Short description

I’ve fallen in love with this mixed berry galette—an easy, rustic dessert with a flaky, buttery crust and juicy, sweet berries. It’s the perfect no-fuss treat to highlight seasonal fruit and impress guests with minimal effort.

Mixed Berry Galette

Why You’ll Love This Recipe

I adore this galette because:

It’s a celebration of fresh summer berries in every bite.
The rustic presentation looks charming without needing perfection.
It’s easier to make than pie—just roll, fill, fold, and bake.
It’s perfect for sharing and always a crowd-pleaser.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Salt
Cold unsalted butter
Ice-cold water
Lemon juice
Mixed berries (blueberries, raspberries, blackberries, strawberries)
Cornstarch
Egg (for egg wash)
Coarse sugar (for sprinkling)

directions

Make the crust
I whisk together the flour, sugar, and salt, then cut in the cold butter until the mixture resembles coarse crumbs. I stir lemon juice into ice water and add it gradually until the dough comes together. I shape it into a disk, wrap it in plastic, and chill it for at least 1 hour.
Prepare the filling
I toss the mixed berries with sugar, cornstarch, lemon juice, and a pinch of salt. I let the mixture sit for about 10 minutes so the juices start to release.
Assemble the galette
I roll the chilled dough into a 12-inch circle on parchment paper and transfer it to a baking sheet. I spoon the berry mixture into the center, leaving a 2-inch border. I fold the edges over the filling, pleating as needed. Then I brush the crust with egg wash and sprinkle with coarse sugar.
Bake
I bake the galette at 400°F for 30 to 40 minutes, until the crust is golden and the filling is bubbly. I let it cool slightly before slicing and serving.

Servings and timing

Serves: 6 generous slices (or 8 smaller ones)
Prep time: 20 minutes (plus 1 hour chill time)
Bake time: 30–40 minutes
Total time: About 1 hour 55 minutes

Variations

Mini galettes: I sometimes divide the dough and make smaller 5-inch galettes for individual servings.
Frozen berries: I’ve used frozen berries straight from the freezer without thawing and it works beautifully.
Gluten-free version: A 1:1 gluten-free flour blend makes this recipe just as delicious.
Savory twist: When I want something different, I swap berries for cherry tomatoes, caramelized onions, or other savory fillings.

storage/reheating

I keep leftovers loosely covered at room temperature for a day or in the refrigerator for up to 2 days. To reheat, I pop slices in a 375°F oven for about 5 to 10 minutes until the crust is crisp again.

FAQs

What if my galette leaks during baking?

A little leaking is normal, but to minimize it, I use a slotted spoon to remove excess liquid from the berry mixture before adding it to the dough.

Can I use store-bought pie crust?

Yes, I’ve done this when I’m short on time. It works well and still tastes amazing.

Can I make the dough ahead of time?

Absolutely. I often make the dough a day or two in advance and keep it in the fridge. It also freezes well for up to 3 months.

Can I use only one type of berry?

Definitely. I’ve made this galette with just blueberries or just raspberries and it’s still delicious.

How can I make the crust extra crisp?

I sometimes brush the bottom of the dough with a bit of egg white before adding the filling. It helps seal it and prevents sogginess.

Conclusion

This mixed berry galette has become one of my favorite desserts to bake. It’s simple, rustic, and a beautiful way to showcase summer fruit. Whether I’m serving it warm with a scoop of ice cream or enjoying a slice with coffee, it always hits the spot.