This spring I am in a berry galette making craze. They’re so fun and simple to make and I just love their look and those perfect purple berries. Bursting with fresh blackberries, blueberries, raspberries and strawberries, the golden brown pastry is baked directly on the baking sheet – so simple and delicious, just like Berry Cream Cheese Pie.
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.
Why you’ll love berry galette
Less stress: 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 it’s 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.
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.
I love making 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!
Main Ingredients
- Strawberries, blueberries, raspberries and blackberries
- Butter
- All purpose flour & almond flour
- Turbinado Sugar
- Cornstarch
- Baking soda, salt & vanilla extract
- Lemon zest, orange zest, lemon juice
- Ice water
- Egg
Equipment
Prepare a large mixing bowl, a baking sheet, parchment paper, and a rolling pin.
How to make Berry Galette
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.
Place berries in a bowl. 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.
Add berries
- 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 sand with the turbinado sugar or coarse sugar.
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.
Berry Galette
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
- 1 egg beaten, for egg wash
- 1 tablespoon turbinado sugar, or any coarse sugar
Instructions
Make dough for the crust
- 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.
- Form the dough into a disk shape and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
- 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.
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.
Add berries
- 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 sand with the turbinado sugar or coarse sugar.
Bake
- 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.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
My 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.
FAQ
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.
Add almond flavor: 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 leftovers into an airtight container and refrigerate for up to 3 days.
Chill: You can eat it chilled or allow it to come to room temperature. This Berry Galette is best served at room temperature or slightly chilled.
Used blackberries only for a blackberry galette and cornstarch
Great idea!
I made one for the first time with blueberries last week!! Whipped cream is a must.