This mixed berry galette is loaded with fresh juicy fruit like strawberries, raspberries and blueberries! Paired with the most delicious crust, this is the perfect easy and delicious dessert!
We are smack dab in the middle of summer right now and while other stone fruits are coming into play (hey peaches, nectarines and plums) the berries are still going strong.
think of a Galette as a de-constructed, less high maintenance pie. It uses pie crust as the foundation, you add berries (thickened with cornstarch) in the middle and then you fold the pie crust around the berries. It’s much easier than a normal pie and it feels like you’ve made something fancy when in reality you saved time. Win win.
Enjoy
Mixed Berry Galette
2 cups fresh strawberries, diced into thirds
1 cup fresh raspberries
1 cup fresh blueberries
1 pre-made pie crust
3 tbsp turbinado sugar, divided
1 tbsp cornstarch
egg wash
Preheat your oven to 425 degrees. Dice your strawberries into thirds and add them into a bowl with the blackberries and blueberries. To the bowl, add 1 tbsp turbinado sugar and 1 tbsp of cornstarch. Mix very gently until combined!
Slightly roll out your refrigerated pie dough onto a baking sheet. Place the the berries (make sure not to add any berry juice) in the middle of the pie crust, leaving about 1.5-2 inches of pie dough to fold over the fruit.
Take the pie dough and gently fold it over the fruit, pinching the seams each time you fold to make sure the berries are held inside. Gently beat an egg to make an egg wash. Brush the outside crust gently with egg wash and sprinkle with 1 tbsp of turbinado sugar.
Bake for 20-25 minutes or until golden brown. Let cool completely (about 20-30 minutes). Enjoy with a scoop of vanilla ice cream!
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