2-3 tbspwhite sugar, to taste, depending on the sweetness of the berries
1tbspcornstarch
Juice from 1/4 a lemon
1egg, well beaten
Turbinado sugar
Powdered sugar, for serving, if desired
Instructions
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Unroll a pre-made pie crust and place it on a lightly floured surface. Use a 4-inch round pastry cutter (or trace a knife around a 4-inch bowl). Cut three rounds then re-roll the pastry dough and cut out two more rounds for a total of 5 rounds.
Pour the blueberries, raspberries, and strawberries into a bowl and sprinkle the white sugar, corn starch, and lemon juice on top. Gently stir the fruit until the sugar and cornstarch are evenly covering the berries.
Pour the berries inside the pie crust starting one inch from the edge. Fold and pinch the edge of the dough over the berries.
Brush the dough with the beaten egg. Sprinkle the edges with the raw turbinado sugar.
Bake in the oven for 15-20 minutes, or until golden brown.
Remove the galette from the oven and let cool for 10-15 minutes before serving.
Serve with powdered sugar sprinkled on top, if desired. Enjoy.