Fruit Galette

4.50 from 12 ratings

Mixed berry galette is a rustic free form pie that can be made with fresh or frozen berries. This fruit galette is made with an all butter puff pastry crust that is easier to make than a traditional fruit pie!

Prep Time15

Cook Time20

Additional Time30

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: berry galette, blueberry galette, fruit galette, galette, How to Freeze Galette Dough, How to Make a Galette with Frozen Fruit, mixed berry galette, rustic pie, strawberry galette, Tips for Making Mixed Berry Galette

Servings: servings

Author: Beth

Equipment

Ingredients

Crust

1 cup (120g) all purpose flour we've also used King Arthur's Gluten Free Flour with awesome success!
¼ cup (28g) powdered sugar
1 tsp baking powder
¼ tsp salt
6 Tbsp (86g) cold unsalted butter cut into small cubes
1 large egg yolk
1 Tbsp cold milk

Fruit Filling

2 cups (334g) 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.
1 cup (120g) all purpose flour, 1/4 cup (28g) powdered sugar, 1 tsp baking powder, 1/4 tsp salt
Using your fingers or pastry cutter, cut in the butter until the mixture is crumbly.
6 Tbsp (86g) cold unsalted butter
Add the egg yolk and milk, mix with spatula until the dough is just combined.
1 large egg yolk, 1 Tbsp cold milk
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.
2 cups (334g) fresh strawberries, 2 Tbsp sugar, 2 Tbsp all purpose 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.
1 large egg beaten with 1 tbsp water, 1 Tbsp sanding sugar for sprinkling on top
Cut and serve.

Video

Notes

This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.

You can substitute 2 cups frozen fruit for the fresh fruit.

Double this recipe if you want 2 pies that will feed a larger crowd.

Nutrition