Mixed Berry Star Galette

Galettes are free-form pies that are easy to put together with a variety of different fillings. This star shaped galette is first filled with homemade frangipane to add a subtle almond flavor. Pile on some red and blue mixed berries and then cut the pie crust to make a star shaped galette for the perfect Fourth of July dessert!

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Prep Time: 2 10

Cook Time: 40

Total Time: 2 50

Servings: -10 servings

Ingredients

US Customary - Metric

1 batch of my Homemade Flaky Pie Crust
4 ½ - 5 cups berries of your choice - I like to use strawberries blackberries, blueberries & raspberries
⅓ cup granulated sugar
the juice of one lemon
1 Tablespoon cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch salt
1 egg beaten with a splash of water for the egg wash
Optional: Homemade Frangipane you will only use half this recipe
Optional: 2 Tablespoons granular sugar or turbinado sugar for finishing

Instructions

Prepare pie crust dough and chill for at least 2 hours before rolling out. (*See notes for using this pie crust)
If making the frangipane, prepare it before rolling out the pie dough.
In a large bowl, add the berries, granulated sugar, lemon juice, cornstarch, cinnamon, nutmeg and pinch of salt. Gently combine until all the berries are coated in the mixture. Set aside.
On a lightly floured work surface, roll out pie dough to about a 16-inch circle. Flour the top of the dough, fold it in half. Flour it and fold it in half again. Your dough should be in a triangle shape. Using a dough scraper, lift the dough onto a piece of parchment paper.
Unfold the dough and center it on the parchment. Using a knife or dough scraper, trim the dough to create a 5-sided shape (a pentagon). See recipe post for picture. Save the dough scraps and set aside (see notes for using these). Cut 1-inch slits in the center of the edge of each of the 5 straight sides. Slide parchment and dough onto a rimmed baking sheet.
Spread the frangipane in the center of the dough, generously using about 1 cup of it. Leave a 2-inch border unfilled. Drain the mixed berry filling from any juices and add them on top of the frangipane, again leaving a 2-inch border around the edge of the dough. Fold the edges of the dough towards the center. Fold in the dough at the slits, as necessary, to create a center star shape. Place the baking sheet with the galette into the refrigerator for 30 minutes while the oven preheats.
Arrange the oven rack on the slot just below the center position. Preheat oven to 400°F/204°C.
Before baking, brush the pie crust with the egg wash. Top with granular sugar for more sweetness and extra crunch.
Bake galette for 40-50 minutes. The berry filling should be bubbling, and the crust should be a golden brown. If the crust is browning too quickly, lightly place a sheet of aluminum foil over the top of the galette. Allow it to cool for 10-15 minutes.
Serve with whipped cream or vanilla ice cream. Enjoy!
Cover and store any leftovers in the refrigerator for up to 4 days.

Notes

*This recipe uses both pie crusts to make one big galette. If you choose to divide the pie crust into two, and make a smaller galette, you will only use half of the suggested frangipane and berry filling for each smaller galette. You will also need to reduce the bake time by about 5-10 minutes. Check your galette at 25 minutes and then gauge additional bake time from there.
To use the leftover dough scraps, use a small star cookie cutter to cut out shapes. After the galette comes out of the oven and is cooling, brush the cut out stars with egg wash, bake for 10-15 minutes, until golden brown. Arrange the stars on the center of the galette, over the berries, for an extra patriotic look! If you still have extra dough scraps, you can press them into a ball, wrap in plastic wrap and freeze for later use.

Nutrition