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Triple Berry and Rhubarb Galette

Blogger Brooke McLay from Cheeky Kitchen makes a triple-berry and rhubarb galette (a free-form fruit pie) which makes a perfect summertime dessert.

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  • Prep Time 20 min
  • Total Time 1 hr 45 min
  • Servings 4

Ingredients

2
tablespoons butter
2
cups chopped fresh rhubarb
2
cups frozen mixed berries
2/3
cup granulated sugar
1/4
cup Gold Medal™ all-purpose flour
1
teaspoon ground cinnamon
1
teaspoon vanilla
1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
egg white, well beaten
1/4
cup turbinado sugar (raw sugar) or sparkling sugar
Ice cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F.
  • 2 In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until rhubarb is softened. Remove from heat. Stir in mixed berries, granulated sugar, flour, cinnamon and vanilla.
  • 3 On ungreased cookie sheet, unroll pie crust. Pour berry-rhubarb mixture onto center of crust; spread mixture to within 1 1/2 inches of edge. Fold crust edge up over mixture, pleating crust as necessary.
  • 4 Using pastry brush, brush egg white over edge of crust. Sprinkle turbinado sugar generously over egg white.
  • 5 Bake 20 to 25 minutes or until edges of pie crust are golden brown, and center of pie crust is bubbly.
  • 6 Cool completely before serving, about 1 hour. Serve topped with ice cream.

EXPERT TIPS

Expert Tips

If you don't have a triple-berry mixture, frozen strawberries will do instead.

For an easy, elegant dessert, try making this pie the night before and ready when you are!

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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