Sarah shares her recipe for a delicious raspberry galette, using fruit fresh from the garden.
Ingredients
Pie Crust:
1 1/2 cups flour
2 sticks butter
1 tsp white sugar
1 tsp salt
1/2 cup cold water
Galette:
3 cups of fresh raspberries
1 tbsp brown granulated sugar
2 tbsp white sugar
1/4 cup milk
1 lemon wedge
1 tsp whole wheat flour
Pie Crust Recipe
1. Combine flour, sugar, butter, and salt into a mixing bowl
2. Use a pie crust cutter to finely chop the ingredients
3. Add cold water into the mixing bowl and stir together
4. Combine the dough into a ball using your hands
5. Flatten the ball onto a piece of wax paper
6. Refrigerate the dough for at least 4 hours
Galette Recipe
1. Preheat oven to 350 F
2. Combine raspberries, white sugar, lemon wedge, and whole wheat flour in a bowl and mix
3. Roll out dough on a lightly floured surface into about a 13″ circle
4. Add your berries to the center of the dough
5. Fold the edges of the dough over the berries
6. Brush the milk over the exposed dough and sprinkle with brown sugar
7. Bake for 25 minutes until golden brown
