Mixed Berry Galette Recipe
This mixed berry galette is made with store-bought pie dough and a juicy berry filling for an easy, fruit-forward dessert that is perfect for summer baking.
Servings: 8
Calories: 137kcal
Equipment
Ingredients
- 1 pre-packaged rolled pie crust
- 3 cups mixed berries I use strawberries, blueberries, and raspberries but any will do
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice preferably fresh squeezed
- egg large
- coarse sugar for dusting
Instructions
- Preheat oven to 375℉. Line a jelly roll pan with parchment paper.
Prepare the filling
- Slice the strawberries in half.
- Mix the berries together in a large bowl.
- Add the sugar, cornstarch, and lemon juice. Combine.
Prepare the Galette
- Unroll the pie crust and place on the prepared pan.
- Spoon the berries (not the juices) into the center of the dough, leaving roughly a 2 inch border around the edge.
- Gently fold the edges of the pie crust toward the fruit, overlapping the crust as necessary. Press gently to flute and seal the edges.
- Break the egg into a cup and add a small amount of water. Mix to combine.
- Brush the egg wash over the edges and sprinkle with coarse sugar.
Notes
Use cold pie dough straight from the refrigerator, but let it sit at room temperature for just a few minutes if it feels too stiff to unroll without cracking.
Be sure to leave the extra berry juices behind in the bowl when spooning the fruit onto the crust. This helps keep the galette from turning soggy as it bakes.
If your berries are especially juicy, you can add an extra teaspoon of cornstarch to help thicken the filling.
You can use frozen berries, but do not thaw them first. Toss them with a little extra cornstarch and expect the galette may need a few extra minutes in the oven.
For the prettiest finish, brush the crust well with egg wash and sprinkle generously with coarse sugar before baking.
The galette is best the day it is baked, but leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to help crisp the crust again.
You can assemble the galette a few hours ahead and keep it in the refrigerator until ready to bake.
This recipe also works well with other fruit, including peaches, nectarines, cherries, apples, or plums.
Nutrition
Calories: 137kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 88mg | Potassium: 54mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
