Blackberry-Blueberry Galette

Jammy blueberry- blackberry galette with honey drizzle and a scoop of vanilla icecream

Blackberry-Blueberry Galette

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Author: Hello Ani

Simply the best open-faced pie you can imagine! This all-butter pie crust is filled to the brim with jammy blueberries and blackberries. My all-time favorite recipe!

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Ingredients

Galette:

1 ¼ cup flour
2 tablespoon brown sugar
½ cup salted butter, very cold and cubed. (if using unsalted butter, please add ¼ teaspoon salt to the flour instead)
3 tablespoon ice water
2 tablespoon vodka (alternatively use apple cider vinegar)

Filling:

2 cups mix of blueberries and blackberries
2 teaspoon corn starch
3 tablespoon sugar
1 teaspoon vanilla extract
2 tablespoon fresh lime juice
zest of one lime
1 egg yolk +1 tablespoon milk, for egg wash
3 tablespoon raw turbinado sugar

Instructions

Make the Crust:
To a bowl add the flour and sugar. Whisk to combine. Add the cold butter cubes. Using your hands, or a pastry cutter, rub the butter into the flour until the butter is the size of peas. All the butter should be coated in flour.
Add two tablespoons of vodka or apple cider vinegar to 3 tablespoons of ice water. Slowly spoon the water mixture into the flour mixture and stir gently until the dough starts to come together. Leave some of the pea-sized butter bits in the dough. Take the dough out onto a large piece of plastic wrap, and use the plastic to push the dough together into a ball. Press down into a disk. Wrap tightly, and refrigerate for 30 minutes.
Meanwhile, make the Filling:
To a medium-sized bowl, add the mixed berries, lemon zest, lemon juice, sugar, vanilla extract, and corn starch. Gently combine.
Assemble the Galette:
Lightly dust your work surface with flour. Remove the pie crust from the refrigerator, place it on top of the floured work surface, and lightly flour the top of the dough. Use a rolling pin to press down on the dough and start rolling out the dough. It is ok if the dough cracks on the edges. Just use your hands and press it in. Rotate the dough as you roll to prevent sticking to the work surface and also to archive the round shape. You can add a little more flour to the work surface. Roll the dough out to about ¼ inch thickness, and about 12 inches in diameter. Roll the dough onto your rolling pin and transfer it to a parchment-lined baking sheet.
Spoon the fruit filling into the center of the dough, leaving the fruit juices in the bowl. They will spill out when baking and would make the bottom of your crust soggy! Leave about 1.5 -inches of the outer sides of the dough, and fold that up to cover the edge of the fruit with plenty of the fruit showing.
Preheat the Oven to 425° F
Place the whole baking sheet into the freezer for 15 to 20 minutes while you preheat the oven. Chilling the pie crust helps the galette retain its shape in the oven, and the pie crust will have that beautiful crispiness.
Mix the egg yolk with 1 tablespoon milk or cream, and brush it on the crust of the galette. Sprinkle generously with the turbinado sugar. Bake for 25 to 30 minutes, or until the crust is golden brown.

Nutrition

COURSE: Cake

CUISINE: American

KEYWORD: Blackberry Pie, Blueberry Blackberry Galette, Blueberry Pie, Summer berry galette

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