Rustic Mixed Berry Galette Recipe
If you’re craving a dessert that’s as beautiful as it is delicious, this mixed berry galette recipe is your answer! This rustic, free-form pie bursts with the vibrant flavors of strawberries, blueberries, raspberries, and blackberries, all wrapped in a flaky, buttery crust. It’s easier than a traditional pie, forgiving for beginners, and perfect for showcasing summer’s best berries. Plus, I’ve got a tested tweak to ensure the dough comes out just right—no chilling required if you’re in a hurry!
Why You’ll Love This Mixed Berry Galette Recipe
A galette is the laid-back cousin of pie, with all the flavor and none of the fuss. A galette is rooted in French cuisine, dating back to medieval times when it referred to a variety of flat, round cakes or pastries, often made with simple ingredients like flour, butter, and water. The term “galette” comes from the Old French word, gale, meaning flat cake, and it originally described rustic, free-form tarts filled with fruits, vegetables, or even meats.
What I absolutely love about this galette is how much easier it is to shape than a traditional pie crust. No need to fuss with crimping edges, fitting dough into a pie dish, or worrying about a perfect lattice top. The free-form nature of a galette means you just roll out the dough, pile on the berries, and fold the edges over—no precision required! The rustic, imperfect folds are part of its charm, making it forgiving for beginners and a stress-free option for experienced bakers. Plus, with my no-chill dough method, you can skip the waiting and still get a flaky, golden crust that rivals any pie. This mixed berry galette recipe lets you focus on the joy of baking without the hassle.
Tips for the Perfect Mixed Berry Galette
- No-Chill Dough: Skipping the chilling step works, as I tested, but the dough can be slightly wetter. Starting with 3 tbsp ice water prevents stickiness. Add more only if the dough won’t hold together.
- Berry Choices: Fresh berries are ideal, but frozen work too—just thaw and drain well to avoid a soggy crust.
- Blackberries: If your blackberries are tart, bump up the sugar to ⅓ cup. Halve large ones for even baking.
- Prevent Sogginess: The cornstarch thickens the juices, but extra-juicy berries (like blackberries) may need the full 2 ½ tsp.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat at 350°F for 5–10 minutes to crisp the crust.
- Variations: Add a pinch of cinnamon or swap lemon zest for orange zest for a twist on this mixed berry galette recipe.
How to Tell When Your Galette Is Done
Your galette is ready when:
- The crust is deep golden brown and feels crisp when tapped.
- The berry filling is bubbling steadily, indicating the cornstarch has thickened the juices.
- Juices leaking onto the parchment look syrupy, not watery. Start checking at 30 minutes, as a smaller galette may bake faster.
Why This Mixed Berry Galette Recipe Stands Out
This mixed berry galette recipe is a winner because it’s forgiving and flexible. The salted butter in the crust adds a subtle savory note that balances the sweet-tart berries. Skipping the chilling step saves time without sacrificing flavor, and the adjusted water amount ensures a workable dough. Plus, the rustic presentation makes it look effortlessly elegant, whether you’re serving it at a summer barbecue or a cozy winter gathering.
Serving Suggestions
Serve this galette warm with a scoop of vanilla ice cream for a classic pairing, or top with whipped cream for a lighter touch. A few fresh mint leaves add a pop of color and freshness. It’s also delicious on its own, letting the berries shine.
Final Thoughts
This mixed berry galette recipe is your go-to for a quick, crowd-pleasing dessert that celebrates the best of berries. Try it out, and let me know how it turns out in the comments below! Want to share your own twists on this recipe? I’d love to hear them! Happy baking!
Mixed Berry Galette
Print Recipe
Ingredients
Crust:
- 1 ¼ cups unbleached all-purpose flour, spooned & leveled 150 g
- ¼ tsp salt
- 1 tbsp granulated sugar
- ½ cup salted butter, cold and cubed 115 g
- 3 tbsp ice water 45 g
- 1 tsp white wine vinegar
Filling:
- ½ cup fresh strawberries, sliced 75 g
- ½ cup fresh blueberries 75 g
- ½ cup fresh raspberries 65 g
- ½ cup fresh blackberries 65 g
- ¼ cup granulated sugar 50 g
- 2-2½ tsp cornstarch
- ¾ tsp lemon zest
- 2 tsp lemon juice
- ¼ tsp vanilla extract optional
Assembly:
- 1 egg
- 1 tbsp milk
- 1-2 tbsp coarse sugar
Serving (Optional):
- Vanilla ice cream
- Whipped cream
- Fresh mint leaves
Instructions
- Make the Crust: In a large bowl, whisk flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces. Mix vinegar with 3 tbsp ice water; drizzle over flour and stir until dough just holds together. If too dry, add ½–1 tbsp more water. Shape into a disk.
- Prepare the Filling: Gently toss strawberries, blueberries, raspberries, and blackberries with sugar, cornstarch, lemon zest, lemon juice, and vanilla (if using). Let sit 5 minutes.
- Preheat Oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll Out Dough: On a lightly floured surface or pastry mat, roll dough into a 12-inch circle, about ⅛-inch thick. Transfer to baking sheet.
- Assemble Galette: Spoon berries into center, leaving a 1½ – 2-inch border. Dot with butter cubes if using. Fold dough edges over filling, pleating as needed.
- Apply Egg Wash: Whisk egg and milk; brush over crust edges. Sprinkle with coarse sugar.
- Bake: Bake 30–40 minutes, until crust is golden and filling bubbles. Check at 30 minutes. Cool 10–15 minutes.
- Serve: Slice and serve warm or at room temperature with ice cream, whipped cream, or mint.
Notes
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A lovely crust and perfectly sweet while still getting the full flavor of the berries and lemon! A must-have recipe!
What a fantastic dessert. I love that with each bite I get a delicious pop of a blueberry. The raspberry adds texture and flavor!
The filling stays on top of the crust, which I really like. And the crust is thick but chewy. Very highly recommend this recipe.