Made with all your favorite fresh summer berries, hints of lemon and ginger, and a buttery, homemade pie crust, this mixed berry galette is the best summertime dessert. It’s full of seasonal flavor, super delicious and also happens to be easy to make! It has a rustic looking crust and, unlike pies, it has its pretty filling on full display! Use all of one fruit or mix four berries together like I did, either way it’ll be beautiful and SO good!
Galettes are so cool. They look fancy and rustic at the same time. Unlike pies, with their bottom and top crust, a galette has only the bottom crust. This makes it easier to make. No crimping or trimming necessary. Bonus: no top crust lets you see all the prettiness baked inside.
MORE ABOUT THIS GALETTE
Making a galettes consists of three main steps: making the pie crust, making the filling, assembling and baking.
MAKING THE PIE CRUST
The pie crust takes only minutes to come together and your food processor does most of the work. There are just a few things to keep in mind when making the crust.
COLD BUTTER AND COLD WATER
The first thing is to use cold butter and cold water. To ensure that both are cold, chop the butter into cubes and refrigerate it while you measure out the rest of your ingredients. For the water, swirl an ice cube around in a bowl of cold water.
HOW MUCH WATER
Add the water in a tablespoon at a time while you pulse it into the dry ingredients. You’ll add about 4-6 tablespoons of water until you see that the dough is just coming together.
FLATTEN AND CHILL
Shape your dough into a disk or square about 1″ thick. Wrap tightly with plastic wrap and refrigerate while you prepare the filling.
MAKING THE FILLING
CHOOSING YOUR BERRIES
This filling is pure fresh berry deliciousness! The cool thing is that you can use what you like and have. I used blueberries, blackberries, strawberries and raspberries.
You can use all of one berry or mix them or use a cup of one and a half a cup of others. I find that three cups is the best amount of berries, so use enough of whatever berry/berries to total three cups.
You could even make this with sliced peaches or other stone fruit. The only change to the recipe would be that you’d want to add about a tablespoon or so more cornstarch.
THE FLAVOR FOR THE FILLING
GINGER AND GINGER SUBSTITUTE
I love fresh ginger here since we are using fresh berries. The strong flavor of fresh ginger mellows out while it bakes but you definitely still taste it. If you don’t have fresh ginger or want to try a different flavor, leave the ginger out and add a teaspoon of vanilla.
I used light brown sugar, but dark brown or granulated can also be used.
ASSEMBLING THE GALETTE
ROLLING OUT THE CRUST
Rolling the crust out between two sheets of parchment paper makes it so much easier to roll out and to transfer to your baking sheet. Be sure to be gentle with your crust while rolling it.
Start rolling the center and work your way out in all directions. Roll the dough out into whatever shape you like. Aim to get your crust to about 1/8 inch thickness.
The more rustic, homemade looking the better! This means there’s no need to trim the edges or worry if it’s not 100% even.
ADDING THE FILLING
OPTIONAL LAYER OF JAM
For even more flavor, you can spread a thin layer of your favorite jam over the bottom of the crust before adding the filling!
STRAIN YOUR FILLING
Before adding the filling, make sure to strain the juices. This could mean you simply use a slotted spoon to place the berries on the crust. I like to just pour the filling into a strainer prior to using it.
FOLDING THE EDGES
LEAVING A BORDER
You’ll want to leave at least a 1 to 2 inch border so that you can fold the crust over the filling. If you find the filling is piling up in the middle, extend the border to just 1 inch so that the filling is more of one even layer. Otherwise, try to keep the border to about 1 1/2 inches.
You might have to overlap parts of the border as you go. It also might look a little jagged or uneven. In my opinion, those little imperfections add to the homemade charm!
EGG WASH AND COARSE SUGAR
Brush your edges with a beaten egg and sprinkle gently with some coarse sugar. I use turbinado sugar. It adds a pretty sparkle, a light crunch and sweet flavor.
CHILL BRIEFLY THEN BAKE
CHILL BEFORE BAKING
Once assembled, place the galette in the fridge for 10-15 minutes before baking.
BAKING THE GALETTE
Bake in the oven until the crust is nice and golden brown and the fruit and its liquid is bubbling in the middle. Let it rest on the baking sheet for at least ten minutes so that the filling doesn’t pour out too much when cut.
SERVING YOUR GALETTE
This galette is best enjoyed warm or at room temperature. My preference is straight out of the oven (after waiting ten minutes)!
It’s delicious as is, but for added sweetness and to make it even more of a treat, add a scoop of ice cream on top of each slice!
And that’s all there is to it! Make this mixed berry with your favorite in season berries and make one for your friends with their favorite fruit combination! You’ll love this super summer-tasting filling baked into this buttery delicious crust!Print
Made with all your favorite fruit, hints of lemon and ginger, and a buttery, homemade pie crust, this mixed berry galette is the best summertime dessert.
FOR THE CRUST
- 1 1/4 cups plus 2 tablespoons all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold, cubed
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 3–5 tablespoons cold water
FOR THE FILLING
- 1 cup blackberries
- 1 cup blueberries
- 1/2 cup raspberries
- 1/2 cup strawberries, halved or quartered
- 1 1/2 tablespoons corn starch
- 1/4 cup plus 2 tablespoons brown sugar
- 1 inch knob of fresh ginger, peeled and grated (alternatively 1 teaspoon of vanilla can be used)
- pinch of salt
- Chop butter into 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. Stir the ice cube around a bit and set bowl aside.
- In a food processor, pulse together the flour, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add the lemon zest and lemon juice and the ice water a tablespoon at a time while continuing to pulse mixture until mixture is just combined.
- Divide dough on a sheet of plastic wrap. Gently form and press down on the dough into a disk or square shape and tightly cover with plastic wrap. Refrigerate for 30 minutes.
- While the dough chills, prepare the filling. In a medium sized bowl, gently mix together the berries, sugar, cornstarch, lemon juice, ginger (or vanilla), and salt.
- Preheat oven to 400 F. Place dough between two sheets of parchment paper. Roll dough out into a 1/8 inch thick circle or rectangle or any rustic shape. The edges can be left ragged, no need to trim them since galettes are typically rustic looking. Transfer dough to a baking sheet.
- Place filling in a strainer or use a slotted spoon to spoon the fruit (minus the juices) onto the dough, leaving a 1 1/2 inch border. Try to spread the fruit out into one even layer rather than a big heaping pile. Fold edges and gently press down to seal the dough. Brush the edges with the egg wash and generously sprinkle with coarse sugar. Refrigerate for 15 minutes then bake for 35-40 minutes until crust is golden brown and the filling is bubbling in the middle. Allow to cool for ten minutes on the baking sheet then serve with or without ice cream!
Keywords: galette, fruit, berries, mixed berries, pie, pastry, dough, raspberries, blueberries, strawberry, blackberry