Mixed Berry Galette
Galette is pie’s no-fuss, carefree little sister! This version packed with berries is beautiful for the July 4th or any summer celebration.
- 3 cups berries any combination of blueberries, raspberries, strawberries, blackberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 refrigerated pie crust such as Pillsbury
- egg wash: 1 large egg and 1 tablespoon milk or water
- 1 tablespoon turbinado or other coarse sugar for sprinkling optional
In a large bowl, mix together the berries, sugar, cornstarch, and lemon juice. Cover and set aside for 10-15 minutes.
Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone mat. Roll pie crust into a large circle, gently press together any tears or cracks, and place on the parchment.
Use a slotted spoon to transfer the berries onto the pie crust. Leave all of the juices behind in the bowl, and leave a 2-3 inch border around the berries.
Gently fold the border up and over the fruit, overlapping the edges every few inches into a sort of pleat. Gently press the seams to seal.
Whisk 1 egg together with 1 tablespoon milk or water in a small bowl to make an egg wash. Brush it lightly over the exposed rim of the galette, and sprinkle the rim lightly with sugar.
Bake until the crust is golden brown and the filling is bubbly, about 25-30 minutes. Cool on the baking sheet for at least 10 minutes before slicing and serving.
- If the berries look dry after baking, you can brush them with a small amount of warmed jam for a gorgeous, glazed effect. Just microwave 1-2 tablespoons jam, any flavor, for 20-30 seconds, then use a pastry brush to brush that across the tops of the berries.
- Make Ahead: This can easily be made a few hours in advance. Bake the galette, let it cool at room temperature, then return to the oven at 200 degrees F for 10-15 minutes before eating.
- The berry mixture also can be prepared and stored in the fridge for up to 36 hours. Just be very sure to transfer only the berries onto the pie crust, and not the residual juices.
- Yield and Nutrition: This galette yields 8 modest or 6 generous servings, so plan accordingly based on your crowd -- and the likelihood of adding ice cream! Nutritional info is an estimate based on 1 slice, 1/8th of the galette.
Calories: 143kcal, Carbohydrates: 21g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Sodium: 88mg, Potassium: 52mg, Fiber: 2g, Sugar: 8g, Vitamin A: 27IU, Vitamin C: 2mg, Calcium: 9mg, Iron: 1mg
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