Summer Berry Galette

5 from 3 votes

A rustic, free-form pie filled with sweet summer berries.

Prep Time35

Active Time55

Total Time1 30

Course: Dessert

Cuisine: American, French

Keyword: blueberries, easy, rustic, strawberries

Yield:

Calories: 367kcal

In food processor, mix together flour, sugar, and salt.
Add butter cubes and pulse a few times until butter is reduced. Small chunks are expected to still be there.
Add ice water to flour mixture and pulse a few times until combined. Dough should be moistened, but not sticky.
Place dough on a tea towel. Pull up all four corners and twist, thereby shaping the dough into a ball. Remove towel and wrap dough in plastic wrap. Place in refrigerator while you work on the filling.

Place sliced strawberries in medium bowl with sugar and cornstarch. Add lemon zest and stir. Add blueberries and egg. Stir.
Preheat oven to 375° and set dough on counter for 10 minutes.
On a large piece of parchment paper, lightly flour surface. Roll out dough to approx. 15-inches in diameter. The edges do not have to be smooth and even.
Transfer paper and dough to baking sheet at least 12-inches wide.
With a slotted spoon, spoon the filling onto center of pastry. Discard liquid left in bowl.
Spread filling in even layer to within 2 inches of edge. Fold edges of pastry over the filling, creating overlapping pleats.

Brush melted butter over pleated crust, then sprinkle turbinado sugar over butter.
Bake for 55 - 60 minutes. Allow galette to completely cool on baking sheet on a wire rack (approx. 1 hour).
Cut into wedges like a pie, and serve with ice cream or whipped cream.