If you’re like me, you’re all about low maintenance desserts. I don’t blame you. I love this summer, mixed berry galette recipe. It needs just 15 minutes to prep, so it makes for a perfect BBQ dessert with little effort. I use strawberries, raspberries and blueberries. Oh, and there’s two little secrets to get the perfect flaky crust and delicious filling! Let’s jump in!
The post contains helpful tips and tricks to make sure you’re successful in your first attempt. But if you’re in a rush, please use the link above to jump to the recipe card at the end!
📋 Ingredients & tips
A galette is a free form pie typically made with some type of fruit. I love summer because we get all sorts of berries. Here in the Northwest, we get strawberries, blueberries, raspberries everywhere. So I wanted to make a simple dessert recipe that comes together so easily, and with the bare minimum ingredients. Here are the ingredients you need for making this delicious, light summery mixed berry galette (and some tips to go with!)
Pie crust: you can either use a storebought crust or you can make one from scratch. But I wanted an easy recipe so you make it on a moment’s notice if someone invited you to a BBQ now. And I’ve used storebought pie crust (Pillsbury brand). You can find these next to the dairy section, refrigerated. FYI – these are not the ones in the pie tins. These are rolled up in a long package, like puffy pastry packaging.
The pie crusts are already cut into circles, which makes it super easy to just add the filling and … go. I freeze my pie crust, and bring it out 2-3 hours before I am ready to bake the berry galette.
Berries: I’ve used a mix of 1/2 cup each strawberries, blueberries and raspberries. You can make the recipe with all of them, you can make it with just one of them. Oh, blackberries, apples, peaches and even cherries could work with this dessert (what a wildcard!)
You can use frozen or fresh berries (though I prefer fresh berries in the summer). No need to thaw the berries if you’re using the frozen version either. Just pop them straight in.
Secret Ingredient, Jam: When you just add a bunch of berries to the pie crust, they tend to sweat out while baking. This typically ends up in a soupy mess (I’ve had to scoop them back out to make jam). Then, one day, I thought, what if I just added the jam to the base? And oh boy, it worked so beautifully.
Secret Ingredient 2, Egg Wash: This is what takes storebought crust to the next level. I whisk an egg together. Then, once I’ve folded the pie edges, I brush the tops with the egg wash. Then, I sprinkle a bit of coarse sugar on the edges to give it a bit more oomph. Never fails to impress!
Secret Ingredient 3, Flaky Sea Salt: When I take the galette out of the oven, I almost always sprinkle some flaky sea salt (like Maldon’s) on the crust. I can’t even begin to describe how much it transforms the taste! It adds a much needed note of saltiness!
Note: I’ve found spices tend to work with some of the other fruits, but not necessarily with berry galettes, so I don’t use any spices or seasonings in my galette. But you can add those in if you prefer a bit of a kick (for instance, some cinnamon or nutmeg with apples or cardamom with peaches).
👩🏽🍳 How do you make a berry galette from scratch?
I love the rustic nature of the galette – you don’t need a ton of “folding” experience, and it tastes just as delicious when it comes out of the oven. There are three steps for making a galette.
Prepare the berry filling
To prepare the filling, I add granulated sugar (with some Turbinado but any sugar would do), and a small squeeze of lemon juice. You can also add vanilla extract to give it a nice nutty flavor and toss them together. Then, add the flour and toss them to give them some structure.
Spoon the filling into the center of the unrolled pie crust and fold the corners in, pinching occasionally to create the galette
You’ll want to leave about 2″ of space on all sides to ensure that there’s enough pie crust to fold over. 2″ is roughly the length to the second joint of your index finger (see below for visual)
Brush the folded galette with egg wash
Once the galette is folded, I typically brush it with egg wash to encourage the golden brown you see on perfect, rustic galettes. I also sprinkle some sugar on the crust to get that crisp texture – you can even add almonds!
🍴 Serving & storage suggestions
I love to serve this summer berry galette with a big dollop of vanilla ice cream and sometimes, a few sprigs of mint. Something about the freshness just elevates the galette to a whole new level.
This is a perfect summer dessert because you can make this easy galette hours ahead of when you need it. If so, transfer to a cooling rack 5 to 10 minutes after it’s done baking. Then, set the oven to warm while you’re about to start dinner or BBQ. Pop the galette in to warm up, then serve with a dollop of ice cream when you’re ready for dessert.
I try to eat this galette the day it’s made because it’s freshest then. Plus, it’s super simple to make so I suggest making it fresh when you want to eat it. You could loosely cover it with a lid and leave it in a cool place (not the fridge) at room temperature for a day or two more (but the bottom of the pie crust might end up getting soggy).
If you’re looking for other simple summer BBQ friendly desserts – check out the following:
- 1 pie crust storebought, refrigerated and rolled
- 1 egg whisked, for egg wash
- 1 tsp granulated sugar for dusting the crust (or Turbinado)
- 1 tsp flaky sea salt for garnish (optional)
- 1.5 cups mixed berries plus a few more for garnish and topping; I've used strawberries, raspberries and blueberries
- 2 tbsp granulated sugar can substitute with Turbinado as well
- 1/2 tbsp lemon juice
- 1 tsp vanilla extract optional
- 2 tbsp all purpose flour can substitute with corn starch
- 1/3 cup berry jam any good quality jam would work
- Preheat the oven to 375F and line a baking sheet with parchment paper or silicon mat (I prefer parchment paper)
- Wash berries thoroughly and pat dry to remove excess water. Add fruits, jam, flour, sugar, vanilla extract and lemon juice to a mixing bowl and stir to combine well.
- Take the pie crust from the package, and unroll it on a baking sheet lined with parchment paper (or a silicon mat)
- Transfer the filling to the center of the pie crust. Make sure to leave about 2" along the circumference (this is where you'll fold the galette) – 2" is roughly the space up to the second joint of your index finger!
- Fold the crust over the fruit, pleating every couple of inches (see post for visual instructions)
- Whisk an egg in a bowl, and brush the folded crust with this eggwash – then sprinkle the coarse sugar on top of the crust
- Bake the galette in the oven for about 30 minutes (up to 40 minutes depending on your oven) – start checking at the 20 minute mark, and watch for the fruit bubbling, and a golden brown crust. If you prefer to test using a fork, the crust should crackle under the fork.
- Serve with some flaky sea salt on the crust, and a nice big dollop of ice cream (optional)
- If you have a refrigerated pie crust, just let it stand at room temperature for 15 minutes before you start rolling them. If you froze your pie crust, then bring it out and leave it at room temperature for at least 90 minutes before attempting to roll. Don’t microwave them!
- If the berry filling is still too watery after adding flour, you can add up to 1 – 2 tbsp more of all purpose flour to help thicken the mixture to the right consistency
- If you want to make ahead, transfer to a cooling rack 5-10 minutes after removing from the oven. Then, when you’re eating dinner, pop it back into a warm oven (i.e. warm setting or just residual heat) – then serve with ice cream on top.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.