Mixed Berry Galette is like a rustic berry pie. This simple summer galette uses store-bought pie crust that gets topped with a variety of fresh summer berries and gets baked to bubbly perfection. It can be prepped in about 20 minutes without the use of a homemade pie crust!
This berry galette has become one of my favorite desserts to make, eat, and photograph! It's like a super simple pie recipe and you don't have to worry about the crust being pretty. I'm also a big fan of the crust to filling ratio!
This easy galette recipe is just like my strawberry rhubarb galettes, except it's even simpler! I took full advantage of summer berries by using blackberries, blueberries, raspberries, and strawberries in this Mixed Berry Galette! If you enjoy peaches, you'll love my peach blueberry crisp recipe too!
Why You'll Love This Recipe
- Less than 30 minutes of prep! Using a store-bought pie crust makes for a super quick and simple but impressive galette dessert.
- Easier than pie! You don't have to worry about a top crust staying in place or having to weave it over a bottom crust. Plus, it looks just as beautiful!
- Mixed summer berries are extra delicious in the summer and this galette dessert is a great way to use them! Feel free to swap them with whatever fruit is in season. You can freeze fresh-picked berries over the summer to enjoy this recipe in the winter as well!
- Just 4 easy steps and you'll have an impressive fruit galette to share with friends and family, or treat yourself with!
- It's sweet, tart, and fruity, like my strawberry and rhubarb crisp!
You'll need the following ingredients to make this delicious Mixed Berry Galette:
- Store bought pie crust makes this mixed berry galette incredibly easy to make! You can find pie crust in the frozen foods section of your grocery store.
- This recipe uses blackberries, strawberries, blueberries, and raspberries, but you can use any combination of fruit for your mixed berry tart!
- Corn starch helps the juices from the berries from running.
- Demerara or turbinado sugar is sprinkled on the crust before baking for added crunch and sweetness.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Switch up the fruits using whatever is in season or whatever you are in the mood for! Fresh or frozen fruit will work. Just make sure the total amount of fruit is around 2.5 cups.
- If you prefer homemade crust over store-bought, try an all-butter pie crust!
- If you want to get fancy with it, you can separate the fruits to make different designs. For the 4th of July, I separated the blueberries and blackberries from the strawberries and raspberries and made it look like an American flag! It would also be fun to do an ombre design with the different berries!
- Serve the warm galette with ice cream, caramel or chocolate sauce, or whipped cream.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make a Mixed Berry Galette
Step 1: In a medium bowl, mix the berries, brown sugar, lemon juice and corn starch.
Step 2: Spread the berry mixture over the center of the pie crust, leaving a 1 inch border around the edge.
Step 3: Gently but firmly, fold the crust edges over the fruit. Freeze the galette (unwrapped) while the oven preheats.
Step 4: Once the galette is firm, mix the egg yolk and water and brush over the edges of the dough. Sprinkle with demerara sugar, and bake at 375°F until golden and bubbly.
Make Ahead Option
This mixed berry galette can be assembled ahead of time and baked up to 1 week later! For this option, you'll want to store the galette in a freezer-safe container after adding the berries and folding the edges.
Once you're ready to bake it, preheat your oven to 375°F and apply the egg wash and coarse sugar to its edges. It may take a few extra minutes to bake due to the extended freeze period.
Expert Baking Tips
- Stir the berry mixture really well so that there aren't dry spots of brown sugar or corn starch anywhere.
- Make sure the crust is very cold and firm before brushing with the egg wash so it holds its shape while baking.
- If using frozen fruit, do not thaw it ahead of time.
- The galette may take longer to bake if using frozen fruit.
Absolutely. Feel free to mix your favorite berries in the filling, just make sure you have around 2 cups of berries for the filling.
No. Frozen berries or a combination of fresh and frozen will work.
No, but I don't recommend skipping it! The egg wash helps the crust bake to a golden brown and the coarse sugar adds an extra sweet crunch!
Yes. The dough that's folded over the filling may unfold a bit if the dough isn't cold and firm when it goes into the oven.
Store the cooled galette in an airtight container for about 1 week.
This easy fruity dessert can also be stored in the freezer for 1 month.
Place slices on a plate and reheat in the microwave in 30-second intervals until warm. It can also be reheated in the oven on a parchment-lined baking sheet at 350°F until warm (10-20 minutes).
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Mixed Berry Galette
- Baking sheet with parchment paper
- Measuring spoons
- Mixing bowls
- Pastry brush
- 1 9-inch pie crust store-bought or homemade
- ½ cup blackberries fresh or frozen
- ¾ cup blueberries fresh or frozen
- ¾ cup strawberries chopped, fresh or frozen
- ½ cup raspberries fresh or frozen
- ¼ cup light brown sugar
- 2 teaspoons lemon juice
- 5 teaspoons corn starch
- 1 large egg yolk
- 1 teaspoon water
- 2 tablespoons turbinado or demerara sugar
Mixed Berry Filling
- Mix the blackberries, blueberries, strawberries, raspberries, brown sugar, lemon juice, and corn starch in a medium-large bowl until well combined.
Assembling the Galette
- Place the pie crust flat on a baking sheet with parchment paper.Note: If using a frozen store-bought crust, follow the package's instructions to thaw it before unrolling it onto the baking sheet.
- Spoon the berry filling onto the center of the dough (try to leave the juice behind in the bowl). Leave about 1½ inches of the dough unfilled around the edge.
- Tightly fold the unfilled dough edge over the filling. The galette should be about 8 inches in diameter.
- Place the baking sheet with the galette in the freezer and preheat your oven to 375°F.
- When your oven is pre-heated and the galette crust is cold and firm, brush the crust with an egg wash (the yolk mixed with water) and sprinkle turbinado/demerara sugar over the egg wash.
- Bake on the middle shelf until the crust is golden and the filling is bubbling (about 25-35 minutes).
- Let cool for 10-20 minutes before serving. Top with ice cream, chocolate sauce, whipped cream, or your favorite toppings and enjoy!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.