Single Crust Berry Pie

A rustic, free-form galette tart that is as beautiful as it is simple. The buttery crust is folded over a mixed berry filling for an effortless bistro-style dessert.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Makes: 8 servings
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All You Need

  • 1 cup (250 mL) all-purpose flour
  • 1/4 cup (50 mL) cornmeal
  • 2 tsp (10 mL) granulated sugar
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold butter, cubed
  • 1/4 cup (50 mL) plain yogurt or buttermilk
  • 1/2 cup (125 mL) granulated sugar
  • 3 tbsp (45 mL) Club House Potato Starch
  • 1/4 tsp (1 mL) Club House Ground Cinnamon, Ground Cloves and salt
  • 3 1/2 cup (875 mL) frozen mixed berries
  • 1 tsp (5 mL) finely grated lemon zest
  • 4 tsps (20 mL) lemon juice
  • 1 tsp (5 mL) Club House Pure Vanilla Extract
  • 1 tbsp (15 mL) yogurt or buttermilk
  • Garnish: Billy Bee Honey (optional)


  1. For the crust: Pulse flour, cornmeal, 2 tsp (10 mL) sugar and ½ tsp (2 mL) salt in food processor. Add butter. Pulse until resembles fine crumbs with larger pieces. Add ¼ cup (50 mL) yogurt and pulse adding up to 1 tbsp (15 mL) ice water to form a ragged dough if needed. Transfer to work surface and gently knead into a ball; press into disk. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.

  2. For the filling: Position rack in bottom third of oven and preheat to 375°F (190°C). In a small bowl, stir together ½ cup (125 mL) sugar, potato starch, cinnamon, cloves and salt.

  3. In large bowl, toss berries with lemon zest, lemon juice and vanilla. Sprinkle sugar mixture overtop, tossing to combine; let stand 15 minutes and stir.

  4. Roll out dough on large piece of parchment to 12-in (30 cm) circle. Transfer to baking sheet, and mound fruit in centre. Fold over pastry edges, pressing to make 9-in (23 cm) round. Mix 1 tbsp (15 mL) yogurt with 1 tsp (5 mL) water, lightly brush on pastry.

  5. Bake until pastry is golden and fruit is bubbling, 40-45 minutes. Transfer to rack and let cool. Drizzle with honey and serve (if using).

  6. Tips: Sprinkle 2 tsp (10 mL) granulated or coarse sugar on pastry before baking for a slightly sweet crust. Dough can be made up to 3 days ahead. Leave dough out for 15-20 minutes before rolling out to prevent cracking.


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