This happy scrappy dessert is one of our favorite fall treats. A galette is a free-form pie, baked straight on the pan. Leftover berries and other fruits make for wonderful fillings — use your imagination!
- 1 ½ cups all-purpose flour
- ⅔ cup cold butter
- ¼ cup cold water
- 1 cup quartered strawberries
- 1 cup blueberries
- 1 cup raspberries
- 1/2 cup sugar
- 2 1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 egg, beaten
- 1 tablespoon water
- 1 1/2 tablespoons turbinado sugar
Kids kitchen skills:
- making a pie crust
- rolling dough
- baking in an oven
- measuring cups & spoons
- knife & cutting board
- rolling pin & pastry brush
- pastry cutter, food processor, or 2 forks
- medium bowl
- small pan, whisk, & baking sheet
- Heat oven to 400° F.
- Using a pastry cutter, food processor or two forks, mix together flour and butter until the mixture is well-combined, resembling coarse sand.
- Add half of the cold water, and continue to blend until it forms dough, adding the rest of the water. Roll into a ball, flatten to form a disc, and refrigerate for 15 minutes.
- In a medium bowl combine the berries with the sugar and cornstarch, and mix until coated.
- Roll out the dough into a ¼ inch-thick disc, and place on a parchment-lined baking pan. Add the berry mix to the center of the dough. Fold up the edges to seal the filling, overlapping the dough in a fan-like pattern.
- In a small bowl combine the egg and water. Brush the egg wash on the edges of the dough and sprinkle evenly with turbinado sugar.
- Bake for 20-25 minutes or until the crust is golden brown. Remove from the oven and allow to cool for 10-15 minutes before serving.