Mixed Berry Galette
1. Preheat oven to 400°F and line 2 baking sheets with parchment paper.
2. Combine the sugar, cornstarch, and lemon zest in a bowl large enough to hold all the berries. Once combined, add berries and toss to evenly coat in mixture. Set aside.
3. Roll out each pie dough to an 8-10-inch circle. Spoon half the berry mixture into the center of each, leaving 2 inches around the pie dough for crimping. Fold the pie dough up and over the filling by making pleats all the way around. (These do not need to be perfect; they just need to be firm to hold the berries in place.) Repeat with other galette.
4. Brush the doughon each galette with the egg wash and sprinkle with a bit of coarse sugar before baking until golden brown and the center is bubbly, about 25-30 minutes.
5. Serve warm or at room temperature.
Directions
1. Preheat oven to 400°F and line 2 baking sheets with parchment paper.
2. Combine the sugar, cornstarch, and lemon zest in a bowl large enough to hold all the berries. Once combined, add berries and toss to evenly coat in mixture. Set aside.
3. Roll out each pie dough to an 8-10-inch circle. Spoon half the berry mixture into the center of each, leaving 2 inches around the pie dough for crimping. Fold the pie dough up and over the filling by making pleats all the way around. (These do not need to be perfect; they just need to be firm to hold the berries in place.) Repeat with other galette.
4. Brush the doughon each galette with the egg wash and sprinkle with a bit of coarse sugar before baking until golden brown and the center is bubbly, about 25-30 minutes.
5. Serve warm or at room temperature.
