I can’t get over how this mixed berry galette turns out so juicy, golden, and bakery-worthy with the flakiest pie crust. One slice looks rustic, glossy, and completely irresistible.

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I’m obsessed with this mixed berry galette because it gives me everything I want from pie without the fussy attitude. The crust shatters in flaky layers, thanks to cold unsalted butter, and the middle goes juicy, jammy, and a little wild with mixed berries.

I love how the edges get craggy and golden while the filling bubbles up like it has no plans to behave. But that’s the whole appeal.

Rustic, messy, gorgeous. I’ll take a thick slice straight from the pan, with berry syrup running into every crack, and I’ll absolutely call it my favorite kind of dessert ever.

Ingredients

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All purpose flour keeps the crust sturdy, tender, and honestly super dependable.
Kosher salt makes the butter and berries taste louder, in the best way.
Granulated sugar adds just enough sweetness without turning this into candy.
Cold unsalted butter gives you those flaky layers everyone secretly wants.
Ice water helps the dough come together without making it tough.
Egg wash gives the crust that glossy, golden bakery look.
Mixed berries bring juicy sweetness, tart pops, and a pretty messy vibe.
Cornstarch thickens the filling so it’s jammy, not a berry puddle.
Lemon juice and zest keep everything bright, fresh, and not too sweet.
Vanilla makes the berries taste warmer and a little more dessert-like.
Plus, coarse sugar adds sparkle and a sweet little crunch on top.
Basically, a pinch of salt keeps the filling from tasting flat.

Ingredient Quantities

2 1/2 cups all purpose flour

1 teaspoon kosher salt

1 tablespoon granulated sugar

1 cup unsalted butter, cold and cut into 1/2 inch cubes (2 sticks)

1/4 to 1/2 cup ice water, plus more as needed

1 large egg

1 tablespoon milk or cream (for egg wash)

3 to 4 cups mixed berries, fresh or thawed and drained (strawberries, blueberries, raspberries, blackberries)

1/3 to 1/2 cup granulated sugar, depending on berry sweetness

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

Pinch of salt

1 tablespoon unsalted butter, cut into small pieces (optional, for dotting the filling)

Coarse sugar for sprinkling, optional

How to Make this

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1. In a large bowl whisk 2 1/2 cups all purpose flour, 1 teaspoon kosher salt and 1 tablespoon granulated sugar; add 1 cup cold unsalted butter cubes and cut in with a pastry cutter or rub between fingers until mixture resembles coarse crumbs with some pea sized pieces remaining.

2. Sprinkle 1/4 cup ice water over the flour mixture and toss gently; add more ice water, 1 tablespoon at a time, just until dough holds together when pinched but is not wet or sticky.

3. Gather dough into a disk, wrap in plastic and chill at least 1 hour or up to 2 days.

4. Meanwhile toss 3 to 4 cups mixed berries with 1/3 to 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon vanilla extract and a pinch of salt; set aside to macerate while dough chills.

5. Preheat oven to 400°F and line a baking sheet with parchment paper.

6. On a lightly floured surface roll chilled dough to a 12 to 14 inch circle about 1/8 to 1/4 inch thick; transfer to the prepared sheet pan.

7. Pile the berry filling into the center of the dough leaving a 2 to 3 inch border; dot the filling with 1 tablespoon unsalted butter pieces if using.

8. Fold the dough border up over the berries in pleats, overlapping as needed to form a rustic edge and leaving the center exposed; brush the crust with a mixture of 1 large beaten egg and 1 tablespoon milk or cream for egg wash and sprinkle coarse sugar on the rim if desired.

9. Bake 35 to 50 minutes until crust is golden and filling is bubbling; cool on the pan for at least 30 minutes before slicing so the filling sets.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Pastry cutter (or fork)
4. Rolling pin
5. Bench scraper or chef knife
6. Measuring cups and spoons
7. Baking sheet lined with parchment paper
8. Pastry brush
9. Plastic wrap and oven mitts

FAQ

Can I make the crust ahead of time? Yes. You can make the dough, shape it into a disk, wrap it tightly, and chill for at least 1 hour or up to 3 days. For longer storage freeze for up to 1 month and thaw overnight in the fridge before rolling.

What if my berries are very juicy? Use the higher end of the cornstarch, drain thawed berries well, and you can add an extra tablespoon of cornstarch if needed. Bake on a parchment lined sheet to catch any drips and let the galette cool for 20 to 30 minutes to allow the filling to set.

Can I use frozen berries? Yes. Thaw them fully, drain off excess liquid, and pat dry before mixing with sugar and cornstarch to prevent a watery filling.

How do I avoid an overworked tough crust? Keep all ingredients cold, cut the butter into small cubes, and mix until pea sized pieces remain. Add ice water a tablespoon at a time just until the dough holds together. Handle the dough gently and chill before rolling.

What oven temperature and baking time is best? Bake at 400 F for 35 to 45 minutes, rotating halfway through, until the crust is golden and the filling is bubbling. If the edges brown too quickly, tent with foil.

How should I reheat leftovers? Warm individual slices in a 325 F oven for 8 to 12 minutes to refresh the crust. Avoid microwaving because it will make the crust soggy.

Mixed Berry Galette With The Best Pie Crust Recipe Substitutions and Variations

All purpose flour: substitute 1-to-1 with pastry flour for a more tender crust, or use 100% whole wheat pastry flour for nuttier flavor and slightly denser texture; if using a gluten free blend, choose one labeled 1-to-1 for baking and expect a crumblier crust.
Unsalted butter: swap with equal-weight cold vegetable shortening for a flakier, less flavorful crust, or use half butter and half shortening to balance flavor and flakiness; for a dairy free option use cold solid coconut oil but expect a subtle coconut note.
Cornstarch: replace with an equal amount of arrowroot powder for clearer, glossy filling and neutral flavor, or use tapioca starch at a 1-to-1 ratio for good thickening and chewiness; reduce slightly if berries are very juicy.
Egg (for crust and egg wash): for an egg wash use milk or cream alone to get golden color, or brush with a mixture of milk and a little maple syrup for extra browning; to bind in crust dough, use 3 tablespoons aquafaba per egg as a vegan alternative.

Pro Tips

1. Keep everything cold. Chill the butter and use ice water so the dough has little butter pockets that steam in the oven and make the crust flaky. If the dough softens while you roll, pop it back in the fridge for 15 minutes.

2. Let the berries sit with the sugar and cornstarch while the dough chills. That softens and sweetens them and helps the cornstarch start absorbing juices, so the filling is glossy and less runny after baking.

3. Don’t overload the center. Pile the fruit high but leave a generous border so you can pleat the dough securely. Seal each pleat with a light press so juices are contained and the crust bakes evenly.

4. Give it time to rest after baking. Cooling the galette on the pan for at least 30 minutes helps the filling thicken up and makes for much cleaner slices and better flavor development.

Mixed Berry Galette With The Best Pie Crust Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I can’t get over how this mixed berry galette turns out so juicy, golden, and bakery-worthy with the flakiest pie crust. One slice looks rustic, glossy, and completely irresistible.

Servings

servings

Calories

467

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Pastry cutter (or fork)
4. Rolling pin
5. Bench scraper or chef knife
6. Measuring cups and spoons
7. Baking sheet lined with parchment paper
8. Pastry brush
9. Plastic wrap and oven mitts

Ingredients

2 1/2 cups all purpose flour
1 teaspoon kosher salt
1 tablespoon granulated sugar
1 cup unsalted butter, cold and cut into 1/2 inch cubes (2 sticks)
1/4 to 1/2 cup ice water, plus more as needed
1 large egg
1 tablespoon milk or cream (for egg wash)
3 to 4 cups mixed berries, fresh or thawed and drained (strawberries, blueberries, raspberries, blackberries)
1/3 to 1/2 cup granulated sugar, depending on berry sweetness
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
Pinch of salt
1 tablespoon unsalted butter, cut into small pieces (optional, for dotting the filling)
Coarse sugar for sprinkling, optional

Directions

In a large bowl whisk 2 1/2 cups all purpose flour, 1 teaspoon kosher salt and 1 tablespoon granulated sugar; add 1 cup cold unsalted butter cubes and cut in with a pastry cutter or rub between fingers until mixture resembles coarse crumbs with some pea sized pieces remaining.
Sprinkle 1/4 cup ice water over the flour mixture and toss gently; add more ice water, 1 tablespoon at a time, just until dough holds together when pinched but is not wet or sticky.
Gather dough into a disk, wrap in plastic and chill at least 1 hour or up to 2 days.
Meanwhile toss 3 to 4 cups mixed berries with 1/3 to 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon vanilla extract and a pinch of salt; set aside to macerate while dough chills.
Preheat oven to 400°F and line a baking sheet with parchment paper.
On a lightly floured surface roll chilled dough to a 12 to 14 inch circle about 1/8 to 1/4 inch thick; transfer to the prepared sheet pan.
Pile the berry filling into the center of the dough leaving a 2 to 3 inch border; dot the filling with 1 tablespoon unsalted butter pieces if using.
Fold the dough border up over the berries in pleats, overlapping as needed to form a rustic edge and leaving the center exposed; brush the crust with a mixture of 1 large beaten egg and 1 tablespoon milk or cream for egg wash and sprinkle coarse sugar on the rim if desired.
Bake 35 to 50 minutes until crust is golden and filling is bubbling; cool on the pan for at least 30 minutes before slicing so the filling sets.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.