Crostatas or galettes are rustic, informal pies that are wonderful and can be made into any size without the use of a pie pan.
There aren’t a lot of local berries available in the Northeast during the winter months but take a ride across the Long Island Sound via The Cross Sound Ferry to New England, the birthplace of the great American Cranberry. A pear and mixed berry pie with homemade cranberry sauce, your favorite berries and local pears makes for a beautiful and delicious combination during the holidays.
1 and 1/2 cups of all purpose flour
2 tablespoons of sugar
10 tablespoons of salted butter
2 ½ tbsp of vegetable shortening, frozen
3 tbsp of ice water
The Filling (mix in a bowl)
1 cup of leftover cranberry sauce plus one cup of fresh berries of choice
1 medium cored and peeled pear
1/2 cup brown sugar
Making the Crust
Place flour, sugar, butter and shortening into food processor and pulse until forming pellets.
Add 1 tbsp of ice water and pulse until dough starts to come together.
Form dough into a ball, flatten, wrap and chill for at least one hour.
Preheat oven to 425
Use cookie sheet and line with parchment paper. Divide ball of dough in two, or four to make smaller pies. On large floured surface, roll out dough into rough rounds and transfer to baking sheet, cover and chill again. Fill pie crusts with the berry filling like spreading pizza sauce, leaving a 2 inch border. Folder over edges and pinch. Brush crust edges with half and half and sprinkle with demerara sugar and your favorite chopped nuts. Bake for 30 to 35 minutes or until berries are bubbling with golden brown edges. Remove from oven and allow to cool on baking sheet. Once cooled, lift with spatula and serve with fresh whipped cream.
This dessert pairs beautifully with a glass of Blueberry Port style wine from Duckwalk Vineyards. The sleek bottle makes for an elegant gift.