Pie’s very unassuming and carefree little sis. I love her.
Whenever berries go on sale as the weather warms up, I stock up as if I’ll never see them in the produce aisle again. It’s actually semi ridiculous and definitely embarrassing. More so than that time I bought 6 pounds of butter, 8 bags of chocolate chips, and 1 small bag of broccoli florets. (What is this lunatic making?)
Balancing work life and real life here, people.
Kevin doesn’t eat a lot of fruit, but he LOVES berries so I take this time of year as an opportunity to buy approximately 300 cartons of them. Each of them. And clearly he can’t eat them all, so our freezer is 75% frozen berries and 25% cookie dough the rest of the year. To use them up, berry pie or berry crisp is typically my default but I was feeling a little rustic this week. Simple mixed berry galette style. You know why I love galettes? They’re like pizza, pie, and fruit tart but massively easier than all three. A lazy girl’s pie, if you will.
Have you ever made a galette before? You must. I have one in my archives you should save for this summer (peaches!), but you should definitely try today’s ASAP. Galette is the dessert I suggest to nearly any beginner baker, especially those nervous about making pie crust from scratch. Because great news! It’s literally free-form pie. Just as delicious + awesome as pie, but there’s no weaving, crimping, trimming, or any of that meticulous business. It’s impossible to screw up. I think we all need more low maintenance galettes in our life, just sayin.
To make things super interesting, I played around with a new crust idea this week. Cornbread’s been on my mind since I had some incredible skillet cornbread a couple month’s ago in San Diego. Though this crust is nothing like cornbread, it still has some unbelievable buttery and cornmeal flavor going on. It crisps up beautifully, has a little crunch from the cornmeal, and when paired with juicy, sweet, and warm berries? Heaven heaven heaven.
Make sure you chill the buttermilk cornmeal crust before shaping and filling. And by “shaping” I mean that in the most casual sense ever. Because galette is not picky. Whatever shape the dough rolls out to be, leave it. One thing to keep in mind, though– unlike pies where you can pile the fillings sky-high, galette’s don’t really like it when there’s too much stuff. The crust will become mushy, shapeless, and blah. (Technical terms here.) To avoid that nonsense, keep this in mind: flat and compact. Flatten that filling down, compact the fruit as much as you can, and leave a 2-3 inch border so you can fold the edges over.
Before baking, brush the buttery cornmeal crust with a little egg wash and sprinkle with coarse sugar. The egg wash makes the edges super glossy and shiny– and helps it brown more evenly. The coarse sugar is for… well… who doesn’t love a little sparkle with their dessert?
This smells so good. ↑ ↑
The berries are up to you! You can really use any berry here– even frozen will do. I used more blueberries than raspberries and blackberries, but any ratio works. Strawberry fan? Chop them up and throw them in too. Just make sure you have no more or less than 4 cups of berries total. I definitely suggest a mix of berries for different flavors and textures. Keeps it interesting and you can use up the 300 cartons of berries you bought on sale this week.
The one thing galettes demand, however, is a big fat scoop of melty vanilla ice cream. Duh.
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Mixed Berry Galette with Buttermilk Cornmeal Crust
- 1 and 1/4 cups (156g) all-purpose flour
- 1/4 cup (30g) cornmeal
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (115g; 1 stick) cold unsalted butter, cubed1
- 1/4 cup (60ml) cold buttermilk1
- 4 cups (about 600g) mixed berries (I use 2 cups blueberries, 1 cup raspberries, 1 cup blackberries)
- 3 Tablespoons (37g) granulated sugar
- 1 Tablespoon (7g) cornstarch
- 1 Tablespoon (15ml) fresh lemon juice
- egg wash: 1 large egg beaten with 1 Tablespoon milk
- coarse sugar for sprinkling
- Make the crust: Whisk the flour, cornmeal, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the buttermilk and stir until the flour is moistened. Add 1 more Tablespoon of buttermilk if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
- As the dough chills, prepare the filling: Mix the berries, sugar, cornstarch, and lemon juice together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
- Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
- Spoon the berries (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Brush the edges with egg wash and sprinkle with coarse sugar.
- Bake until the filling is bubbly and the crust is golden brown, about 25-28 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
Make ahead tip: Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after prepared in step 1. Allow to thaw overnight in the refrigerator before rolling out and filling.
- Make sure the butter and buttermilk are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
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And even better with more ice cream on top. As if I even had to tell you that.