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–+ servings

SWEET LEMON BLACKBERRY GALETTE

Servings: 8 People
Luscious, sweet berries baked in a warm, flaky pie crust crowned by your favorite non-dairy ice cream. Adapted from David Lebovitz whose recipe is, in turn, inspired by Jerrelle Guy's Blackberry Tarts.
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Ingredients

  • 1 9" Frozen Vegan Pie Crust
  • 1 Tbsp Flour, plus extra for rolling surface
  • 2 Cups Blackberries, halved
  • 1 Cup Cherries, pitted and halved
  • 2 Tbsp Brown Sugar
  • 1.5 Tsp Lemon Juice
  • 1 Tsp Vanilla Extract
  • 1 Tbsp Plant Butter, melted
  • 1 Tsp Raw or Large Grain Sugar
  • Ice Cream, non-dairy, *Optional

Instructions

  • Thaw the frozen crust according to package instructions. Roll out flat on a lightly floured surface. Carefully transfer to a lined baking sheet.
  • Preheat oven to 425℉.
  • In a large bowl, gently mix the berries, brown sugar, vanilla, flour + lemon juice.
  • Pile the berries onto the crust, leaving a 2" space around the pie. Fold the crust over the berries in panels, layering the panels around the crust.
  • Brush the crust with butter. Sprinkle the raw sugar on the folded crust.
  • Bake for 25 minutes or until the crust becomes golden and berries bubble. Turn halfway
  • Rest for 10 min. Slice and serve with non-dairy ice cream.
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