June 28, 2011

Raspberry Galette

Does anyone watch this?

Apparently I don't have enough friends hobbies, because I started watching this show about a month ago.  It was on last night when Scott came home.  I found myself explaining the storyline to him.  

Huh...the fact that I need something better to do with my time is pretty evident.

Don't think I don't have it set on the DVR...

Another question:

Does anyone feel the need to get up off the couch in the middle of The Dr. Oz Show and take a shower because you can't stop eating these and the only solution is to get as far away from the kitchen as possible and then shove the rest of the bag down to the very bottom of the trash can??

That's portion control for you.

One would think that the "family size" bag would last an individual more than a few hours.

That's why I cut the recipe for this pastry in half.  We didn't need a whole pie sitting around the house.  It might end up in the garbage.   
A galette is just a free-form pastry crust.  Apparently "free-form" isn't my thing because...

...this didn't come out of the oven the way I expected it to.

One of the sides collapsed and the raspberry juice spilled out over the side.

So while this dessert I made wouldn't win any prizes in a bakery display case, it would win for taste.

I almost scrapped the whole thing from the blog.  But it is delicious.  It needs to be shared.

The side collapsing, I suppose, adds to the rustic-ness of the galette.

Raspberry Galette
adapted from espressoandcream.com

1 1/2 cups Crisco
3 cups flour
1 egg, slightly beaten
5 T. cold water
1 t. salt
1 T. white vinegar

Berry filling:
2 cups raspberries, or berry of your choice
3 T. sugar
2 T. flour
2 t. lemon zest
2 T. lemon juice

-Mix together in a bowl and set off to the side.

1 egg, beaten
1 T. sugar

In a large bowl, cut the Crisco and flour together with a pastry blender or a fork until it looks like crumbs.  Add the rest of the ingredients and stir together until just blended.  Form the dough into a ball and place in a Ziploc bag.  Put in the freezer for 15-20 minutes.

On a lightly floured surface, flatten out the dough until it is a 12-14 inch circle.  Place on foil on a cookie sheet.  Add the berry filling to the middle and gently fold up the sides.  Pinch the edges together.  Brush with beaten egg and sprinkle with sugar.

Bake at 400 degrees for 40-45 minutes.  Let it cool completely before slicing.   

Shared at:
Sweet Treats Thursday


  1. Why not just roll the dough out and put in a pie pan? Looks good though, I have two bags of sugared berries in the freezer.

  2. That's a good idea. I didn't know it would just collapse. I'd never made my own pastry before.

  3. I watch Switched at Birth and really enjoy it! To tell the truth, I watch a lot of ABC Family shows.


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