Red, white, and blue has never looked more delicious. This Mixed Berry Galette truly is simple! This recipe includes a vegan pie dough made with coconut oil and no butter. Fresh picked berries are tossed with a small amount of sugar, lemon zest, and lemon juice. That’s it! Low sugar, vegan, positively scrumptious.
Happy 4th of July!
Here, I made you a Mixed Berry Galette. I hope you love it.
But before I dive in to absolutely and intensely delicious this pretty little galette is, I have to explain – TRULY – how simple it is.
Stay with me, ok? I promise you’ve got this. I’ll start by saying that you can absolutely substitute your favorite pie dough for my vegan recipe below.
Grandma’s recipe? Do it.
Dad’s famous version? Please.
Out of a box? YAS.
Whatever you like! I wanted to make this version vegan. For no particular reason, to be quite honest. I was just curious if a vegan pie dough would ACTUALLY be as good as the real deal.
The verdict? Well….you’ll just need to read on.
First, the pie crust. As I mention, I wanted to produce a vegan pie crust that rivals the butter laden classic. Not knocking it, just trying to save a few calories around here.
After extensive research, I landed on a recipe I found on Food 52 titled, “Perfect Vegan Pie Crust”.
“Hmph”, I thought. “How ‘perfect’ could this recipe actually be?”
So, I tried it. I followed the instructions. I used the exact amounts of coconut oil, flour, and water – convinced I would be tweaking it. And, well…..
I DIDN’T NEED TO. Not one bit, in fact. I’m not going to start gushing just yet, because we need to talk about the rest of the recipe. So read on, young grasshopper.
Second, we prep the berries. No particular type, just your favorite! I used a mixture of raspberries, blueberries, and strawberries. It is the 4th, after all. You can swap in whatever type you like (or even your favorite stone fruit, too!).
Toss with a minimal amount of sugar. As I always say: seasonal produce at its peak doesn’t need much to shine. These fresh berries were already so sweet, they needed next to nothing to be as sweet as can be.
A little lemon zest, a little lemon juice. TOSS ‘EM UP.
Then, roll out your pie dough. I removed the dough from the fridge about 40 minutes before I needed to roll it out. I wanted to get enough chill off of it so it rolled easily. The beautiful thing about making a galette is imperfect = perfect. The shape doesn’t need to be an exact square or circle. Just…roll it out! Let’s it take its own form.
Then top the rolled out dough with the berries.
Start wrapping the dough around and over the berries rustically. It just sounds beautiful, doesn’t it?
Egg wash the top, sprinkle with sugar.
And that’s it! Then we bake for about 60 minutes, until…
MAGIC HAPPENS .
Actually, the magic happens around minute 27, when the intoxicating scent of the berries fills your house. That’s when you know magic truly is happening inside that oven.
You guys….VEGAN. DAIRY FREE. FO REAL.
Don’t worry, I’m not fooling you! This ice cream is dairy free, and obviously freaking scrumptious.
Even though it’s dairy free…this ice cream didn’t stand a chance against this bubbling Mixed Berry Galette, pulled straight from the oven.
Full disclose. I totally forgot to take a good shot of my serving plated up. So, this is what you get. Although, if any one photo proves to you how irresistible this Mixed Berry Galette is, I hope that this is the one.
Enjoy.
Mixed Berry Galette
Ingredients
For the vegan pie crust:
- 2 1/4 cups all-purpose flour
- 1/2 cup Coconut Oil cool enough to be solid
- 1 tsp salt
- 1 Tbsp sugar
- 1/3-1/2 cup ice water
For the mixed berry filling:
- 3 cups (about 4 stalks) blueberries, strawberries, and raspberries (or any fruit of your choosing)
- 1/8 cup sugar
- 1 lemon zested, and half juiced
- sugar for finishing
Instructions
For the vegan pie crust:
- Place flour, salt, and sugar in bowl of a food processor. Pulse to combine.
- Add coconut oil and pulse until mixture is crumbly and sticks together when you squeeze it. Pulse in 1/3 cup water, or until hold together when you make a handful of it.
- Turn dough out on to a clean and dry surface. Shape it in to a disk, and wrap in plastic wrap. Refrigerate at least 2 hours.
- When ready to use, remove from refrigerator at least 30 minutes prior to use, to take the chill off the dough making it easier to roll out.
- Roll dough out to about 1/8 inch thickness, taking care to not rip dough. If dough starts piecing apart, patch the tears if you can, but remember that the best pies are very imperfect.
- Carefully transfer dough to a parchment lined baking sheet. Preheat oven to 350 degrees.
For the mixed berry filling:
- Combine berries, lemon zest and juice, and sugar in a large bowl, tossing to combine.
- Spread berries over pie crust, allowing a 1 to 1/2 inch perimeter of dough. Fold dough gently over berries, allowing for an opening in the middle where the berries will be uncovered. You're just making a rustic crust with the dough. Fold and pinch as you go.
- In a small bowl, crack egg and add a splash of water. Whisk until combined. Using a pastry brush, brush the top of the dough with the egg wash. Top with sugar.
- Bake for 50-60 minutes, until edges of galette are browned, and berries are cooked through.
- Allow to cool slightly. Serve with vanilla ice cream or whipped cream.