3–4 cups fresh Wish Farms blackberries, blueberries, raspberries and strawberries
¼ cup coconut sugar
milk of choice (we used oat milk)
turbinado sugar or other coarse sugar
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Roll 1 sheet of pie dough to ⅛”. Use a bowl or lid to a wide jar to measure and cut 6-inch circles. Place circles close together on baking sheet. May need to re-roll dough scraps to get more. Makes about 8–10 galettes.
Top each circle with ⅓–1/2 cup of fruit leaving a 1-inch border around the edges. Sprinkle fruit with 1–2 teaspoons of sugar.
Fold the edges of the dough up over the fruit creating a tight pleat. It’s important to pinch the pleats so the dough doesn’t open up while baking.
Brush the edges of the crust with milk and sprinkle with turbinado sugar.
Place pan into preheated oven and bake until edges are golden brown and fruit is bubbly, about 25–30 minutes, give or take a few minutes.
Let cool slightly before removing galettes from the pan to avoid crust breaking. Brush fruit filling with optional glaze for more shine.