Mixed Berry Galette – fresh summer berries wrapped in golden flaky pie crust. Assembles in just 10 minutes for the best summer dessert with or without a scoop of ice cream on top!
This is my favorite way to enjoy a combination of berries and because they’re practically everywhere right now, I can whip up this galette anytime.
Fresh summer berries in a buttery crust sprinkled with coarse sugar. This one will stop you in your tracks.
WHAT I LOVE ABOUT THIS RECIPE:
- This easy berry galette assembles in just 10 minutes so it’s a great recipe anytime!
- Customize simply with different seasonal fruits or your favorite berries (see below).
- Pie dough in my freezer means I can enjoy this Summer Berry Galette anytime.
- The combination of blueberries and other fruit in a buttery crust is next level!
- It’s the perfect recipe for berry season!
WHAT IS A GALETTE?
A galette is, simply put a free-form pie in a flaky crust without a top crust. No pie pan is needed – just a good size baking sheet and some parchment paper for easy cleanup.
The center of the dough circle is rolled out, filled with sweetened fruit and the edges are folded in, creating a rustic look.
I use a store-bought crust but if you have a good pie crust recipe, feel free to use it.
OTHER FRUIT SUGGESTIONS TO TRY:
You can definitely sub in another of your favorite fruits in this summer berry galette (use 4 cups total).
- peaches or other stone fruit
- blackberries
- plums
- apples
- pears
- frozen berries can be used without thawing. Bake time is the same.
WHAT DO I NEED TO MAKE A MIXED BERRY GALETTE?
- store-bought pie dough or homemade pie crust
- mixed berries (raspberries, blueberries and strawberries used)
- granulated sugar
- vanilla
- corn starch (the same amount of all purpose flour can be used instead)
- lemon juice and lemon zest
- turbinado or coarse sugar
- egg (for egg wash)
You’ll also need:
- parchment paper
- large baking sheet
HOW TO MAKE A 10 MINUTE MIXED BERRY GALETTE:
Preheat the oven to 400° then line a baking sheet with parchment paper and set it aside.
Slice strawberries, leave other berries whole then combine the berries, sugar, vanilla, cornstarch and lemon juice and lemon zest together in a medium bowl.
On a lightly floured work surface roll dough out. Press any curled edges with a rolling pin then transfer the dough to the prepared baking sheet.
Spoon the berry mixture (without the fruit juices) into the center of the dough in a circle pattern leaving about a 2 inch border of dough around the edges.
Note: The berries shouldn’t be piled high like in a pie, but lower and more compressed
Fold the dough slightly over the edge of the berries overlapping each fold then gently press to seal.
Whisk the egg and 1 tablespoon of water together in a small bowl then brush on the edge of the dough.
Sprinkle a bit of coarse sugar or turbinado sugar over the crust and exposed berries.
Bake the fruit galette 25-30 minutes or until the crust is golden brown and the berry juice is bubbly.
Remove from the oven and let the galette rest for 15 minutes before cutting.
HOW TO SERVE YOUR HOMEMADE MIXED BERRY GALETTE:
Serve warm or room temperature, plain or topped with a scoop of vanilla ice cream or whipped cream.
Full printable details below in the recipe card. Enjoy!
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Best Mixed Berry Galette
Equipment
- large baking sheet
- parchment paper
Ingredients
- 1 pie crust store bought or homemade
- 4 cups mixed berries blueberries, strawberries, raspberries
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons turbinardo OR other coarse sugar
- 1 egg + 1 tablespoon water for egg wash
Instructions
- Preheat the oven to 400° then line a baking sheet with parchment paper and set it aside.
- Slice strawberries, leave other berries whole then combine the berries, sugar, vanilla, cornstarch and lemon juice and lemon zest together in a medium bowl.
- On a lightly floured work surface roll dough out. Press any curled edges with a rolling pin then transfer the dough to the prepared baking sheet.Spoon the berry mixture (without the juices) into the center of the dough leaving about a 2 inch border of dough around the edges. Note: The berries shouldn’t be piled high like in a pie, but lower and more compressed.
- Fold the dough slightly over the edge of the berries overlapping each fold then gently press to seal.
- Whisk the egg and 1 tablespoon of water together in a small bowl then brush on the edge of the dough.
- Sprinkle coarse sugar or turbinado sugar over the crust and exposed berries. Bake the fruit galette 25-30 minutes or until the crust is golden brown and the berry juice is bubbly.
- Remove from the oven and let the galette rest for 15 minutes before cutting. Serve warm or room temperature, plain or topped with a scoop of vanilla ice cream or whipped cream.
This is my kind of dessert. Easy and yummy!
Hi Bette – thanks so much — you’re right on both counts! Plus easy to customize with your favorite fruits! 🙂