This mixed berry galette recipe can be made with any combination of berries that you like! It features a thick, tart, and jammy filling with a flaky and crispy pie crust! Baking powder is the secret to an exceptional galette.
Phew! The list goes ooooon!
So it’s only natural for me to post a berry packed, seasonal, and absolutely delicious berry galette! We’re talking a jammy, tart, and perfectly sweet filling wrapped in a crispy, flaky pastry dough!
It makes my taste buds do their happy dance.
But, what is a galette in the first place?
If you’ve never had (or even heard of) a galette, allow me to explain. A galette is essentially an open faced pie. The crust is usually made out of pie crust (but there are of course variations). And then you can fill your galettes with anything from apples, to berries, to peaches, to savory options, and more!
For the galette crust:
• flour: for the dough and for rolling
• baking powder: more on this below!
• sugar: for sweetness and to help color the crust as it bakes
• salt: to round out the sweetness
• butter: for a flaky crust! Make sure it’s super cold for best results!!
• water: to bring the dough together. It’s also important to make sure this is ice cold for the same reason why you need cold ingredients when making pie crust: flakiness!
• egg + water: to brush on the crust for even browning
For the galette filling:
• berries: I used a mix of strawberries and blueberries (equal parts of each), but you can use any combination of berries you like. You can also make this same recipe with 1 choice of berry
• lemon juice: to help the filling set and brighten the flavors!
• cornstarch: also to help the filling set and keep the crust from getting soggy
• sugar: for sweetness and to help the berries soften and release some juices
Baking powder? Yes, baking powder!
Baking powder is my secret weapon for the absolute best pie crust shell!
Baking powder does 2 things:
1) it prevents shrinkage – the crust wants to shrink as it bakes, but the baking powder causes it to expand at the same time. So they cancel each other out, and the crust stays about the same size!
2) it yields an extra crispy and flaky crust – baking powder helps dry the crust (in a good way!) and make it crispy. The lift you get from baking powder helps create a flakier crust!
How to make a galette:
1. Combine dry ingredients for pie crust. You can make the crust in a bowl by hand or with a food processor.
2. Cut butter into dry ingredients. The mixture should resemble very coarse breadcrumbs. Larger butter pieces are ideal for a flakier crust!
3. Add just enough water to bring the dough together.
4. Wrap and refrigerate. The dough needs to chill for at least an hour before rolling.
5. Make the filling. Mix together the filling ingredients and set aside.
6. Roll the dough. It should be about 1/8th of an inch thick. Don’t worry about trimming the edges! One of the beauties of a galette is that it’s purposefully rough and rustic!
7. Fill the crust with the berry mixture. Place the berries into the center of the crust, leaving about a 1 & 1/2 inch boarder around the edges.
8. Pull edges inwards. go around the galette and bring the edges into the center, but leave some of the filling exposed.
9. Bake. Place on a baking sheet, and brush the crust with your egg wash. Bake until golden brown (30 to 35 minutes). Cool slightly before slicing!
Use this same recipe to make…
I mentioned above that this recipe can be used to make all sorts of galette variations! Some ideas include:
• strawberry galette
• blueberry galette
• peach galette
• blackberry galette
• savory pizza galette
• savory garlic herb galette
• savory cheese galette
Check out these other recipes!
Mixed Berry Galette Recipe
For the galette crust:
- 1 & 1/4 cups all-purpose four
- 1/4 teaspoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3 to 4 tablespoons ice cold water
For the galette filling:
- 1 & 1/2 cups your choice of berries, I used 3/4 cup each of strawberries and blueberries * see notes
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons granulated sugar
For the egg wash:
- 1 large egg
- 1 teaspoon water
- Make the galette pie crust: In a large bowl or food processor, whisk together your flour, baking powder, sugar, and salt.
- Add your cubed butter to the dry ingredients. If making in a bowl, use a fork or pastry cutter to cut the butter into the flour mix until it resembles coarse breadcrumbs (larger butter pieces are ideal for a flakier crust!) The butter pieces should be slightly larger than a pea. If making in a food processor, pulse on and off until the butter is broken up into slightly smaller pieces.
- Gradually incorporate cold water into the flour/butter mix until the dough starts to come together. It should stick together if you squeeze it with your hands. Turn the dough onto a piece of plastic wrap. Shape into a disk, wrap, and chill the dough for at least 1 hour before rolling.Preheat your oven to 350°F. Line a large baking sheet with parchment paper, and set aside.
- Make the filling: In a large bowl, combine your berries, lemon juice, cornstarch, and sugar. Mix to combine, and set aside to roll the dough out. This step should be done right before you plan on rolling the dough, or the berries will start to let out too much liquid as they sit!
- Unwrap your chilled pie dough, and place on a lightly floured work surface. Roll the dough into a rough circle that's about 1/8 of an inch thick. Don't worry about the rough edges! They're a classic feature of a galette!
- Add the berry filling into the center of your rolled dough, leaving a boarder of about 1 and 1/2 inches. Pull the edges about halfway into the center, leaving the middle exposed. Transfer the filled galette to your parchment lined baking sheet.
- In a medium bowl, whisk together your egg and water. Brush the crust with your egg wash.
- Bake in the center of your preheated 350°F oven for 30 to 35 minutes, or until the crust is golden brown and the center is bubbly. Cool slightly before slicing and serving!