Hello my loves,
Summer is here yet June Gloom is still haunting us in LA. Doesn’t mean we can’t act like it’s Summer! This mixed berry galette is the perfect not-too-sweet baked good that’s quick to make and loved by all!
Now, what is a galette? A galette is essentially a topless pie that’s baked on a baking sheet instead of in a pie dish. The sides of the pie dough are folded up and over the filling and they bake up in about 25 minutes. Making them a very quick alternative to a traditional berry pie which takes about an hour in cooking time and hours of resting to firm up. Galette’s can be savory or sweet.
This mixed berry galette has all the summer berries like strawberries, blackberries, raspberries and blueberries. But feel free to use whatever combination of those you have on hand. I had a tiny, almost laughable, amount of blueberries but I threw them in anyways! The berries get wrapped up in a buttery pie crust that’s flaky and so so good. While we’re here, let’s discuss pie crusts.
Okay, so pie crusts are one of those things that people seem to get intimidated by. I understand being nervous to cook something like a brisket as it’s an expensive cut of meat and needs to reach the perfect consistency. But pie crusts? It’s flour, butter, salt and sugar. Could not be easier and in case you’re still nervous about messing it up, if you do, it’s costing you less than a dollar. So think of that way! No harm even if it epically fails which if you follow my pie crust recipe, it won’t!
Mixed Berry Galette
Mixed Berry Galette
Ingredients
Butter Pie Crust, makes 2 crusts:
- 1 cup cold, unsalted butter, cubed (2 sticks)
- 2 1/2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 8-10 tbsp very cold ice water fill a small bowl with ice and water
Mixed Berry Filling:
- 3 1/2 cups mixed berries
- 2 tbsp sugar
- 1 tsbp lemon juice
- 1 tbsp corn starch
Instructions
Pie Crust:
- First cube butter then place on plate. Put the plate in the freezer while getting your other ingredients measured and ready.
- Add flour, sugar, salt to food processor. Then add cubed butter and 3 tbsp ice water to start. Pulse a few times to start combining. Add a couple more tbsp and pulse. Then 1 tbsp at a time until dough will stick together a bit when you pinch it. Then pour out onto a clean floured surface and divide into two sections. Form discs and wrap in plastic wrap. We only need one crust for this recipe so place the other in the freezer, placing the plastic wrapped disc into a ziplock as well, if you're not going to use it.
Mixed Berry Filling:
- Preheat the oven now to 425° and line a rimmed baking sheet with parchment paper. Set aside. While the crust is in the fridge, rinse the fruit well and slice strawberries. In a medium bowl combine fruit, cornstarch, sugar and lemon juice. Stir to combine and let rest while you roll out crust. This resting is important to get rid of excess liquid!
- Now roll out your pie crust on a floured surface. Flip it once while rolling out to make sure the bottom doesn't stick, sprinkling more flour as you flip. Once rolled out, carefully transfer to prepared baking sheet.
- Using a slotted spoon, scoop berries out of bowl and place in center of pie crust. Discard leftover juice. Gently fold the border up over the fruit, overlapping the edges every few inches to make a sort of pleat. Gently press seams to seal.
- In a small bowl, whisk egg and milk. Brush over the crust and sprinkle with coarse sugar. Bake for 25-30 minutes until center is bubbly and crust is a light golden brown. Let cool for about 10 minutes before slicing. Enjoy!
Looking for more Summer desserts? Check out my post here of 6 Summer Desserts that include some no bake options! As always be sure to tag me @tessa_port if you make any of these. Love to see you making my recipes!
