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Celebrate summer with a Triple Berry Galette! | Summer Fruit Desserts

Triple Berry Galette

  • Author: The Teatime Baker
  • Prep Time: 20 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x

Description

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!


Ingredients

Scale

Pie Crust:

  • 1 stick (113g) of unsalted butter
  • 34 Tbsp ice water
  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp sugar
  • 1/4 tsp salt

Filling:

  • 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

Instructions

Crust:

  1. 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.
  2. 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.
  3. Add 3 Tablespoons of cold water, one Tablespoon at a time, mixing a little in between each addition.
  4. 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.
  5. 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!
  6. 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.

Galette:

  1. Preheat the oven to 400F (205C)
  2. 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.
  3. Mix berries in a large bowl. Add sugar, flour and vanilla, stir and set aside.
  4. 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!
  5. Pour the berries into the center of the dough and spread out to about 2-2 1/2 inches from the edges.
  6. 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.
  7. Bake for 40-45 minutes until the crust is a rich golden brown.
  8. Serve warm!

Notes

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.

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