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This rustic berry galette is super easy to make, which is why I love galettes! No technical pie making skills required. The crust recipe is also versatile; you can use the recipe listed below, swap out the flour for a one-to-one gluten-free blend, or use a store-bought crust. The choice is yours! For a gluten-free version, I swap out all-purpose flour for
Cup4Cup’s Gluten-free flour blend. I’ve found it locally at Sprouts and Whole Foods, but just in case you’re not able to find it in a store near you, you can always order it here. It’s the best one-to-one gluten-free alternative that I’ve found for baking.
To make a galette, you simply roll out the pie crust dough to about 12 inches in diameter, then load the berries into the center and start folding in the sides to make the edges. It’s so super simple. Galettes are intended to have a rustic feel to them, so perfection is not needed with this dessert. I used to watch my mother and grandmother labor over intricate pie crusts, which always seemed impossible. When I started baking on my own I was introduced to galettes and now they’re my quick, go-to “pie” dessert. And look at those plump berries. Swoon! So juicy and full of summer flavors. Fresh berry season is upon us right now so what better way to enjoy than in a rustic berry galette chock-full of blueberries and blackberries.
Serve your rustic berry galette with vanilla ice cream and you’ll have a swoon-worthy dessert. I whipped this dessert up for a recent outdoor BBQ and it was the perfect addition. Memorial Day, 4th of July, summer BBQs, whatever the event may be, this galette will feed a crowd and you’ll look like a fancy baker, win-win, right?? Of course, you can also enjoy this any time of year if you have access to fresh berries. For the fall, I also have a gluten-free cinnamon apple galette recipe.
Rustic Berry Galette Recipe
Rustic Berry Galette
This rustic berry galette is the perfect dessert for berry season and also includes a gluten-free option.
- 1 3/4 cup all-purpose flour Use Cup4Cup gluten-free blend for a gluten-free alternative.
- 1 tbsp cane sugar
- 1/2 tsp sea salt
- 1/2 cup unsalted grass-fed butter
- 1/3 cup cold water plus 2 tbsp
- 1 egg for egg wash on crust
- 3 cups fresh blueberries
- 2 cups fresh blackberries
- 4 tbsp cane sugar
- 3 tbsp corn starch
- 1/2 tsp cinnamon
Preheat oven to 375 degrees F.
In a large mixing bowl, combine flour, sugar, and salt. Cut butter into cubes and add to flour mixture. using a pastry blender or fork, cut in the butter into the flour mixture until you have coarse crumbs.
Stir in cold water and mix to combine (add an additional 1-2 tbsp. of cold water as needed until the mixture comes together well)
Press the dough into a ball or disc, wrap with plastic wrap or in a towel, and refrigerate for 20 minutes.
While the dough is chilling, add the berry filling ingredients to a large mixing bowl and stir together. Set aside until dough is ready.
When the dough is ready, lay out one sheet of parchment paper and flour lightly. Add dough to floured surface. Then cover the dough with an additional sheet of parchment paper and roll out into a large 12-14 inch circle.
Line a baking sheet with parchment paper. Carefully transfer the dough to the lined baking sheet. It's okay if the dough breaks or cracks, that's all part of the rustic feel with these.
Spoon filling into the center of the dough, then carefully fold up the edges, letting them naturally fold in.
In a small bowl, whisk the one egg and brush over the crust edges. Sprinkle additional sugar across the entire galette and place in the oven to bake.
Bake for 30 minutes, then remove from oven and let slightly cool before serving. Serve with vanilla ice cream if preferred.
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