Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together
Fresh Blueberries (1 cup)
Fresh Strawberries (1 cup)
Red Raspberries (1 cup)
Granulated Sugar (3 Tbsp)
Corn Starch (1 Tbsp)
, and 1 Tbsp of
Orange Juice (1)
. Cover and set aside for 10-15 minutes to let the moisture come out of the berries.
Line a large-rimmed baking sheet with parchment paper.
Pie Crust (1)
and dust it with a little bit of flour. Using a rolling pin, roll out the dough into a 12x12-inch circle and place it on parchment paper.
Using a slotted spoon, transfer berries to the center of the pie crust. The slotted spoon will help to leave the excess liquid behind. Make sure to leave room around the edges about a 2-3 inch border so you can fold later.
You can then gently fold the 2-3 inch border over the fruit. Overlap the border to make a pleated look. If there are any cracks, gently push them together.
In a small bowl, add a
Large Egg (1)
Milk (1 Tbsp)
and whisk until combined. Brush the mixture on the top of the borders of the pastry. Then sprinkle it with
Coarse Sugar (1 Tbsp)
Bake the galette until browned, about 25-30 minutes.
Remove from the oven and cool on the baking sheet for 5-10 minutes to ensure the juices solidify a little. If you cut into it right away the juices will run out before slicing and serving.
Optionally, serve with
Vanilla Ice Cream (to taste)