This desserts brings back memories of one of our favorite treats when we were newly married. We used to buy a frozen Razzleberry Pie and have it warm with vanilla ice cream during movie nights at home. While those pies were very tasty, this is a much better version and ironically, takes less time to prepare. Bon Apetit!
Credit: The Weeknight Cook by Williams-Sonoma
Flaky Pastry Dough- 1 disk, at cool room temperature
Blackberries, blueberries, or a mixture- 4 cups
Lemon juice- 2 tablespoons
Sugar- ¼ cup
Flour- 3 tablespoons
- Roll out the dough~
Preheat the oven to 425°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a 13 inch round. Transfer the dough to the prepared sheet.
- Fill and bake the galette~
In a bowl, lightly toss together the berries, lemon juice (I substituted a teaspoon of vanilla when I was out of lemon juice), sugar, and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, crimping to form loose pleats. Bake until the pastry is golden brown and the filling is bubbling, about 25 minutes. Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve warm. Top with whipped cream, if desired.
*This also works well in a tart pan.