The berries were gorgeous at the market this weekend – bright red strawberries, blueberries the size of marbles, and the raspberries were a bargain at a dollar for a half pint! Because of time constraints, I thought a galette was in order since it’s a laid back relative of pie – all the fruity goodness of pie, without the hard labor!
- 1 single unbaked pie crust
- 1 1/2 cups strawberries, quartered
- 1 1/2 cups blueberries
- 3/4 cup raspberries
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1/3 cup light brown sugar
- 1 tablespoon butter, cut into small pieces
- 1 large egg + 1 teaspoon water
- Preheat oven to 400º. Line a baking sheet with parchment paper.
- Roll dough out into a 12″ circle and place on baking sheet.
- In a large bowl, combine berries with cornstarch, lemon zest, lemon juice, and sugar.
- Spoon berries into center, leaving a 2-inch border. Fold dough edges over filling, pleating as needed. Dot with butter.
- Whisk egg and water, brush over crust edges. Bake for 30 to 40 minutes (check at 30 minutes) until crust is golden.
