1,370 likes, 23 comments - fannysinger on May 28, 2023: "Made some mulberry galettes for #mulberryfest 2023 (which I cut with some farmer’s market olallieberries and blueberries because honestly mulberries are TOO SWEET!!). This is my favorite galette dough recipe, it never fails me even though I am a very failure-prone baker: 1½ cups all-purpose flour, spooned and leveled, ½ teaspoon salt, 2 tablespoons granulated sugar, 1½ sticks very cold unsalted butter, cut into ½-inch pieces, ¼ cup ice water. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar and pulse briefly to combine. Add the cold butter and process just until the butter looks like peas, a couple seconds. Sprinkle the water over the mixture and process until moistened and very crumbly, a couple seconds. Transfer the dough to a lightly floured surface and knead a few times, just until it comes together into a ball, then pat it into a disk. Flour your work surface again and dust the dough with flour. Using a rolling pin, roll into a circle 9 inches in diameter, turning and adding more flour as necessary. Transfer the dough to a parchment-lined baking sheet and refrigerate while you prepare the filling. Take the dough from the fridge and roll it out directly on the parchment paper into a 14-inch circle about ⅛ inch thick. Place the parchment and dough back on the baking sheet. Arrange fruit in the center to within 2.5 inches of the edge. Fold the edges of the dough over the fruit in a free-form fashion, working your way around and creating pleats as you go. Brush the pleated dough evenly with the beaten egg and sprinkle sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes. Meanwhile, preheat the oven to 350°F, set an oven rack in the center position and bake for 55 to 65 minutes or until the galette is evenly golden and the fruit is cooked through.".