Cut your butter into cubes and place it into the freezer about 15 minutes before starting.
½ Cup Vegan Butter
Measure out your water and place it into the freezer as well.
4 Tablespoon Water
Combine gluten free flour, salt and sugar in a large bowl.
1 ¼ Cup Gluten Free 1-to-1 Flour Blend, ½ teaspoon Salt, 1 Tablespoon Sugar
Add the cold butter to the flour mixture. Toss is with your hand to coat the butter with flour.
Then working quickly, press the butter cubes between your fingers and thumb to flatten them into quarter sized discs. Work through all the butter chunks.
The flour mixture should have tiny pebble looking bits of butter, about the size of peas.
Add half of your cold water and toss together to mix the water in. Add half again and repeat until the dough is just a shaggy mess that will hold together if you squeeze it in your hand.
Turn the dough onto a sheet of plastic wrap and form it into a disc about 1 ½" thick. Wrap completely in plastic wrap and refrigerate for a minimum of 2 hours.
For the filling
Combine all of the filling ingredients in a large bowl.
Cover with plastic wrap and refrigerate while you are waiting for the dough. This will allow the sugar time to draw some of the moisture out of the berries.
To assemble and bake
Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
Remove the chilled dough from the refrigerator and unwrap. Top with a second sheet of plastic wrap (like a sandwich - plastic, dough, plastic)
Use a rolling pin to roll the dough out between the two sheets of plastic wrap. It should be about 12-13 inches across.
Remove the top sheet of plastic wrap and flip your dough onto your lined baking sheet.
Stick the rolled dough and the baking sheet into the freezer about 15 minutes.
Remove from freezer and take off the top piece of plastic wrap. Top the dough with the berries. Do not include the liquid. Leave an edge all the way around about 1 ½" wide.
Carefully fold the edge over the berries creating a crust.
Brush the crust with the egg wash. (optional)
1 Egg
Bake in preheated oven on the lowest rack for 45 minutes.
Notes
For non-dairy, I use either Miyokos or Country Crock Plant Butter. If you prefer another brand, make sure to use stick butter and not margarine.Make it Vegan: omit the egg wash.Storage: Wrap the galette in aluminum foil and store in the refrigerator. Store for up to 3 days.