Strawberries, raspberries, and blueberries top all-butter pie dough in this easy berry galette recipe.
, a 2022 James Beard Award nominee for Outstanding Pastry Chef, and a 2022 F&W Best New Chef. Widely known under the Instagram moniker @pastryschiff, she is a celebrated pastry chef, culinary consultant, and recipe writer and developer based in Brooklyn.Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related.
Stir together water and vinegar; stir water mixture into flour mixture, 1 to 2 tablespoons at a time, by hand until Dough comes together. Form Dough into a 1-inch-thick rectangle. Cut rectangle crosswise into thirds; stack dough thirds on top of each other on a large sheet of plastic wrap. Press down into a 9- x 6-inch rectangle. Wrap in plastic wrap; store in refrigerator at least 2 hours or up to 3 days.
Let Dough stand at room temperature until slightly softened, 10 to 20 minutes. Unwrap, and roll into a 17 1/2- x 12 1/2-inch rectangle on a lightly floured surface, rotating Dough and dusting with flour, as needed. Transfer Dough to prepared baking sheet; set aside.
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