The Best Double Berry Galette
The double berry galette is a perfect dessert to throw together what whatever berries you have on hand! This is a simple and elegant dessert that you will be making over and over again.
Equipment
- 1 Sheet Tray
Ingredients
Berry Filling
- 4 cups Berries I used blueberries and blackberries
- 1 Lemon divided
- ⅓ cup Sugar
- ¼ cup Corn Starch
- ¼ tsp Salt
- ½ tsp Vanilla Extract
- ¼ tsp Almond Extract
Lemon Glaze
- 1 cup Powdered Sugar
- 1 Lemon divided
- 1 tsp Lemon Zest optional
- 1 tbsp Milk or Water as needed
- pinch Salt
Egg Wash
- 1 Egg
- 1 tsp Water
- 1 tbsp sugar to top the pie
Instructions
- Line your sheet tray with parchment paper and preheat your oven to 350℉
Berry Filling
- Mix your sugar, corn starch, and salt together, add in the juice of half a lemon, your almond and vanilla extracts, your berries and toss until the berries are coated.
- Roll out your pie dough. (slightly smaller then the size of your sheet tray.) Place your berry filling in the center of your pie dough leaving a 2 to 3 inch border of pie dough along the edge.
- Bring up your leftover dough to cover the filling, folding the dough to create a pretty edge.
- Brush the top of your crust with beaten egg mixed with water and top with a sprinkle of sugar.
- Bake for 30 - 40 minutes or until golden brown and your filling is bubbly.
Lemon Glaze
- Get your powdered sugar, salt, and lemon zest (if using) and mix together with the juice of half a lemon. If your glaze to too thick, add milk or water 1 tsp at a time. If your glaze is too thin, add more powdered sugar until you reached your desired consistency.
- Wait until your galette is cooled to glaze it, as if you glaze it when warm it will just run off.
- Enjoy!
Notes
It is totally okay if there is dry powder in your filling, it will jam in the oven with the juice from the berries.
The glaze it totally optional but adds a beautiful tartness and added sweetness to the galette.