Go Back
–+ servings
A mixed berry galette with a slice cut out.
Print Recipe
5 from 5 votes

Mixed Berry Galette

This Mixed Berry Galette is the perfect way to enjoy your favorite summer berries! It's so easy and delicious, especially with ice cream!
Prep Time20 minutes
Cook Time30 minutes
Chill Time20 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 6 slices
Calories: 246kcal
Author: Kayla Burton

Equipment

  • Baking sheet with parchment paper
  • Measuring spoons
  • Scale/measuring cups
  • Mixing bowls
  • Spatula
  • Pastry brush

Ingredients

Crust

  • 1 9-inch pie crust store-bought or homemade

Fruit Filling

  • ½ cup (½ cup) blackberries fresh or frozen
  • ¾ cup (¾ cup) blueberries fresh or frozen
  • ¾ cup (¾ cup) strawberries chopped, fresh or frozen
  • ½ cup (½ cup) raspberries fresh or frozen
  • ¼ cup (50 g) light brown sugar
  • 2 teaspoons (2 teaspoons) lemon juice
  • 5 teaspoons (10 g) corn starch

Egg Wash

  • 1 large egg yolk
  • 1 teaspoon (1 teaspoon) water
  • 2 tablespoons (24 g) turbinado or demerara sugar

Instructions

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!

Notes

Fruit: If using frozen fruit, do not thaw ahead of time.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 1 week or the freezer for 1 month.

Nutrition

Calories: 246kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 141mg | Potassium: 127mg | Fiber: 3g | Sugar: 17g | Vitamin A: 82IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 1mg
QR Code linking back to recipe