Simplify dessert with this rustic Triple Berry Galette. Easier than a traditional pie, this will satisfy all your berry cravings and wow your friends too!
- 1 stick (113g) of unsalted butter
- 3–4 Tbsp ice water
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 1 cup (125g) red raspberries
- 1 cup (125g) black raspberries
- 1 cup (165g) sliced strawberries
- 1/3 cup sugar
- 1 1/2 Tbsp flour
- 1 tsp vanilla
- 1 Tbsp melted butter
- raw or turbinado sugar for the top
- Cut your butter up into small chunks. I cut my stick in half lengthwise, flip it over and do it again, then slice it into approx. half inch pieces. This way each slice is 4 small squares. Put the butter pieces in a bowl and stick it into the freezer for about 15 minutes. Combine your dry ingredients and pop them into the freezer also.
- Using a food processor or a stand mixer with the paddle attachment, mix the dry ingredients and butter together until the butter is about the size of oatmeal or blueberries.
- Add 3 Tablespoons of cold water, one Tablespoon at a time, mixing a little in between each addition.
- Test your dough and see if it holds together by squeezing a handful. The pie dough should mostly stick together when you squeeze it with just a little crumbling. If it doesn’t, add another Tablespoon of cold water and test again.
- Knead it on the counter 3-6 times gently to bring it together. Too much kneading will toughen the dough. If it won’t form a ball put it back in the bowl and add cold water 1 Tablespoon at a time testing after each, until it will. Be careful not to over moisten!
- Shape the dough into a round flat disk wrap it in plastic and put it into the fridge for 30 minutes or until you’re ready to bake.
- Preheat the oven to 400F (205C)
- Take pie dough out of the fridge and let it warm up while you prepare the filling. If it has been in for a long time it might take 10-15 minutes until it’s soft enough to roll out.
- Mix berries in a large bowl. Add sugar, flour and vanilla, stir and set aside.
- Dust a piece of parchment paper or a silpat with flour, put your dough in the middle and start to roll it out. Turn it as you roll to get a nice even spread from the center. Roll gently until you have a circle about 13 inches across. If your edges are uneven don’t worry about it – rustic is the goal!
- Pour the berries into the center of the dough and spread out to about 2-2 1/2 inches from the edges.
- Fold the edges over, pleating a little as you go around. Brush the melted butter across the visible pie crust and a little on the berries too. Sprinkle with raw sugar, lift the parchment/silpat onto a baking tray and pop it into the oven.
- Bake for 40-45 minutes until the crust is a rich golden brown.
- Serve warm!
If the pie crust starts getting warm, or you forget to pre-heat the oven early enough (like me) just stick it back into the fridge until you’re ready to use it again.
Use any combination of berries that you like.