Saskatoon Berry GaletteBy Chatelaine
6 to 8
Picking wild Saskatoon berries is Renée Kohlman's lifelong summer tradition. This galette from her blog, Sweetsugarbean, showcases their deep colour and nutty flavour.
- 2 3/4 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold butter
- 1/2 cup cold shortening
- 2 tsp vinegar
- 1 egg yolk , slightly beaten
- 2 cups saskatoon berries , or blueberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 2 tsp fresh lemon juice
- 1/2 tsp almond extract , or vanilla extract
- 2 tbsp 35% cream
- Pastry: In the bowl of a food processor, add the flour, salt, butter and shortening. Pulse until the dough is crumbly. In a 1⁄2-cup measuring cup, add the egg and vinegar, and enough cold water to fill. With the motor running, add the liquid to the flour mixture. Then add a teeny bit more cold water. The dough should come together and be soft, not crumbly at all.
- On a floured surface, divide the dough into three and form each third into a disc. Put one in the fridge for an hour or so, and put the other two in the freezer for later use. (Alternatively, you can leave the dough in the fridge overnight, and remove 30 min before you want to roll your pastry out.) Preheat oven to 375F.
- Filling: In a large bowl, toss together the Saskatoon berries, granulated sugar, cornstarch, lemon juice and almond extract.
- Roll out disc of dough on a lightly floured surface into a 12-in. circle (or thereabouts—it’s a galette, don’t stress). Fold dough in half and place on a parchment-lined baking sheet. Unfold dough and place the berries in the middle, leaving a 2-in. border. Fold the edges over, overlapping slightly. Brush the edges with cream, then sprinkle with demerara sugar.
- Bake for 40 to 50 min until pastry is golden brown and the filling bubbles. Cool and serve with ice cream or whipped cream.