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+ servings
mixed berry galette
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5 from 2 votes

Mixed Berry Galette

A quick, easy, and super delicious Mixed Berry Galette that's perfect for entertaining, yet simple enough to make for a weeknight treat!
Prep Time15 mins
Cook Time30 mins
Chill Time1 hr
Total Time1 hr 45 mins
Course: Dessert
Cuisine: French
Keyword: Galette, Mixed Berry, Pies & Tarts
Servings: 1 galette
Calories: 1737kcal
Author: Mike Johnson


*For the Pie Crust:

  • 155 g all-purpose flour
  • teaspoon 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 tablespoon (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.


*Pie crust recipe is adapted from Erin McDowell. You can easily use a rolled store-bought crust instead if you'd like!


Calories: 1737kcal | Carbohydrates: 207g | Protein: 21g | Fat: 95g | Saturated Fat: 59g | Cholesterol: 244mg | Sodium: 315mg | Potassium: 755mg | Fiber: 20g | Sugar: 60g | Vitamin A: 3067IU | Vitamin C: 144mg | Calcium: 128mg | Iron: 9mg