DIY Pies!

An invaluable addition to your baking repertoire.

Jam-berry: Figs, blueberries and blackberries

A galette, really.  That’s a free form pie.  Sans pie or tart pans, just your crust dough rolled out large enough for your filling to go in the middle and the edges folded up.  There’s a level of DIY with galettes that is appealing…oh you don’t have a pie dish?  Not a problem, as long as you have dough you’re good to go.

Up close and personal

I don’t have much recollection of pies being included in the repertoire of baked goods my mom baked, though she always made me a cake for my birthdays, I am happy to include them into my own.

Eat a peach

Especially the peach galette.  Toss in some blueberries and you’ll have a real hootenanny!

No monkeys in this middle…

Although there hovers a sense of patriotism around the apple pie, a time-honored symbol of all things American as well as being a thing of pure beauty, there’s a global-ness about the galette (it is derived from the Old French galet) that makes it seem more flexible and inclusive.

This one, baked with hard labor for a Labor day picnic, was well received!

A pie a day keeps the doctor away

The crust recipe can be found in Deborah Madison’s Vegetarian Cooking for Everyone:

The ingredients

2 cups all-purpose or whole wheat pastry flour

1/4 teaspoon salt

1 tablespoon sugar

12 tablespoons cold, unsalted butter

1/3 to 1/2 cup ice water

 The steps

1. Mix flour, salt, sugar together.  Cut in butter by hand, pastry cutter or use a mixer with paddle attachment.  Sprinkle in enough ice water by tablespoon and mix until you can form a disc.

2. Refrigerate for at least 15 minutes if the butter is very soft.  Use at will.

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