Single Crust Berry Pie
A rustic, free-form galette tart that is as beautiful as it is simple. The buttery crust is folded over a mixed berry filling for an effortless bistro-style dessert.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Makes: 8 servings
All You Need
- 1 cup (250 mL) all-purpose flour
- 1/4 cup (50 mL) cornmeal
- 2 tsp (10 mL) granulated sugar
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) cold butter, cubed
- 1/4 cup (50 mL) plain yogurt or buttermilk
- 1/2 cup (125 mL) granulated sugar
- 3 tbsp (45 mL) Club House Potato Starch
- 1/4 tsp (1 mL) Club House Ground Cinnamon, Ground Cloves and salt
- 3 1/2 cup (875 mL) frozen mixed berries
- 1 tsp (5 mL) finely grated lemon zest
- 4 tsps (20 mL) lemon juice
- 1 tsp (5 mL) Club House Pure Vanilla Extract
- 1 tbsp (15 mL) yogurt or buttermilk
- Garnish: Billy Bee Honey (optional)
For the crust: Pulse flour, cornmeal, 2 tsp (10 mL) sugar and ½ tsp (2 mL) salt in food processor. Add butter. Pulse until resembles fine crumbs with larger pieces. Add ¼ cup (50 mL) yogurt and pulse adding up to 1 tbsp (15 mL) ice water to form a ragged dough if needed. Transfer to work surface and gently knead into a ball; press into disk. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
For the filling: Position rack in bottom third of oven and preheat to 375°F (190°C). In a small bowl, stir together ½ cup (125 mL) sugar, potato starch, cinnamon, cloves and salt.
In large bowl, toss berries with lemon zest, lemon juice and vanilla. Sprinkle sugar mixture overtop, tossing to combine; let stand 15 minutes and stir.
Roll out dough on large piece of parchment to 12-in (30 cm) circle. Transfer to baking sheet, and mound fruit in centre. Fold over pastry edges, pressing to make 9-in (23 cm) round. Mix 1 tbsp (15 mL) yogurt with 1 tsp (5 mL) water, lightly brush on pastry.
Bake until pastry is golden and fruit is bubbling, 40-45 minutes. Transfer to rack and let cool. Drizzle with honey and serve (if using).
Tips: Sprinkle 2 tsp (10 mL) granulated or coarse sugar on pastry before baking for a slightly sweet crust. Dough can be made up to 3 days ahead. Leave dough out for 15-20 minutes before rolling out to prevent cracking.