Pie lovers watch out! This Mixed Berry Galette is as delicious as pie but way easier to make. No baking dish required.
Mixed Berry Galette – as easy as Pie
Last week we came home from our California trip. We struggled almost the whole week with the jet lag. Sleeping consistently during the day and getting hungry at night was what we had to fight with for 5 days. I’ve never had such a jet lag before.
The next thing I had to struggle with was my zero motivation to do something. I just wanted to lay around and do NOTHING. Literally. Just eating, laying on the couch, watching television, and sleeping, sleeping, and again, sleeping.
But you know me. Although I was exhausted, I had to bake something sweet. I have a sweet tooth almost ever. The need for sugar was higher than my tiredness. But I wanted to do something that comes together pretty easy. You know the saying “as easy as pie”, actually it should be saying “as easy as Mixed Berry Galette”.
How to make Pie Crust from scratch
To make pie crust from scratch is one of the easiest things ever. You just need to put ice cold butter, flour, sugar, and salt together in a food processor and pulse for a few times until it resembles coarse structure. Then add water and milk one after the other and pulse for a few seconds.
Form a ball, wrap in plastic foil and let chill in the fridge for at least 1 hour. You can make the pie crust up to 2 days ahead.
The pie-crust-job is done at this point. You see? Homemade pie crust from scratch is ridiculously easy to make. No store-bought-crust needed here.
Blueberries + Blackberries + Raspberries + Pie Crust = Mixed Berry Galette
This is a pretty easy and down to earth baking recipe. Just berries in a pie crust. For this Mixed Berry Galette recipe, I chose a mix of blueberries, blackberries, and raspberries. I just used 1/4 cup of brown sugar for the mixed berry filling to have the Mixed Berry Galette sweet but not too sweet. It’s the perfect amount of sugar to underline the flavor of the berries.
Don’t quit on the added lemon juice. You don’t taste the lemon. A small amount of lemon brings the flavor of the berries more out. The same works with different other fruits like apples or papaya.
At this point, I want to recommend again to make homemade pie crust from scratch. You will taste the difference compared to store-bought-crust. Place your berries onto your pie crust and fold edges over berries. No baking dish required.
The added cornstarch in the filling binds the liquid to prevent the crust of getting soggy. With being that said, let me draw the following imagination for you.
The Mixed Berry Galette comes out of the oven, and your house is smelling like sweet berries. You grab a piece of Mixed Berry Galette and put a big scoop of vanilla ice cream on top. Watch how beautifully the ice cream is melting. Run your spoon through the galette. Put the spoon full of galette together with ice cream into your mouth. You taste sweet berries which are warm and soft with a perfectly flaky and buttery pie crust and also cold vanilla ice cream. The one and only downside is, that you can’t and won’t stop eating after one piece of this Mixed Berry Galette. If this is a downside at all.
This Mixed Berry Galette recipe is
- sweet
- easy
- delicious
Yap I know, very simple and obvious keywords used here. But they nail the recipe perfectly.
If you try this Mixed Berry Galette recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like Strawberry Rhubarb Pie, Blueberry Cheesecake Muffins, Peaches N Cream Pavlova Roll, Strawberry Cream Cheese Cake, or click here to see all recipes.
Pie lovers watch out! This Mixed Berry Galette is as delicious as pie but way easier to make. No baking dish required.
- 1/2 cup cold butter (115g)
- 1 2/3 cups flour (200g)
- 2 tbsp sugar
- 1/4 tsp salt
- 2 tbsp ice cold water (30ml)
- 2 tbsp ice cold milk (30ml)
- 1 lbs mixed berries (about 500g)
- 1/4 cup packed light brown sugar (50g)
- 1 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tbsp butter on top
Put cold butter, flour, salt, and sugar in your food processor and pulse for a few seconds. Pea sized butter flakes should be still visible. Add one tablespoon water after another and pulse for 1-2 seconds after every tablespoon. Then add one tablespoon of milk after another and pulse for 1-2 seconds after every tablespoon. Form pie crust into a ball without kneading. Flatten and wrap in plastic foil. Refrigerate for at least 1 hour up to 2 days.
Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper and set aside.
Prepare the filling as the oven preheats. Therefore, mix berries, sugar, cornstarch, and lemon juice together in a bowl. Set aside.
Roll out dough into a circle with 1/8 inch (0.4cm) thickness and transfer it onto the prepared baking sheet. Spoon berries without any liquid in the center of the dough, leaving a 2-3 inch border all around. Fold edges over berries and press gently to seal the edges. Brush edges with egg white and coarse sugar. Cut butter into small flakes and add on top of berries. Bake for about 25-30 minutes until crust is golden brown. Allow cooling at least 15 minutes before slicing and serving.
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