My Mixed Berry Galette is a rustic and easy dessert recipe made with fresh, juicy strawberries and blueberries. Grab a fork and let’s dive in!
When spring rolls around, I start checking my strawberry patch in our backyard. Last year, the birds ate all but one lonely strawberry.
This year, I have a plan. Netting is going over my precious summer berries and the birds can go eat elsewhere. I may be newer to gardening, but I refuse to be outsmarted by robins and rabbits!
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!
This post contains affiliate links. My full disclosure policy is pretty darn boring but it’ll do the trick if you’re ready to sleep! You can read it all here.
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.
In midwest USA speak, we’d also call this a rustic mixed berry pie.
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.
It’s no wonder they were such a hit at our local farmers market!
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.
I love this mixed berry galette because
- 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!
Like I said, we’re only going to need a handful of ingredients and I have zero shame in a tasty grocery store shortcut. To make this, we’ll need…
- fresh strawberries, washed, hulled and sliced – for a taste of juicy freshness and summertime.
- fresh blueberries, washed and stems removed – 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.
- 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.
How to make a Mixed Berry Galette
Step 1: To make the galette crust: Walk on over to your fridge and get the box of prepared pie crust. Done!
Set out the pie crust 20-30 minutes before you get started. This will make the pie dough easy to unroll without cracking.
While you’re at it, you can preheat your oven to 400°F.
Step 2: Make the galette filling: In a medium sized bowl, combine hulled and sliced strawberries, blueberries, sugar 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: Assemble the galette: 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.
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 complete with an exposed center.
Bake at 400° 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.
Translation: don’t let it sit too long or you’ll have soggy crust
Mixed Berry Galette for two
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.
Can I make galette ahead of time?
You can make this up to a day ahead of time.
Can galette be reheated?
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.
- Looking to mix up your berry galette game? Here are some variations for you!
- Make it a triple berry galette by adding different berries like blackberries. We have a bramble? Of wild blackberries and sometimes I add those, too!
- 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 wash and Turbinado sugar to the edges.
To do that, combine 1 egg white with 1 T. cold water. Whisk to combine and then use a pastry brush to apply it to the pie crust edges. Sprinkle with sugar.
How to serve a mixed berry galette
This dessert is delicious all on its own, but my Grandma always loved his pie with a scoop of vanilla ice cream.
Other pie recipes
Other berry recipes
- Strawberry Spinach Salad with Feta
- Easy Chocolate Covered Strawberries
- Lemon Blueberry Bundt Cake
- Mini Blueberry Muffins
If you’ve made this rustic fruit pie, leave a recipe rating in the comments below!
- 1 cup fresh strawberries, washed, hulled and sliced
- 1 cup fresh blueberries, washed and stems removed
- 9 inch refrigerated pie crust
- 1/2 cup sugar
- 1 Tbsp cornstarch
- Set out the pie crust 20-30 minutes before you get started.
- 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.
- In the meantime, 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.
- 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 complete. The center will be exposed.
- Bake at 400° 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.
If you want to take your galette up a notch, you can apply an egg wash and Turbinado sugar to the edges. To do that, combine 1 egg white with 1 T. cold water. Whisk to combine and then use a pastry brush to apply it to the pie crust edges. Sprinkle with sugar.
Amount Per Serving: Calories: 335Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 181mgCarbohydrates: 57gFiber: 3gSugar: 32gProtein: 3g