WHAT’S FOR dessert?
Mixed Berry Galette
Array/5
COOK TIME
30 min
TOTAL TIME
45 min
SERVINGS
4-6 galettes
Did July even happen?
I took a brief break that ended up in a much longer than anticipated hiatus. But seriously, how does life go this fast? I don’t feel like I do anything cool and yet time is flying by.
My hiatus included lots of baby snuggles and one busted knee requiring surgery. A non bendable knee is awesome to have with a crawling and curious baby. Why do kids love the dog bowls? But, I have prevailed and have a sweet gangsta lean and hopefully will be running again in no time. Who am I kidding, I haven’t run in 2 years. How about a brisk walk with a stroller in no time.
In all honesty, I made chocolate chip caramel bars 3x thinking I was going to share that recipe with you. Each time, they disappeared before I had a chance to take photos. So instead of making them again, I decided to change it up and make a fruity dessert that is super easy. Pictures taken, recipe posted…success! (don’t worry, I’ll get to the bars next week)
I love these pretty little pies, so dainty and cute. Calling them a galette makes them feel even fancier. In reality, they are tiny little berry pies that you can eat with your hands if needed. Incredibly easy and took me about 10 minutes to assemble and put into the oven. I used pre made pie crust because life, however you can always use homemade dough if you are a superstar. I will post my grandma’s pie crust recipe on here in the near future, it’s pretty damn good. I mean, it’s got the word grandma in the title so you know it’s good.
Give this a try if you are craving pie but don’t want the extra work. Don’t forget the vanilla ice cream either!
Print
Mixed Berry Galette
Premade pie dough filled with a sweet berry mixture baked all together. Perfect with vanilla ice cream right on top. Like a pie, but easier.
Ingredients
1 lb strawberries- cut into small pieces
11 ounces blueberries
1/4 cup sugar
1 Tablespoon cornstarch
1/2 teaspoon cinnamon
Zest of one lemon
3 pie crusts (I used 1 and 1/2 packages of premade pie crust dough)
1 egg
1 teaspoon water
coarse sugar for garnish
Instructions
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment or a Silpat.
2. In a large bowl, combine the blueberries and strawberries. Pour the sugar and cornstarch over the top and gently mix to coat the fruit. Sprinkle cinnamon and lemon zest and gently combine again.
3. On a lightly floured surface, roll out your pie dough. Using a small bowl with roughly a 4 -5 inch diameter, press out the circles in the dough and carefully remove. (I used my daughter’s small plastic bowl and this was a perfect size)
4. Repeat and roll out remaining dough as needed. Place one crust circle on the baking sheet. Place about 1/4 cup of the berry mixture in the center of the dough circle. Leave the edges of the pie empty and careful to not include too much of the liquid from the berry mixture too. (slotted spoon does the trick)
5. Carefully bring the edges up toward the middle of the fruit, overlapping as needed and pinching the overlapping dough to seal together. Repeat with remaining pie crusts.
6. In a small bowl, whisk the egg and water. Brush the egg wash over the crusts. Sprinkle with coarse sugar if desired.
7. Bake for about 30 minutes or until the crusts are golden brown. Serve warm with ice cream. Yum!
Notes
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