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American Pie

American Pie

American Pie (Berry Galette)

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By Mrs. Kossenfloffer Serves: 16
Prep Time: 2 1/2 hours Cooking Time: 30 minutes


  • for the Dough
  • 2 ⅔ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 large eggs
  • ⅔ cup heavy cream (a touch less)
  • 2 sticks unsalted butter (1 cup), cut into pieces
  • 1 tablespoon lemon juice
  • For the Filling
  • 5 cups strawberries, sliced
  • 1 cup blueberries
  • ½-1 cup of sugar (depending on how sweet your berries are)
  • pinch of salt
  • 1 lemon, juice and zest
  • 6 tablespoons cornstarch
  • Topping
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 egg, beaten with a little water or milk (for egg wash)
  • 1 teaspoon sugar (for sprinkling)



In a food processor fitted with the steel blade, mix together the flour, sugar and salt. In a measuring cup, lightly beat the two eggs and add enough heavy cream so you have 2/3 cup. Whisk the cream and egg together.


Add the butter to the flour mixture in the food processor. Pulse about 6 times. Don’t overdo it. You are looking for chick pea sized butter pieces. Add the cream mixture in and pulse until it just comes together.


Turn the dough out on a floured board and form a large disc. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days.


Preheat the oven to 400 degrees


Roll out the dough so it is rough 10 x 14-inch rectangle. Place on a rimmed baking sheet lined with parchment and refrigerate while you are making the filling.


To make the filling, mix the berries with the sugar, lemon juice and zest and the cornstarch.


You want to leave a 2 inch border around the dough when you are placing the fruit. Place the blueberries in the top left corner forming a square and then fill the rest of the area with the strawberries — so it looks like a flag. Gently start folding the edges over the fruit. Galettes should be rustic so don’t worry if it looks ragged. Brush the pastry with an egg wash made of one egg and a touch of milk or water. Sprinkle the pastry with a touch of sugar.


Bake for 35-45 minutes until the fruit is bubbling. It must be bubbling for the cornstarch to work as a thickener. The crust should be golden. Transfer carefully to a wire rack and let cool.


In a mixer fitted with the whisk attachment, whisk the cream, sugar and vanilla until it forms stiff peaks. Fill a piping bag fitted with a star tip with the whipped cream and pipe “white stripes” onto the strawberries and “stars” onto the blueberries. Make Betsy Ross proud.


Inspired by Melissa Clark. Lurve her.