Chef Tina Zaccardi was back in the kitchen and hosting her third virtual Bake Along program with C.H. Booth Library on March 9. The season 4 winner of The Great American Baking Show led a virtual program in October, when foodies baked spiced scones. She returned ahead of Valentine’s Day last month, leading attendees in a thematic bake-along event.

This month the focus was on springtime treats and Zaccardi made her scrumptious Mixed Berry Galette with an All-Butter Flaky Pie Crust.

Participants received the full ingredients list and recipe with instructions upon registering for the class.

During the live demonstration, Zaccardi described this baked good as being “very rustic” and “easy to put together.”

First, she put five cups of mixed berries into a bowl and cut the strawberries, so the berries were all a similar size. She said people can use berries that are fresh, frozen, or a combination of both, depending on their preference and what they have available.

Zaccardi put sugar and corn starch together in a separate cup to create a thickening agent. She added a bit of cinnamon to it, too, but noted that people could use lemon instead if they want.

After putting those dry ingredients over the berries, she began stirring them. This process, she said, would help draw out the juices, especially from the frozen berries.

When the berries were evenly coated, Zaccardi put the bowl off to the side to work on the pie crust. She whisked together all-purpose flour and salt.

She shared that a tip for making flaky pie crust is to “keep everything really cold,” including the butter.

Zaccardi cut the butter into cubes before adding it into the flour mix. Using her hands, she then squeezed the butter pieces with the flour.

“It does take some patience,” she said.

After getting each piece flattened and incorporated with flour, it was time to add water.

Zaccardi distributed four tablespoons of water across the mixture and began tossing it together with her hands.

She explained that it is important to get the mix at the very bottom, “to make sure you’re hydrating all the flour.”

Seeing that her mix needed more hydration, she added another two tablespoons of water, and the ingredients began staying together better.

“Be very gentle with it. You’re not kneading bread dough,” she advised.

After washing her hands, Zaccardi added, “It’s messy work, but you’ll be rewarded with tender, flaky pie crust.”

She then formed pie dough into a flat disc, wrapped it in plastic wrap, and put it in the fridge to let it firm and have the gluten relax.

Zaccardi then returned to her mixed berries, putting them in a strainer with a sauce pan underneath to collect the juices.

As the juices continued to slowly drain, she went into the refrigerator and got out a pie crust she made earlier in the day to continue the demonstration.

“When I am rolling out my crust, I like using a silicone mat,” Zaccardi said. The one she used had circle sizes drawn out to help with shaping.

The mat also helps for using minimum flour, and she mentioned that if people are doing this at home on a counter to use as little flour as they “possibly can.”

Zaccardi began rolling the dough and turning it often to help create the desired circle shape and size. She put it on a baking sheet and set it aside.

She then took the juice that had been collected from the berries and put it on a stove top to reduce it. She emphasized to not put the heat on too high, because it can easily burn and that is not what they want.

“This is something you don’t want to leave on the stove. You want to watch it. It doesn’t take long,” Zaccardi said.

When it became the desired thickness, she poured it on top of the berries.

“Now our berries are ready to go,” Zaccardi said.

She emptied the bowl of berries into the center of the pie crust and made sure to leave about two inches along the sides. This allowed her to make pleats with the dough over the berries and leave a portion of the center exposed.

Zaccardi then used an egg wash — a whole egg and some water stirred up — to brush on top of the crust to help with browning it.

C.H. Booth Library Adult Programmer Kate Sasanoff, who organized the event, told Zaccardi, “It looks like you are creating a work of art!”

As Zaccardi continued to put the egg wash on, she asked attendees what they would love to put on top of their galette. Answers included whipped cream, vanilla ice cream, frozen yogurt, custard, and crème fraiche.

She then explained that the dessert needed to firm up. Bakers could either put it in the fridge for an hour or in the freezer for 20 minutes. After that, it would be time to put it in the oven on 425 degrees for 15 minutes, then lower it to 375 degrees for 30 to 35 minutes.

“Don’t be afraid to get a nice golden crown [crust],” she said.

To save time, Zaccardi showed the class a galette that she made earlier in the day and cut into it. As she did so, everyone could hear the knife cracking the flaky crust.

She pointed out how when she cut it and held the piece up to the camera, no fruit juice flowed out of it.

“This is holding together really well,” Zaccardi said.

She also mentioned that people can even make miniature Mixed Berry Galettes with an All-Butter Flaky Pie Crust for people to individually have, too.

Reporter Alissa Silber can be reached at alissa@thebee.com.