Celebrating Summer Berries

A delicious outcome of our pie party with friends.

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In honor of summer, we’re running a 20% off FLASH SALE through Sunday!

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If you read our previous post you know by now that we gathered friends for a pie making party a few summers ago (and LUCKILY

Linda Pugliese

captured it all in a series of gorgeous photos). We asked friends to bring fruit from the farmers’ market and what resulted was a bounty of the most amazing collection of seasonal berries, rhubarb, tomatoes and stone fruits. There was more than enough fruit for everyone to make at least one pie but at a certain point we were left with partially filled cartons and containers of this and that.

The following pie was the solution to make the most of all the leftover berries. We decided to add pistachios to the pate brisée crust for some added texture and nutty flavor (see our last post for step by step instructions for making a perfect pie crust). Additionally, someone (probably pie queen

Sarah Carey

) came up with the great idea to make it a galette but put it in a pie dish. A galette is typically a flat, free-form pie made on a baking sheet. By putting the dough in a pie dish, you get a deeper pie filling encased by a folded edge that drapes a bit of extra crust over the top. Most of us will admit that pies can be fussy— this one is not. It’s beautiful in its organic form and it gives each slice a bit of extra crust— something else most of us will agree is never a bad thing.

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Mixed Berry Deep-Dish Galette with Pistachio Crust

Serves 6-8