It is so very nice to finally awaken to fresh clean smoke free air. Another day at last in my studio enjoying putting paint on a 36″ x 36″ canvas. With time in my studio and time in my kitchen life is good. I called the “The Air is Clearing”, as I could almost see the sky become blue during the day.
When I am not painting I seem to be cooking and made this Plum, Nectarine and Blackberry Galette in the morning.
My friend Reed really liked I think, as this was what was left after breakfast…
The recipe is in one of my earlier posts, and it is so easy and so delicious, you should make one. The last one I made with peaches and blackberries. I like to add a little cinnamon on top and four or five dabs of good butter, with an egg wash and a little sugar on the crust. I use Italian Joe’s Pie Crust recipe, as it is moist, flakey and goes together easily:
Italian Joes Pie Crust
3 cups (375g) Plain Flour (unbleached and unfortified)
2 tbsp Sugar
I tsp salt
2 sticks (220g) of Butter
(small cold cubed)
1 beaten Egg mixed with
3/4 cup Milk (cold)
- Mix flour, sugar & salt to evenly distribute the dry ingredients
- Place mixture into a large bowl ( He uses a food processor, but I prefer doing by hand.
- Add cold butter cubes with the flour mix and use cold bakers knives or your fingers until it transforms into small pea-sized crumbs
- Add egg and milk mixture mixing by hand or cold utensils until the mixture comes together or take the mixture out to the work surface
- Make a well with the flour crumbs mixture adding the egg and milk mixture in the well and lightly handling the mixture by hand or utensils.
(do not knead)
- Incorporate all ingredients together to form a dryish dough
- Wrap it well with cling film & refrigerate for 1 hour
- Roll out the dough split it in half for two pie crust and roll it out bigger than the pie dish
- Fit the rolled out pie dough in the greased and floured pie dish making sure pie dough is press all around the crevices of the dish so it doesn’t sink in or collapse when cooking.
- Cut around the edge of the pie dish and refrigerate again for 20 before egg washing it and filling it with pie filling and cooking in the oven.
I put the second half of the pie dough in plastic wrap, then use my Seal A Meal to seal it before I freeze it till I need it.