Mixed Berry Galettes

1. Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

2. Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it’s just combined. Dump the dough out onto a floured work surface and gather into a ball. Cut the ball in half so that you have two equal portions. Flatten each portion into a disk, wrap both in plastic and chill in the refrigerator for about 1 hour.

Mixed Berry Pie Filling

1 1/2 cups fresh (not frozen) raspberries
1 1/2 cups fresh (not frozen) blueberries
2 tablespoons cornstarch
1/4 cup granulated sugar
juice of half a lemon

1. In a bowl add berries and squeeze in the lemon juice. Add sugar, cornstarch, and mix well until all berries are coated. Set aside.

Preparing the Galettes

1 egg beaten for brushing
turbinado sugar for sanding

1. Line two baking sheets with parchment paper or silicone mats. Flour a work surface and rolling pin and remove pie dough rounds from refrigerator.
2. Working with one round at a time, divide into four equal portions. Roll each portion of dough out into a roughly 6″x6″ round. (this does not have to be perfect) Place each round on prepared baking sheet and repeat with second chilled pie dough. Each baking sheet should have 4 pie round when you are done…8 total.
3. Using a 1/4-cup measure divide the berry mixture evenly between dough rounds mounding berries in the center. Fold edges over berry filling, leaving an opening in center gently pushing folds together to seal. Refrigerate or freeze until firm, about 30 minutes.
4. Preheat oven to 375 degrees. Brush edges of dough with beaten egg, and sprinkle with turbinado sugar. Bake until crusts are golden brown, about 30 minutes or until crust is golden and filling is bubbling.
5. Allow pies to cool on baking sheets before enjoying!