Do you have an abundance of summer berries and need a dessert that looks fancy but doesn’t require pastry chef skills? A berry galette is your answer. This free-form, rustic pastry has been my go-to for years when I want something that tastes like I spent hours in the kitchen but actually comes together in minutes.
The beauty of a galette lies in its imperfection. Those uneven edges and bubbling fruit juices create a dessert that feels homemade in the best possible way. Unlike fussy pies with their perfect crimped edges, galettes embrace a more relaxed approach to baking.
Why This Recipe is Awesome
What makes this berry galette truly special is its versatility and forgiving nature.
You can use whatever berries are in season or even frozen berries in winter months. The recipe strikes that perfect balance between a buttery, flaky crust and juicy, sweet-tart berries. I love that this dessert looks impressive enough for company but doesn’t demand precision.
The rustic folded edges mean there’s no struggling with perfect crimping or lattice work. You can literally have this in the oven in 15 minutes, making it perfect for last-minute entertaining or satisfying a sudden dessert craving. Perhaps most importantly, this galette delivers that perfect contrast of textures—a crisp, golden pastry against warm, jammy berries.
It’s the kind of dessert that makes people think you’re a much more accomplished baker than you might actually be!
Equipment needed: Baking sheet, parchment paper, rolling pin, pastry brush
Berry Galette
Ingredients
- 1 refrigerated pie crust store-bought or homemade
- 2 cups mixed berries strawberries, blueberries, blackberries, raspberries
- 3 tablespoons granulated sugar plus extra for sprinkling
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 egg for egg wash
- 1 tablespoon water
- 1 tablespoon coarse sugar like turbinado for sprinkling
- Optional: 1 tablespoon butter cut into small pieces
- Optional: vanilla ice cream for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the berries by washing them gently and patting them dry. If using strawberries, hull and slice them into quarters or smaller pieces depending on size. Larger berries should be cut to roughly the same size as the smaller berries.
- In a medium bowl, combine the berries, sugar, cornstarch, lemon juice, and zest. Toss gently to coat all the berries without crushing them. Let sit for 5 minutes to allow the sugar to start drawing out some juices.
- Roll out your pie crust on the parchment-lined baking sheet to about a 12-inch circle. Don’t worry about creating a perfect circle—the irregular shape adds to the rustic charm.
- Spoon the berry mixture onto the center of the dough, leaving about 2 inches of dough around the edges. Be careful not to include too much of the accumulated juice, as this can make the galette soggy.
- Fold the edges of the dough up and over the berries, pleating as you go around. The center will remain open, showing off the colorful berries.
- If using butter, dot the exposed fruit with small pieces to add richness and help create a glossy filling as it bakes.
- Whisk together the egg and water to create an egg wash. Brush this mixture onto the folded dough edges.
- Sprinkle the dough with coarse sugar for an extra crisp, sweet finish and beautiful sparkle.
- Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling. If the crust is browning too quickly, tent loosely with foil.
- Let cool for at least 15 minutes before slicing to allow the filling to set slightly.
Notes
- If using frozen berries, do not thaw them first. Add an extra 1/2 tablespoon of cornstarch to account for the additional moisture.
- The galette can be assembled up to 24 hours in advance and kept refrigerated until ready to bake.
- For an extra touch of flavor, try adding 1/4 teaspoon of cinnamon or cardamom to the berry mixture.
- If your kitchen is warm, refrigerate the assembled galette for 15 minutes before baking to ensure the butter in the pastry stays cold, which helps create flaky layers.
- Let the galette cool on the baking sheet to maintain its shape.
Calories & Nutritional Info
- Calories: Approximately 220 calories per slice (based on 8 servings)
- Carbohydrates: 30g
- Fat: 10g
- Protein: 2g
- Fiber: 2g
- Suitable for vegetarians (contains egg in wash but not in the actual dessert)
Common Mistakes to Avoid
- Overfilling the galette: Too many berries will cause excess juice that can make the crust soggy and may overflow during baking.
- Skipping the cornstarch: This thickener is crucial for preventing a runny filling that would make your crust soggy.
- Rolling the dough too thin: Aim for about 1/8 inch thickness to ensure it can support the weight of the filling without tearing.
- Not sealing the folds properly: Press gently as you fold to ensure the dough sticks together and doesn’t unfold during baking.
- Cutting into it too soon: The filling needs time to set; cutting too early will result in a runny mess instead of neat slices.
Alternatives & Substitutions
- Gluten-free option: Use a gluten-free pie crust instead of regular pastry.
- Vegan adaptation: Use a vegan pie crust and replace the egg wash with a plant milk wash or a light brushing of maple syrup.
- Lower sugar version: Reduce sugar to 2 tablespoons and add 1/4 teaspoon of vanilla extract to enhance natural sweetness.
- Different fruits: This recipe works beautifully with stone fruits like peaches, plums, or cherries in place of berries. Just increase the cornstarch to 1.5 tablespoons for juicier fruits.
- Add-ins: Try adding 2 tablespoons of chopped nuts (almonds work especially well) to the filling or sprinkle them on top before baking.
FAQs
Can I make the dough from scratch instead of using store-bought?
Absolutely! A homemade all-butter pastry will elevate this dessert even further. Use your favorite pie crust recipe, or combine 1 1/4 cups flour, 1/2 teaspoon salt, 1 tablespoon sugar, and cut in 8 tablespoons cold butter before adding 3-4 tablespoons ice water to form the dough.
Why is my galette leaking juice all over the baking sheet?
This likely means either too much filling was used or not enough cornstarch was added. The cornstarch thickens the juices as they release from the berries. Next time, use a bit more cornstarch or drain excess juice from the berry mixture before filling.
How do I know when my galette is done baking?
Look for three signs: a golden-brown crust, bubbling fruit in the center, and a slightly thickened filling. If the crust is browning too quickly but the center isn’t bubbling yet, tent with foil and continue baking.
Can I make mini individual galettes instead of one large one?
Definitely! Divide the dough into 4-6 pieces and make smaller rounds. Reduce the baking time to about 20 minutes, watching closely for golden-brown edges.
How should I store leftover galette?
The galette can be stored at room temperature, loosely covered, for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat slices in a 300°F oven for 10 minutes to restore crispness.
Final Thoughts
There’s something magical about the way a Berry Galette transforms simple ingredients into something that feels special. Don’t let its rustic appearance fool you—this dessert delivers sophisticated flavors with minimal effort. It’s the perfect entry point into the world of pastry making, forgiving enough for beginners but delicious enough to impress anyone. I hope you’ll embrace its imperfections and make this your own go-to dessert.
