A food processor makes preparing this flaky pastry dough a breeze. The recipe yields enough dough for three pies or galettes. Store leftovers tightly wrapped in plastic wrap in the refrigerator and use them to make easy desserts in the upcoming week.
For the flaky pastry dough:
- 4 cups all-purpose flour
- 1 tsp. salt
- 24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
- 3/4 cup ice water
- 4 cups blackberries, blueberries or a mixture
- 2 Tbs. fresh lemon juice
- 1/4 cup sugar
- 3 Tbs. flour
Mix the dough
In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.
Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).
Roll out the dough
Preheat an oven to 425°F. Line a baking sheet with parchment paper.
Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.
Fill and bake the galette
In a bowl, lightly stir together the berries, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.
Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).