Pie Dough Primer

gallettecooked

So apparently everyone is baking bread these days, and while I feel like I have experimented with bread quite a bit in life (see this; my bread baking has improved since then thankfully), I haven’t actually gotten around to making a loaf.  A part of that is not being able to find any yeast to experiment with making poolish, a part of that is working on other cooking projects, like baking.

I barely get to bake much at my normal cooking job, but it really can be fun, and I’ve been known to have a bit of a sweet tooth in the right circumstance.

I’m working my way back up through intensity and complexity of desserts, starting with a basic pie dough. The pie itself is more like a large handpie, but its called a gallette, which sounds fancy (because its French), and totally covers up the fact that I was too lazy to get this dough into a tin.

Easy Pie Dough Ratio

3 parts Flour (ap, buckwheat, whatever your heart desires)

2 Parts Fat (butter or shortening- I also like to grate the butter on a cheese grater when adding)

1 part water (cold water!)

 

You’ll also need:

Fruit for filling (approx 3 cups)

Cornstarch

lemon juice/zest/seasonings

Sugar

Egg wash

turbinado sugar

Preheat oven to 375

For the dough: Add the fat to the flour, with a pinch of salt,  and work through with your hands, or in a food processor, until the butter is the size of small pebbles to small rocks. I like my dough a little rustic.

Add the water and work til just incorporated. Turn out onto a lightly floured surface and roll out.

Note: This dough is great for anything and everything pie related– and can be jazzed up any number of ways– think herbs, cheese, fruit zests, etc.

For the filling- Mix 3 C fruit (whatever is in season or just laying around) with 1 Tbs of cornstarch, a little lemon juice, 1/2 or 1 C Sugar, and any other spices you’d like, like thyme with blueberries or cinnamon with apples, or jasmine tea with peaches (My favorite; I can’t wait for summer).

Place your filling in a pile in the middle of the rolled out dough, then fold over the edges until its like a little package. Brush with a little egg wash if desired, and sprinkle with some turbinado sugar.

galletteuncooked
The more you fold causally, the better this tart looks. Win–Win.

Pop in the oven for 20–30 and get ready to impress without breaking a sweat (also my favorite).

-L

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s