This summer try baking a mixed berry galette from scratch. This easy dessert starts with a homemade crust that is buttery and flaky. The filling is bursting with fruity flavor! Add a scoop of vanilla ice cream just before serving and you’re in for a treat.

slice of berry galette being pulled away from the rest of the galette.

I love galettes for their unassuming appearance. The exposed center and crimped crust don’t look like much, but the taste is just as good as any pie (just try this apple galette). During summer, I like to use fresh produce in my baking. I’ve made a savory tomato galette and a cheesy zucchini galette, but I have yet to use berries in this rustic dessert. Well, now’s as good a time as any!

Why You’ll Love This Recipe

  • Great use of summer berries. Make the most of fresh produce this season by using it in your baking.
  • Rustic appearance. The open center and casually pleated crust is modest, but impressive.
  • Perfect sharable size. This recipe yields 8 small slices or 6 generous slices. It’s just enough for a family dessert or small dinner party with friends on the Fourth of July.
  • Easy to make. Galettes are a lot easier than, say, a berry pie. No par-baking the crust or cooking the filling—just assemble and bake!

Ingredient Notes

tabletop with bowls of ingredients to make a berry galette.
  • Berries: Use your favorite medley of fresh berries. I prefer blueberries, raspberries and blackberries.
  • Cornstarch: To thicken the fruit filling, add a tablespoon of cornstarch or flour.
  • Lemon juice: A squeeze of fresh lemon juice helps brighten the berry flavor.
  • Butter: Use cold unsalted butter that is cut into 1/2-inch pieces. Keep the butter in the refrigerator until ready to use.
  • Water: Use ice cold water for the dough. Cold ingredients helps create flaky layers.
  • Egg white: For a golden crust, use an egg white whisked with water to make an egg wash.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Use a variety of berries. Any type of berry works in this recipe. Blueberries, raspberries, blackberries, strawberries, cranberries, currants… the list goes on. Choose a variety or stick to just one or two!

Add toppings. A scoop of homemade vanilla ice cream is a popular choice. You can also add a dollop of whipped cream, dusting of powdered sugar, a drizzle of caramel sauce or bit of lemon curd.

Spread marzipan or almond paste on the crust. Before adding the berries, spread a thin layer of almond paste or marzipan over the center of the crust (leave a 2-inch border). This adds a unique flavor to the dessert!

Make five mini galettes. Roll the dough out into a 12-inch circle, then use a 5-inch cutter to make mini galettes. If you don’t have a circle cutter, trace the outside of a bowl with a sharp knife. Re-roll dough scraps as needed. Add the berry filling, leave a 1-inch border, and bake at 400℉ for 22 to 25 minutes.

How to Make Berry Galette from Scratch

collage demonstrating how to make pastry dough from scratch and prepare mixed berries for galette.
  1. Make the dough. Whisk flour, sugar and salt together. Cut in the cold butter pieces using a pastry cutter or food processor. Mixture should resemble coarse sand.
  2. Whisk together lemon juice and cold water. Add 4 tablespoons to flour mixture. Mix until larger clumps form.
  3. Press dough into a disc and cover with plastic wrap. Chill for 1 hour and up to 48 hours.
  4. In a large bowl, add berries, sugar, cornstarch, lemon juice and salt. Toss to combine and let the mixture sit for 10 minutes.
photo collage demonstrating how to assemble a mixed berry galette on a baking sheet.
  1. Remove dough from the refrigerator and dust a surface with flour. Use a rolling pin to roll dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
  2. Transfer berries to the rolled out pie dough. Leave a 2-inch border around the edges. Fold the edges in and brush with egg wash. Add a sprinkle of sugar. Bake at 400℉ for 30 to 40 minutes.

Expert Tips

Use cold ingredients for the pastry dough. The key to a tender, flaky crust is using cold ingredients. Cut up the butter and put it back in the refrigerator until ready to use. Make sure the water has ice in it so it’s super cold as well.

Don’t over-work the pastry dough. When forming into a disc, work quickly and do not knead the dough. The body heat from your hands will warm the dough, which causes gluten to form. This makes a tough crust.

Discard any juices from the berry mixture. After the berries sit in the bowl with the sugar, they will start to release their juices. Leave the juices in the bowl and use a slotted spoon to transfer the fruit to the dough.

slice of mixed berry galette on a plate with a scoop of vanilla ice cream.

Make Ahead and Storage Tips

Make ahead the dough and keep in the refrigerator for up to 48 hours or in the freezer for up to 3 months. If frozen, defrost in the refrigerator then let the dough sit at room temperature until soft enough to roll out, about 10 minutes.

Store galette covered in the refrigerator for up to 2 days. It’s best when eaten the day it is baked.

Freeze galette for up to 3 months. Once assembled, flash freeze for 1 hour or until firm. Wrap the entire galette in plastic wrap and store in the freezer. When ready to bake, remove plastic wrap and bake from frozen for 40 to 45 minutes. You can also freeze the baked galette for up to 3 months. Make sure it is cooled completely before flash freezing. Defrost in the refrigerator before reheating in the oven at 350℉ for 10 minutes.

Recipe FAQ

How do you keep the bottom of galette from getting soggy?

Remember to discard any juices from the filling. Make sure the dough is cold, which makes it harder to absorb liquid. Finally, a trick that works is brushing a beaten egg white over the dough to act as a barrier for the filling.

Can I use frozen berries?

Yes. Thaw the berries first, then blot dry with a clean towel. Keep in mind fresh berries have more flavor than frozen ones.

Can I use store-bought pie crust?

Absolutely! This makes the recipe super quick and easy. Keep the dough in the refrigerator until ready to use.

mixed berry galette on a white plate on a tabletop with some fresh berries.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

slice of berry galette being pulled away from the rest of the galette.

Get the Recipe: Mixed Berry Galette

This summer try baking a berry galette from scratch. This easy dessert has a homemade crust and fruity filling bursting with flavor.
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Ingredients

Pastry Dough

  • 1 ¼ cups (187 g) all purpose flour, plus more for rolling
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • ½ cup (113 g or 1 stick) cold unsalted butter, cut into ½-inch cubes
  • 2 teaspoons fresh lemon juice
  • 4-6 Tablespoons ice cold water

Berry Filling

  • 1 pound (about 3 cups) mixed berries, raspberries, blackberries and blueberries
  • ¼ cup (50 g) granulated sugar
  • 1 Tablespoon cornstarch, or flour
  • 1 Tablespoon lemon juice
  • Pinch of salt

Egg Wash

  • 1 egg white whisked with 1 Tablespoon water
  • Coarse sugar for sprinkling

Instructions 

Pastry Dough

  • In a small food processor, add flour, sugar and salt. Pulse a couple times to combine. Add cold butter and pulse until small pea-size bites form and the mixture resembles coarse meal.
  • Whisk lemon juice into ice water and pour 4 Tablespoons into the food processor. Pulse again until the mixture is crumbly and there are no flour bits. The mixture should stir together when pressed between your fingers. If the mixture is too dry add another tablespoon of cold water. If it’s too wet, add a tablespoon of flour.
  • Transfer mixture to a work surface and shape into a 6-inch round disc. Wrap tightly with plastic wrap and chill for at least 1 hour and up to 48 hours.

Berry Filling

  • Preheat the oven to 400℉.
  • In a large bowl, add berries, sugar, cornstarch, lemon juice and pinch of salt. Toss to combine and set aside for 10 minutes.
  • Meanwhile, remove the dough from the fridge and let it sit on the counter for 10 minutes until it’s malleable. On a lightly floured work surface, roll out the dough into a 12-inch round circle (it doesn’t have to be perfect). Line a baking sheet with parchment paper and carefully transfer dough to the baking sheet.
  • Use a slotted spoon to transfer berries to the dough. Leave the juices in the bowl and discard them. Leave about a 2 to 3 inch border of dough around the edges.
  • Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush the crust with egg wash and sprinkle with sugar.
  • Bake galette at 400℉ for 30 to 40 minutes or until the crust is golden brown and berries are bubbling. Let the galette cool for about 10 minutes before serving warm.
Serving: 1slice, Calories: 234kcal, Carbohydrates: 30g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 148mg, Potassium: 59mg, Fiber: 2g, Sugar: 12g, Vitamin A: 381IU, Vitamin C: 3mg, Calcium: 12mg, Iron: 1mg

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