For the Pie Crust
- 1/2 cup unsalted butter, cold and cut into cubes
- 11/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2-4 tablespoons ice water
For the Filling
- 6 cups berries
- 1 lemon, zest and juice
- 1/3 cup sugar
- 2 tablespoons flour
- 1 egg, beaten with 1 tablespoon of water for egg wash
- Coarse sugar, for topping
To make the crust: Combine flour and salt in food processor and pulse twice to mix. Add butter and pulse until it resembles coarse crumbs. Add 2 tablespoons of water and pulse a few times until the dough forms a ball. If you find your mixture is too dry, you can add another tablespoon of water, one teaspoon at a time. Turn the dough out onto a floured surface and roll into a ball.
To make the filling: Preheat oven to 400ºF. In a bowl, combine the berries, zest, juice, sugar and flour. Let sit for 10 minutes or until the berries begin to macerate and the flour and sugar are absorbed.
Line a baking sheet with parchment. On a floured surface, roll dough into a 12” circle. Transfer to the cookie sheet. Using a slotted spoon, add the berries to the center of the Galette, leaving a 3-inch border. Fold the edges of the dough up and over the berries. Brush the dough edges with egg wash and sprinkle with course sugar.
Bake for about 25-30 minutes or until the berries are bubbling and the crust is golden.