Mixed Berry Galette: Rustic, Juicy, and Summer on a Plate

If pie had a cool, laid-back cousin who always shows up looking effortlessly gorgeous—it would be the galette. She doesn’t need a pie dish, doesn’t care about perfect edges, and somehow still manages to steal the show.

This Mixed Berry Galette is my go-to summer dessert when berries are bursting off the vine (or crowding the fridge). It’s juicy, buttery, and comes together with either your favorite frozen pie crust or a homemade dough that’s flaky and golden—because if we’re baking, we’re going all in.

Let’s bake this beauty, shall we?

Ingredients

For the filling:

• 4 cups of Mixed Berries (any combo you like—strawberries, blueberries, blackberries, raspberries… go wild)

• Zest & Juice of 1 Lemon

• ½ tsp Vanilla Extract

• ½ cup Sugar

• 2 Tbsp Cornstarch

• 1 Egg (for egg wash)

• 1–2 Tbsp Turbinado Sugar (for that golden crunch)

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For the crust: Use one store-bought frozen pie crust OR make your own (recipe below!)

Directions

1. Preheat that oven. Fire it up to 400°F and line a baking sheet with parchment paper—your galette’s runway.

2. Roll out your dough. On a lightly floured surface, gently roll your pie dough into a 10-inch circle. Most store-bought crusts are about 9 inches, so just give it a little love with your rolling pin. Transfer it to your parchment-lined baking sheet and pop it in the fridge while you prep the filling.

3. Make the filling magic. In a large bowl, toss your berries with lemon zest, lemon juice, and vanilla. In a separate small bowl, mix the sugar and cornstarch together, then sprinkle over the berries. Stir gently until everything is beautifully coated and glossy.

4. Assemble your galette. Take the dough out of the fridge and pile your berry mixture in the center—don’t worry about being neat. Just make sure to leave about a 1-inch border all around. Fold the edges of the dough up and over the berries. It’s rustic, remember? Imperfection = charm.

5. Brush and sprinkle. Whisk the egg with a tablespoon of water to make an egg wash. Brush it over the crust, then sprinkle with turbinado sugar for sparkle and crunch.

6. Bake and cool. Bake for 35–40 minutes, or until the crust is golden and the filling is bubbly and luscious. Let it cool for at least 15 minutes before slicing. (Pro tip: serve with vanilla ice cream and prepare for applause.)

From-Scratch Pie Dough (Because Homemade Is Always Worth It)

You can use a store-bought crust—but if you’ve got a little extra time (and cold butter), this homemade crust is buttery, flaky, and SO satisfying to make.

Ingredients:

• 2 ¼ cups All-Purpose Flour

• ½ tsp Salt

• 1 cup unsalted butter, cold and cubed

• 8–10 Tbsp Ice Water

Tip: Keep that butter cold until the very last second. Cold butter = flaky crust. I even toss a few ice cubes in my water to chill it down fast.

Instructions:

1. In a large bowl, whisk the flour and salt.

2. Cut your cold unsalted butter into small cubes and add it to the bowl.

3. Use a pastry cutter or two forks to work the butter into the flour until it looks like coarse crumbs.

4. Drizzle in ice water a tablespoon at a time, stirring gently until the dough just comes together—shaggy is good!

5. Turn the dough out onto a clean surface and gently press it into a ball. Divide into two halves and flatten into discs. I used the whole thing for my galette.

6. If you choose a smaller crust just wrap the left over dough in plastic and refrigerate up to 3 days, or freeze for up to 3 months.

   

Final Thoughts

This galette is everything I love about summer baking: easy, rustic, and bursting with flavor. It’s the perfect dessert when you want something impressive but don’t want to fuss with lattice tops or pie dishes.

Whether you’re serving this up for a backyard dinner party or just because it’s Tuesday, this Mixed Berry Galette is a celebration in every bite.

Let me know in the comments—what berry combo are you using first?