Blackberry Peach Galette

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This Blackberry peach Galette is very simple. Easier than making a pie.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 68kcal

Cost $4

Cut butter into cubes. Return to fridge for a few minutes to get cold again.
⅓ cup unsalted butter
Place flour and salt into food processor bowl. Add cold butter. Process until shortening forms pea sized balls.
1 ¼ cups all-purpose flour, ¼ teaspoon Salt, 1 teaspoon grated lemon peel
Add water one tablespoon at a time until dough starts to clump together. Pulse, DO NOT run continuously.
3-4 tablespoons Ice water
Chill dough for about 1 hour. Place dough on a floured board and roll into a 12" circle. Place crust in pie tin. Crimp edges.
Roll out pie crust into 12" circle, shape is not crucial here. Cover with waxed paper or plastic wrap and refrigerate until the filling is done. (Do this so that the peaches don't have time to brown)
Preheat oven to 350°F.
single pie crust, homemade or store bought

Add lemon juice to peaches immediately after cutting them up and mix.
3 large peaches, cut into chunks, 2 tablespoons lemon juice, fresh or bottled
Add the rest of the ingredients to the peaches and mix.
1 cup fresh blackberries, 2 tablespoons turbinado sugar, can sub white sugar, 2 tablespoons cornstarch, 1/2 teaspoon Salt, 2 teaspoon finely grated lemon zest
Place filling in the center of the pie crust, leave about 2-3" all around the outer edge without filling. Drain some of excess liquid, first, if your peaches are really juicy. Fold edges of pie crust onto the filling and crimp where necessary.
Brush the edge of the crust with milk or egg wash and sprinkle with a little raw sugar, if desired.
extra raw sugar for sprinking, 1 tablespoons milk to brush edges of dough
For some added zing I put lemon zest in my pie crust.
For filling

Lemon zest can be added to crust, if making homemade crust.

It can also be added as a garnish to top, if using store bought pie crust.