This mixed berry galette is super delicious, easy to throw together, and perfect for any summer or any season! Use store bought or buttery homemade pie crust and all your favorite berries!
This stunning mixed berry galette is simple, easy to throw together and perfect for any summer celebration.
Unlike pies, a galette has only the bottom crust. You can use store-bought or homemade pie crust. No top crust lets you see the pretty filling baked inside!
For more mixed berry recipes, try my Blueberry Strawberry Pies, Mixed Berry Mascarpone Ice Cream, and Blueberry Mascarpone Tart.
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Why We Love This Recipe
- Galettes don’t have top crusts so you can see the filling when you serve it. They make a beautiful presentation!
- Your family and friends will love this triple berry galette! Use any combination of your favorite berries.
- You can even use a store-bought pie crust if you prefer.
- No pre-baking required. The dough is easy to make, easy to shape and simple to bake. You can even use a store-bought pie crust if you prefer. .
Ingredients
Below are useful notes on some of the ingredients needed to make this berry galette recipe.
- Berries: Use 3 cups of fresh or frozen mixed berries. Any combination of raspberries, blueberries, strawberries, or blackberries works great. Wash and pat the berries dry. Slice or chop the strawberries. For another berry-filled dessert, try my Mixed Berry Cake.
- Sugar: I like using both light brown sugar and granulated sugar in the filling. You can use all of one type or a combination of the two.
- Cornstarch: Cornstarch helps the filling thicken up.
- Fresh mint: Fresh mint adds to the seasonal flavor of the berries. Measure the mint first, then chop it right before using.
- Fresh ginger: I love fresh ginger here since we are using fresh berries. The strong flavor mellows out while it bakes but it adds to the flavor of this galette. If you don’t have fresh ginger, you can leave it out.
- Pie crust: Use my homemade pie crust recipe in the recipe card below or 1 9-inch store-bought pie crust.
- Egg wash and coarse sugar: Mix 1 egg with 1 tablespoon of water and brush this mixture over the edge of the galette. Sprinkle some turbinado or demerara sugar over top. This makes the crust extra golden, crunchy and sweet!
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Add some lemon zest to the crust for extra flavor.
- Instead of ginger and mint, use the juice and zest of half a lemon for the filling.
- Top this mixed berry dessert with scoops of ice cream or whipped cream!
Instructions
Step 1: (Picture 1 above). In a food processor, pulse to combine the flour, baking powder, sugar, and salt. Add the cubed butter.
Step 2: (Picture 2 above)Pulse until the dough forms pea sized balls. Add the cold water until mixture just starts to come together. Turn dough out onto plastic wrap. Shape and flatten dough into a disk, wrap it with the plastic wrap. Refrigerate for 1 hour.
Step 3: (Picture 3 above) Combine the berries, sugar, cornstarch, ginger, mint and salt. Place filling in refrigerator for while you roll out the pie crust and preheat the oven. Spread the filling in an even layer leaving a 1 1/2 inch border. Fold border over filling. Brush with egg wash and sprinkle with coarse sugar.
Step 4: (Picture 4 above) Bake on a rimmed baking sheet at 400 degrees for 33-37 minutes until crust is golden brown and the filling is bubbling. Allow to cool at least 10 minutes before slicing.
Hint: If using homemade crust, roll it out between two sheets of parchment paper. This makes it easier to roll out and to transfer to your baking sheet.
Expert Tips
Tip #1: Sprinkle the edges with some coarse sugar. I use turbinado sugar. It adds a pretty sparkle, a light crunch and sweet flavor.
Tip #2: For even more flavor, you can spread a thin layer of your favorite jam over the bottom of the crust before adding the filling! You can also warm jam slightly and spread it over the berries after baking.
Tip #3: Allow berries and cornstarch mixture to sit for 10-15 minutes before adding it to the galette. This gives the cornstarch time to draw some liquid out of the berries.
Tip #4: Let the galette rest on the baking sheet for at least ten minutes so that the filling doesn’t pour out too much when slicing.
Recipe FAQs
Bake in the oven 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 in the refrigerator for up to 1 week or freeze for up to 1 month.
Reheat this galette 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*
- 1 ⅓ cups all purpose flour
- 1 tablespoon light brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold, cubed
- ¼ teaspoon baking powder
- 3 tablespoons cold water add up to 4 tablespoons in total, as needed
Mixed Berry Filling
- 1 cup raspberries fresh or frozen
- 1 cup blueberries fresh or frozen
- 1 cup strawberries fresh or frozen, chopped
- 1½ tablespoons cornstarch
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 tablespoon fresh mint finely chopped
- ½ teaspoon fresh ginger peeled and grated
- ⅛ teaspoon salt
Egg Wash
- 1 large egg
- 1 tablespoon water
- 1½ tablespoons turbinado or demerara sugar
Instructions
- 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 to combine the flour, baking powder, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add the cold water a tablespoon at a time while continuing to pulse mixture until mixture just starts to come together. Be careful not to add too much water.
- Turn dough out onto a sheet of plastic wrap. Pat and press dough together to make one piece. Shape and flatten dough into a disk, wrap it with the plastic wrap. Refrigerate for 1 hour.
- While the dough is almost finished chilling, prepare the filling. In a medium sized bowl, mix together the berries, sugar, cornstarch, ginger, mint and salt. Place filling in refrigerator for about 10 minutes while you roll out the pie crust.
- Preheat oven to 400 F. Place dough between two sheets of parchment paper. Roll dough out into a 12 inch circle. The edges can be left ragged, no need to trim them since galettes are typically rustic looking. Place parchment paper with dough on it onto a baking sheet.
- Place filling in a strainer to strain any juices or use a slotted spoon to spoon the fruit (minus the juices) onto the dough. Leave a 1 1/2 inch border. Spread the fruit out into one even layer rather than a big heaping pile. Fold edges and gently press down to seal the dough.
- Beat the egg and water in a small bowl. Brush the edges with the egg wash and generously sprinkle with coarse sugar. Bake 33-37 minutes until crust is golden brown and the filling is bubbling in the middle. Allow to cool at least 10 minutes before slicing.
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