This Mixed Berry Galette features a rustic, golden-brown crust filled with a medley of juicy, flavorful berries. Each bite offers a perfect balance of sweet and tart, with the buttery crust adding a scrumptious contrast to the tender, mouthwatering filling.
I've made pie a hand full of times, and although they're delicious and satisfying, they take a bit of work, and sometimes they don't end up like you want them to. This Mixed Berry Galette is the answer to that. A Galette is a French pastry made of a round, flat dough, which can be made of anything from pie crust or bread, and made sweet or savory. It's a freeform pie and it's much easier to make than a regular pie, with essentially the same satisfaction.
The best part is that you can skip making the dough at home and just buy ready-made pie crust, and half the work is done! Bake, and top it with a scoop of vanilla ice cream straight out of the oven, and you have the best dessert to welcome warmer days.
Jump to:
♥ Why You'll Love This Recipe
Crispy and flaky crust - The butter throughout the dough creates such flakiness. The minute your fork cuts into the slice, you can hear the crunch. It's AMAZING.
Easier than pie - If you're not a fan of making pies (me neither!), then this is perfect. It's easy to put together, and you can make it as rustic as you want, and tell everyone it was meant to look like that!
Sweet berries - The filling is delicious, and of course, customizable. You don't like strawberries? Leave them out and add a bit more of a different berry! If you love berries, try this Raspberry Almond Cake or Blueberry Blondies
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Galette Dough
- Flour: This recipe works best with all purpose flour. Make sure to measure using a kitchen scale, or fluff and spoon the flour.
- Butter: Unsalted butter, cubed and chilled. Chilling will prevent the butter from melting when working it into the dough.
- Water: Creates moisture and allows the dough to come together. Make sure it's ice cold water.
Mixed Berry Filling
- Cornstarch: This will help absorb liquid and thicken up the berries so that the juices don't run out when baking.
- Lemon: We need both zest and juice for the filling.
- Mixed Berries: Use your favorite berry mixture that amounts to 3 cups or 450 grams.
See recipe card for quantities.
🍴Special Equipment
Kitchen scale - I highly recommend measuring out your ingredients using a scale.
Pastry Blender - I don't have a large food processor, so I always use a pastry blender to make galettes.
⇄ Substitutions
Pie Crust: If you don't want to make your own galette dough, you can purchase ready-made pie crust from the grocery store.
Fresh or Frozen berries: You can switch out fresh for frozen and vise versa, or mix it up. I used a combination of fresh and frozen.
✨ Variations
Galettes are absolutely amazing, forgiving, delicious, and such a crowd pleaser. Turn this galette into a seasonal treat, like this Apple Galette, or mix it up with different ingredients.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Make the dough - Before you start, cube the butter and chill in the freezer until you're ready. In a bowl, combine flour, sugar and salt and whisk together. Add the cubed butter to the bowl of flour and using a pastry blender, cut the butter into the flour until the butter/flour mixture starts to form pea sized balls. If you don't have a pastry blender, you can use a fork. Try to avoid using your hands too much, otherwise that will soften the butter. A food processor works as well.
Mix and knead- Start adding the ice cold water a tablespoon at a time until the dough comes together and sticks together when you press it between your fingers. Toss the dough onto a clean surface and knead it together, then press it flat, and fold it onto itself a couple times. Then form it into a disc.
Refrigerate- Wrap the dough in saran wrap and place in the fridge for 45 minutes to an hour.
Prep Berries- In a bowl, combine the berries, sugar, cornstarch, lemon zest, and lemon juice and mix. Then place it in the refrigerator until ready to use.
Roll- Flour your work surface, and using a rolling pin, roll out the chilled galette crust to about a 12 or 13 inch circle. It doesn't have to be perfectly round. Mine never are.
Fold- Fold the dough in half, then again in half and place it on a baking sheet lined with parchment paper and unroll it flat.
Add Berries- Using a slotted spoon, add the berries into the center of the dough, leaving about 1-2 inches from the edge.
Fold edges- Start folding the edge onto the berries (as pictured) and overlap the folds until all the edges are folded over. Refrigerate while the oven is preheating.
Bake- Once preheated, remove the chilled dough from the fridge, brush the edges with the milk, then sprinkle on the raw sugar. Bake for 25-30 minutes until the edges are golden and the crust is crispy and the berries are juicy. Let it rest in the pan for about 10 minutes, then serve warm with ice cream.
💡 Hint: Use a slotted spoon when scooping the berries and placing them on the dough. This will leave behind the juices, and will prevent the berry juices from leaking out of the crust when baking.
💬 FAQ
If you don't want to make your own galette dough, you can purchase ready-made pie crust from the grocery store.
You can switch out fresh for frozen and vise versa, or mix it up. I used a combination of fresh and frozen.
The galette shouldn't get soggy, but if you want to take precautions, you can brush egg white over the bottom before adding the filling.
If you want to make this Berry Galette ahead, you can prep the galette dough up to 3 days ahead and leave it refrigerated. When you're ready, take it out and roll out the dough and continue with the recipe. Keep the berries for day of since they can go bad or get soggy.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Chill the dough- Make sure to chill the dough after you form it, and then again after you add the berries and before baking. This will help keep the butter chilled and avoid melting.
Berry Juice- To prevent the berry juices from leaking while baking, use a slotted spoon to scoop the berries onto the dough and make sure you're not adding any leftover juices that are in the bowl.
Don't Pile the Filling- Keep the filling in a circle, and don't pile it. Let it be an even thickness.
2 inch border- Leave a 2 inch border so that you can fold over the edges onto the filling. This will help the filling from running out.
Ice cream- Enjoy your Mixed Berry Galette with Ice cream!
❄ Storage
Make ahead: If you want to make this Berry Galette ahead, you can prep the galette dough up to 3 days ahead and leave it refrigerated. When you're ready, take it out and roll out the dough and continue with the recipe. Keep the berries for day of since they can go bad or get soggy.
Storage: If there are any leftovers, wrap it up and leave it at room temperature for up to 2 days.
📖 Recipe Card
Mixed Berry Galette
Ingredients
Galette Crust
- 1 ½ cups (180g) all purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 10 tablespoon unsalted butter cold, cubed
- 3-5 tablespoon ice cold water
Mixed Berry Filling
- 3 cups (450g) Mixed berries frozen or fresh, or a mix
- 2 tablespoon granulated sugar
- 1 tablespoon cornstarch
- zest of half a lemon
- 1 tablespoon lemon juice
Topping
- 1 tablespoon milk
- Raw or turbinado sugar
Instructions
Galette Crust
- Cube the unsalted butter and then place in the freezer while you prep the flour.
- Measure out the flour (if not using a scale, fluff the flour and spoon, then level), into a bowl. Add the sugar and salt and whisk and combine.
- Add the cubed butter to the bowl of flour and using a pastry blender, cut the butter into the flour until the butter/flour mixture starts to form pea sized balls. If you don't have a pastry blender, you can use a fork. Try to avoid using your hands too much, otherwise that will soften the butter.A food processor works as well.
- Start adding the ice cold water a tablespoon at a time until the dough comes together and sticks together when you press it between your fingers.
- Toss the dough onto a clean surface and knead it together, then press it flat, and fold it onto itself a couple times. Then form it into a disc.
- Wrap the dough in saran wrap and place in the fridge for 45 minutes to an hour.
Mixed Berry Filling
- In a bowl, combine the berries, sugar, cornstarch, lemon zest, and lemon juice and mix. Then place it in the refrigerator until ready to use.
Assembly
- Flour your work surface, and roll out the chilled galette crust to about a 12 or 13 inch circle. It doesn't have to be perfectly round. Mine never are.
- Fold the dough in half, then again in half and place it on a baking sheet lined with parchment paper and unroll it flat.
- Using a slotted spoon, add the berries into the center of the dough, leaving about 2 inches from the edge.
- Start folding the edge onto the berries (as pictured) and overlap the folds until all the edges are folded over.
- Place the baking sheet in the refrigerator while preheating the oven.
- Preheat oven to 425° F.
- Once preheated, remove the chilled dough from the fridge, brush the edges with the milk, then sprinkle on the raw sugar.
- Bake for 25-30 minutes until the edges are golden and the crust is crispy and the berries are juicy.
- Let it rest in the pan for about 10 minutes, then serve warm with ice cream.
Notes
- Make ahead: If you want to make this Mixed Berry Galette ahead, you can prep the galette dough up to 3 days ahead and leave it refrigerated. When you're ready, take it out and roll out the dough and continue with the recipe. Keep the berries for day of since they can go bad or get soggy.
- Storage: If there are any leftovers, wrap it up and leave it at room temperature for up to 2 days.
Comments
No Comments