Ahhhh – summer! Time of fresh berries straight from the farm! Most of you probably DON’T know that NJ is the Garden State. We have (or at least had) large and small farms all over the state. Everyone grows something edible in their garden. There is nothing as refreshing and wonderful as a fresh fruit salad made with blueberries, strawberries, nectarines, blackberries, raspberries and maybe a kiwi or two. Yum! When I put the berries into my cart somehow I can’t stop, and I find myself at checkout with LOTS of berries. As much as I like snacking on berries, even I can’t always keep up with the amount I’ve brought home. That means pies!
Way back in the fall I discovered the rustic apple cranberry tart recipe. What I loved about that recipe was the crust. It’s a galette – a one crust pie where the bottom crust is overly large and just folds around the filling, no need to cover the entire pie. I used that crust recipe and filled it with berries, using a Bon Appetit Berry Galette recipe for guidance on the filling. I like that crust recipe a lot. I’m not sure why but it always feels just a bit easier than my normal 2 crust recipe, maybe because I am working with less dough. I also made a pie one time with the leftover dough from the 2-crust recipe. I had to stretch that dough to make a rough lattice. I was in a hurry to have it ready for dinner so I didn’t weave the strips, but I assure you that it tasted just fine anyway! 🙂