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gluten-free-berry-galette-low-fluoride

Gluten-Free Berry Galette (low fluoride)

A gluten-free berry galette screams summer to me. This galette is filled with fresh blackberries and fresh raspberries that taste insanely delicious! The crust is flaky, slightly sweet, and buttery, and it has a special added touch.
5 from 4 votes
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 6 people

Equipment

Ingredients
  

Pie Crust

  • 2 ½ cups gluten-free flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon Redmond real salt
  • 2 sticks unsalted butter cold and cut into cubes
  • ½ cup cold water

Filling

  • 1 cup fresh blackberries
  • 1 cup fresh raspberries
  • 1 tablespoon corn starch
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 egg

Instructions
 

Pie Crust

  • Add flour, sugar, salt, and butter to a food processor and pulse until the butter is pea-sized. Continue pulsing while drizzling in the cold water 1 tablespoon at a time. Stop adding water as soon as the pie crust forms a ball.
  • Place the ball on a floured surface and work the ball into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 2 hours.

Filling

  • Combine blackberries, raspberries, corn starch, granulated sugar, and lemon juice in a medium bowl. Gently stir until everything is combined.

Assembly

  • Preheat the oven to 400 degrees and set aside a large baking sheet.
  • Roll out the chilled pie crust on a large piece of parchment paper using a rolling pin. Use your hands to patch up any cracks. The pie crust should be a large rough circle and ½ inch in thickness when done.
  • Scoop the berry mixture into the center of the pie crust.
  • Gently fold the sides of the pie crust into the center. It is ok if this doesn’t look perfect.
  • Once all sides are folded in, brush the edges with egg and sprinkle with brown sugar.
  • Lift the parchment paper that holds the galette and place it on the baking sheet.
  • Bake in the oven for 35 minutes. The crust should be golden brown.
  • Let the galette cool completely either on a wire rack or on the baking sheet.

Notes

Don't worry if the dough cracks while rolling it out. Just press it back together.
Keyword blackberry galette, fruit galette, low fluoride dessert, low fluoride recipe, low fluoride salad, mixed berry galeete, mixed berry galette, strawberry galette
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