A quick, easy, and super delicious Mixed Berry Galette that’s perfect for entertaining, yet simple enough to make for a weeknight treat!
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Mixed Berry Galette
If you’ve got a bunch of berries to use up, I have just the dessert for you! This mixed berry galette is insanely easy to make and every bit of delicious. You simply make your pie crust (or use storebought!), pile the fruit in the center, fold the edges over and bake. Honestly, the hardest part is choosing whether to eat it with ice cream or whipped cream— or, if you’re like me, a little of both.
If you’ve never had a galette before, just think of them as a rustic, free-form pie or tart that can be either sweet or savory. The thing I love most about galettes is how customizable they are; in this galette, for example, the berries you use are up to you. I opted for a mixture of strawberries, raspberries, blackberries, and blueberries, but feel free to customize it to your liking!
Ingredients for Mixed Berry Galette
You don’t need too many ingredients to make this mixed berry galette; here’s what you’ll need:
- All-purpose flour: For the pie crust! Feel free to use storebought crust if making your own from scratch stresses you out.
- Fine sea salt: Just a pinch.
- Unsalted butter: Again, for the pie crust!
- Ice water: Cold ingredients are key for a super flaky pie crust.
- Berries: You can really use any combination of berries here– even frozen will do; just make sure you have no more than 3 cups of berries total.
- Granulated sugar: Just to sweeten the fruit ever so slightly!
- Lemon juice: Adds a bit of brightness.
- Cornstarch: To help thicken up the juices that your berries will release during baking.
- Large egg + water: For the egg wash.
- Turbinado sugar (optional): To sprinkle on the crust after brushing with the egg wash.
Mixed Berry Galette Recipe Troubleshooting & FAQ
MIXED BERRY GALETTE: FREQUENTLY ASKED QUESTIONS
Can I freeze this pie dough?
Yup! This pie dough can be stored in the freezer for up to 3 months wrapped in several layers of plastic wrap followed by foil or a freezer-safe plastic bag. I like to write the date on the wrapping with a sharpie to keep track of how fresh it is. Simply thaw in the refrigerator for a day or two, and then allow it to come to room temperature for a few minutes before rolling it out.
MIXED BERRY GALETTE: TROUBLESHOOTING
Help! The bottom of my pie crust is soggy! What did I do wrong?
A soggy bottom crust can be a result of underbaking the galette, a filling that’s too watery, or a combination of both. To prevent underbaking, make sure to bake your pies until absolutely golden brown; maybe even try using a glass pie plate, because it’s easy to see the bottom.
A light dusting of flour on the bottom of the crust, before adding the filling, can also keep the bottom from becoming soggy by absorbing any excess liquids from the filling. You can also brush the pie dough with a beaten egg white before adding the filling. The egg white forms a somewhat impermeable layer that will help keep any filling juices from turning the crust soggy.
Help! My crust is dry and hard! What did I do wrong?
This is a result of overworking the pie dough, which basically overworks the gluten in the flour and turns what would have been a nice, flaky dough into a gummy one.
The most important part about making pie dough is to work it as little as possible and to keep all the ingredients as cold as possible (cold air allows the gluten to relax, preventing it from seizing up). Use cold butter and ice-cold water. You can even go as far as to chill the flour and the mixing bowl. If you’ve made the dough well, you should see flakes and streaks of butter throughout.
*Originally posted on August 11, 2018.*
*Post updated on October 4, 2021*
Mixed Berry Galette
*For the Pie Crust:
- 155 g all-purpose flour
- ⅛ tsp fine sea salt
- 115 g unsalted butter cold & cubed
- 60 g ice water or more as needed
For the Filling:
- 150 g fresh strawberries diced
- 130 g fresh blackberries
- 95 g fresh raspberries
- 85 g fresh blueberries
- 40 g granulated sugar
- 10 g cornstarch
- 15 g lemon juice
- Egg wash: 1 large egg (50g) + 1 tbsp (15g) milk
- turbinado sugar for sprinkling
- Prepare the pie crust: In a large bowl, whisk together the flour and salt to combine. Add the butter, tossing the cubes in the flour to coat. Rub the butter into the flour until it is the size of walnut halves
- Make a well in the center, and add the water a few tablespoons at a time and mix just until the dough comes together. Wrap the dough in plastic and refrigerate for at least 1 hour and up to 3 days (or freeze up to 3 months).
- Prepare the filling: While the pie dough chills, mix the berries, sugar, cornstarch, and lemon juice together in a large bowl. Cover tightly and let sit until the dough is ready.
- Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper. Set aside.
- On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
- Spoon the berries (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Brush the edges with egg wash and sprinkle with coarse sugar.
- Bake until the filling is bubbly and the crust is golden brown, about 25-30 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
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