1 1/3 c Whole wheat flour or All purpose flour
6 tbsp Ice cold butter
1/2 tsp Salt
1 tsp Sugar
1/4 c + 1 tbsp Cold water
1 c Cherry pie filling
Recipe:
- For this one, you are going to need a food processor or one of those manual processors. It makes this a whole lot easier. Add in the flour, salt, and sugar, into the food processor. Then roughly chop up the solid cold butter and add into the dry ingredients. Pulse a few times, to get a course crumb like consistency. Then add the water and pulse a few more times until it just starts to come together. [Don't over mix. :P]
- Then put that crumbly mixture on to your cutting board or table. Use your hands to pat it down to a round ball. I know it's gonna be crumbly at first, but eventually it'll come together. Then wrap it in cling film, and refrigerate for 4 hours or overnight.
- After refrigerating, dust some flour onto a flat surface, like a table, and also flour your rolling pin. Take out the pie dough ball, and put it on to your floured surface. Dust a little flour onto your dough to keep it from sticking to your rolling pin. Then roll it out to a big circle, about 13-14 inches, and 1/3 centimeters thick. Dust some more flour along the way, if you think that the dough is getting a little bit sticky. Trim the edges a little bit, to make it look more nicer. :)
- Preheat your oven to 180 degrees Celsius.
- Now, you are ready to assemble your galette. :D Roll out your pie dough onto a baking pan with some baking paper. Take your 1 cup of Cherry pie filling, I used Wilderness Original Red Ruby Cherry, and place in the middle of your pie. Don't spread it out all over, just keep it 4 inches away from the edges of your dough. Then fold it in, one side at a time. Leaving a hole in the center. Refer to photo below... :P
- Bake for about 20min give or take, or until golden brown to your preference.
- Let it cool. Serve with whipped cream or vanilla ice cream.
- Enjoy! ^_^
