Enjoy the taste of summer sweetness with a delightful mixed berry galette. Bursting with a medley of vibrant berries, this rustic French pastry is easier to make than you'd think.
4servings
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Ingredients
3cupsfresh berriesblueberries, raspberries, strawberries or blackberries
9inchrefrigerated pie crust
½cupsugar
1Tablespoonlemon juice
1Tablespooncornstarch
Instructions
Set out the pie crust 20-30 minutes before you get started.
Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Unroll the prepared pie crust on the pan, gently pressing together any cracks.
In a medium sized bowl, combine prepared strawberries, blueberries, sugar and cornstarch. Using a large spoon, gently stir to combine. Set aside for 10 minutes.
Spoon the berry mixture into the middle of your pie crust. Spread it evenly, leaving 1-2 inches around the edges.
Fold the pie crust in, a little at a time until the entire pie is completely enclosed. The center will be exposed.
Bake at 400°F for 20-25 minutes until the crust is a light golden brown and the berries are bubbly. Remove from the oven and allow to cool before serving.
Variation: If you want to take your galette up a notch, you can apply an egg wash and Turbinado sugar to the edges. To do that, combine 1 egg white with 1 T. cold water. Whisk to combine and then use a pastry brush to apply it to the pie crust edges. Sprinkle with sugar.Leftovers: Eat within a day or two or the crust will get soggy.
Notes
Variation: If you want to take your galette up a notch, you can apply an egg wash and Turbinado sugar to the edges. To do that, combine 1 egg white with 1 T. cold water. Whisk to combine and then use a pastry brush to apply it to the pie crust edges. Sprinkle with sugar.Leftovers: Eat within a day or two or the crust will get soggy.