A quick, easy, and super delicious Mixed Berry Galette that’s perfect for entertaining, yet simple enough to make for a weeknight treat!
Table of contents
- Mixed Berry Galette
- Ingredients for Mixed Berry Galette
- Mixed Berry Galette Recipe Troubleshooting & FAQ
Mixed Berry Galette
If you have a basket of berries to use, this mixed berry galette is a perfect option. It’s rustic, straightforward, and full of bright fruit flavor. You can make a simple pie crust from scratch or use a store-bought crust to save time. Once the dough is rolled, pile the fruit in the center, fold the edges over, brush with egg wash, and bake until the crust is golden and the filling is bubbling. Serve warm with vanilla ice cream or whipped cream for a classic finish.
Galettes are essentially free-form pies or tarts that are flexible and forgiving—sweet or savory. Their best quality is how easy they are to adapt: use whatever berries are fresh or on hand. This recipe uses strawberries, raspberries, blackberries, and blueberries, but feel free to mix and match based on seasonality or preference.
Ingredients for Mixed Berry Galette
You don’t need many ingredients to make this galette. Here’s a concise list to prepare the crust and filling:
- All-purpose flour: For the pie crust; you can substitute a store-bought crust if desired.
- Fine sea salt: A pinch for balance.
- Unsalted butter: Cold and cubed for a flaky crust.
- Ice water: Cold water helps keep the dough flaky.
- Berries: Any combination works—fresh or frozen (up to 3 cups total).
- Granulated sugar: To sweeten the fruit lightly.
- Lemon juice: Adds brightness to the filling.
- Cornstarch: Helps thicken berry juices as they bake.
- Egg wash: One large egg + 1 tablespoon milk or water to brush the crust.
- Turbinado sugar (optional): For sprinkling on the crust for extra crunch.
Mixed Berry Galette Recipe Troubleshooting & FAQ
FREQUENTLY ASKED QUESTIONS
Can I freeze this pie dough?
Yes. Wrap the dough tightly in plastic and foil or place it in a freezer-safe bag; it will keep for up to three months. Thaw in the refrigerator overnight, then let it rest at room temperature briefly before rolling.
TROUBLESHOOTING
Why is the bottom of my crust soggy?
A soggy bottom usually comes from underbaking or an overly wet filling. Bake until the crust is deeply golden and the filling bubbles. A glass baking dish can make it easier to see the bottom. Before adding the filling, dust the dough lightly with flour to absorb excess juices, or brush the dough with beaten egg white to create a barrier that helps prevent sogginess.
Why is my crust dry or tough?
That happens when the dough is overworked, which develops too much gluten. Keep ingredients and equipment cold, handle the dough minimally, and mix just until it holds together. You should still see small flecks of butter in the dough before chilling—those pieces create the flaky texture once baked.
*Originally posted on August 11, 2018.*
*Post updated on October 4, 2021*
Print Recipe
Mixed Berry Galette
Ingredients
*For the Pie Crust:
- 155 g all-purpose flour
- ⅛ teaspoon fine sea salt
- 115 g unsalted butter cold & cubed
- 60 g ice water or more as needed
For the Filling:
- 150 g fresh strawberries diced
- 130 g fresh blackberries
- 95 g fresh raspberries
- 85 g fresh blueberries
- 40 g granulated sugar
- 10 g cornstarch
- 15 g lemon juice
- Egg wash: 1 large egg (50g) + 1 tablespoon (15g) milk
- turbinado sugar for sprinkling
Instructions
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Prepare the pie crust: In a large bowl, whisk the flour and salt. Add cold, cubed butter and toss to coat with flour. Rub the butter into the flour until pieces are about the size of walnut halves.
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Make a well in the center and add ice water a few tablespoons at a time, mixing just until the dough comes together. Wrap in plastic and refrigerate for at least 1 hour, up to 3 days, or freeze for up to 3 months.
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Prepare the filling: While the dough chills, combine the berries, sugar, cornstarch, and lemon juice in a bowl. Cover and let rest until you’re ready to assemble.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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On a lightly floured surface, roll the dough into a roughly 12-inch circle (or any preferred shape). Transfer to the prepared baking sheet.
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Spoon the berries (not the juices) into the center, leaving a 2–3 inch border. Fold the edges up and over the fruit, overlapping as needed and pressing gently to seal. Brush the crust with egg wash and sprinkle with turbinado sugar if using.
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Bake until the filling is bubbling and the crust is golden, about 25–30 minutes. Let the galette cool on the baking sheet for 10 minutes before slicing and serving.
Notes
Nutrition
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