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pie dough

Blueberry Cornmeal Buttermilk Galette

March 23, 2022 By Ashley Leave a Comment

It’s always good to keep some simple and rustic dessert recipes in your back pocket for when you need a delicious dessert without the fuss. When you’re craving something sweet or have guests coming over last minute, my blueberry cornmeal buttermilk galette is the perfect no fuss dessert. This free form pie is simple to make, versatile and incredibly delicious.

Blueberry Cornmeal Buttermilk Galette

Cornmeal Buttermilk Pie Dough

This galette dough is made with the addition of cornmeal, lending a little bit of extra crunch to the crust. Buttermilk gives the dough a bit of tang and makes for a more tender dough. It’s one of my favorite pie doughs and pairs the best with berries and stone fruits.

This pie dough is made like a traditional pie dough, by combining flour, cornmeal, sugar and salt together in a large bowl. Cubed, cold butter is cut in with a pastry cutter, until the butter is pea sized pieces. Cold buttermilk is added to the flour mixture until the dough just comes together. If there are still large dry pockets of flour, add additional buttermilk, a teaspoon at a time until the dough *just* holds together.

Blueberry Cornmeal Buttermilk Galette

You can also make this pie dough in a stand mixer. Mix together the dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Add the cold cubed butter, and mix on low until the butter has been cut into pea sized pieces. Pour in the buttermilk and mix until the dough *just* comes together.

Wrap in plastic wrap and chill for a hour. Roll the dough to a 12″ round and refrigerate the dough while preparing the blueberry filling.

Blueberry Cornmeal Buttermilk Galette

Blueberry Filling

This blueberry filling is super easy, requires few ingredients and can be interchanged with other fruits. I love the flavor of the cornmeal and blueberries together. So good! You can use fresh or frozen berries for this recipe, or a combination of the two. Just note that you will have to smash half of the berries when making the filling. Sugar, lemon zest, lemon juice, tapioca starch and salt are tossed together with the blueberries and turned out into the center of the rolled out pie dough, leaving a 2 inch border around the edge.

Blueberry Cornmeal Buttermilk Galette

Fold dough edges up and over the filling, forming about 8-10 pleats as you go. Brush the dough with the cream to help it brown, and sprinkle with turbinado sugar for some extra crunch. Bake until bubbly. I like to serve this galette warm with a large scoop of vanilla ice cream right in the center so that it begins to melt into a luscious vanilla sauce over the berries.

Blueberry Cornmeal Buttermilk Galette

If you make this blueberry cornmeal buttermilk galette, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more blueberry recipes, check out these posts:

Blueberry Lemon Thyme Loaf Cake

Maple Bacon Blueberry French toast Cupcakes

Blueberry Streusel Muffins

Triple Berry Crumble Pie

Blueberry Cornmeal Buttermilk Galette
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Blueberry Cornmeal Buttermilk Galette

Juicy, sweet blueberry filling with a hint of lemon baked inside a flaky, tender cornmeal buttermilk pie crust
Prep Time15 mins
Cook Time40 mins
Chill1 hr 30 mins
Course: Dessert
Keyword: blueberry, blueberry pie, cornmeal buttermilk crust, gallette, pie crust
Servings: 8 servings

Equipment

  • 1 Food processor optional
  • 1 Pastry cutter

Ingredients

Cornmeal Buttermilk Galette Dough

  • 1 ⅓ cups (160g) all purpose flour
  • ⅓ cup (52g) yellow cornmeal
  • 2 tablespoons granulated sugar
  • ¼ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, cubed and cold
  • ¼ cup (57g) buttermilk, cold

Blueberry Filling

  • 3 cups (420g) blueberries
  • ½ cup (99g) granulated sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons tapioca starch (also known as tapioca flour)
  • ⅛ teaspoon fine sea salt
  • 1 tablespoon heavy cream
  • 2 teaspoons turbinado sugar

Instructions

Make the cornmeal buttermilk pie dough.

  • Mix together the flour, cornmeal, sugar and salt together in a large bowl.
  • Using a pastry cutter, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of butter is ok too). You can also do this in a stand mixer or food processor.
  • Using either your fingers or a spatula, stir in the buttermilk, a tablespoon at a time. The dough should be moist and slightly sticky, but not wet, with no big pockets of dry flour remaining.
  • Fold the dough onto its self until all flour is incorporated, forming the dough into a ball.  Use a light hand to keep the butter from melting.
  • Flatten the ball into a disc and wrap tightly with plastic wrap. 
  • Refrigerate the dough for one hour or for up to three days.
  • Line a cookie sheet with parchment paper.
  • Place the dough on a lightly floured surface or a non-stick rolling mat. Roll from the center outward, rotating the dough 180 degrees, with your hands, every so often. This helps keep its round shape and prevents sticking. Add a little more flour if needed to prevent sticking. 
  • Roll the dough to about 1/8" thick and about 12" round. Transfer the dough onto the parchment lined cookie sheet.
  • Chill for 20 minutes.

Make the blueberry filling.

  • Preheat the oven to 400F.
  • Place half of the blueberries in a medium sized bowl and mash with a fork or a potato masher.
  • To the mashed blueberries, add the remaining blueberries, sugar, lemon zest, tapioca starch, and salt. Stir to combine well.
  • Mound the blueberry filling in the middle of the crust. Fold and crimp the dough up, about 8-10 pleats.
  • Brush the edges of the dough with the cream using a pastry brush.
  • Sprinkle the turbinado sugar over the cream.
  • Bake the galette for 40-50 minutes, or until golden brown and bubby.
  • Serve warm or at room temperature.

Filed Under: Pies and Tarts Tagged With: blueberry, buttermilk, cornmeal, crostata, galette, lemon, pie, pie dough

How to Make Pie Crust Lattices

November 3, 2021 By Ashley Leave a Comment

When I first started baking, I avoided making pie crust lattices. Instead I would always do a full crust on top with little air vents and that was it. Which is totally fine. But lattices intimidated me and I didn’t want to try them. Nowadays, nearly all of my double crust pies get lattices and pretty designs. Lattices are really easy to make, and I’ll show you how they’re done. The lattices in this post are perfect for lattice beginners. For my lattices, I used my favorite go-to all butter pie crust.

Pie Crust Lattices

Basic Lattice

In the two photos below, I show how to make a typical pie crust lattice. One of the most important things to keep in mind when working on creating a lattice, is to make sure that the pie crust doesn’t get too warm. You also don’t want to overwork the pie dough or it will be tough. So you don’t want to re-roll the dough over and over. Once or twice is enough.

Roll the dough out into a 12″ round, about 1/8″ thick, which is as thick as you would typically roll out the bottom crust. Use a straight edge ruler to cut strips. For a basic lattice, cut out 1″ strips. Place a few strips vertically across the pie. You can weave the lattice as close together or as far apart as you like. I usually leave about 1/2″ or so between the strips one a basic lattice. Pull back every other strip to the center of the pie. This is where the first horizontal strip will go.

Pie Crust Lattices

Place the first horizontal strip, and place back the strips you folded back. For the next horizontal strip, fold back the alternate strips (ie: the strips opposite of what you folded back for the first strip). Lay the next strip right above the first one. Then place the folded back strips back up. Keep weaving in the strips, repeating the same alternating pattern of folding back strips and laying in strips.

To finish, trim off any overhanging strips and pinch the edges strips to the overlapping bottom crust. Roll the edges inward, until the edges of the crust sits on the lip of the pie plate. Crimp the edges of the pie. For this pie, I brushed the top with egg wash and sprinkled it with turbinado sugar. The egg wash helps with browning and the sugar adds a sweet crunch.

Pie Crust Lattices

Thin Lattice

Thin lattices are made with thinner pie dough strips. I typically use 1/2″ strips. I also weave the strips tightly together so that the lattice doesn’t have any empty space. Weave this thin lattice the same as the basic lattice, but just make sure your strips are super close together. With a tightly woven lattice like this one, you can make the lattice on your work surface before transferring it to the top of the pie if you wish. I find it a bit easier to make it off of the pie than on it.

Pie Crust Lattices

Fattice

The fattice is made using wider strips, about 1 1/2″ – 2″ strips. Just like the basic lattice, the fattice is woven the same, but also tighter like the thin lattice. This lattice is less delicate and a good one to start with if making a lattice for the first time. Fattices also look good when weaved at an angle. More on angled lattices below.

Pie Crust Lattices

Angled Lattice

Angled lattices are woven the same as the basic lattice but the strips are placed at angle. This is my favorite lattice to make. I think it looks more modern and interesting.

Pie Crust Lattices

If you decorate your pies with any of these pie crust lattices, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For pie recipes, check out these posts:

Chai Spice Apple Cranberry Pie

Sweet Potato Pie with Toasted Marshmallow Meringue

Triple Berry Crumble Pie

Filed Under: Pies and Tarts Tagged With: lattice, pie, pie crust, pie dough

Triple Berry Crumble Pie

April 30, 2021 By Ashley 1 Comment

One of the awesome things about this triple berry crumble pie is that you can make it any time of year. This pie is perfect with either fresh or frozen berries, or a combination of the two. Juicy, sweet tart raspberries, blackberries and blueberries are baked until bubbly in my go-to all butter pie crust. Then, to give this pie a bit more crunch and some cinnamon flavor, I topped it with a cinnamon crumble. Sort of like cobbler vibes in pie form. The smell of this baking pie is out.of.this.world. My triple berry crumble pie is one of my favorite any time of the year pies, but is my absolute favorite to make when the berries are at peak ripeness in the summer, and are super affordable.

Triple Berry Crumb Pie

About the all butter pie crust

Prepare the pie crust first. The dough will need to have some time to chill before baking. I used my all time favorite all butter pie crust. It’s a total keeper. I use it ALL the time. With any pie, be sure to keep the dough lined pie pan chilled while working on the topping and filling. This ensures that the crust won’t shrink, but also makes sure the butter doesn’t just melt out of the crust when baking. You can refrigerate the lined pie plate for 30 minutes, or chill it in the freezer for 10 minutes before baking.

Triple Berry Crumb Pie

The crumble topping

While the pie crust is chilling, make the crumble topping. The crumble does benefit from some time in the fridge, but it’s not necessary. I like to make the crumble in advance so that it is ready to go when the filling is done.

Flour, brown sugar, cinnamon and salt are combined in the bowl of a food processor. Cold, cubed butter is added and pulsed until the mixture forms large clumps, and the mixture is no longer sandy. Refrigerate the crumble if it is made in advance.

Triple Berry Crumb Pie

Triple Berry Pie Filling

This filling. So, so good. Along with the berries, the filling includes brown sugar, granulated sugar, lemon juice and zest, tapioca flour, salt and (surprise) an apple. I learned this trick from Cook’s Illustrated. Adding in a shredded green apple helps to thicken up the filling due to the apple’s naturally high pectin content. I always put an apple in my berry pies. You can’t taste the apple as it takes on the flavor of the berries.

For the most concentrated flavor, and to help reduce the water content in the pie, I cook half of the berries and reduce the mixture by half. Once the berries are cooked down, set aside to cool just a bit. While the berries are cooling, place the remaining berries and ingredients into a large bowl. Peel, shred and wring out the apple, to remove any additional liquid, and add it to the bowl. Add in the cooked berries (they will still be hot) and stir completely. The filling should now be room temperature.

Triple Berry Crumb Pie

Assembling and baking

Pour the filling into the chilled pie crust. Sprinkle the crumble topping on top of the pie, breaking up really large pieces of crumble into smaller pieces. You want a variety of crumble sizes. It’s going to seem like a lot of crumble, but it’s totally fine once the pie is baked.

Bake the pie on a baking sheet. This helps to crisp up the bottom of the crust and also catch any overflow juices from the pie. It also helps you remove the pie out of the oven easier. The pie is baked at a higher temperature to start browning the crust and the topping, then the temperature is reduced to continue baking the filling, and to make sure the crust and crumble don’t brown too much. Bake until the pie is bubbly.

Triple Berry Crumb Pie

The pie filling will set up more as it cools. Let it cool completely for 3-4 hours before serving.

If you make this triple berry crumb pie, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more pie recipes, check out these posts:

Brown Butter Stone Fruit Tart

Meyer Lemon Ginger Tart with Toasted Honey Meringue

Chai Spiced Apple Cranberry Pie

Honey Cardamom Peach Galletes

Triple Berry Crumb Pie
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5 from 3 votes

Triple Berry Crumble Pie

An all butter pie crust filled with raspberries, blackberries and blueberries, topped with cinnamon crumble and cooked until browned and bubbly.
Prep Time30 mins
Cook Time1 hr
Course: Dessert
Servings: 1 9″ pie

Ingredients

Pie Crust

  • 1/2 recipe All butter pie dough

Crumble Topping

  • 1 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, cold, cut into cubes

Mixed Berry Filling

  • 7 cups combination raspberries, blackberries and blueberries
  • 1/2 cup light brown sugar
  • 1/3 cup granulated sugar
  • 2 ½ tablespoons tapoica flour, or ground tapioca
  • 1 small granny smith apple
  • 1/2 teaspoon fine sea salt
  • Zest and juice from half of a lemon

Instructions

Prepare the pie crust.

  • On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
  • Place the dough onto the pie dish. Ease the dough, without stretching, into the pie dish.
  • Fold and tuck the dough on the edges to create an outer ridge. Flute the edge, or crimp with a fork. Refrigerate until ready to use.

Prepare the crumble topping.

  • In the bowl of a food processor, combine the flour, brown sugar, cinnamon and salt. Pulse to combine.
  • Add the cold the butter to the flour mixture, and pulse until the mixture starts to form large crumbs. Place in the fridge to keep cold while preparing the berry filling.

Make the berry filling.

  • Preheat the oven to 400F and place a rimmed baking sheet, large enough to place the pie on and catch any juices, on the oven rack.
  • Place 3 1/2 cups berries in a large saucepan and set over medium heat.  Use a potato masher to mash and break up the berries. 
  • Cook the mixture, stirring occasionally until the mixture is thickened and reduced to 1 1/2 – 1 3/4 cups.  Let cool slightly while preparing the remainder of the filling.
  • In a large bowl, combine both sugars, tapioca flour, salt, lemon juice, and remaining 3 1/2 cups of berries.
  • Peel and grate the apple on a box grater. Place the apple in a clean kitchen towel and wring out as much liquid as you can. Place the grated apple in the bowl with the uncooked berry/sugar mixture and mix to combine.
  • Add the cooked, and slightly cooled berries to the mixture and stir until well combined.
  • Pour the berry mixture into the chilled pie dough. Top the pie with the chilled crumble topping.
  • Place pie on the baking sheet and bake 30 minutes.  Reduce temperature to 350F and continue to bake until the juices bubble, 30-35 minutes. 
  • Place the pie on a wire rack cool to room temperature, about 3-4 hours, before serving.

Notes

Store the pie at room temperature or in the fridge for up to 2 days. 
You can freeze baked and unbaked pies. They can be stored up to 3 months. Avoid freezing in glass pie plates and the glass can shatter when placed in a hot oven.

Filed Under: Pies and Tarts Tagged With: blackberries, blueberries, brumbleberry, crumb topping, crumble, mixed berry, pie, pie crust, pie dough, pie filling, raspberries, summer berry, triple berry

All Butter Pie Dough

November 11, 2019 By Ashley Leave a Comment

Pie dough is one of those foundational recipes, that once mastered, opens the door to all sorts of bakes – pies, tarts, galettes, and even scones and biscuits. The process of making this all butter pie dough is actually called the biscuit method, but no matter what it’s called, the process to make them both is relatively the same.

All Butter Pie Dough

SCIENCE OF PIE

The science of pie dough making is simple. Cold butter (or fat) is cut into flour (including any flavor mix ins – sugar, salt, herbs, etc.) in order to disperse little pieces of the butter throughout the dough. The flour coats the butter, and when baking, the water in the butter evaporates, creating steam. The steam causes the dough to puff up and create pockets which results in flaky layers. A small amount of cold liquid (usually water) is added to help bind the dough, making it easier to work with. Also, for gluten formation. Gluten is actually needed for pie crust but only very little, which is why so little water is called for in pie recipes. Too much water can equal too much gluten formation resulting in a tough crust.

WHY BUTTER?

Why do I use all butter? What about shortening, lard, or even oil? Really, you can use any of these fats you prefer. Or you can use a combination of them. But, I prefer all butter because the flavor is just unbeatable. Sure, shortening won’t melt while you’re working with it in a dough. And of course it’ll create a flaky tender crust. But it’s flavorless. I also prefer to not use shortening in baking if I don’t have to. Personal preference. Another win for butter? It helps aid in the browning process. There’s an insane amount of amazing flavor in a golden brown all butter pie crust.

All Butter Pie Dough

HOW TO MAKE PIE DOUGH:

One of the most important things to keep in mind while making your all butter pie dough, is to ensure that your butter and liquid stays super cold. Warm and melting butter can react with the gluten in the flour which could make for a tough crust. It won’t react in the oven to create steam pockets. It also makes the dough hard to work with and unable to keep its shape.

Combine the flour, sugar and salt into the bowl of a food processor. I love using a food processor to make pie dough.  I always struggled with doing it by hand with a pastry blender and I found that using a food processor cuts the butter into the flour perfectly, and also a lot faster. Once the flour, sugar and salt are in the bowl, pulse a few times to make sure everything is mixed together well. Add the chunks of cold butter to the bowl, and pulse until the butter is evenly distributed, with pieces about the size of peas. You should be able to squeeze some of the mixture together and it forms a solid clump.

All Butter Pie Dough

Once it is at this stage, pour out the mixture into a large bowl. I know, it’s a bit annoying to have to dirty up another dish. You can continue to finish the pie dough in the food processor if you wish. Your pie dough will still come out amazing, delicious and flaky. But, once you get the butter to pea size pieces, that’s when it is ideal to add the water. Those pieces of butter continue to get smaller if you continue to use the processor to mix in the water, which means less lofty flaky layers. So, I like to continue to finish the dough by hand. I also I feel like I have a bit more control over the water when doing it by hand as well.

Use a spatula or your hands to mix in a tablespoon of water at a time until it starts to form large clumps, with no large pockets of dry flour remaining. Here’s the thing, the amount of water varies, and it’s something you have to  gauge by eye here, not by the perfect measurement of water. The dough needs to just be able to come together to form a ball. The dough should not be very sticky, or wet.

All Butter Pie Dough

Divide the dough in half, and shape each half into a disc about an inch tall. Wrap tightly with cling film. The dough needs to relax, absorb the water and firm the butter back up, so leave it to rest in the refrigerator for an hour before rolling out the pie dough.

ROLLING AND SHAPING:

You will need to bring your dough up to working temperature before rolling out. If your dough is too firm, it’ll crack when rolling. Too soft and it will get sticky and be hard to roll. One of my favorite tips – before removing the plastic wrap, roll out the dough as much as you can while wrapped. This helps give you clean edges, a perfectly round shape and a head start. Remove the plastic and place the dough on a lightly floured surface or non-stick mat. Take it easy with the flour – too much and it can make the dough tough, dry and begin to crack.

All Butter Pie Dough

Roll the dough out to a 12″ diameter, or to about 1/8″ thick. When rolling, take care to not roll the pin over the edges of the dough. This flattens and tapers off the edges. Roll from the inside of the dough round outwards. I generally just loosely roll up the dough on my rolling pin and lay the dough into my pie pan. It’s important to note that you shouldn’t stretch your dough as this can cause shrinking when baking. If the dough cracks, use extra dough to patch the cracks rather than trying to stretch the dough back together. At this point follow the pie recipe for crust directions. Regardless, after rolling, the pie dough needs to firm up and chill again. The longer the better. I like to freeze mine if possible. Super cold dough helps prevent shrinkage and allows that butter to adequately do it’s thing while baking.

If you make this all butter pie dough, use it to make these Honey Cardamom Peach Galettes!

All Butter Pie Dough
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All Butter Pie Dough

My favorite all butter pie crust is easy and fast to make, and bakes up perfectly flaky, tender and delicious. 
Prep Time10 mins
Chill30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Perfect All Butter Pie Dough, pie crust, pie dough
Servings: 2 crusts

Equipment

  • Food processor

Ingredients

  • 3 cups all purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon fine sea salt
  • 1 cup unsalted butter, cold, cubed
  • 1/2 cup ice water

Instructions

  • Place the flour, sugar and salt into the bowl of a food processor. Pulse to combine the ingredients. 
  • Add the butter to the flour mixture in the bowl and pulse for 4-second increments until the butter is cut in to the flour and there are pea-sized pieces of butter remaining.
  • Pour the flour/butter mixture into a large bowl. Using either your fingers or a spatula, stir in the water, a tablespoon at a time. Stop adding water when the dough begins forming large clumps. The dough should be moist and slightly sticky, but not wet, with no big pockets of dry flour remaining.
  • Transfer the dough to a lightly floured surface. With floured hands, fold the dough onto its self until all flour is incorporated, forming the dough into a ball.  Use a light hand to keep the butter from melting and to prevent too much gluten formation.
  • Divide the ball in half.  Flatten each ball into a disc and wrap tightly with plastic wrap. 
  • Refrigerate the dough for two hours or for up to three days before using.
  • When ready to roll out the dough, let the dough rest on the counter to warm up a bit before using. The dough should still be cool when working with it. You want to be able to roll it out without cracking but not be too warm to melt the butter and become sticky.
  • Place the dough on a lightly floured surface or a non-stick rolling mat. Roll from the center outward, rotating the dough 180 degrees, with your hands, every so often. This helps keep its round shape and prevents sticking. Add a little more flour if needed to prevent sticking. 
  • Roll the dough to about 1/8" thick and about 12" round. Lightly roll the dough up with your rolling pin, about halfway.
  • Lay the dough onto the pie dish. Ease the dough, without stretching, into the dish. 
  • If making a double crust or lattice pie, refrigerate before proceeding with your recipe. If you're using the bottom crust only for your recipe, crimp or decorate the edges, then refrigerate. 
  • Refer to your pie recipe on how to proceed. 

Notes

Recipe makes enough for two crusts, or a for one double crust pie.
Pie dough can be refrigerated for up to three days or frozen up to two months.
 

Filed Under: Pies and Tarts Tagged With: biscuit, pastry, pie, pie crust, pie dough

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Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for bakers and cake decorators.
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