Welcome to DISH

DISH Member Login

Forgot Password


Erin McDowell’s Double-Crust Berry Galette

Makes one 10-by-5-inch galette This recipe comes from friend-of-the-CIA, Erin McDowell, a 2009 graduate of our Hyde Park, NY campus. Erin is now a food writer, recipe developer, and talented food stylist, especially well known for her beautiful pies! She has shared this amazing summer berry recipe from her first cookbook, The Fearless Baker(Houghton Mifflin Harcourt). Pro Tip: Lattice ain’t just for pies! To top the galette with a lattice crust, rather than tuck the ends of the dough strips under the edge of the bottom crust (as you would on a pie), fold the edges of the bottom crust up and over the ends of the lattice strips, then crimp as desired.   All-Buttah Pie Dough Makes 1 single pie crust (double recipe for double crust pie)   Recipe photography: Jennifer May.


  • All-Buttah Pie Dough for a double crust, mixed for flaky crust, divided in half, shaped into 2 disks, and chilled (recipe below)
  • 2 2/3 lb / about 7 heaping cups fresh berries (blueberries, strawberries, raspberries, or blackberries, or a mixture)
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • Egg wash (1 large egg, beaten with 1 tablespoon water and a small pinch fine sea salt)
  • Turbinado sugar, as needed


  1. Line a baking sheet with parchment paper. On a lightly floured surface, roll one disk of dough out into a narrow 1/4-inch-thick rectangle; it should measure a little larger than 10 by 5 inches. Trim the edges so they are straight. Transfer the dough to the prepared baking sheet and chill in the freezer for at least 15 minutes, or in the refrigerator for 20 to 30 minutes.
  2. In a large bowl, toss the berries with the lemon juice. In a small bowl, whick the sugar and flour to combine, then add the mixture to the berries and toss to coat.
  3. Roll out the remaining disk of dough as you did the first (See the tip below if you want to make a lattice crust).
  4. Remove the bottom crust from the refrigerator and pile the berries evenly on top, leaving a 1-inch margin all the way around. Brush the exposed edges of the dough with water. Carefully place the second crust on the berries. Press the edges of the crusts gently with your fingers to seal all the way around, then crimp as a desired (I just use a fork). Chill the galette in the fridge or freezer for at least 15 minutes.
  5. Preheat the oven to 425°F/218C, preferably with a baking stone on the bottom rack.
  6. Brush the top crust of the galette with the egg wash, sprinkle generously with turbinado sugar. Cut steam vents into the top with a sharp paring knife—a few small lines or an X.
  7. Bake the galette on the stone or bottom rack until the crust is golden brown (the fruit may bubble up through the vents or seams a bit), 45 to 50 minutes. Cool for at least 15 minutes for serving.


  • 1 1/4 cup all-purpose flour
  • Pinch salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2 inch cubes
  • 1/4 cup ice water, or more as needed


  1. In a large bowl, whisk together the flour and salt to combine.
  2. Add the butter, tossing the cubes in the flour to coat. Rub the butter into the flour until it is the size of walnut halves (for a flaky crust) or peas (for a mealy crust).
  3. Make a well in the center, and add the water a few tablespoons at a time and mix just until the dough comes together.
  4. Wrap the dough in plastic and chill well before rolling, forming, and baking.

Copyright © 2019 The Culinary Institute of America

Leave a Comment