Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1 cup (227g) (2 sticks) unsalted butter, very cold, cut into 1/2-inch cubes
  • 6-8 tablespoons (90-120 ml) ice water
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)
  • 4 cups (approximately 500g) mixed berries (strawberries, blueberries, raspberries, blackberries), fresh or frozen (if frozen, thaw and drain well)
  • 1/2 cup (100g) granulated sugar, plus more to taste
  • 2 tablespoons (15g) cornstarch
  • 1 tablespoon (15 ml) lemon juice
  • 1/4 teaspoon (1.5g) ground cinnamon (optional)
  • 2 tablespoons unsalted butter, cut into small pieces

Instructions:

  1. Combine flour, sugar, and salt in a food processor or bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Gently combine berries, sugar, cornstarch, lemon juice, and cinnamon (if using) in a large bowl. Taste and adjust sweetness as needed.
  3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out dough on a lightly floured surface into a 14-inch circle. Transfer dough to the prepared baking sheet. Arrange lattice strips atop of the berry mixture. Dot the filling with small pieces of butter.
  4. Brush the crust with egg wash and sprinkle with sugar. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
  5. Let the galette cool on the baking sheet for at least 30 minutes before slicing and serving.