This post may contain affiliate links. Please read our disclosure policy.
I’ve done it! I’ve mastered the mixed berry galette and you just have to try it! This free form pie can be made with fresh or frozen berries, and my recipe is made with an all-butter puff pastry crust that makes it way easier than traditional fruit pie.
If you’ve ever tried to make a mixed berry galette or fruit pie and ended up with a soggy crust, I feel your pain. I’ve been there and I’ve conquered it! I’ve also come up with my own tried-and-true tips for making sure there is no over-browning or sticking.
My only warning is, once you make this berry galette, you’re going to want to eat it daily. The pie crust is flaky, puffy and just the right amount of sweet (because you sprinkle it with sugar before baking). And the berry filling is sweet, not too tangy – the whole thing melts in your mouth.
What is a Galette?
A galette is a rustic looking French, free form pie that can be either sweet or savory. This pie is baked on a baking sheet and the pie dough makes its own “pan”.
For a sweet galette, pile fruit mixed with sugar in the center of the pie, then fold the dough up onto the fruit. It bakes up within 25 minutes and its heavenly.
Triple Berry Galette Ingredients
Crust
- All-purpose flour
- Powdered sugar
- Baking powder
- Salt
- Cold unsalted butter
- Egg yolk
- Cold milk
Fruit Filling
- Fresh strawberries, blueberries and blackberries
- Granulated sugar
- All-purpose flour
Egg wash
- Egg
- Water
How to make this Rustic Berry Galette Recipe
Combine flour, powder sugar, baking powder and salt in a mixing bowl. Cut in the butter until crumbly. Add the egg yolk and milk, mix with spatula until combined. Gather the dough into a ball and cover or wrap with plastic wrap and refrigerate for 30 minutes.
Toss the fruit with sugar. Roll out the dough into a 10-12 inch circle. Place the fruit in the middle of the dough and fold the edges of the dough toward the center of the pie. Brush the edges with egg wash and bake for 20 minutes.
How Long Does It Take to Make a Fruit Galette
- 10 minutes to make the dough
- 30 minutes to refrigerate the dough
- 1 minute to toss the fruit with sugar
- 5 minutes to roll out the dough and fold the edges over the fruit
- 20 minutes to bake
Mixed Berry Galette Recipe Variations/Substitutions
Here are some variations and substitutions to try with a galette recipe:
- Apple Cinnamon Galette: Use thinly sliced apples, mixed with cinnamon, sugar, and a bit of lemon juice.
- Peach and Thyme Galette: Combine sliced peaches with fresh thyme leaves, sugar, and a splash of vanilla extract.
- Fig and Honey Galette: Use fresh figs, drizzled with honey and a sprinkle of rosemary.
How to make this Warm Berry Galette with frozen fruit
You can substitute 2 cups frozen fruit for the fresh fruit. Easy!
Tips for Making Mixed Berry Galette
- Use cold butter
- Bake this fruit galette on parchment paper or on a silicone baking mat. Nothing sticks to either of those!
- Be sure to refrigerate the dough for at least 30 minutes. However, you can refrigerate longer – I’ve done up to 24 hours
- Double this recipe if you want 2 pies that will feed a larger crowd
How to serve Warm Berry Galette
Serve warm berry galette with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast between warm and cold
How to store Berry Galette
To store berry galette in the fridge, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. Place it in an airtight container for additional protection if desired. It will stay fresh in the refrigerator for up to five days. To reheat, warm slices in a 350°F (175°C) oven for about 5-10 minutes or until heated through.
How to Freeze Galette Dough
You can keep the prepared dough wrapped in plastic wrap for up to 4 days. For longer storage, you can freeze the dough. To do so, press the dough into a 2 inch round disc, wrap well in plastic wrap and place inside a ziplock bag in the freezer.
To thaw: place the dough in the fridge overnight.
More Pie Desserts
Tap stars to rate!
Mixed Berry Galette Recipe
Ingredients
Crust
- 1 cup all purpose flour, we’ve also used King Arthur’s Gluten Free Flour with awesome success!
- ¼ cup powdered sugar
- 1 tsp baking powder
- ¼ tsp salt
- 6 tbsp cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 1 tbsp cold milk
Fruit Filling
- 2 cups fresh strawberries, blueberries and blackberries, washed and dried
- 2 tbsp sugar
- 2 tbsp all purpose flour
Egg wash
- 1 large egg beaten with 1 tbsp water
- 1 tbsp sanding sugar for sprinkling on top
Instructions
Crust
- In a large mixing bowl, combine the flour, powdered sugar, baking powder, and salt.
- Using your fingers or pastry cutter, cut in the butter until the mixture is crumbly.
- Add the egg yolk and milk, mix with spatula until the dough is just combined.
- Gather the dough into a ball and cover or wrap with plastic wrap and refrigerate for 30 minutes.
Assemble
- Preheat the oven to 350º F. In a medium bowl, toss the fruit with the sugar and flour.
- Roll out the dough onto a piece of parchment paper or a silicone baking mat, create a 10-12 inch circle. You may need some flour to keep it from sticking.
- Place the fruit in the middle of the pie, leaving a 1 & 1/2 inch to 2 inch margin all around the edge. Fold the edges of the dough in toward the center, pleating as necessary.
- Brush the edges of the pie with the egg wash and sprinkle with 1 tbsp sugar. Bake for 20 minutes or until the crust is golden brown and the juices are bubbling.
- Cut and serve.
Summer fruit delights! Just the thing to make hot, muggy days bearable. It’s looking like cherries are going to be a bumper crop this year. I’m hoping peaches do the same thing. Happy 1st Anniversary – Michigan. I can’t imagine a better way to mark it than being able to see God’s hand in your life.
Awww, thank you Lauri!! I can’t wait for all the summer fruit!
I’ve made this recipe twice now. It is fabulous! However, the bottom was soggy both times. Suggestions? And, the second time I made it with frozen mixed berries. The juice ran everywhere as it baked. Next time, do I thaw and drain the fruit first?
Hi June! Did you notice that it was soggy right after baking or did it sit for a while before you ate it?