Black Raspberry Gallette
Summer is quickly coming to a close and the crispness of fall (and all the recipes that come with it) are moving in fast. I can hardly wait. But before I totally dive into all things fall, I want to close out summer cooking with this Black Raspberry Gallette. These little berries are growing all around the Fricke Farmhouse, but any type of berry (or fruit) can work instead depending on the season or region.
A gallette is basically a free-form pie. It uses the same crust and filling, but is baked in a sheet tray instead of in a pie plate. All you have to do is roll out the crust, dump some fruit in the center and fold the edges of crust into the middle. These tarts have a naturally rustic look, so you don’t have to worry about it looking perfect. Just throw it together and you’re good to go!
Grandma’s Famous Pie Crust
An essential part of Black Raspberry Gallette is using a pie crust from scratch. Over the past couple years I’ve finally perfected my technique! The first pies I made were with my grandma–she’s literally a pie queen! She never measures a thing and they ALWAYS turn out perfectly. When I started making pies on my own, I tried to do it by guess and they never turned out quite right. Thankfully, I was able to figure out the perfect ratio and now I get consistently delicious results. I’m starting to reach the point of being able to guess a little bit, but I’m still going to need some more practice!
To make the crust, all you need is flour, cold butter, salt, and ice cold water. (Actually she uses shortening, but I am quite opposed to the use of industrial fats and use butter instead. Otherwise it’s all the same!) Combine the flour and salt in a large bowl. Then, use a cheese grater to grate the butter into the bowl. Use your hands to mix it in and break it up further. When all the butter is spread throughout in pea-sized pieces, add the water one tablespoon at a time until it all comes together.
Preheat the oven to 400 degrees and turn out the dough onto a lightly floured surface or pastry cloth. Roll it out in a circle until it is about 1/4 inch thick. Transfer the crust to a sheet pan lined with parchment paper and set aside until the filling is ready.
Black Raspberry Filling
The filling for Black Raspberry Gallette is extremely simple and versatile. All you need is three cups of fruit (in this case black raspberries), raw, local honey, and a smidge of lemon juice. If you can’t find black raspberries, any berry or combination of berries will work too. You could also use peaches, apples, pears or whatever is in season when you want to make it!
I suggest using one or two tablespoons of honey to sweeten the filling, but it’s totally up to your taste and the fruit you are using. For example, red raspberries are sweeter than black and may not need as much. Or if you have more of a sweet tooth, feel free to add a little extra. The honey is more for taste than consistency, so adjusting the amount shouldn’t affect the outcome other than flavor.
How to Make Homemade Whipped Cream
Once the Black Raspberry Gallette is out of the oven and cooling, try making some homemade whipped cream! After you try it once, you’ll never want to go back to the canned stuff! When made from scratch, whipped cream is thick, fluffy, and substantial. Start by chilling your bowl and beaters for the best results. Using a stand mixer or electric hand mixer, beat the whipping cream until stiff peaks begin into form. Slowly add the vanilla and sugar and continue whipping until it reaches desired consistency. Scoop a generous dollop on a slice of pie and enjoy!
Be sure to look for whipping cream without the additives such as Organic Valley Also, to avoid refined sugar, use a bit of maple syrup or honey instead of powdered sugar. You may have to whip a little longer to get the same thick consistency.
More Pies to Try
- Lemon Berry Mascarpone Pie
- Pumpkin Pie & Whiskey-Whipped Cream
- Fresh Strawberry Pie and Whipped Cream
- Greek Spinach Pie
Black Raspberry Gallette
- Sheet pan
- Rolling Pin
- Pastry board and cloth (optional)
- Pastry blender (optional)
- Stand mixer with whisk attachment
- 1¼ cup whole wheat pastry flour
- ½ cup Organic Valley butter chilled
- ¼ cup ice cold water
- Pinch Celtic sea salt
- 3 cups wild black raspberries or berry of choice, fresh or frozen
- 1-2 Tbsp raw honey to taste
- 2 tsp lemon juice
- 8 oz Organic Valley heavy whipping cream
- ¼ cup powdered sugar
- ¾ tsp pure vanilla extract
- Combine the flour and salt in a large bowl.
- Then, use a cheese grater to grate the butter into the bowl. Use your hands or a pastry blender to mix it in and incorporate it further.
- When all the butter is spread throughout in pea-sized pieces, add the water one tablespoon at a time until it all comes together.
- Preheat the oven to 400 degrees and turn out the dough onto a lightly floured surface or pastry cloth. Roll it out in a circle until it is about 1/4 inch thick.
- Transfer the crust to a sheet pan lined with parchment paper and set aside until the filling is ready.
- In a large bowl, gently toss the berries with honey and lemon juice. Adjust the honey quantity based on preference and the sweetness of the berries.
- Transfer the berries to the center of the pie crust, leaving two inches of crust around the edges uncovered.
- Fold the extra crust in towards the center of the gallette. It does not need to completely cover the berries.
- If desired, sprinkle the top of the gallette with cinnamon sugar. Bake at 400°F for 20-25 minutes or until the crust is golden brown and the berries are bubbling.
- Remove from oven and let cool before serving with freshly whipped cream. Enjoy!
- Using a chilled bowl and whisk attachment for a stand mixer, beat the whipping cream until stiff peaks begin into form.
- Slowly add the vanilla and sugar and continue whipping until it reaches desired consistency. Scoop a generous dollop on a slice of pie and enjoy!