I love fruit pies over the summer when berries are so delicious and in season. Blackberries are wonderful to bake with since the tartness can stand up to so many flavors and aromatics. I love adding lemon, nutmeg, and fresh thyme to this blackberry galette to give it a beautifully delicate and complex flavor profile.

Serves 6-8 people

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Total Time: 90 Minutes

Ingredients:

For the Crust:

1 ½ Cups (180g) All Purpose Flour

A Pinch of Salt

½ Cup (113g) Cold Unsalted Butter, cut into cubes

6-7 Tbs Ice water

For the Filling:

1 Pint (340g) Fresh Blackberries

2 Tsp (10g) Lemon Zest

¼ Tsp (1g) Salt
3/4 Tsp (2g) Nutmeg

2 Tsp (6g) Fresh Thyme Leaves

1/2 Cup (100g) Granulated Sugar

1 Tbs (8g) Cornstarch

¼ Cup (60mL) Water

Directions:

1.     Make the pie crust by putting the flour, salt and butter in a food processor and pulsing until the butter is broken up into various size pieces, then add 6 tbs of water and pulse until the dough comes together. If it doesn’t come together, add 1 more tbs of water.

2.     Dump the dough onto a surface and collect it into a disk, cover with plastic and chill.

3.     Make the filling by adding all the ingredients to a saucepan over medium heat and stirring occasionally until simmering and thickened. Use a spoon to gently break up the blackberries a bit, but don’t totally mash them. Cook and stir over a low heat after it reaches a simmer for 2 more minutes and remove from the heat, allowing to cool to room temperature.

4.     Preheat your oven to 375 Degrees F (190 C) and line a sheet pan with parchment paper.

5.     Lightly flour a surface and gently roll the pie dough out into a circle about 13 inches in diameter, or until the dough is ¼ inch thick and transfer it to the sheet with parchment.

6.     Gently pour the filling in the center of the dough and spread it out, leaving a 3 inch border around it. Start with one corner of the crust and fold it up and over the filling, then move around the outer edge of the crust forming corners and folding it up and over the filling. Leave the center exposed, it should form a rough octagon shape once you’re done.

7.     Bake for 35-40 minutes or until the crust is deep golden brown. Allow to cool completely at room temperature before cutting.