Summer Berry Galette

To start, gather 2 3/4 cups of flour, 1 cup of cold butter, 2 tablespoons of sugar, and 1 teaspoon of salt. Mix these ingredients together. Then, slowly add a mixture of 1/2 cup ice-cold water and 1 teaspoon of vinegar until the dough comes together. Shape the dough into a disk, wrap it in plastic, and chill it in the fridge for at least 2 hours.

Once chilled, let the dough soften slightly at room temperature. Roll it out on a floured surface into a large rectangle. Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper, then set it aside.

In a large bowl, combine 2 pounds of hulled and sliced strawberries, 6 ounces of raspberries, and 6 ounces of blueberries. Add 1 1/2 tablespoons of lemon juice, 1/2 cup of sugar, and a pinch of salt. Toss gently to mix, then let the berries sit for about an hour to release their juices. Assembling and Baking:

After an hour, strain the berries to remove excess juice. Mix the berries with 2 tablespoons of cornstarch and 6 teaspoons of sugar to help thicken the filling. Spread the berry mixture over the prepared dough, leaving a 2-inch border around the edges. Fold the dough edges over the berries, pleating as necessary. Brush the dough with a beaten egg and sprinkle with sugar for a golden finish. Bake in a preheated 350°F oven for 60-65 minutes, until the crust is golden and the filling is bubbly.

Let the galette cool before slicing and serving. This Summer Berry Galette is a versatile dessert that pairs wonderfully with a scoop of vanilla or lemon ice cream. It’s an easy and impressive way to showcase fresh summer berries in a rustic, free-form pie that’s sure to delight family and friends.