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Katie Button's Perfect Galette

The Perfect Galette

byKatie Button
Total 3 hours and 30 minutes (includes resting time)
Active 45 mins
Makes 1 galette, 1 reserved dough
This is a rustic and consistent pie dough recipe that happens to be a great fit for a galette. This recipe will make enough for two dough rounds, but we only need one for this recipe, so stash the other in the freezer for another time—or double the filling amounts to make two full galettes! The filling is variable; feel free to use whatever fruit you have on hand. Take the juiciness and sweetness of the fruit into consideration. The amount of cornstarch and sugar can be easily adjusted based on those two factors. You could also use this dough for savory applications— try a tasty pot pie or veggie galette!
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 20 tablespoons unsalted butter, cubed and chilled (2 1/2 sticks)
  • 8 tablespoons cold water
  • 1 large egg
  • 2 tablespoons demerara sugar
  • 2 pints raspberries
  • 2 pints blackberries
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
    1. To make the dough: Add flour, granulated sugar, and salt to a food processor and pulse a couple of times to mix evenly. Add the cold butter and pulse 8 times to combine. Begin slowly streaming cold water into the mixture to bring it together—this should take about 8 more pulses of the food processor.
    2. Pour the mixture into a bowl or onto a work surface; it should be slightly crumbly. Gently knead the dough to just bring it together. Divide into 2 separate balls, patting each into a round. Wrap each ball in plastic wrap and place the galette dough into the refrigerator for at least 2 hours, or save in the freezer for up to 3 months.
    3. Preheat the oven to 425°F.
    4. To make the filling: In a bowl, combine the raspberries, blackberries, granulated sugar, and cornstarch, and toss evenly to coat the berries with sugar and cornstarch. This is enough filling for a single galette.
    5. To roll out dough: Whisk egg in a small bowl to make an egg wash.
    6. Lightly flour a work surface to begin rolling out one of the dough balls (reserve other in freezer). Use a rolling pin to push from the center of the dough to the outside. Repeat this motion, turning the dough frequently to make sure it doesn’t stick to the work surface. The dough round should be about 15 to 16 inches in diameter and about 1/16 to 1/8 inch thick when it’s ready. Move the dough onto a baking sheet lined with parchment paper.
    7. Pour the filling into the middle of the dough and spread it out, leaving a 3-inch lip of dough around the outside. Gently fold the excess on top of the berries, all the way around. Brush the edges with egg wash and sprinkle with demerara sugar.
    8. Place the galette into the oven and bake for 15 minutes. After 15 minutes, turn the heat down to 350°F and bake for an additional 30 minutes and until golden brown.