RECIPE

Mixed Berry Galette

Name: Mixed Berry Galette
Cook time: 40 min
Yield: 8

Recipe Created For

Iron Handle Skillet

Main Course

Fruit

Cook Time

Under 2 hour

Serving Size

Cook Mode

INGREDIENTS

Pie Crust:

1 ¼ cups flour
½ tsp sugar
¼ tsp salt
½ cup cold, unsalted butter, cut into cubes
3 Tbsp ice water mixed with ½ Tbsp white vinegar

Mixed berry filling:

4 cups fresh berries
¼ cup granulated sugar
3 Tbsp cornstarch
1 Tbsp lemon juice
1 egg beaten with 1 Tbsp milk
Coarse sugar, for sprinkling

INGREDIENTS

Pie Crust:

1 ¼ cups flour
½ tsp sugar
¼ tsp salt
½ cup cold, unsalted butter, cut into cubes
3 Tbsp ice water mixed with ½ Tbsp white vinegar

Mixed berry filling:

4 cups fresh berries
¼ cup granulated sugar
3 Tbsp cornstarch
1 Tbsp lemon juice
1 egg beaten with 1 Tbsp milk
Coarse sugar, for sprinkling

INSTRUCTIONS

For the crust, in a medium bowl, whisk together flour, sugar and salt. Work the butter in by hand, flattening pieces until they’re pea-sized.

Sprinkle the dough with ice water and vinegar mixture and combine with a silicone spatula. If the dough is still dry and crumbly, add 1 teaspoon of ice water at a time until it holds together when squeezed, but is not sticky.

Shape the ball into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.

While the dough chills, make the berry filling: in a large bowl, mix berries, sugar, cornstarch and lemon juice together.

Preheat oven to 400°F. On a lightly floured work surface, roll the chilled pie dough into a 14-inch circle and transfer to an Iron Handle Skillet, leaving 2 inches of overhang to drape over the sides.

Spread the berry filling evenly over the dough, then fold the overhanging dough over the berries, overlapping the dough as necessary.

Brush the top of the dough with egg wash and sprinkle with coarse sugar.

Bake until filling is bubbly and edges are golden brown, about 35-40 minutes.

Serve warm with ice cream.