Mixed Berry Galette

Mixed Berry Galette

Tags: Dessert/Sweets, Pies

  • Prep Time: 20 min
  • Cook Time: 40 min
  • Ready Time: 90 min
  • Yield: 10 servings

Ingredients

WHOLE WHEAT PIE CRUST

  • Crisco® Original No-Stick Cooking Spray
  • 2/3 cup Pillsbury BEST® All Purpose Flour, plus additional for rolling out dough
  • 2/3 cup Pillsbury BEST® Whole Wheat Flour
  • 3 tablespoons firmly packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 6 tablespoons water

MIXED BERRY FILLING

  • 1 cup blueberries
  • 1 cup red raspberries
  • 1 cup cranberries
  • 1/3 cup Santa Cruz Organic® Seedless Red Raspberry Fruit Spread
  • 3 tablespoons firmly packed brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon water
  • 1 tablespoon turbinado sugar
  • Powdered sugar (optional)

Preparation Directions

  • HEAT oven to 400°F. Coat baking sheet with no-stick cooking spray.
  • BLEND flour, whole wheat flour, brown sugar and salt in large bowl. Cut in butter with pastry blender until coarse crumbs form. Sprinkle 3 tablespoons water over top. Stir with fork. Add 3 more tablespoons water. Stir until dough holds together. Roll out on heavily floured surface into 12-inch circle.
  • COMBINE blueberries, red raspberries and cranberries in medium bowl. Stir in fruit spread, brown sugar and cornstarch until evenly moistened. Spoon onto middle of pie dough forming an 8-inch circle. Fold up edges, overlapping dough, to make a circle. Brush edges of dough with water. Sprinkle turbinado sugar over edges.
  • BAKE 40 to 45 minutes or until crust is browned and filling is bubbly. Cool 20 minutes. Slide onto serving plate. Sprinkle with powdered sugar if desired.