wrap. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.
Do ahead: Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.