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Rustic Blackberry Galette

Rustic Blackberry Galette


For the Dough

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 11 tablespoons chilled butter cut into 1/2″ cubes
  • 4-5 tablespoons chilled water

For the filling

  • 2 heaping cups of fresh blackberries (or frozen, thawed and drained)
  • 1/4 cup granulated sugar
  • 1/4 cup flour
  • Juice of half of a lemon
  • 1 egg room temperature, whisked
  • 2 tablespoons coarse sugar


  • In the bowl of a stand mixer, mix the flour, sugar, and salt on low until combined. Then, one piece at a time, add the butter and continue to mix until the dough looks like coarse meal. Add the ice water a tablespoon at a time with the mixer running until the dough comes together in a ball. Stop the mixer. Shape the dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  • In a separate bowl, combine the blackberries, sugar, flour, and lemon. Gently fold together until completely combined, trying not to break up the blackberries too much.
  • Roll the chilled pie dough into a roughly 10″ – 12″ diameter circle. Fill the center with the blackberry filling, with the blackberries in as much of a single layer as possible, leaving 3″-4″ of empty pie dough around it. With a knife or pastry cutter, trim the outer edge of the circle, removing the jagged edges of pie dough so it makes a roughly even circle.
  • Fold the edges of dough over onto the blackberry filling, folding the flaps over and tucking in the sides until all the pie dough is in place.
  • With a pastry brush, brush top of the crust with the whisked egg. Sprinkle with coarse sugar. Bake at 350 degrees Fahrenheit for 35-40 minutes, or until the edges are golden brown.