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Fruit Galette · Summer Berry

Easy Summer Berry Galette

All the flaky crust and jammy fruit of a pie with none of the fuss. Roll the dough, pile on berries, fold up the edges and bake. Rustic is the whole point, so this makes a great first pie.

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Prep
25 min
Cook
42 min
Total
2 hr 55 min
Serves
8 · one 10-inch galette
Level
Easy

Ingredients

Crust

  • 1 ¼ cups all-purpose flour, spooned and leveled (155 g), plus more for rolling
  • 1 tbsp granulated sugar
  • ½ tsp kosher salt
  • ½ cup unsalted butter, very cold, cut in 1/2-inch cubes (113 g)
  • 3–5 tbsp ice water

Berry filling

  • 3 cups berries, mixed: blueberries, raspberries, sliced strawberries (about 450 g)
  • ¼ cup granulated sugar, 50 g
  • 2 tbsp cornstarch
  • 1 tsp lemon zest
  • 1 tbsp lemon juice

Finish

  • 1 large egg, beaten with 1 tbsp water
  • 1 tbsp turbinado sugar

Steps

  1. In a medium bowl, whisk the flour, sugar and salt for the crust.
  2. Add the cold butter cubes and cut them in with a pastry blender until most pieces are pea-size, with some as big as almonds.
  3. Sprinkle 3 tablespoons of ice water over the flour and toss with a fork. Squeeze a handful: if it holds together, it is ready. If it crumbles, add more water 1 tablespoon at a time.
  4. Gather the dough into a ball, press it into a 1-inch-thick disk and wrap it in plastic.
  5. Refrigerate the dough so the butter firms up and the flour hydrates.
  6. Heat the oven to 400°F (200°C) with a rack in the middle.
  7. On a floured sheet of parchment, roll the dough into a 12-inch circle, about 1/8 inch thick. Ragged edges are fine.
  8. Slide the parchment and dough onto a sheet pan.
  9. In a bowl, gently toss the berries with the sugar, cornstarch, lemon zest and juice.
  10. Pile the berries in the middle of the dough, leaving a 2-inch border all around.
  11. Fold the border up over the edge of the fruit, pleating it every few inches. The center stays open.
  12. Chill the galette on the pan so the crust holds its shape.
  13. Brush the folded crust with egg wash and sprinkle it with the turbinado sugar.
  14. Bake until the crust is deep golden and the berry juices bubble thickly in the center.
  15. Cool on the pan so the juices thicken before slicing.

Tip: Some juice will leak out; that is part of the charm. The parchment catches it.

Tip: Frozen berries work too. Do not thaw them, and add 5 minutes to the bake.

Tip: Serve slightly warm with vanilla ice cream or whipped cream.

Storage: Best the day it is baked. Cover and keep at room temperature up to 2 days.

Make ahead: Make and chill the dough up to 2 days ahead, or freeze it up to 3 months.

Estimated nutrition per serving: 240 calories · protein 3 g · carbohydrates 31 g · fiber 2 g · sugars 12 g · fat 12 g (saturated 7 g) · sodium 120 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.