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Summer Mixed Berry Galette with Flaky Crust

This summer, bake a mixed berry galette from scratch. The dessert starts with a flaky, buttery homemade crust and a filling full of bright, fruity flavor. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an easy, crowd-pleasing finish.

slice of berry galette being pulled away from the rest of the galette.

Galettes are charming in their modest, rustic look—the exposed filling and casually folded crust look homey but taste like a classic pie. In summer, fresh berries make this dessert sing. While savory galettes are delicious too, a mixed berry galette highlights the season’s sweetest produce and comes together quickly with minimal fuss.

Why You’ll Love This Recipe

  • Makes the most of summer berries. Fresh berries give excellent flavor and natural sweetness.
  • Rustic, impressive look. The open center and pleated crust feel effortless but elegant.
  • Perfect shareable size. The galette yields about 8 small slices or 6 generous servings—ideal for family desserts or a small gathering.
  • Simple to make. No blind-baking or pre-cooking the filling—assemble and bake.

Ingredient Notes

tabletop with bowls of ingredients to make a berry galette.
  • Berries: Use a mix you enjoy—blueberries, raspberries and blackberries work beautifully together.
  • Thickener: Cornstarch or flour helps set the filling; 1 tablespoon is a good starting point.
  • Lemon juice: A tablespoon brightens the berry flavors.
  • Butter: Cold unsalted butter cut into small cubes creates flakiness in the crust.
  • Ice water: Very cold water helps form flaky layers in the dough.
  • Egg white: Brushed on the crust for a golden finish; optional coarse sugar adds sparkle.

See the recipe card below for exact measurements and full ingredient details.

Recipe Variations

Try different berries. Any berry or combination works—strawberries, currants or even a mix with stone fruit can be delicious.

Add toppings. Vanilla ice cream, whipped cream, a dusting of powdered sugar or a drizzle of caramel elevate each slice.

Almond twist. Spread a thin layer of marzipan or almond paste on the dough center before adding fruit for a nutty note.

Make mini galettes. Cut the rolled dough into smaller rounds and bake 22–25 minutes for individual servings.

How to Make Berry Galette from Scratch

collage demonstrating how to make pastry dough from scratch and prepare mixed berries for galette.
  1. Make the dough: whisk together flour, sugar and salt. Cut in cold butter until the mixture resembles coarse crumbs.
  2. Combine lemon juice and ice water; add about 4 tablespoons to the flour mixture and mix until dough forms larger clumps. Add a tablespoon more water if too dry.
  3. Shape the dough into a disc, wrap and chill 1 hour (or up to 48 hours).
  4. Prepare the filling: toss mixed berries with sugar, cornstarch, lemon juice and a pinch of salt; let sit 10 minutes to macerate.
  5. Roll the chilled dough into a 12-inch circle on a floured surface and transfer to a parchment-lined baking sheet.
  6. Use a slotted spoon to transfer the fruit to the center of the dough, leaving a 2–3 inch border. Fold and pleat the edges to enclose the filling partially.
  7. Brush the crust with egg white mixed with a little water and sprinkle coarse sugar on top.
  8. Bake at 400°F for 30–40 minutes, until crust is deep golden and the filling bubbles. Cool 10 minutes before slicing and serving warm.
photo collage demonstrating how to assemble a mixed berry galette on a baking sheet.

Expert Tips

  • Keep ingredients cold. Cold butter and icy water produce a flakier crust.
  • Handle dough gently. Avoid overworking the dough to prevent gluten development that makes crust tough.
  • Discard excess juices. After macerating, leave the released berry juices behind and use a slotted spoon for a less soggy crust.
slice of mixed berry galette on a plate with a scoop of vanilla ice cream.

Make Ahead and Storage Tips

Make ahead: The dough keeps in the refrigerator up to 48 hours or in the freezer up to 3 months. If frozen, thaw in the refrigerator before rolling.

Store: Cover and refrigerate the baked galette for up to 2 days. It is best the day it’s baked.

Freeze: Freeze the assembled galette (flash freeze until firm, then wrap) for up to 3 months. Bake from frozen, adding about 10–15 minutes to the baking time, or reheat a baked galette at 350°F until warmed through.

mixed berry galette on a white plate on a tabletop with some fresh berries.

Recipe FAQ

How do I prevent a soggy bottom? Keep the dough cold, discard excess berry juices, and brush the center of the crust with beaten egg white before adding the fruit.

Can I use frozen berries? Yes. Thaw and blot them dry first. Fresh berries will offer brighter flavor when available.

Is store-bought crust okay? Absolutely—using pre-made pie dough shortens prep time and still yields a delicious galette.

Related Recipes

Looking for more ways to bake with berries this summer? Try muffins, cobblers or berry bars for easy, seasonal desserts.

raspberry muffin with streusel on top of two more muffins.

Lemon Raspberry Muffins with Streusel

bowl of strawberry cobbler topped with a scoop of vanilla ice cream in a bowl

Strawberry Cobbler

blueberry crumb bars on a tabletop with one bar on its side to show layers of filling and crumble.

Blueberry Crumble Bars with Oats

triple berry pie on tabletop with a bowl of fresh berries.

Triple Berry Pie from Scratch

Enjoyed this recipe? Leave a rating and a comment in the recipe card area to share your tweaks and results.

Mixed Berry Galette

A simple summer galette with a homemade flaky crust and a vibrant mixed berry filling.

Equipment

  • Mini food processor or pastry cutter
  • Baking sheet
  • Mixing bowls
  • Rolling pin

Ingredients

Pastry Dough

  • 1 1/4 cups (187 g) all-purpose flour, plus more for rolling
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
  • 2 teaspoons fresh lemon juice
  • 4–6 tablespoons ice cold water

Berry Filling

  • 1 pound (about 3 cups) mixed berries (raspberries, blackberries, blueberries)
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon cornstarch (or flour)
  • 1 tablespoon lemon juice
  • Pinch of salt

Egg Wash

  • 1 egg white whisked with 1 tablespoon water
  • Coarse sugar for sprinkling (optional)

Instructions

  1. In a food processor, pulse flour, sugar and salt to combine. Add cold butter and pulse until mixture resembles coarse crumbs.
  2. Whisk lemon juice into ice water and add about 4 tablespoons to the processor. Pulse until mixture holds together when pressed. Add more water or a bit more flour as needed.
  3. Shape the dough into a 6-inch disc, wrap tightly and chill at least 1 hour.
  4. Preheat oven to 400°F (205°C). In a bowl, toss berries with sugar, cornstarch, lemon juice and salt. Let sit 10 minutes, then drain and reserve juices.
  5. Roll chilled dough into a 12-inch circle on a floured surface and transfer to a parchment-lined baking sheet.
  6. Use a slotted spoon to mound berries in the center, leaving a 2–3 inch border. Fold and pleat the edges over the filling.
  7. Brush crust with egg wash and sprinkle with coarse sugar. Bake 30–40 minutes until golden and bubbling. Cool slightly before slicing.

Nutrition (per slice): Approximately 234 kcal, 30 g carbs, 12 g fat, 2 g protein.

Author: Haley D Williams

Course: Dessert • Cuisine: American