Black and Blueberry Galette

_{Adapted 08.29.24}

This Black and Blueberry Galette is a compromise. My intention was to make a blueberry galette, but our grocery also had blackberries on sale (oh I just adore blackberries), so I thought why not catch two berries with one galette and make a Black and Blueberry Galette.

I have to confess, I never made an off the cuff galette or crostata before, but thought that it couldn’t be that difficult. So I bought a package of Pillsbury Pie crust and both berries, washed the berries, added some lemon rind and lemon juice and mixed that with cornstarch and sugar. I found that lemon did not add anything to the pie, so I left that out.

Key Ingredients in This Recipe

• Store-bought pie – our your own recipe.
• Blueberries
• Blackberries
• Blackberry jelly – or blueberry jelly.
• Sugar
• Corn starch
• Egg
• Turbinado sugar

How to Make a Black and Blueberry Galette

Step 1 – Wash the black and blueberries and dry them on a paper towel.

Transfer them to a bowl and mix with the sugar and corn starch.

Step 2 – Unroll the pie dough on parchment paper that’s placed on a baking sheet.

Warm the blackberry jelly in the microwave so it becomes just liquid. This is much easier to spread on the pie dough than cold jelly. Spread like you would spread tomato sauce on a pizza bottom and leave about 1.5-2 inches of the perimeter untouched.

Step 3 – Add the berrie-mixture on top of the jelly.

Step 4 – Fold the outer dough-ring over the berries.

Step 5 – Brush the dough with a beaten egg and then sprinkle with turbinado sugar.

Place the galette in a preheated oven of 425 degrees F. and bake for 20-25 minutes.

Step 6 – Allow the pie to cool before you cut it.

I love this time of year – early summer. Fruit, fruit, fruit everywhere; I can easily live on fruit for a while, with the occasional savory intervention, something like a good piece of cheese.

Other Fruity Pies to Try

• Homemade Cherry Pie for Two
• Upside Down Plum Pie
• Fresh Strawberry Lattice Pie

Print Recipe

No ratings yet

Black and Blueberry Galette

Author: Marinka

This Black and Blueberry Galette is a compromise. My intention was to make a blueberry galette, but our grocery also had blackberries on sale, so I thought why not catch two berries with one galette and make a Black and Blueberry Galette.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Pin Recipe Facebook

Servings: 2 inch pie

Ingredients

• 1 refrigerated pie crust 9-inch
• 1 cup fresh blackberries
• 1 cup fresh blueberries
• 1 tablespoon sugar
• 1 tablespoons cornstarch
• 3 tablespoons blackberry jelly or blueberry jelly
• 1 whole egg
• 1.5 tablespoons turbinado sugar

Instructions

• Heat oven to 425 degrees. Line a baking sheet with parchment paper, large enough to accommodate a 9-inch galette.
• Wash blackberries and blueberries and dry them, using paper towels.
• In a bowl, mix the berries, sugar and cornstarch.
• Unroll the pie crust.
• Warm the blackberry jelly until it is liquid and spread it evenly over pie crust, leaving a 1.5-2 inch border. Top with the berries and corn starch mixture.
• Fold the crust around the berries. Brush edges of the crust with beaten egg and sprinkle with turbinado sugar.
• Bake the galette 20-25 minutes or until golden brown and allow to cool before serving.

Nutrition

Calories: 150kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 84mg | Fiber: 1g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram