Triple Berry Galette

Directions

1. 1
   Cut the sticks of butter into small cubes by quartering each stick of butter lengthwise and then cutting into cubes, 32 cubes per stick, total of 64 cubes of butter.
2. 2
   Place cubes on a plate, and place plate into freezer for 15 minutes.
3. 3
   Fill a measuring cup with ice cubes and water; chill in freezer alongside the butter.
4. 4
   In a large ziplock bag (1 gallon size), measure in flour, sugar, and salt.
5. 5
   Once butter has chilled for 15 minutes, drop cubes into ziplock bag (a few at a time) and shake to coat with flour. Repeat until all cubes have been added to the bag.
6. 6
   Press out all air and seal bag.
7. 7
   Place bag on a flat surface, jiggling the bag to distribute the flour and butter mixture evenly.
8. 8
   Using a rolling pin, roll over the bag incorporating the butter into the flour mixture.
9. 9
   After rolling over the bag 2 times, shake and turn the bag to redristribute the mixture, and repeat the process another 3-4 times.
10. 10
    Pour mixture onto a clean surface, and sprinkle on 4 tablespoons of ice cold water. I use a pastry scraper and my hands to incorporate the water. Continue to add water, one tablespoon at a time until you have a shaggy looking mass that holds together when you pinch it between your fingers. I added about 11 tablespoons of water.
11. 11
    Divide the dough in half, form into 2 disks, and wrap in plastic wrap. Chill in the refrigerator for at least an hour.
12. 12
    Fruit filling
13. 13
    While pastry is chilling in the refrigerator, combine fruits, 2 tablespoons of sugar, and 1 tablespoons of flour. Stir to combine, and set aside.