You NEED this freeform berry pie in your life
This berry pie only looks tricky – in reality it’s super simple and the rewards are endless: chewy dough filled with delicious warm berries. Top with ice cream for best results. It’s also the perfect dessert to end your summer braai gathering.
Berry galette
Dough
- Raw pistachios: 1 cup, shelled
- Cake flour: 1 ½ cup
- Sugar: 3 teaspoons
- Salt: ½ teaspoon
- Ground cinnamon: ¾ teaspoon
- Butter: 100 g, softened
- Cold water: ½ cup
Filling
- Mixed berries: 3 cups
- Corn flour: 1 tablespoons
- Juice of one lemon
- Sugar: 4 tablespoons, plus extra for sprinkling
- Milk: 2 tablespoons
Method:
- Place the pistachios on a baking tray and roast in a preheated oven of 180°C for 10 minutes, or until nutty and toasted. Set them aside to cool, then pulse in a food processor until a coarse meal has formed.
- Mix all the dry ingredients for the dough, together with the pistachios. Using a food processor, or your fingers, rub the butter into the dry ingredients until no butter pieces larger than raisins are visible. Add enough cold water, one tablespoon at a time, so that the dough easily comes together, without forcing it too much or leaving a very sticky dough.
- Cover and leave to chill for at least one hour.
- In the meantime make the filling: gently mix all the ingredients in a large bowl, careful to not bruise the berries to much. Set aside.
- Roll the dough out on a lightly floured surface, or between two sheets of baking paper, to form a rough 30 cm circle and transfer onto a baking sheet.
- Scoop the filling onto dough, leaving a border of about 5 cm. Fold the edges towards the centre, overlapping in places – no need to be precise!
- Brush the edges with the milk and liberally sprinkle with some sugar.
- Bake in a preheated oven of 200°C for 40–45 minutes, or until the crust is golden brown and the filling is soft and bubbling. Serve with scoops of vanilla ice cream.
Not into baking?