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A Berry Galette is a rustic version of a berry pie and means “flat pie” in French. It’s the perfect way to enjoy all those summer berries, with a scoop of ice cream of course.
What You’ll Love About This Recipe!
Since we are in a French frame of mind around here after my adventures in Southern France last month, I decided to make a galette which is French for flat pie. A couple of things I love about a berry galette:
- It only requires one pie crust and only takes 15 minutes to make if using a prepared pie crust.
- You don’t need stellar pie making skills as the more uneven the edges of the pie the better! It is a no-fuss, free-form version of pie.
- It’s the perfect way to use those summer berries or other fruit. Any combination of berries will work.
- The presentation is so pretty and it’s delicious too!
Ingredients Needed
- Berries. I used a combination of blackberries, raspberries, marionberries and blueberries for a mixed berry galette. You need four cups of berries
- Pie Crust. You can use a store bought pie crust if you prefer or follow my Perfect Pie Crust tutorial.
- Sugar. Granulated sugar
- Cornstarch
- Salt
- Lemon. Juice and lemon zest.
- Milk. Could also use whipping cream. This is optional
- Coarse Sugar. Garnish and is optional
How to Make Berry Galette
- Preheat oven to 425 degrees F
- Line baking sheet with parchment paper
- Roll out dough between two sheets of parchment paper. Then just remove the top piece and place the pie crust and bottom piece of parchment paper onto the baking sheet (see Perfect Pie Crust Tutorial for more tips.
- In a bowl, combine sugar, cornstarch, lemon juice and zest, salt and berries (thaw berries if using frozen) Gently stir to coat berries.
- Pour berry mixture into center of crust.
- Fold edges of pie crust up onto berries. Pleat, tuck or fold the dough over as you go.
- Brush pie crust with milk and sprinkle with raw sugar
- Bake for 30 minutes or until crust is golden brown
Don’t worry if some of the juices escape. It just makes the berry galette look more rustic.
Make Ahead Tip
- Prepare the berry mixture in a bowl, cover and then keep it in the refrigerator until ready to assemble the galette. This can be done several hours ahead of time.
- Make your pie crust, wrap with plastic wrap and keep refrigerated until ready to assemble.
Serve this Berry Galette with:
I just serve the berry galette right off the baking pan (more lovely rusticness) Just grab a fork, a friend and enjoy!
Frequently Asked Questions
Strawberries and rhubarb are a delicious combination. You could also use peaches, nectarines or apples.
Yes, you can. You can thaw them first or you can just add them in frozen! If you are using strawberries, they will give off more moisture so you will need to add an extra teaspoon of cornstarch.
It can be made several hours ahead of time. It is delicious served warm or room temperature. You can rewarm it by returning it to a 200 degree F oven for about 10-12 minutes before serving.
Any leftovers can be covered and stored at room temperature for 1-2 days. (If you have added ice cream or whipped cream, eat the whole thing!)
If you love this berry galette be sure and try one of these recipes:
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Berry Galette
Ingredients
- 4 cups fresh or frozen berries I used a combination of blackberries, raspberries, marionberries and blueberries
- 1 Pie Crust
- 1/2 cup sugar granulate
- 2 Tbsp cornstarch
- salt pinch
- 1 lemon use juice and zest
- 2 Tbsp milk
- 1 Tbsp raw sugar for sprinkling
Instructions
- Preheat oven to 425 degrees F
- Line baking sheet with parchment paper
- Roll out dough onto parchment paper (see Perfect Pie Crust Tutorial for more info, link above)
- In a bowl, combine sugar, cornstarch, lemon juice, salt and berries
- Pour berry mixture into center of crust
- Fold edges of pie crust up onto berries.
- Brush pie crust with milk and sprinkle with raw sugar
- Bake for 30 minutes or until crust is golden brown
- Add ice cream and serve warm.
Tips & Notes:
- Prepare the berry mixture in a bowl, cover and then keep it in the refrigerator until ready to assemble the galette. This can be done several hours ahead of time.
- Make your pie crust, wrap with plastic wrap and keep refrigerated until ready to assemble.
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Nutrition Facts:
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