A quick, easy, and irresistible Mixed Berry Galette—perfect for company but simple enough for a weeknight dessert.
Table of contents
- Mixed Berry Galette
- Ingredients for Mixed Berry Galette
- Mixed Berry Galette Recipe Troubleshooting & FAQ
Mixed Berry Galette
If you have a bowl of fresh (or even frozen) berries that need using, this mixed berry galette is an ideal solution. It’s a rustic, free-form tart that’s forgiving and fast: make (or buy) a simple pie crust, pile the fruit in the center, fold the edges over, brush with egg wash, and bake. Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or both.
Galettes are wonderfully flexible—sweet or savory—and great for experimenting. For this version, I used a mix of strawberries, raspberries, blackberries, and blueberries, but you can substitute or adjust the proportions based on what’s available. The technique stays the same and produces a flaky crust and jammy, bright filling.
Ingredients for Mixed Berry Galette
Minimal, straightforward ingredients make this galette easy to pull together. You’ll need:
- All-purpose flour: For the pie crust—use a homemade crust or store-bought dough to save time.
- Fine sea salt: A small pinch to season the dough.
- Unsalted butter: Cold and cubed; key for a flaky crust.
- Ice water: Keeps the dough cold and helps create a tender, flaky crust.
- Berries: Any combination works—fresh or frozen. Keep the total to about 3 cups (roughly 460 g).
- Granulated sugar: Just enough to sweeten the berries.
- Lemon juice: Brightens and balances the fruit.
- Cornstarch: Helps thicken the juices released during baking.
- Egg wash: One large egg mixed with a little water or milk to brush the crust for color.
- Turbinado sugar (optional): For sprinkling on the crust for extra crunch and sparkle.
Mixed Berry Galette Recipe Troubleshooting & FAQ
MIXED BERRY GALETTE: FREQUENTLY ASKED QUESTIONS
Can I freeze this pie dough?
Yes. Wrap the dough tightly in multiple layers of plastic wrap and foil or place it in a freezer-safe bag. It keeps up to 3 months. Thaw overnight in the refrigerator, then bring it to a few minutes at room temperature before rolling.
MIXED BERRY GALETTE: TROUBLESHOOTING
The bottom of my crust is soggy—what went wrong?
A soggy bottom usually comes from underbaking or overly wet filling. Bake the galette until the crust is deeply golden and the filling is bubbling. Using a glass baking dish or a hot baking sheet can help you see and transfer heat to the bottom. Before adding the filling, dust the center of the dough lightly with flour to absorb excess juices, or brush it with beaten egg white to create a moisture barrier.
My crust turned out dry and tough—what happened?
That’s typically caused by overworking the dough, which develops the gluten too much. Keep the dough cold and handle it as little as possible. Use cold butter and ice water, chill the dough before rolling, and stop mixing once the dough just holds together with visible flakes of butter for a flaky texture.
*Originally posted on August 11, 2018.*
*Post updated on October 4, 2021*
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 flour and salt. Add cold cubed butter, tossing to coat, then rub the butter into the flour until pieces are the size of walnut halves.
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Make a well, add ice water a few tablespoons at a time, and mix just until the dough comes together. Wrap and refrigerate at least 1 hour (or up to 3 days), or freeze up to 3 months.
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Prepare the filling: While the dough chills, combine berries, sugar, cornstarch, and lemon juice in a bowl. Cover and set aside until ready to assemble.
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Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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On a lightly floured surface, roll the dough into a 12-inch circle (or any desired shape). Transfer to the prepared baking sheet.
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Spoon the berries (leave behind excess juices) into the center, leaving a 2–3 inch border. Fold the dough edges 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 bubbles and the crust is golden, about 25–30 minutes. Let cool on the baking sheet for 10 minutes before slicing and serving.
Notes
Nutrition
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Carbohydrates: 207g
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