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My Berry Galette is the perfect way to showcase summer’s best berries. With a flaky, buttery crust and a sweet, tangy filling, this dessert is as beautiful as it is delicious. It’s easy to make and guaranteed to impress!
I love making my Berry Galette in the summer when fresh berries are at their peak. The combination of a flaky, buttery crust with the sweet and tangy filling of mixed berries is simply irresistible. It’s easy to prepare and perfect for any gathering, making it my go-to dessert for warm, sunny days.
Before You Begin
- Chill Your Butter: Use cold, cubed butter straight from the fridge. This helps create a flaky crust, as the cold butter releases steam during baking, forming light, crispy layers.
- Prep Ahead: Make the dough in advance and refrigerate it for at least 30 minutes. This makes it easier to roll out and prevents shrinking during baking.
- Use Fresh Berries: Opt for fresh berries when possible, as they provide the best flavor and texture. If using frozen berries, thaw and drain them well to avoid excess moisture.
- Mix Gently: When combining the berries with sugar and cornstarch, mix gently to avoid crushing them. This keeps the berries intact and prevents a mushy filling.
- Roll on Parchment: Roll out the dough on a piece of lightly floured parchment paper. This makes it easier to transfer the dough to the baking sheet without tearing.
- Rustic Look: Don’t worry about making the edges perfect when folding over the dough. The beauty of a galette lies in its rustic, free-form appearance.
- Egg Wash for Shine: Brush the crust with an egg wash before baking. This gives the galette a beautiful golden-brown color and a slight shine.
- Cool Before Slicing: Allow the galette to cool on the baking sheet for 10-15 minutes before slicing. This helps the filling set and makes it easier to cut clean slices.
Ingredients You’ll Need
- All-Purpose Flour: I always use just basic all-purpose flour whenever I make galettes. You can use gluten-free flour if you need, though I haven’t experimented with it myself.
- Granulated Sugar: Adds a touch of sweetness to the crust.
- Salt: Enhances the flavors and balances the sweetness.
- Unsalted Butter: Use cold and cubed butter for that flaky texture.
- Ice Water: Helps bring the dough together without warming the butter.
- Mixed Berries: Use a combination of strawberries, blueberries, raspberries, and blackberries. I recommend using fresh berries, but you can use frozen – just thaw and drain them first.
- Granulated Sugar: To sweeten the berries and balance out their natural tartness.
- Cornstarch: You’ll need a bit of cornstarch to thicken the filling and it’s not runny.
- Lemon Juice and Zest: Adds a fresh, tangy flavor that brightens up the berries.
- Vanilla Extract: Enhances the overall flavor of the filling.
- Egg and Coarse Sugar: You’ll need some egg to brush the crust so that it’s nice and golden and sprinkle some coarse sugar over the crust for a bit of crunch.
In a large bowl, combine 1 ¼ cups of all-purpose flour, 1 tablespoon of granulated sugar, and ½ teaspoon of salt. Add ½ cup of cold, cubed unsalted butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Tip: Keeping the butter cold helps create a flaky crust.
Gradually add ¼ cup of ice water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Tip: Chilling the dough makes it easier to roll out and prevents shrinking during baking.
In a large bowl, combine 2 cups of mixed berries (strawberries, blueberries, raspberries, blackberries), ¼ cup of granulated sugar, 1 tablespoon of cornstarch, 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, and 1 teaspoon of vanilla extract. Gently toss to coat the berries evenly. Tip: Mixing gently keeps the berries intact and prevents a mushy filling.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
Spoon the berry mixture onto the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the berries, pleating as necessary, to create a rustic edge. Tip: The rustic look is part of the charm, so don’t worry about making it perfect.
In a small bowl, beat 1 egg with 1 tablespoon of water. Brush the crust with the beaten egg wash and sprinkle with 1 tablespoon of coarse sugar if desired. Tip: The egg wash gives the crust a beautiful golden color and a slight shine.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Allow the galette to cool on the baking sheet for 10-15 minutes before slicing and serving. Tip: Cooling helps the filling set, making it easier to slice cleanly.
Frequently Asked Questions
How do I prevent the crust from getting soggy?
To prevent a soggy crust, make sure your berries are well-drained and not too juicy. You can also sprinkle a thin layer of breadcrumbs or ground almonds on the dough before adding the filling to absorb extra moisture.
What other fruits can I use?
You can substitute or mix in other fruits like peaches, cherries, or apples. Just adjust the sugar and cornstarch as needed to balance the sweetness and thicken the filling.
Can I make the dough ahead of time?
Yes, you can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate. When ready to use, let it sit at room temperature for about 10 minutes to make it easier to roll out.
How do I store leftovers?
Store leftover galette in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Can I freeze the berry galette?
Yes, you can freeze the baked galette. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep well in the freezer for up to 2 months. To serve, thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) for about 15 minutes.
More Delicious Pies
Berry Galette
Ingredients
Crust:
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ¼ cup ice water
Filling:
- 2 cups mixed berries strawberries, blueberries, raspberries, blackberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Egg Wash:
- 1 egg beaten
- 1 tablespoon water
Optional:
- 1 tablespoon coarse sugar for sprinkling
Instructions
- In a large bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In a large bowl, combine the mixed berries, granulated sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Gently toss to coat the berries evenly.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
- Spoon the berry mixture onto the center of the dough, leaving a 2-inch border around the edges.
- Fold the edges of the dough over the berries, pleating as necessary, to create a rustic edge. Brush the crust with the beaten egg wash and sprinkle with coarse sugar if desired.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the galette to cool on the baking sheet for 10-15 minutes before slicing and serving.
Tips & Notes:
- Use cold, cubed butter for the crust to achieve a flaky texture.
- If using frozen berries, thaw and drain them well to prevent excess moisture.
- Roll the dough on parchment paper for easy transfer to the baking sheet.
- Brush the crust with an egg wash for a golden, shiny finish.
- Allow the galette to cool before slicing to help the filling set.
