Wannabes

According to my sister, a galette is a "wannabe" pie. As her sibling, I tend to disagree most of her statements, and this is no exception. Galettes are superior to pies in its simplicity and it does look wonderfully rustic in photos (although, that could be my slight francophilia clouding my vision).
Despite her comments, my sister and my friend Alice still scarfed down two slices. I'll take that as a compliment.

The galette below was a manifestation of leftover berries and Apple Ipod Nano commercials.

Black and Blue Galette

I basically free-handed the filling. Measurements are approximate.

Filling:
2 cups blackberries and blueberries
1 tablespoon cornstarch
1 tablespoon sugar (or more to taste)
a squeeze of lemon juice

1 Pate Brisee Crust (Note: This is the best pie crust recipe, hands down, that I have ever used.)
adapted from Sherry Yard's Desserts by the Yard.

8 oz. butter 1 stick butter
1 1/4 cup flour (I used half whole wheat, half white)
1/2 teaspoon salt
1 tablespoon sugar
1/4-1/3 cup ice water
1/2 teaspoon champagne vinegar

1. In a prep bowl, coat berries with sugar and cornstarch. Set aside.
2. Cut butter into 1 inch squares and place in freezer for 15 minutes. In a mixing bowl of a stand mixer, sift the flour, sugar and salt together. Add the butter, and turn the mixer on low speed for 2-3 minutes until butter has turned into marble-sized chunks. Flatten them with your fingers.
3. Combine vinegar and ice water and pour the liquid into the flour-butter mixture at once. Turn the mixer on low for a minute, or mix the dough with your hands/a fork.
4. Wrap and place into refrigerator for 1-2 hours.
5. Roll out the dough into a circle and place filling in center. Fold in the sides.
6. Bake at 400 degrees for 35-40 minutes. Let cool.