This easy mixed berry galette recipe is the perfect rustic summer dessert. Use store bought or homemade pie crust with your favorite variety of berries baked on top!
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This easy berry galette is one of my go-to summer dessert recipes! I love how easy it is to throw together with homemade or store bought pie crust and any combination of summer berries!
It feels effortless but looks and tastes special. A scoop of ice cream or some whipped cream on top makes the perfect easy finishing touch.
This galette is sweet, tart and packed with fruit just like my Blueberry Strawberry Pies. For more mixed berry desserts, try my Mixed Berry Mascarpone Ice Cream and Blueberry Mascarpone Tart.
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Why We Love This Recipe
- Galettes are easier than pie because they there’s no top crust. This also lets you see the pretty filling baked inside!
- The homemade pie crust is flaky, buttery and so delicious. You can also use it to make this peach pie with crumb top.
- Use freshly picked berries or berries from the grocery store. This recipe’s also a great way to use up leftover berries. For another berry-filled dessert, try my Mixed Berry Cake.
- For extra flavor, brush or drizzle the warm berries with pomegranate molassses. I love the shine and sweet-tart, depth of flavor pomegranate molasses adds!
Ingredients
Below are useful notes on some of the ingredients needed to make this summer berry galette.
- Berries: Use 3 cups of fresh or frozen mixed berries. Wash and pat the berries dry. If using frozen fruit, do not thaw ahead of time. Any combination of raspberries, blueberries, strawberries, or blackberries works. Slice or chop the strawberries. If you enjoy baking with berries, try my blueberry cream cheese pound cake and white chocolate and raspberry blondies.
- Sugar: Use light brown sugar or granulated sugar to sweeten the filling.
- Corn starch: Corn starch helps thicken the juices your berries release while baking.
- Lemon juice and zest: It adds bright, fresh flavor.
- Pie crust: Use my pie crust recipe included in the recipe or one 9-inch store-bought pie crust. For even more tips on making pie crust and more detailed photos, check out my blog post on homemade pie crust.
- 1 egg: Mix 1 large egg with 1 tablespoon of water for the egg wash. Brush this mixture over the edge of the galette just before baking. Egg wash gives the edge a nice golden color, adds shine and acts as a glue for the crunchy coarse sugar.
- Demerara sugar (optional): Sprinkle turbinado or demerara sugar over the edge just before baking. This makes the crust extra golden, crunchy and sweet!
- Pomegranate molasses (optional): Brush or drizzle 1-2 tablespoons of pomegranate molasses over the hot or warm fruit just after baking. This thick, tangy syrup is made by reducing pomegranate juice. It’s often used in Middle Eastern cooking. You can find it online, in a Middle Eastern grocery store or in the international section of some grocery stores.
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Instead of egg wash, brush the edge with melted butter or cream. It won’t be as golden brown, but it will be delicious.
- Top with scoops of ice cream, some whipped cream or lemon curd!
- Brush the berries with jam instead of pomegranate molasses. Warm the jam slightly so it’s brushable (microwave 10–15 sec or heat gently in a pan).
How to Make Berry Galette
Quick Recipe Recap
Instructions
Step 1: If using homemade pie dough, make this first. The full pie crust recipe is included in the recipe card below. For even more tips on making pie crust and more detailed step by step photos, check out my blog post on homemade pie crust. For a quick shortcut, use store bought pie crust.
Step 2: After your pie dough has chilled for at least 30 minutes, make the filling. In a large bowl, stir together the berries, lemon juice, lemon zest, corn starch, sugar and salt.
Step 3: Roll out dough to a 12 inch circle. Place the rolled out dough (or store bought pie crust) on a parchment paper lined baking sheet.
Step 4: Using a slotted spoon, spread the berries over the middle of the pie crust. Leave a 1 and a 1/2 to 2 inch border around the edge. Discard the liquid in the bowl.
Step 5: Fold border over filling. Place the baking sheet with the galette in the fridge or freezer and preheat your oven to 375°F. Once oven’s preheated and galette is cold and firm, brush with egg wash and sprinkle with coarse sugar.
Step 6: Bake 30-40 minutes. While the berries are still warm, brush them with pomegranate molasses or slightly melted jam. Allow to cool at least 10 minutes before slicing.
Natalie’s Expert Tips
- Galettes are meant to be rustic, not perfect. Don’t worry if the galette isn’t perfectly round. You can trim the edges or leave them as is.
- Chill the shaped galette before baking. This helps it holds its shape. I usually chill mine while the oven preheats.
- Let the galette rest for at least ten minutes after baking. This keeps the filling from pouring out too much when slicing.
Recipe FAQs
Bake in until the crust is nice and golden brown and the fruit and its liquid is bubbling in the middle.
You could also make this with sliced peaches or another stone fruit. Add an extra tablespoon or so more cornstarch if using stone fruit.
Store leftovers in an airtight container for a few days at room temperature, up to 1 week in the fridge or in the freezer for up to 1 month.
Reheat in the oven at 350 degrees Fahrenheit for about 5 minutes or for about 40 seconds in the microwave.
More Fruit Desserts You Will Love
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Mixed Berry Galette
Ingredients
Crust
- 1¼ cups (156.25 g) all purpose flour
- 1½ teaspoons (6 g) granulated sugar
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter cold, cubed
- 4 tablespoons (60 g) cold water or a little more if needed
Mixed Berry Filling
- 3 cups (465 g) berries fresh or frozen (do not thaw), I like a combination of blueberries, blackberries, raspberries and chopped strawberries
- 2 tablespoons (16 g) corn starch
- ¼ cup (55 g) light brown sugar or granulated sugar
- 2 teaspoons (10 g) lemon juice
- ½ tablespoon lemon zest
- 1 pinch salt
Egg Wash
- 1 large egg
- 1 tablespoon (15 g) water
- 1½ tablespoons (27 g) coarse sugar turbinado or demerara
For Serving
- 1-2 tablespoons (14 ml) pomegranate molasses optional, or apricot jam, for brushing or drizzling
Instructions
Homemade Crust (skip if using store bought)
- Cut butter into ½ inch cubes and place in the fridge while you assemble the rest of the ingredients. Fill a small bowl with some cold water and an ice cube. Set bowl in fridge.
- In a large mixing bowl, whisk to combine the flour, sugar and salt. Add the cubed butter. Toss the butter so it's fully coated with flour.
- Use a pastry cutter to start to cut the butter into the dry ingredients til the largest pieces of butter are no larger than peas.
- Use a fork to stir in 2 tablespoons of the cold water (without the ice). It should be clumpy with some dry spots at this point. Break up any sticky spots. Stir in 1-2 more tablespoons of water. Do not add any more water than you need. The dough will feel moist but not wet. (I typically use about ¼ cup of liquid or maybe a touch more).
- Use your hands to scoop as much of the mixture as possible then press it back down onto the rest of the mixture with your fingertips. Sprinkle or flick a tiny bit of water right onto any very dry spots if you notice them. Knead only as much as needed to combine the dough. Stop kneading when the dough has come together and there are no longer any loose floury bits on the bottom of the bowl.
- Shape the dough into a ball then set it on a sheet of plastic wrap. Gently pat it into a 1 inch thick disc. Seal any broken edges by pushing the edges of the dough gently on the counter. Wrap dough with the plastic wrap. Set dough in the fridge for at least 30 minutes, preferably 1-2 hours or up to 2 days.
Assembling
- In a large bowl, combine the berries, sugar, cornstarch, lemon juice, lemon zest and salt. Stir til well combined. Set aside.
- For store bought crust, place the pie crust flat on a baking sheet with parchment paper. For homemade pie dough, roll dough out on a floured surface into a 12 inch circle. Transfer dough to a baking sheet lined with parchment paper.
- Place filling in a strainer to strain any juices or use a slotted spoon to spoon the berries onto the middle of the dough (try your best to leave most of the juice in the bowl). Leave a 1½ to 2 inch border. Spread the fruit out into one even layer rather than a big heaping pile. Gently fold edges and tightly press down to seal the dough. The galette should be around 8 inches in diameter.
- Place the baking sheet with the galette in the freezer and preheat your oven to 375°F. If you don't have space in the freezer, chill galette in the fridge for at least 20 minutes.
- Once the oven's pre-heated and the crust is cold and firm, brush the edge with an egg wash (the egg mixed with water). Generously sprinkle demerara sugar over the egg wash.
- Bake 30-40 minutes until crust is golden brown and the filling is bubbling in the middle.
- Brush with 1-2 tablespoons of pomegranate molasses while the fruit is still hot/warm. You can also drizzle the galette with the pomegranate molasses.
- Allow to cool at least 10 minutes before slicing.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Sandra
This Galette simply put is awesome.
Perfect this time of year or anytime! My family absolutely loved it and it disappeared in a few minutes. Thank you for a great recipe
Natalie
Hi Sandra, Amazing!! So glad to hear that this recipe turned out well and was a hit with your family! Thanks for trying it and for your comment. Have a great week:)
Barbara Briggs-Ward
Besides looking so delicious, the Mixed Berry Galette looks like a work of art