Mixed Berry Galette
Full of Summer berries, a little tart, a little sweet and wrapped up in the most delicious pie crust. Plus it bakes in just 25 minutes so the perfect last minute dessert!
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!