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Combine flour and salt in a large mixing bowl.
Add the butter, and cut together with a pastry cutter, two knives, or your hands, until the mixture looks crumbly.
Stir in the water, a couple tablespoons at a time, until a dough forms. You may not need to use all of the water. Do not overmix.
Gently knead into a flat disc. Wrap and refrigerate for at least 30 minutes.
In a bowl, lightly stir together the berries, sugar, flour, and lemon juice. Store in the fridge as you roll the pie dough.
Preheat oven to 425°F.
Divide dough into 8 equal pieces. Roll out each dough piece on a lightly floured surface to 1/4-inch thick small rounds, roughly 6 inches in diameter. Transfer dough rounds to baking sheets covered with parchment paper or a silicone mat.
Add a heaping 1/2 cup of the berry mixture to each round, leaving a 1 1/2-inch border around the edge. Fold up sides of dough over the filling, forming loose pleats.
Brush the outside edges of each galette with cream. Sprinkle the edges generously with turbinado sugar.
Bake 25-30 minutes until edges are golden brown. Let cool 5 minutes before transferring to plates.