Craving a berry pie but don't care for a hustle of making a pie crust? Unlike tall traditional berry pies, a mixed berry galette looks flatter, but prettier. It also tastes better and is bursting with fresh summer berries at every bite.
I love making mixed berry galettes. Rolling out pastry for pie sometimes made me have a nervous breakdown. In complete contrast, rolling out pastry for a galette is fun, meditative and forgiving. Plus strawberries, blackberries and raspberries are the best berries around (love these Berry Cobbler Cookies and Blueberry Cream Cheese Pastries - just like mini galettes!)
So if you love galettes as much as I do, try Raspberry Galette with Hot Honey and Maple-Cinnamon Peach Frangipane Galette next.
Easy Mixed Berry Galette
Because you just roll this loaded berry galette out into a thin circle, with the edges left slightly uneven, you will love just how unfussy it is, and how beautiful it will look even with a few imperfections.
What is Galette
A galette is a type of free-form flat pie that originated in France and is normally made with a simple dough. The word "galette" comes from the French word "galet" - when it was known as a gale - the term simply refers to a 'flat cake'.
Galette is a rustic and slightly imperfectly looking berry pie that is flat of course. Unlike traditional pies with a perfectly shaped crust and limits defined by the pie dish, galettes have a more relaxed and rustic shape.
Why you'll love mixed berry galette
- Less stress: Mixed berry galette is a stress free version of a traditional pie. What? No pie crust skills required in making this berry galette? That's correct, galette to me is a thinner pie without deep and sloped edges, and without a hustle involved in making a pie.
- Pretty: Geometrically this berry galette is such a gorgeous looking dessert! Galette's free form makes it look fresher, more abundant and less formal.
- Berries hold their shape in a galette: Berries are not only more delicious in a loaded galette but they also hold their shape better - that's my opinion and I stand by it! And you can load even more berries per square inch of dough than shown in photos. Yay for loaded berry galette!
- Rustic look: This is kind of a rustic dessert, so when I fold the crust over the berries, it's not perfect. It kind of breaks at natural points and I just go with it.
Ingredients you need and why
- Mixed berries: It's all about strawberries, blueberries, raspberries and blackberries to load the galette with the berry goodness!
- Butter: It's a key ingredients in the galette crust for both flavor and structure. It adds rich delicious flavor to the crust.
- Flour: I find that using bot all purpose flour & almond flour makes the galette dough moist and adds additional flavor to the crust.
- Turbinado Sugar: You'll love that this cheesecake isn't overly sweet. Turbinado sugar should be great here, if you have some!
- Lemon zest, orange zest, lemon juice: All of these ideally complement and contrast the sweetness of berries. Lemon zest has a more intense flavor than lemon juice and I recommend that you don't skip it.
Equipment and Tools for the Recipe
- Large mixing bowl
- Baking sheet and parchment paper
- Rolling pin
How to make Mixed Berry Galette
A mixed berry galette is made in stages, so that the process is more manageable. This is an overview of the recipe, the entire recipe with measurements is below in the recipe card.
1. Form and chill the dough
- The first step is to cut up the butter.
- Once done, whisk together the all-purpose flour, almond flour, sugar and salt in a large mixing bowl.
- Stir in vanilla and one tablespoon of ice water and mix. Add in the second tablespoon of water and mix until the dough comes together.
- Form the dough into a disk shape and wrap in plastic wrap.
- Chill for 1 hour in the refrigerator.
2. Make mixed berry filling
- In the last 10 minutes of the dough chilling, place the berries into a large bowl.
- Add the sugar, cornstarch, lemon zest, orange zest, lemon juice, vanilla extract and cinnamon.
- Gently toss the berries and set aside.
3. Add berries to the crust
- Gently transfer the crust onto the parchment lined baking sheet.
- Load the berry mixture to the middle of the crust going all the way to the 2 inch border.
4. Fold the border dough over the berries
If you see any places the dough split, patch them up so the juices don't flow out. Now that our berry galette is loaded with berries, it's time to decorate it a bit.
5. Brush with egg wash and sprinkle with sugar
Brush the dough with the egg wash and immediately sprinkle evenly with the turbinado sugar or coarse sugar over the egg-washed edges of the galette crust.
6. Bake
- Preheat the oven to 400°F(200°C). Line a baking sheet with parchment paper.
- Flour a clean surface and rollout the dough into an even 12 inch circle.
- Gently score a 2 inch border (like a crust) around the inner edge.
- Bake for 25-28 minutes or until the crust is golden brown and the berries are bubbling.
Mixed Berry Galette
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Ingredients
For the crust
- 1 cup all-purpose flour
- ½ cup almond flour
- 2 tablespoon granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter cold, cut into cubes
- 2 tablespoon ice water
- ½ teaspoon vanilla extract
For the berry filling
- 2 cups mixed berries strawberries, blueberries, blackberries, raspberries
- ¼ cup granulated sugar
- 1 tablespoon corn starch
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
For the edges of galette
- 1 egg beaten for egg wash
- 1 tablespoon turbinado sugar or any coarse sugar
Instructions
Make galette dough
- Whisk together the all-purpose flour, almond flour, sugar and salt in a large mixing bowl.
- Cut in the cold butter using a fork until the mixture resembles large crumbs. You can also use a food processor and pulse a few times.
- Stir in vanilla and one tablespoon of ice water and mix. Add in the second tablespoon of water and mix until the dough comes together.
Chill the dough
- Form the dough into a disk shape and wrap in plastic wrap.
- Chill for 1 hour in the refrigerator.
Make berry filling
- In the last 10 minutes of the dough chilling, place the berries into a large bowl.
- Add the sugar, cornstarch,lemon zest, orange zest, lemon juice, vanilla extract and cinnamon.
- Gently toss the berries and set aside.
Shape the galette
- Flour a clean surface and rollout the dough into an even 12 inch circle. Gently score a 2 inch border (like a crust) around the inner edge.
- Gently transfer the crust onto the parchment lined baking sheet.
- Add the berry mixture to the middle of the crust going all the way to the 2 inch border.
- Fold the border dough over the berries.
- If you see any places the dough split, patch them up so the juices don't flow out.
Egg wash and sugar on crust
- Brush the dough with the egg wash and immediately sprinkle evenly with the turbinado sugar or coarse sugar over the egg-washed edges of the galette crust.
Bake
- Preheat the oven to 400°F(200°C). Line a baking sheet with parchment paper.
- Bake for 25-28 minutes or until the crust is golden brown and the berries are bubbling.
- Allow the galette to cool on the sheet for 5 minutes then transfer to a wire rack until cooked to room temperature, about 20 minutes.
- Slice and serve with vanilla ice cream.
Expert tips for this recipe
- Experiment: You can use a combination of berries or just a couple like strawberries and blueberries or blueberries and blackberries.
- Use frozen berries in winter: Berries can be pricey when out of season, so you can use frozen. Just double the amount of cornstarch and do not thaw in advance.
- Sprinkle sugar on top of crust edges: I learned that a big ol' sprinkling of sugar on top of the dough edges before baking the galette covers up any imperfections in the crust and because sugar melts when baking - it contributes to those signature golden brown edges that we often want in the galette.
Frequently Asked Questions
Can I use refrigerated pie crust?
I've made this using refrigerated pie crust as well. It will cut your labor in half, and nobody will guess it was refrigerated pie crust in the first place. Of course making your own pie crust will definitely take things up a level, but refrigerated crust will do just fine if you are going for easy and effortless
Can I make crust in advance?
You can make the crust up to 2 days in advance and refrigerate until it's time to roll out. This is similar to pie crust, so using cold butter will create a flaky tender crust.
Can I make it gluten free?
Although I did not test this, you can probably sub the all-purpose flour for full almond flour for a gluten free crust.
Substitutions and variations
To enhance the almond taste, sub vanilla extract for almond in the crust and add toasted almond slices as a garnish.
Storage & Serving Suggestions
- Refrigerate: Place leftover berry galette into an airtight container and refrigerate for up to 3 days.
- Chill: You can eat mixed berry galette chilled or allow it to come to room temperature. Serving suggestions: It is best served at room temperature or slightly chilled.
Jennie says
Used blackberries only for a blackberry galette and cornstarch
Olya says
Great idea!
Leah says
I made one for the first time with blueberries last week!! Whipped cream is a must.