This mixed berry galette with star cutouts is like a taste of summer! Quick, easy, and oh so delicious! Perfect for July 4th!
I’m sharing this recipe today as part of the monthly Cozy Living Series hosted by my friend, Jennifer at Town and Country Living. On the first Saturday of each month, we share our ideas for Hygge living. And, at the end of today’s post, you’ll find more cozy living ideas for July from my friends!
What is a Galette?
A galette is a free form or rustic pie made without a pie pan. And, where a pie can take a little longer fussing with the crust, a galette recipe is no fuss and is really meant to look rustic! That’s what gives it its charm! And, it’s so quick to put together these delicious rustic pies! But, your guests will think you spent hours in the kitchen!
I love to make fruit galettes in the summer months with “fresh from the farm” fruits! I know how lucky I am living in beautiful Lancaster County Pennsylvania where local orchards are abundant. But, a quick trip to the grocery store and you can pick up your fruit there too!
The galette I’m sharing with you today is a mixed berry galette with a combination of strawberries, red raspberries, and blueberries! But, you can use any combination of fresh berries you like!
For the crust, I’ve included my recipe for my “Never Fail” pie crust! This recipe makes a double crust for a pie, or will make two galettes. And, if you are really running short on time, just pick up a refrigerator pie crust like this and no one will ever know!
Of course, this galette would be the perfect dessert for your 4th of July weekend celebrations with those red and blue berries! I’m making two for our family picnic on Monday! And, to make your galette a little more festive, I used a star shaped cookie cutter to make dough stars for the top!
And, don’t forget the scoop of vanilla ice cream! Warm galette just screams for a scoop of ice cream!
Why Make Homemade Galettes
- This recipe is easy to scale and make more treats
- Using a berry mixture brings the best of the fruit flavors
- They’re ready in under an hour
- Perfect summertime dessert, great for potlucks and parties, and yet simple enough for a weeknight dessert idea any time of year
Get more info on these ingredients in the recipe card below.
- all purpose flour
- red raspberries
- granulated sugar
- corn starch
- egg yolk
- coarse sugar
How to Make Berry Galettes
- Stir together flour, sugar, and salt. Cut in the shortening. Add the water and mix dough with floured hands. Do not over mix. Use a rolling pin to roll out on the lightly floured surface. Enough pie dough for 2 pie crusts.
- Place rolled-out dough circle on a parchment paper-lined baking sheet.
- In a medium bowl, combine berries, sugar, and cornstarch.
- Add the berry filling to the center of the dough. Leave a 2-inch border to fold up the edges.
- Fold up the edges of the crust around the fruit filling. Pinch creases to secure the galette crust.
- Make star cutouts with dough and place them around the edges of the fruit galette.
- Brush the dough with beaten egg wash and sprinkle with coarse sugar.
- Bake at 375 degrees for 20 – 30 minutes until the crust is golden brown.
Once the berry galette is cooked, let it cool on the baking sheet for 10 to 15 minutes. Then transfer it to a cooling rack and allow it to cool completely before storing.
To store, place the galette in an airtight container or wrap with plastic wrap. The berry galette can be stored at room temperature for up to two days.
To extend its shelf life, store it in the refrigerator for up to five days.
If freezing, cover the galette tightly with plastic wrap before wrapping it in aluminum foil and place it in a freezer-safe bag or container.
Frozen berry galettes will last for one month.
Reheat your galette in the oven until warmed through again.
Tips for Making a Mixed Berry Galette
- Take the time to pick up some turbinado or coarse sugar for sprinkling
- Don’t stress over leaking berry juice when baking. There will be some leaking.
- Let the galette cool slightly before serving. This will allow everything to set up and make it easier to transfer the galette to a serving board or plate. I put my serving board at the edge of my counter and carefully moved the galette from the parchment paper to the board with a spatula. Even though my galette had a crack, it moved quite easily without any further cracking.
- Use a slotted spoon to transfer your fruit mixture to the pastry dough when assembling your free form pie dessert.
- Feel free to drizzle toppings on top. Chocolate sauce, whipped topping, homemade cream cheese whipped topping, a scoop of ice cream, some maple syrup, a a drizzle of honey would all be delicious with the flaky pie crust and the combination of berries!
Can I double this recipe?
Yes! You can double or even triple (or more) this recipe to make more galettes. Keep in mind that a galette is smaller in size than a traditional pie, so plan accordingly. It’s a great recipe to serve to a small gathering.
What kind of sugar do you sprinkle on top of the dough?
When making a galette, it helps to understand the different types of sugar and how they affect the flavor. Turbinado and coarse sugar are two common sugars used for sprinkling. Turbinado sugar has larger crystals with a lightly sweet molasses flavor, while coarse sugar has smaller crystal sizes with a more intense sweetness. Ask yourself what you are looking to achieve when deciding which sugar to use. Or, just use a combo of both and see what you think.
What do I do if my galette berries look dry after baking?
Don’t worry, it is normal for some of the juices to leak out while baking. If you think your berries look too dry, you can easily use a pastry brush and brush some fruit jams or jelly across the berries to moisten them back up and enhance the flavors even more.
Mixed Berry Galette Printable REcipe
- Never Fail Pie Crust
- 2 1/4 cup flour
- 1/2 tsp salt
- 1 TBS sugar
- 3/4 cup shortening
- 6 TBS water
- Fruit Filling
- 1 cup red raspberries
- 1 cup strawberries
- 1 cup blueberries
- 4 tablespoons granulated sugar
- 2.5 tablespoons corn starch
- 1 egg yolk beaten
- coarse sugar for sprinkling
Never Fail Pie Crust
Stir together flour, sugar, and salt. Cut in the shortening. Add the water and mix dough with floured hands. Do not over mix. Roll out on floured surface. Enough pie dough for 2 pie crusts.
Place rolled out dough circle on a parchment paper lined baking sheet.
In a medium sized bowl, combine berries, sugar, and corn starch.
Add the berry filling to the middle of the rolled out pie crust. Leave a 2 inch border to fold up the edges.
Fold up the edges of the crust around the berries. Pinch creases to secure.
Make star cutouts with dough and place around the edges.
Brush the dough with beaten egg yolk and sprinkle with coarse sugar.
Bake at 375 degrees for 20 - 30 minutes until crust is golden.
You can also use refrigerated pie crust, like Pillsbury.
Use any combination of berries you like.
Don't worry about any juices draining onto the parchment paper.
Let galette cool slightly before transferring to serving plate or board.
Serve warm with vanilla ice cream!
Serving Size:1/6 Galette
Amount Per Serving: Calories: 257Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 124mgCarbohydrates: 44gFiber: 4gSugar: 22gProtein: 3g
I hope you will give this mixed berry galette recipe a try!
And, here’s what my blogging friends are sharing this month!