Mixed Berry Galette

We had our annual chicken pot pie for the first of the year and to avoid last year's disaster I made a galette that I could hopefully pass off as pie to Henry.  It barely passed the Henry test and its definitely not pie.  Its not sweet enough to pass as a dessert for our family but it is the perfect breakfast pastry. Not bad for an afternoon snack either.

Mixed Berry Galette
Adapted from Belleannee

• one portion galette dough (below)
• flour for dusting
• 24 ounces of frozen berries, thawed and drained
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• pinch salt
• 1 egg, beaten
• white or brown sugar for sprinkling 

Galette Dough

• 2 1/2 cup AP flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 sticks unsalted butter chilled and chopped
• 1/4-1/2 cup ice water

Dough Directions

Pulse flour, salt, and sugar in large food processor. Add butter and process until its like coarse meal about 10 seconds.

While the food processor continuously runs, slowly add 1/4 cup ice water.  Run until it starts to stick together (20 seconds).  Pinch a small amount of dough, if it sticks together then you are done but if it is crumbly add a tablespoon more ice water at a time and process.

Form the dough into a flat disc and wrap in plastic wrap. Refrigerate between 1 hour and overnight.

Galette Directions

Preheat the oven to 375 with a rack in the middle. 

Add the berries to a large bowl with the sugar, cornstarch, lemon juice, and salt. Stir and let sit for 2 minutes while you roll out the dough.

On a floured surface roll out the dough to a circle with a 16 inch diameter.  Move the dough to a parchment lined baking sheet.

Put berries in the middle of the dough with a 2 inch border.  Fold up the sides and pinch to secure. Brush a beaten egg over the crust and sprinkle with white or brown sugar.  Bake for 50-60 minutes until crust is golden.

Serve for breakfast or a snack.