Easy Raspberry Galette ~ because when you've got great summer berries you really don't want to over think it...this is just a good flaky pastry embracing fresh picked raspberries. It's a whole lot easier than fruit pie, but every bit as delicious.
For the pie crust (makes 2 pie crusts)
2sticks buttercold and cut into pieces
For the galette
3cupsfresh or frozen raspberries
1Tbspmilk or half-and-half
1Tbspraw sugar or granulated sugar for sprinkling
To make the pie crust
Add the flour, cold butter, sugar, and salt to the bowl of a food processor, and pulse to combine.
Slowly add the cold water until the dough comes together.
Turn onto a lightly floured surface, and divide the dough in half. Pat each half into a disk shape about 1 inch thick.
Refrigerate for about 30 minutes or up to overnight before rolling out.
Note: this recipe makes two pie crusts. I love saving the extra crust in my freezer! Just wrap tightly in plastic or a ziplock bag and freeze.
To make the galette
Preheat oven to 350F. Line a large baking sheet with parchment paper.
Combine the raspberries, sugar, and cornstarch in a bowl. Toss to combine.
Roll out your galette dough on a lightly floured surface into about a 13" circle. The shape doesn't have to be perfect at all.
Place your rolled-out dough onto the lined baking sheet.
Add your berries to the center of the dough, leaving about a 2" border all the way around.
Fold up the edges of the crust by taking a section of the edge of the dough (3-4 inches) and folding it up over the berries. Repeat until all of the edge has been folded around the berries.
Brush the milk or half-and-half over the exposed dough (you may not use the whole tablespoon) and sprinkle with sugar or raw sugar.
Bake for 35-40 minutes. The crust should be golden brown.
Allow to partially cool before slicing if you don't want the juices to be too runny. It will set up a bit as it cools.
https://theviewfromgreatisland.com/easy-raspberry-galette-recipe/ July 26, 2019