Mixed Berry Galette

This easy Mixed Berry Galette is perfect for summer. Filled with the season's fruits and wrapped in a flaky and crispy galette crust.

Prep Time 30

Cook Time 25

Chill time 1

Total Time 1 55

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.

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.

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.

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.

Keyword berry galette, galette, galette crust, mixed berry galette, pie crust, summer galette

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