Chocolate Berry Galette
1. Prepare and chill the pie dough as directed. Use the suggested prepared pie dough or make your pie dough from scratch!
2. Place half the berries in a small pot, along with the water, Bowl & Basket Granulated Sugar, cornstarch, and lemon juice.
3. Cook over low heat until syrupy and thick.
4. Allow the filling to cool completely.
5. Preheat oven to 425 degrees F and line baking sheet with parchment.
6. Lightly flour the surface with Bowl & Basket Flour, roll the pie dough out to a circle about 1/8-inch thick, and place it on the prepared baking sheet.
7. Fold the remaining fresh berries into the cooled filling, transfer the mixture to the center of the dough, and sprinkle with Bowl & Basket Chocolate Chips.
8. Fold the edges of the dough inward and slightly over the filling, brush with egg wash, and sprinkle with raw sugar for added sweetness and crunch.
9. Bake the galette until the filling is bubbly and the crust is golden brown and crisp (approximately 35 to 45 minutes).
Directions
1. Prepare and chill the pie dough as directed. Use the suggested prepared pie dough or make your pie dough from scratch!
2. Place half the berries in a small pot, along with the water, Bowl & Basket Granulated Sugar, cornstarch, and lemon juice.
3. Cook over low heat until syrupy and thick.
4. Allow the filling to cool completely.
5. Preheat oven to 425 degrees F and line baking sheet with parchment.
6. Lightly flour the surface with Bowl & Basket Flour, roll the pie dough out to a circle about 1/8-inch thick, and place it on the prepared baking sheet.
7. Fold the remaining fresh berries into the cooled filling, transfer the mixture to the center of the dough, and sprinkle with Bowl & Basket Chocolate Chips.
8. Fold the edges of the dough inward and slightly over the filling, brush with egg wash, and sprinkle with raw sugar for added sweetness and crunch.
9. Bake the galette until the filling is bubbly and the crust is golden brown and crisp (approximately 35 to 45 minutes).
