Easy Mixed Berry Galette with a Flaky Homemade Crust
A mixed berry galette is the perfect easy summer dessert. A buttery, flaky crust is filled with a juicy medley of berries and baked until golden brown. With its crisp pastry and sweet, vibrant berry filling, this rustic dessert delivers the perfect balance of flavor and texture in every bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp sugar
- 8 Tbsp unsalted butter cold, cubed
- 1/4 cup ice-cold water
- 3 cups mixed berries if using frozen, don’t thaw
- 1/4 cup granulated sugar
- 1 Tbsp cornstarch
- 1 Tbsp fresh lemon juice
- 1 large egg beaten
- 1 Tbsp milk
Instructions
- Combine dry ingredients. In a large bowl, whisk together the flour, salt, and sugar until evenly combined.
- Incorporate the butter. Add the cold butter cubes and use a pastry cutter to work them into the flour mixture until coarse crumbs form.
- Add the water. Gradually add the ice water, mixing gently until the dough just comes together when pressed. Avoid overmixing to keep the crust tender and flaky.
- Chill the dough. Form the dough into a flat disk, wrap tightly, and refrigerate for at least 1 hour before using.
- Roll the dough. On a lightly floured work surface, roll the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
- Prepare the filling. In a large bowl, gently toss to combine the berries, sugar, cornstarch, and lemon juice.
- Assemble. Add the filling into the center of the dough, leaving about a 2-inch border all around.
- Fold. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Brush the edges with egg wash and sprinkle with coarse sugar.
- Bake. Bake at 400°F until the filling is bubbly and the crust is golden brown, about 25 to 30 minutes.
- Cool. Remove from the oven and cool on the baking sheet for 10 minutes.
- Serve the galette warm with ice cream or enjoy it cooled.
Notes
- Keep everything cold. For the flakiest galette crust, use cold butter and ice-cold water when making the dough. The cold ingredients create pockets of steam as the galette bakes, resulting in a tender, buttery crust.
- Avoid overworking the dough. Small pieces of butter should still be visible in the dough. Overmixing can warm the butter, leading to a denser, less flaky crust.
- Leave room around the edges. When adding the berry filling, leave a generous border around the dough. Too much filling can overflow during baking, causing the juices to spill onto the pan.
- Storage. Store the leftover mixed-berry galette, tightly covered, in the refrigerator for up to 3 days.
- Reheat. Enjoy the galette chilled, at room temperature, or warm it in the oven for a few minutes to crisp up the crust before serving.