This mixed berry galette recipe celebrates summer's best fruits! This summer dessert recipe is easy, and I've got tips for making a red, white, and blue galette for 4th of July or Memorial Day celebrations.
Galettes are one of my favorite desserts to make in the summer.
These rustic pies are easy to make and I love them because they are not meant to be perfect. They are one of the fastest and easiest desserts you can make, which is why I love making many different versions!
I've been making easy blueberry galettes for decades. I've also adapted my blueberry galette recipe to make peach and raspberry galettes, cherry galettes, and this gorgeous mixed berry galette.
Watch me make this Red, White, and Blue Galette on KATU Channel 2's AfternoonLive show!
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🌟 Why this recipe works
Why do I make so many galettes in the summer? Try this recipe for yourself, and you'll see why! Just a few reasons to love galettes:
- Fresh summer fruit - These rustic pies are bursting with fresh fruit flavors! They are a delicious way to use up any fruit in your fridge before they go bad.
- So easy - Galettes are the EASIEST pies to make! They are very forgiving and the steps are simple. I've got step-by-step photos down below to help you out.
- Versatile - You can use almost any great baking berry you have on hand. Make an all blueberry galette or all strawberry galette. Our cherry tree produced three times as many cherries this year as it has in the past, so we made cherry galettes.
🛒 Ingredient notes
- Pie dough- You can use store-bought pie crust or homemade dough. Or if you have a few more minutes, make my easy food processor pie dough recipe. It's the one I use for all of my pies and galettes now!
- Fresh berries - Use a combination of blueberries, raspberries and strawberries for this mixed berry galette recipe.
- Egg wash - Add a little bit of water to an egg in a bowl and lightly beat together to create an egg wash. This is what gives the dough that beautiful sheen.
- Cornstarch - This is the ingredient that helps bind the fruit and prevents its juices from spilling out and over onto the baking sheet.
- Salt - A little kosher salt balances the sweet flavors.
- Sugar - Use a little granulated sugar to add a touch of sweetness to the triple berry filling.
- Butter - Cut cold unsalted butter into small cubes to top the pie just before baking. This adds richness to the filling.
- Cinnamon sugar - Mix some granulated sugar and ground cinnamon together to make a cinnamon sugar mixture. You'll sprinkle this over the dough before it bakes to add a little extra sweetness.
✅ Step by step instructions
These step-by-step photos show you just how easy it is to make this recipe! Find the list of full ingredients plus detailed instructions in the printable recipe card at the bottom of this post.
Start by preheating the oven to 425°F. Line a baking sheet with parchment paper, then set the parchment paper aside on a large flat surface and set aside the baking sheet.
- Make the cinnamon sugar by mixing together ¼ teaspoon of ground sugar with ¼ cup of granulated sugar. Set aside.
- Use a rolling pin to roll out the dough on the prepared parchment paper into a 9-inch circle. If using storebought pie crust, unroll one round and refrigerate the other round for another recipe.
3. In a large bowl, mix together the berries, cornstarch, ½ cup of granulated sugar, 1 teaspoon of cinnamon, lemon juice and lemon extract, and salt.
4. Spoon the mixture into the center of the pie dough.
5. Gently fold up the edges of the dough toward the filling in the center, making your way around the edges and creating pleats by overlapping the dough every few inches.
6. Using a pastry brush, brush the eggs wash over the top of the dough.
7. Sprinkle some cinnamon sugar over the dough.
8. If desired, sprinkle a little bit of sanding sugar over the dough.
9. Transfer the galette to the baking sheet by lifting the parchment paper and setting it down onto the baking sheet. Bake at 425°F for 20-25 minutes, until the edges are golden brown.
Make the white chocolate stars
10. Melt white chocolate in a microwave safe bowl in 30-second intervals until fully melted, whisking during intervals.
11. Pour onto parchment paper and use an icing spatula to level out the chocolate. Freeze until almost set (anywhere from 5-15 minutes) -- you want it to be soft enough to be able to pierce through with a cookie cutter, but not totally set because it will be too difficult to cut through without breaking.
Keep the cut-out stars on a plate in the refrigerator or freezer until you are ready to decorate the pie.
👩🏻🍳 Recipe FAQs
One comment I hear a lot is about berries overflowing and bursting through/over the galette crust.
Personally, I don't mind this if it happens a bit over an edge or so. But if you're a color-within-the-lines kind of gal/guy and don't want your berries to do this while baking, I suggest two things.
Dry off your berries well with a paper towel after washing them before placing them onto the crust. This will help remove excess water that can cause more liquid overflow.
Don't overfill. You should place enough berries on your dough center to cover the dough, but don't pile a huge mound of berries too high that they'll collapse and bubble over the galette edges when baking.
Add more cornstarch.
Yes! Cover with plastic wrap and place slices into a freezer bag, or into a freezer-safe airtight container, and freeze for up to two months.
Allow the pie to cool down, then wrap the plate and pie with plastic wrap or store slices in an airtight container and refrigerate for up to 4 days.
🍽 Serving ideas
This patriotic pie is delicious on its own, but also fantastic served with scoops of ice cream. Or add simple dollops of whipped cream on top!
Serve it as part of a 4th of July or Memorial Day barbecue or picnic. It's delicious served with a Summer Charcuterie Board, Hawaiian BBQ Chicken, and Red, White, and Blue Crostini.
More summer recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Mixed Berry Galette
Equipment
Ingredients
- 1 ¼ teaspoon ground cinnamon, divided
- ¾ cup granulated sugar, divided
- 1 9" pie dough storebought or homemade
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh quartered strawberries
- 2 tablespoons cornstarch
- 2 teaspoons lemon zest
- 1 teaspoon fresh lemon juice
- 1 tablespoon cold unsalted butter, cut into small cubes and divided
- 1 egg, lightly beaten
Instructions
- Preheat oven to 425° degrees. Line a baking sheet with parchment paper, then set the baking sheet aside and place the parchment paper on a flat surface.
- Make the cinnamon sugar: In a small bowl, combine ¼ teaspoon cinnamon with ¼ cup sugar; set aside.
- If using store-bought pie crust, thaw refrigerated pie dough according to package instructions. Roll out homemade dough or storebought dough into a 9-inch round circle.
- In a large bowl, stir together blueberries, raspberries, strawberries, cornstarch, lemon zest and juice, and remaining 1 tsp cinnamon and ½ cup sugar until the fruit is well coated.
- Spoon the berry mixture onto the center of the dough round.
- Gently fold dough over part of the berry mixture, and then continue around the circle to create pleats.
- Place butter cubes on top of the berry mixture, a few inches apart.
- Use a pastry brush to lightly glaze the tops of each dough with the egg wash.
- Sprinkle the prepared cinnamon sugar mixture evenly over both of the galettes.
- Optional: sprinkle a little sanding sugar around the crust for additional sweet texture.
- Bake at 425° degrees for 20-25 minutes, just until the tops of the dough become lightly golden. Cool on a baking rack for 5-10 minutes.
Make the white chocolate stars
- In a medium microwave-safe bowl, melt the white chocolate in 30 second increments and whisk until chocolate has melted.
- Use a small icing spatula to spread the melted chocolate over a sheet of parchment paper. Place on top of a plate and freeze for 5 minutes.
- When the chocolate has firmed up but is not yet frozen, use a star cutter to cut out star shapes. Set the shapes onto a plate and refrigerate or freeze until you are ready to decorate the galette.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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