Galettes have become one of my favorite desserts to make, eat, and photograph! They're much simpler than pie and you don't have to worry about the crust being pretty. I'm also a big fan of the crust to filling ratio! After my Mini Strawberry Rhubarb Galettes, I wanted to make one normal-sized galette! I took full advantage of summer berries by using blackberries, blueberries, raspberries, and strawberries in this Mixed Berry Galette!
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This recipe is just like my Mini Strawberry Rhubarb Galettes, except it's even simpler! 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! I think it'd also be cool to do an ombre with all the different berries!
Making the Dough
Using a food chopper or blender makes this process so much easier, I cannot recommend it enough! Before I discovered that you could make pie crust with a food processor, I hated making dough! I was never fast enough at cutting the butter into the flour mixture, so it wouldn't stay cold. My blender makes things go way faster so I can get it all blended, shaped, and into the freezer within minutes! It helps if you cut the butter and shortening into tablespoons ahead of time and then place it in the freezer until you're ready to mix it in.
Tips & Storage
Absolutely! Feel free to mix your favorite berries in the filling, just try to keep it around 2 cups total!
No, you can definitely make this with frozen berries as well! Or even a combination of both. If you use frozen fruit, let it thaw at room temperature before measuring it!
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!
In my opinion, 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.
I love eating this fresh out of the oven with a scoop of vanilla ice cream on top! However, it's also delicious served cold! It's totally up to you!
In an airtight container in the refrigerator for up to 1 week!
Did you try this recipe?
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Mixed Berry Galette
- Food chopper or blender recommended
- Baking sheet
- Parchment paper
- Rolling Pin
- Measuring spoons
- Measuring Cups or Scale
- Mixing bowls
- 1½ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter cold
- 2 tablespoons vegetable shortening cold
- 3-5 tablespoons ice water
- 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
- ⅓ cup light brown sugar
- 1 tablespoon granulated sugar
- 2 teaspoons lemon juice
- 5 teaspoons corn starch
- 1 large egg yolk
- 1 teaspoon water
- 2 tablespoons turbinado or demerara sugar
Dough (follow if using a food chopper/blender)
- Add the flour, sugar, and salt to a food chopper. Pulse for 5 seconds. Add the cold butter & shortening and pulse until it's blended really well (no large butter chunks are left).
- Add up to 3 tablespoons of ice water, pulsing after each tablespoon. Then, add ½ tablespoon of water at a time until the dough begins to stick together.
- Place the dough onto a sheet of plastic wrap. Form it into a ball and flatten it. Then, wrap it in the plastic wrap and place in the freezer for 1 hour.
Dough (follow if making by hand)
- Whisk the flour, sugar, and salt together in a large bowl. Cut the cold butter & shortening into the flour mixture using a pastry cutter or fork. Make sure the butter is coated well with sugar and there are no large chunks.
- Add up to 3 tablespoons of ice water, mixing with a spatula after each tablespoon. Then, add ½ tablespoon of water at a time, stirring until the dough begins to stick together.
- Form a ball with the dough and flatten it on a sheet of plastic wrap. Then, wrap it up and place in the freezer for 1 hour.
Mixed Berry Filling
- Mix the blackberries, blueberries, strawberries, raspberries, sugars, lemon juice, and corn starch in a medium-large bowl until well combined. Refrigerate until your crust is rolled out.
Assembling the Galette
- Form a ball with the dough and then flatten it on a sheet of parchment paper. Place another sheet of parchment paper on top of it, and then use a rolling pin to roll it out to a circle about 11 inches in diameter.
- 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.
- Trim any excess parchment paper around the galette and then transfer it onto a sheet pan. (Keep the parchment under it.)Place it in the freezer while the oven preheats to 375°F.
- When your oven is pre-heated and the galette has been in the freezer for at least 20 minutes, brush the crust with an egg wash (the yolk mixed with water) and sprinkle turbinado sugar on top of the egg wash.
- Bake on the middle shelf until the crust is golden and the filling is bubbling.The time will vary depending on how long it was frozen for. Start checking around 20 minutes. It may take up to 40 minutes to bake.