Enjoy the taste of summer sweetness with a delightful mixed berry galette. Bursting with a medley of vibrant berries, this rustic French pastry is easier to make than you'd think.
Juicy strawberries, succulent blueberries, and luscious blackberries (or raspberries) combine with a buttery, flaky crust to create a heavenly balance of tartness and natural sweetness.
What is a galette?
A galette is basically a rustic, free form pie.
As you can see from the photos, it doesn’t have a pie crust on top which allows the color and beauty of the berries to shine through.
Also, it may remind you of a crostata, which is basically the Italian equivalent of a galette.
If we want to sound fancy and French, we'll call it a galette. I'm feeling fancy today.
No matter what we call it in any language, I think we'll agree on one word to describe it....delicious.
Why I love this Summer Berry Galette
This recipe is an impressive summer dessert recipe but I'll let you in on a secret. It's super easy to make but people will marvel at your mad artisan baking skills.
- It’s freeform, meaning there’s really no way to goof it up. A low maintenance pie??? Sign me up, please!
- No pie dish or special equipment is required. This bakes on a regular sheet pan and you there's no need to lug out your food processor.
- It’s a delicious addition to the summer dessert rotation. I love serving this in July when the berries are at their peak!
Tip: If you have extra strawberries, add them to this easy strawberry crumble!
If you don’t have a berry patch in your backyard, a trip to your grocery store produce aisle will do the trick! All you need for this recipe is a handful of readily available ingredients!
- fresh berries - I used a variety of strawberries, blueberries and blackberries. Raspberries are also delicious. Using a mixture of berries will give us more texture, flavor and visual appeal.
- refrigerated pie crust - if you want to make your own 9" pie crust, by all means, go for it! Otherwise, head to the refrigerator section of your grocery store and pick up a prepared crust. They're usually sold in a two pack, but you'll just need one.
- sugar - even though the berries are inherently sweet, a little sugar is recommended here. Berries can vary in their sweetness, plus this is a dessert, right?
- cornstarch - to help thicken the filling mixture.
- lemon juice - compliments the taste of the berries.
How to make a Mixed Berry Galette
Before you get started, set out the pie crust 20-30 minutes to come to temperature. This will make the pie dough easy to unroll without cracking.
Step 1: To make the galette crust: Walk on over to your fridge and get the box of prepared pie crust. Roll it out onto a Silpat liner or parchment paper covered cookie sheet, pressing together any cracks in the dough.
Step 2: Make the galette filling: In a medium sized bowl, combine hulled and sliced strawberries, blueberries, sugar, lemon juice and cornstarch. Using a large spoon, gently stir to combine. Set aside for 10 minutes to allow the sugar to dissolve and the flavors to meld.
Step 3: Spoon the berry mixture into the middle of your pie crust. Spread it evenly, leaving 1-2 inches around the edges.
Step 4: Fold the pie crust in, a little at a time until the entire pie is complete with an exposed center.
Bake at 400° F for 20-25 minutes until the crust is a light golden brown and the berries are bubbly. Remove from the oven and allow it to cool before serving.
How to store a berry galette
In my family’s opinion, it seems it's best to eat your galette the day it’s baked. Or at least, they use that excuse as a reason to dive right into dessert.
Your baked galette can be stored on the countertop for a day or so.
If it’s going to sit longer than that, I’d pop it in the refrigerator. Keep in mind the longer it sits, the more the berries will absorb into the crust.
There isn’t an easy way to half this recipe using the pre-made pie crust.
If you’re cooking for two, I recommend you make this galette as instructed and cool. Cut the baked pie in half and wrap the cooled portion in plastic wrap or put into a freezer safe bag to freeze.
To reheat it, defrost it in the refrigerator overnight and you can warm it at 375° for 5-10 minutes when you’re ready to eat the other half.
You can make this up to a day ahead of time.
If you'd like to rewarm your baked galette, pop it in the oven at 375°F for 5-10 minutes depending on your portion.
- Make it a triple berry galette by adding different berries like raspberries or wild blackberries.
- If you’re feeling really adventurous, you can make homemade pie crust. I’m at the stage in my life where I’ll take all the help I can get so I use pre-made, refrigerated pie crust.
- If you want to take your galette up a notch, you can apply an egg washTo do that, combine 1 egg white with 1 tablespoon cold water or milk. Whisk to combine and then use a pastry brush to apply it to the pie crust edges.
- Sprinkle with sugar or coarse sugar to make the edges fancy.
- and Turbinado sugar to the edges.
How to serve a mixed berry galette
This dessert is delicious all on its own, but my Grandma always loved her pie with a scoop of vanilla ice cream. Our kids love some whipped cream.
Other pie recipes
Other berry recipes
- Strawberry Spinach Salad with Feta
- Easy Chocolate Covered Strawberries
- Lemon Blueberry Bundt Cake
- Mini Blueberry Muffins
Treat yourself to a slice of summer bliss today! If you’ve made this rustic fruit pie, leave a recipe rating in the comments below. I'd love to hear from you!
Mixed Berry Galette
- 3 cups fresh berries blueberries, raspberries, strawberries or blackberries
- 9 inch refrigerated pie crust
- ½ cup sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon cornstarch
- Set out the pie crust 20-30 minutes before you get started.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Unroll the prepared pie crust on the pan, gently pressing together any cracks.
- In a medium sized bowl, combine prepared strawberries, blueberries, sugar and cornstarch. Using a large spoon, gently stir to combine. Set aside for 10 minutes.
- Spoon the berry mixture into the middle of your pie crust. Spread it evenly, leaving 1-2 inches around the edges.
- Fold the pie crust in, a little at a time until the entire pie is completely enclosed. The center will be exposed.
- Bake at 400°F for 20-25 minutes until the crust is a light golden brown and the berries are bubbly. Remove from the oven and allow to cool before serving.
This post was originally published May 2021 and updated with step by step photos and enhanced instructions May 2023.