Easy Raspberry Galette Recipe

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Ingredients

• For the pie crust (makes 2 pie crusts)
• 2 1/2 cups flour
• 2 sticks butter cold and cut into pieces
• 1 tsp sugar
• 1 tsp salt
• 1/2 cup cold water

For the galette

• 3 cups fresh or frozen raspberries
• 2 Tbsp granulated sugar
• 1 tsp corn starch
• 1 Tbsp milk or half-and-half
• 1 Tbsp raw sugar or granulated sugar for sprinkling

Instructions

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1. To make the pie crust
2. Add the flour, cold butter, sugar, and salt to the bowl of a food processor, and pulse to combine.
3. Slowly add the cold water until the dough comes together.
4. Turn onto a lightly floured surface, and divide the dough in half. Pat each half into a disk shape about 1 inch thick.
5. Refrigerate for about 30 minutes or up to overnight before rolling out.

To make the galette

1. Preheat oven to 350F. Line a large baking sheet with parchment paper.
2. Combine the raspberries, sugar, and cornstarch in a bowl. Toss to combine.
3. Roll out your galette dough on a lightly floured surface into about a 13" circle. The shape doesn't have to be perfect at all.
4. Place your rolled-out dough onto the lined baking sheet.
5. Add your berries to the center of the dough, leaving about a 2" border all the way around.
6. Fold up the edges of the crust by taking a section of the edge of the dough (3-4 inches) and folding it up over the berries. Repeat until all of the edge has been folded around the berries.
7. Brush the milk or half-and-half over the exposed dough (you may not use the whole tablespoon) and sprinkle with sugar or raw sugar.
8. Bake for 35-40 minutes. The crust should be golden brown.
9. Allow to partially cool before slicing if you don't want the juices to be too runny. It will set up a bit as it cools.

Visit for full instruction : theviewfromgreatisland.com

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