Fresh or frozen blackberries, raspberries, and blueberries come together in this simple yet delicious mixed berry galette! This galette is the perfect addition to summer celebrations like 4th of July.
If you want a pie but don't want to go to the effort of actually making a pie, you can always make a galette instead. Galettes are basically rustic pies, and I love them because you can get away with being a little messy.
Galettes can be savory (like this one with roasted cherry tomatoes) or sweet, just like pies.
This triple berry galette is the perfect celebration of summer because it uses fresh raspberries, blackberries, and blueberries.
You can even make a quadruple berry galette by adding strawberries, but quadruple doesn't have quite the same ring to it.
About this recipe
- Versatile: This recipe uses homemade butter pie crust, but you can use storebought crust to save on time or use my oil pie crust recipe. Any kind of berry, fresh or frozen, works.
- Vegan optional: It's very easy to make a dairy-free berry galette by using plant-based butter in place of regular butter.
- Great for summer gatherings: Serve with a dollop of vanilla ice cream for the ultimate summer dessert.
- Fuss-free: No soggy bottoms here! This galette method is fool-proof and easy to make for even beginner bakers. Unlike pie crust, galettes don't have to be fluted, pre-baked, or perfectly shaped.
Fresh or frozen berries
I recommend using fresh berries because they keep their color much better than frozen berries. The color from frozen berries tends to bleed as they defrost, resulting in muddy colors.
That being said, you can use thawed frozen berries in this recipe. Just make sure to fully thaw the berries before using them.
For the best quality of fresh berries, wait to clean/rinse them until just before using them. Delicate berries like raspberries tend to degrade quickly once washed.
- Berries: I use blueberries, blackberries, and raspberries. Feel free to use more of one type of berry or add strawberries.
- Galette dough: This is a simple butter-based galette dough made using all-purpose flour.
- Sugar: This galette is lightly sweetened with just ⅓ cup of sugar. For a sweeter result, add ½ cup of sugar. Liquid sweeteners like maple syrup and honey do not work for this recipe.
- Corn starch: This is added to thicken the triple berry filling as it cooks.
Making the galette crust
Before you begin: I recommend slicing butter into small cubes before mixing it in with flour, salt, and sugar. This makes it a lot easier to cut into the crust.
Step one: Mix together the flour, sugar, salt, and slices of butter. Use a pastry cutter (also great for making biscuits) to cut the butter into pea-sized pieces. If you don't have a pastry cutter you can use forks. You can even use a food processor to quickly pulse the mixture together.
Step two: Add ice water 1 tablespoon at a time, until the dough is just holding together. It should be relatively easy to handle and not sticky. Wrap the dough in plastic wrap or foil and refrigerate for at least 30 minutes.
Chilling the dough is crucial because it allows the dough to cool down and it hydrates the flour, making the dough much easier to work with. If you're short on time, you can get away with refrigerating it for just 15 minutes.
Step three: Transfer chilled dough to a silicon mat or lightly floured surface. Use a rolling pin to roll the dough out into a roughly 12x12 inch circle. The edges do not need to be perfectly even or round. Transfer to a piece of parchment paper (optional), then to a sheet pan.
Making the berry filling
In a medium bowl, toss together the berries, sugar, lemon juice, and cornstarch. Let this mixture rest for 15 minutes.
As the berries cook, they release juices. The corn starch thickens the juices and prevents the crust from getting a soggy bottom.
After 15 minutes, transfer the berries to a fine mesh strainer to drain off any liquid. This is another trick to keep the crust from becoming soggy.
Place the berries in the center of the rolled-out pie crust, leaving about two inches around the diameter.
Fold the edges around the berries. I like to brush the galette with an egg wash and sprinkle it with coarse sugar, but this is optional.
Bake at 425F for 25-30 minutes, until the crust is golden and the berries are juicy and bubbling. Let cool completely before slicing.
Galette making tips
- Make in advance: This berry galette can be made several hours in advance. It needs at least an hour to cool at room temperature before slicing and serving or the filling will fall out of the galette, just like with pie.
- Storebought pie crust: Using storebought pie crust is a great way to make this recipe more quickly. If using frozen pie crust, follow the package instructions to thaw the dough. Roll out to a 12x12 inch circle and use per recipe instructions.
- Use any combination of berries in this galette, but aim for about 3 cups of berries.
- I like to bake galettes on parchment paper for easy clean-up, but it isn't required. Just like with pizza dough, you can bake it directly on a pan.
- Store leftovers in the fridge for 3-4 days. Serving with vanilla ice cream isn't required but honestly, fruit galettes feel incomplete without a dollop of ice cream.
More summer desserts
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Mixed Berry Galette
- 1 and ½ cups all-purpose flour
- 1 tablespoon white sugar
- ½ teaspoon salt
- ½ cup unsalted butter sliced
- 4-6 tablespoons ice water
- 1 egg yolk
- 1 tablespoon milk or water
- 6 ounces blackberries
- 6 ounces raspberries
- 6 ounces blueberries
- ⅓ cup white sugar
- 2 tablespoons corn starch
- 1 tablespoons lemon juice
For the dough
- In a medium bowl, stir together the flour, salt, and sugar. Using a pastry cutter or your fingers, cut in the cubes of butter until they are crumbly and pea sized.
- Mix in the ice cold water one tablespoon at a time, stirring with a spoon until a cohesive ball of dough forms. It is ready when the dough can hold together on its own but it will still have some crumbly pieces. Wrap in plastic wrap or a clean towel and let rest in the fridge for 30 minutes.
For the berries
- In a medium bowl, combine the berries, sugar, corn starch, and lemon juice. Let sit for 15 minutes.
- After 15 minutes, transfer the berries to a strainer to strain off any liquid.
- On a baking mat or lightly floured surface, roll out the dough until it is roughly 12x12 inches. It does not need to be a perfect circle.
- Transfer the dough to a parchment paper lined baking sheet (parchment paper is optional but makes cleanup easier). Place the berry mixture in the center, leaving two inches of dough uncovered around the outside.
- Fold the dough in over just the edge of the berries, pinching any overlapping edges together as needed.
- Optional: Make an egg wash by whisking together one egg yolk with 1 tablespoon milk (water works in a pinch). Brush it on the edges of the pie crust. Sprinkle with coarse sugar. This will make the crust golden and sweet.
- Bake at 425F for 25-30 minutes, until the crust is golden and the berry mixture is bubbling.
- Let the galette cool on a cooling rack for at least an hour before slicing. Serve with vanilla ice cream (optional but delicious).
- Berries: Any mixture of berries works. Aim for around 3 cups. If using frozen berries, make sure they are completely thawed. Frozen berries won't keep their color as well as fresh and usually result in a blue/purple galette.
- Galette dough: Storebought pie crust can be used to cut down on prep time.
- Leftovers: Store leftovers in the fridge for 3-4 days.