Berry Galette

5 from 1 vote

Bursting with fresh seasonal berries, a berry galette is summer time on a plate! The rustic pie showcases the colorful berries and is easy to make!

Prep Time40

Cook Time20

Total Time1

Course: Pies & Tarts

Cuisine: American

Servings: servings

Author: Rachel Gurk

Ingredients

DOUGH:

1 ½ cups all-purpose flour
½ cup unsalted cold butter, diced
1 tablespoon sugar
¼ teaspoon salt
3 to 5 tablespoons ice water

FILLING:

3 ½ cups mixed fresh berries (blueberries, strawberries, blackberries, raspberries, etc.)
3 tablespoons honey
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon tapioca starch, tapioca flour, or cornstarch

EGG WASH:

1 large egg
1 tablespoon water
1 to 2 tablespoons coarse sugar (or turbinado sugar)

Instructions

Add flour, diced butter, sugar and salt to a food processor. Pulse a few times until the mixture becomes crumbly with the butter broken up into small lumps throughout.
1 ½ cups all-purpose flour, ½ cup unsalted cold butter, diced, 1 tablespoon sugar, ¼ teaspoon salt
Add ice water, 1 tablespoon at a time. Pulse a few times to incorporate it. Add only enough water so that the dough sticks together when pressed between your fingers.
3 to 5 tablespoons ice water
Place dough onto a lightly floured surface and press into a ball or disc. Wrap with plastic wrap and chill in the refrigerator for 20 to 30 minutes while you prepare the filling.
Preheat oven to 400ºF. Line a large rimmed baking sheet (sheet pan) with parchment paper.
Gently rinse the berries with cold water. Drain and remove as much excess water as possible. If berries are large, cut them into bite-sized pieces.
3 ½ cups mixed fresh berries
In a medium-sized mixing bowl, combine berries, honey, lemon zest, lemon juice, and tapioca starch. Cover the bowl and allow the berry mixture to sit for about 15 minutes.
3 tablespoons honey, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 tablespoon tapioca starch, tapioca flour, or cornstarch
Meanwhile, prepare the egg wash by whisking together the egg and water in a small bowl.
1 large egg, 1 tablespoon water
Remove the dough from the fridge. Using a rolling pin, on a lightly floured surface, roll the dough out into a 12 to 14 inch circle, about ¼ -inch thick. Transfer the rolled dough to the prepared baking sheet.
With a slotted spoon, scoop the berry filling on the center of the dough, leaving any accumulated juices behind in the bowl. Spread the berry mixture evenly, leaving 2 inches around the border for the crust.
Fold the border of the dough on top of the filling, pinching edges together as needed. Brush the folded-over edge of the galette with the egg wash and sprinkle a generous amount of coarse sugar on top of the crust.
1 to 2 tablespoons coarse sugar
Bake in preheated oven for 20 to 25 minutes, until the crust is golden and berries appear softened. Let the galette cool for at least 10 minutes before serving.
Slice the galette into 6 portions and serve it warm with a scoop of your favorite ice cream.

Notes

Retested and revised 7/2024. Previously posted as Rustic Four Berry Pie.
Storage: Cool leftover galette completely. Cover and store in the refrigerator for up to 3 days. I enjoy this galette just as much cold as I do warm. If you’d like to reheat it, preheat the oven to 350ºF and bake the galette for about 10 minutes, or until warm.
Not a fan of berries? You can substitute any of your favorite fruits, such as cherries, peaches, nectarines, plums, apricots, or apples. I would recommend using the same amount, about 3 ½ cups. If you use apples, you'll want to slice them very thinly so that they soften.
Shortcut: Buy a refrigerated pie crust, roll it out to the desired size, and continue with the recipe as directed.

Nutrition

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