Anyone else intimidated by pie? I avoided making pie crust until we went gluten free for a few years and if I didn’t do it hubby didn’t get pie. I’ve never been much of a pie person (I’m coming around) but I did it for love! Nowadays it’s not so scary to make a pie crust and let me tell you, this Triple Berry Galette is beyond worth braving homemade crust! Anyone here familiar with the Galette? I only discovered it recently as I started exploring more European baking recipes.
A free form pie with a rustic pleated edge sprinkled with raw sugar. Heaven! My mind is now spinning with all the sweet and savory variations that could be made this way… On to berries though. Another reason a galette is a great choice here is because it needs less filling. I don’t know about you, but when I see “six cups of berries” for a regular pie my mind screams NO! I could make 10-12 jars of jam with that many berries! All in one pie and devoured in a few days at most?! I just can’t bring myself to do it. This requires a mere three cups – one of each type of berry. I used strawberries, red raspberries and black raspberries but you can use whatever you have available. There’s so much to love in this Triple Berry Galette.