Bumbleberry Galette Food

BLUEBERRY GALETTE

Steps:

• preheat oven to 425.
• line a baking sheet with foil and spray with non stick spray.
• in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
• unwrap the pie dough and unfold onto a baking sheet.
• spoon the berry mixture into the center of the dough, leaving a 1 inch border.
• fold the edge of dough over the berries, pleating.
• dot butter over top of blueberries, brush the pastry with beaten egg.
• sprinkle pastry edge with remaining sugar.
• bake for 25-30 minutes until bubbling.
• garnish with grated zest, if desired.

BUMBLEBERRY GALETTE

Steps:

• Roll dough out to an 11-inch round on a lightly floured work surface. Transfer to a baking sheet lined with foil and parchment paper. Chill, covered, while making filling.
• Whisk white sugar and cornstarch together in a large bowl. Gently fold in berries, sprinkle with lemon juice, and stir until thoroughly coated. Sprinkle with liqueur.
• Scatter bread crumbs across center of dough, leaving a 2-inch border. Spoon berry filling onto center of dough. Scatter butter cubes on top. Working your way quickly around galette, fold outer 2 to 3 inches of dough up and slightly over filling, pleating as needed to hold in filling.
• Beat egg with cool water and kosher salt. Brush crust with egg wash and sprinkle generously with sparkling sugar. Chill galette for 30 to 45 minutes.
• Set a baking stone, baking steel, or inverted baking sheet on the center rack of oven and preheat to 400 degrees F (200 degrees C). Slide baking sheet with galette onto hot stone; bake until filling is bubbling and crust is a deep golden brown, 35 to 40 minutes. Cool for 1 hour or more before serving.

FLAKY BUMBLEBERRY PIE

Steps:

• In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil., Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

BUMBLEBERRY PIE - MIXED BERRIES AND APPLE

Steps:

• If you are preparing your own pastry crust, follow the steps indicated in the recipe found at the end of the link and then let rest. If you use a store-bought pastry crust, skip to the next step below.
• Peel all the apples. Slice them in thin slices (about a quarter or a Euro coin thickness). If you choose to use rhubarb instead of apples, follow the same steps for the rhubarb.
• Put all the sliced apples into a non-reactive bowl. Mix about half of the tapioca flour or cornstarch with about half of the sugar and add to the apples. Add seasoning. Let rest and mix while you prepare the pie crust.
• Preheat oven to 180°C / 350°F. Roll out your homemade or store-bought pastry crust into a pie tin. Fold over the top of the crust into your preferred pattern. I usually just crumple the dough using my forefinger and thumb going around the top edge. Make sure you prick the bottom of the pie crust several times.
• Put the remainder of your tapioca flour, flour or cornstarch in a bowl. Remove the frozen berries from the freezer and add them to the bowl. If you use fresh berries, add them now following the same steps. Stir them gently into the tapioca flour, flour or cornstarch so all the fruit is lightly coated. This will help the fruit keep their form as much as possible.
• Add the remainder of the sugar to the berries. Mix the berries into the bowl with the apples or rhubarb. Add the lemon juice and let sit a couple minutes.
• Place the fruit into your pie tin. You can either do this in attractive manner by making a design or simply by pouring the fruit in. Either way, I usually fix the fruit a little so the fruit is evenly placed around the pie and it looks as attractive as possible.
• Put little pieces of butter (fingertip size) randomly on top of the pie. If you prefer you can push them down a bit into the fruit.
• Place the pie dish in the top half of the oven for approximately 55 minutes or until the crust is golden and the fruit looks cooked. I usually turn my pie half way and then gauge my time from how it looks at that moment. Start checking it though after 40 minutes or so to prevent from burning. Everyone's oven is different. Sometimes if the crust looks like it is browning too early, I will place at this time a sheet of foil loosely on top of the pie (not folded down onto the pie) to help prevent the crust from burning before the fruit filling is done.
• Remove the pie from the oven and let cool before serving. It can be served warm (not hot) with ice cream or at room temperature however you wish. The pie might be more liquidy if you serve it warm than if it is cooled completely.

BUMBLEBERRY PIE

Steps:

• Preheat the oven to 350 degrees.
• Combine the berries, sugar, cornstarch, arrowroot powder, salt, and lemon zest in a large mixing bowl. Stir gently until well combined.
• Line a 9-inch pie plate with the bottom crust. Fill with the berry mixture. Dot the berries with the butter, then top with the second crust. Cut several slits in the top layer to allow steam to escape-alternatively, cut shapes out of the crust or do a lattice crust instead. Flute the edges of the crust together.
• Combine the egg and water in a small bowl and use a pastry brush to brush the mixture over the pie crust. Set the pie on a large baking sheet and bake for 60 to 70 minutes, until the berry juices have released and are bubbly and the crust is light golden.
• Cool on a wire rack for 2 to 3 hours, then slice and serve.

FRESH BLUEBERRY PIE

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
• "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.