The Best Mixed Berry Galette

Pie Crust

• 1 pie crust, storebought, refrigerated and rolled
• 1 egg, whisked, for egg wash
• 1 teaspoon granulated sugar, for dusting the crust (or Turbinado)
• 1 teaspoon flaky sea salt, for garnish (optional)

Galette Filling

• 1.25 cups mixed berries, plus a few more for garnish and topping; I’ve used strawberries, raspberries and blueberries
• 1 tablespoon granulated sugar , can substitute with Turbinado as well – adjust this to your preferred sweetness
• ½ tablespoon lemon juice, increase for a more tart filling
• 1 teaspoon vanilla extract, optional
• 2 tbsp all purpose flour, can substitute with corn starch
• 2 tablespoon berry jam, any good quality jam would work

• Preheat the oven to 375F and line a baking sheet with parchment paper or silicon mat (I prefer parchment paper)
• Wash berries thoroughly and pat dry to remove excess water. Add fruits, jam, flour, sugar, vanilla extract and lemon juice to a mixing bowl and stir to combine well.
• Take the pie crust from the package, and unroll it on a baking sheet lined with parchment paper (or a silicon mat)
• Transfer the filling to the center of the pie crust. Make sure to leave about 2″ along the circumference (this is where you’ll fold the galette) – 2″ is roughly the space up to the second joint of your index finger!
• Fold the crust over the fruit, pleating every couple of inches (see post for visual instructions)
• Whisk an egg in a bowl, and brush the folded crust with this eggwash – then sprinkle the coarse sugar on top of the crust
• Bake the galette in the oven for about 30 minutes (up to 40 minutes depending on your oven) – start checking at the 20 minute mark, and watch for the fruit bubbling, and a golden brown crust. If you prefer to test using a fork, the crust should crackle under the fork.
• Serve with some flaky sea salt on the crust, and a nice big dollop of ice cream (optional)