Grilled Berry Galette
Desserts & Sweets
Summer entertaining just got easier. Store-bought refrigerated pie crust makes this gorgeous galette come together with ease.
1 (3.5 oz) tub Epicurean Butter Cinnamon & Brown Sugar Flavored Butter, divided
2 disposable pie pans
2 cups sliced strawberries
1 cup blueberries
2 Tbsp cornstarch
¼ cup brown sugar
Juice of ½ lemon
1 refrigerated (not frozen) pie crust
½ cup turbinado sugar (Sugar in the Raw)
optional: vanilla ice cream, for serving
Invert a disposable pie pan on grill. Preheat grill to 400°F.
Place half of the Cinnamon & Brown Sugar Flavored Butter in a heat-safe pot on the grill and melt the butter.
Combine strawberries, blueberries, cornstarch, brown sugar, and lemon juice in a bowl, stirring until cornstarch has dissolved.
Spray remaining pie pan with cooking spray. Unroll crust and place in pan. Spoon filling into crust.
Fold crust edges up to hold filling, pleating crust and you go around the pan. Dot filling with half of the Epicurean Butter.
Brush with remaining Epicurean Butter and sprinkle crust and filling with turbinado sugar.
Place galette on top of preheated pie pan on grill, close grill, and bake for 25 minutes.
Check every 5 minutes after that until crust is golden and filling is bubbling, about 10 minutes more.
Optional: serve with vanilla ice cream, if desired.