This Honey Berry Galette is utterly delicious. Fresh berries are enrobed in honey, vanilla, and just a little bit of spices and are wrapped in a buttery, flaky all-butter pie crust for a sweet and crisp bite that’s bursting with berry sweetness. You get all the buttery goodness of a pie crust with the jammy, sweet berry filling. It’s basically a rustic, freeform, quick-fix pie that can be made in a fraction of the time.
The world is absolutely crazy right now, and I hope everyone is doing all they can to stay safe and healthy, and my thought are with everyone who is experiencing hardships because of the current situation. Somehow, I feel incredibly fortunate that my life hasn’t really changed–as someone who spends much of her free time baking, reading, and writing, I don’t usually leave the house unless it’s for work or a quick Target run. Because of that, I feel like I’m stuck in a world where I’m constantly aware of our new (and hopefully temporary) reality, but I don’t fully feel it despite pockets that hit without much notice. I’ve yet to determine if this is better or worse than the constantly building worry, but I’m pretty sure neither is a welcome feeling.
I’ve also stress eaten most of my chocolate supply, and so with that, I needed an alternate treat to turn to, something stress-free and easy, quick and delicious. The pop of fresh–or frozen (I may have had to supplement with frozen wild blueberries for these photos)–fruit doesn’t hurt either. The berries are tossed with vanilla, honey, and just enough cardamom and black pepper to enhance the berry flavor without overpowering it.
This is simple, but it has all the great elements of a full-sized berry pie: delicious filling, and a crisp, flaky crust. Food has the power to comfort, and I know I’ll be finding brief moments of solace in whatever I can make out of butter, sugar, and flour.
Even better is that with this being a galette, you’re pretty much guaranteed no soggy bottom. Even if the fruit juices bubble over the top, the bottom still crisps up for ultimate flaky goodness. I highly recommend a slice of this galette any time you need a little something sweet to brighten you day.
| Prep Time | 15 minutes |
| Cook Time | 40-50 minutes |
| Passive Time | 1 hour |
| Servings |
servings
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- 175 grams all purpose flour plus extra for dusting and rolling
- 1/2 Tbsp granulated sugar
- 1/8 tsp salt
- 113 grams butter cold & cubed
- 1/2 tsp apple cider vinegar
- 1/2 Tbsp vodka
- 1/2 cup ice water (as needed)
- 1 tsp corn starch
- 1/2 Tbsp lemon juice
- 2 tsp vanilla bean paste or vanilla extract
- 1/8 tsp ground cardamom
- 1/8 tsp ground black pepper
- 1 cup strawberries rinsed and quartered
- 1 cup blackberries rinsed
- 1/2 cup blueberries rinsed
- 1/4 cup runny honey
- 1 recipe single crust pie dough (as above)
- 1-2 Tbsp almond flour
- 1/2 Tbsp unsalted butter
- 1 egg (whisked with 1 Tbsp water for egg wash)
- raw sugar
Ingredients
Single Crust Pie Dough
Honey Berry Galette
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- In a medium or large bowl, whisk together the flour, granulated sugar, and salt. Using your finger tips, rub in the cold cubes of butter until you have mostly pea-sized chunks of butter covered in flour with a few larger chunks as well. Using a knife or your fingertips, stir in the apple cider vinegar and vodka until large clumps begin to form. Add in the ice water 1/2 Tbsp at a time until you can form the ball into a dough. Use your fingertips to pinch together any dry bits into the dough, sprinkle with water if needed to bring all the dough together into a ball. Shape the dough into a flat disc and wrap in plastic wrap. Chill for 30 minutes to 1 hour.
- In a medium bowl, stir together the corn starch and lemon juice until the corn starch is dissolved. Stir in the vanilla, ground cardamom, and ground black pepper until combined. Add in the berries and stir to coat in the corn starch mixture. Stir in the runny honey until all the berries are coated. Set aside.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Set aside.
- Remove the chilled dough from the refrigerator. Lightly dust your surface with flour and roll the dough out until it is about 3 cm thick and 11-12 inches across. Roll the dough over the rolling pin and transfer the dough onto the parchment cover prepared baking sheet. Sprinkle 1-2 Tbsp of almond flour on the circle of pie dough making sure to leave a 2 inch border around.
- Using a slotted spoon, transfer the berries onto the pie dough. Dot the butter over the berries.
- Fold the edge of the dough over the berries, overlapping as you go around. Brush the folded edges of the dough with egg wash and sprinkle with raw sugar.
- Bake the galette on the middle rack of the oven for 40-50 minutes, until the crust is golden brown and the berries are cooked through. Remove the galette from the oven and cool on the baking sheet for 10 minutes. Transfer the galette, parchment included, onto a wire rack. Cool for an hour before slicing and serving.