Summary

Instructions

1. 1

   Prepare pie crust dough in advance and chill in the refrigerator for at least 2 hours; line two large baking sheets with parchment or silicone mats and make sure there’s refrigerator space for them.

2. 2

   Make the filling: Gently stir the berries (or other fruit), cornstarch, sugar, and lemon juice or vanilla together in a medium bowl until combined; refrigerate until needed.

3. 3

   Shape the crusts: Working with 1 chilled pie dough at a time on a floured surface, roll into a 12-inch circle. Cut 5.5–6-inch rounds using a cutter or the rim of a bowl, re-rolling scraps as needed. Repeat with second dough to yield about 10 rounds total.

4. 4

   Fill: Arrange dough rounds on prepared sheets. Spoon about 1/4 cup filling into the center of each, leaving excess juices in the bowl. Fold the edges tightly up and over the filling, leaving the very center exposed.

5. 5

   Brush the dough edges with milk. If desired, sprinkle with coarse sugar and/or chopped or sliced nuts.

6. 6

   Chill the assembled galettes on the sheets for at least 20 minutes and up to 4 hours so they hold their shape.

7. 7

   Bake until the crusts are golden brown and the filling is bubbly. Cool briefly before serving plain or with ice cream, whipped cream, or salted caramel.