A Berry Galette is a rustic version of a berry pie and means “flat pie” in French. It’s the perfect way to enjoy all those summer berries, with a scoop of ice cream of course.
Berry pie is one of our favorite ways to enjoy all the yummy berries we get here in the Pacific Northwest. Since we are in a French frame of mind around here after my adventures in Southern France last month, I decided to make a galette (French for flat pie) instead of a traditional pie. A couple of things I love about a galette are that it only requires one pie crust, I pretty much love anything French and the more rustic and uneven the edges of the pie crust the better! My pie crust rolling skills are not really precise!
I used my Perfect Pie Crust Recipe (it’s the best). The recipe actually makes two pie crusts so you’ve got a spare to make another galette later (you can freeze the dough). I like to roll my pie crust out between two sheets of parchment paper. Then I just remove the top piece and place the pie crust and bottom piece of parchment paper on my baking sheet.
Then just top it with your berry mixture. I add corn starch into my berries and sugar to help thicken up the juices a bit.
Then just fold the edges of the pie up and pleat, tuck or fold the dough over as you go. If you are a seamstress you’ll understand what I meant by pleat or tuck!
I give the dough a little wash of milk and a sprinkle of raw sugar and then bake it for about 30 minutes until it is golden brown. Don’t worry if some of the juices escape. It just makes it look more rustic.
We love to serve it with ice cream but a dollop of whipped cream would be lovely too.
I just serve it right off the baking pan (more lovely rusticness) Just grab a fork, a friend and enjoy!
Some of my other favorite ways to enjoy fresh berries:
Berry Galette Recipe
Berry Galette
Ingredients
- 4 cups fresh or frozen berries I used a combination of blackberries, raspberries, marionberries and blueberries
- 1 Pie Crust
- 1/2 cup sugar granulate
- 2 Tbsp cornstarch
- salt pinch
- juice of one lemon
- 2 Tbsp milk
- raw sugar for sprinkling
Instructions
- Preheat oven to 425 degrees F
- Line baking sheet with parchment paper
- Roll out dough onto parchment paper (see Perfect Pie Crust Tutorial for more info, link above)
- In a bowl, combine sugar, cornstarch, lemon juice, salt and berries (thaw berries if using frozen)
- Pour berry mixture into center of crust
- Fold edges of pie crust up onto berries.
- Brush pie crust with milk and sprinkle with raw sugar
- Bake for 30 minutes or until crust is golden brown
- Add ice cream and serve warm.
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