Mixed Berry Galette
Ingredients
- WHOLE WHEAT PIE CRUST
- No-Stick Cooking Spray
- 2/3 cup all purpose flour plus additional for rolling out dough
- 2/3 cup 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
Directions
- Step 1
HEAT oven to 400°F. Coat baking sheet with no-stick cooking spray.
- Step 2
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.
- Step 3
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.
- Step 4
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.