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Mixed Berry Galette

Mixed berry galette close up on rustic wooden board.

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This rustic free-form pie features a buttery flaky crust wrapped around juicy mixed berries. It is the perfect easy summer dessert that looks impressive with minimal effort.

Ingredients

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  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3 to 4 tablespoons ice water
  • 3 cups mixed fresh or frozen berries (strawberries, blueberries, raspberries, blackberries)
  • 1/4 cup granulated sugar, plus more for sprinkling
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cold butter, cut into small pieces
  • 1 large egg beaten with 1 tablespoon water

Instructions

  1. In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces.
  2. Drizzle in 3 tablespoons ice water and stir with a fork until dough just comes together. Add extra tablespoon if dry. Turn dough onto plastic wrap, flatten into a disk, and refrigerate for at least 30 minutes.
  3. In a medium bowl, gently toss berries with 1/4 cup sugar, cornstarch, lemon juice, and vanilla. Let sit while dough chills.
  4. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  5. On a lightly floured surface, roll chilled dough into a 12-inch round. Transfer to prepared baking sheet.
  6. Spoon berry mixture into center of dough, leaving a 2-inch border. Dot berries with small butter pieces. Gently fold edges of dough over filling, overlapping as you go.
  7. Brush crust with egg wash and sprinkle with extra sugar.
  8. Bake for 35 to 40 minutes, until crust is golden brown and filling is bubbling. Let cool on baking sheet for at least 15 minutes before slicing.

Notes

Do not skip chilling the dough for at least 30 minutes or the galette will spread. If using frozen berries, add them straight from the freezer without thawing. Let the galette cool before slicing to allow the filling to set.

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