Berry Galette is the Perfect Treat for the End of Summer | Bake Along w/ Anna Olson

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

mixed berries

🥗Healthier: fresh blueberries

💰Cheaper: frozen mixed berries

Frozen berries are often less expensive and still flavorful.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can thicken the filling at a lower cost.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence offers a more affordable alternative with good flavor.

Combine 7 cups of mixed berries in a bowl: blueberries, blackberries, strawberries, and mulberries.

Mix sugar and cornstarch together in a separate bowl.

Add a pinch of cinnamon to the sugar and cornstarch mixture.

Stir the sugar and cornstarch mixture into the berries to coat them evenly.

Roll out the pie dough on a floured surface to about 12-15 inches in diameter and about 5 mm thick.

Transfer the rolled dough to a baking tray lined with parchment paper by folding it in half and lifting it onto the tray.

Spoon the berry mixture onto the center of the dough, leaving a border around the edges.

Fold the edges of the dough over the berries, creating 5-12 folds to contain the filling.

Press the folds down with the base of your hand to secure them in place.

Brush the crust with egg wash and sprinkle with turbinado sugar.

Preheat the oven to 375°F (190°C).

Bake the galette for 40-45 minutes until golden brown and juices are bubbling out.

Let the galette cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens