Mixed Berry Galette

Name: Mixed Berry Galette
Prep time: 25 min
Cook time: 35 min
Ingredients: 1 ½ cups all-purpose flour; 1 tsp kosher salt; 1 Tbsp granulated sugar; 12 Tbsp unsalted butter (cold and cubed); 4-5 Tbsp ice water; 1 tsp apple cider vinegar or lemon juice (optional); 3 cups mixed berries (strawberries, blueberries, raspberries, blackberries); 1/4 - 1/3 cup granulated sugar (adjust based on sweetness of fruit); 1 ½ Tbsp cornstarch; 1 Tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp vanilla extract; Pinch of salt; Pinch of cinnamon; 3-4 Tbsp crushed graham crackers, Nilla wafers, or Biscoff cookies; 1 batch galette dough (chilled); 1 egg (beaten, for egg wash); 1 Tbsp coarse sugar (optional, for sprinkling); vanilla ice cream (for serving)

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By: Krolls Korner

Table Talk with Tawnie

OK have you ever had a galette before?! If not I hope you become obsessed once you try this recipe. I’ve been making them for years (my Peach Galette is also a must try) & I love them. My family and I call them “lazy pies” because it’s essentially everything you love about pie but a lot easier (no pie dish necessary, no lattice crusts, all the same delicious flavors). I am a sucker for anything mixed berry (like my Mixed Berry Cobbler, you’ll also have to make that hehe) so I knew this galette needed it’s time to shine this summer with all the wonderful in season fruit. Can’t wait to hear what you think!

Looking for other bakery-worthy desserts that are easy to whip up at home? Check out my Flourless Chocolate Cake, Peanut Butter Dark Chocolate Chip Cookies, Carrot Cake Bars, and Peanut Butter Oreo Cheesecake Bites for more!

Close-up of a slice of mixed berry galette lifted on a spoon, showing juicy blackberries, blueberries, and strawberries inside a flaky, golden crust with coarse sugar.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Overhead layout of ingredients for a mixed berry galette labeled in the image, including mixed berries, all-purpose flour, cubed unsalted butter, granulated sugar, coarse sugar, lemon zest, lemon juice, vanilla, egg wash, cinnamon, cornstarch, graham crackers, salt, and ice water arranged in bowls on a light surface.

All-Purpose Flour: The base of the galette dough. Be sure to spoon and level for the most accurate measurement. As always, too much flour can make the crust tough instead of tender and flaky.
Unsalted Butter: Cold butter is key here! It creates those flaky layers in the crust as it melts in the oven. I like to cube it and keep it chilled right up until using.
Ice Water: Helps bring the dough together without warming the butter. Add it gradually… you want just enough so the dough holds when pressed.
Mixed Berries: The star of this Mixed Berry Galette! I love using a combination of strawberries, blueberries, blackberries, and raspberries for a balance of sweet and tart flavors, but you can use whatever you have on hand.
Cornstarch: Helps to thicken the berry juices as the galette bakes, giving you that jammy filling instead of a runny one.
Lemon Zest + Lemon Juice: Brightens up the filling and enhances the natural flavor of the berries. Don’t skip this… it really makes everything pop!
Graham Crackers (or crumbs): My little trick for avoiding a soggy bottom! A layer of crumbs under the filling absorbs excess juices and keeps the crust crisp. You can use crushed graham crackers, Biscoff cookies, or Nilla wafers!
Coarse Sugar: Sprinkled over the crust before baking for that golden, crunchy finish. It adds both texture and a bakery-style look.
Other Ingredients Needed: Granulated sugar, ground cinnamon, vanilla extract, salt, and egg (for egg wash).

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Angled view of a rustic mixed berry galette with a crisp, sugar-dusted crust and juicy berry filling, surrounded by fresh berries and a glass of milk on a light background.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Six-step collage showing how to make galette dough in a food processor—flour, sugar, and salt pulsed together, cold cubed butter added and blended until crumbly, then ice water drizzled in until the dough forms moist, clumpy crumbs.

Make the dough

Pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until crumbly, then drizzle in ice water just until the dough starts to come together.

Six-step collage showing folding the galette dough to create layers—dough pressed into a rectangle, folded over itself several times on a floured surface, then shaped into a compact block and wrapped in plastic wrap to chill.

Fold and chill the dough

Turn dough out onto a floured surface, press together, then fold it over itself a few times to create layers. Shape into a disk, wrap tightly, and chill.

Three-panel collage showing mixed berry filling being prepared in a bowl—fresh strawberries, blueberries, raspberries, and blackberries combined with sugar, lemon zest, cinnamon, and cornstarch, then stirred until evenly coated and glossy.

Make the berry filling

In a large bowl, toss the berries with sugar, lemon zest, lemon juice, cinnamon, and cornstarch until evenly coated and juicy.

Three-panel collage showing assembly of galette—graham cracker crumbs sprinkled in the center of the dough, followed by spooning mixed berry filling on top.

Roll and assemble the galette

Roll dough into a large circle. Sprinkle graham cracker crumbs in the center, then spoon the berry filling on top, leaving a border.

Six-step collage showing assembling and baking a mixed berry galette—berry filling placed in the center of rolled dough, edges cut and folded over, brushed with egg wash and sprinkled with sugar, then baked until golden brown and served sliced.

Fold and bake

Fold the edges of the dough over the filling, pleating as you go. Brush with egg wash, sprinkle with coarse sugar, and bake until golden and bubbly. Cool slightly before serving.

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Close-up of a slice of mixed berry galette on a plate with a fork, showing the juicy berry filling and tender, buttery crust with crumbs scattered around.

Expert Tips

Keep everything cold: Cold butter = flaky layers. If your kitchen is warm, pop the dough in the fridge anytime it starts to feel soft.
Don’t overwork the dough: Mix just until it comes together. Overworking can lead to a tough crust instead of tender and flaky.
Fold for flaky layers: Folding the dough a few times creates those beautiful, bakery-style layers without extra effort.
Chill before rolling: Letting the dough rest helps relax the gluten and makes it easier to roll out. Don’t skip any spot in the instructions where it says to chill the dough!
Leave a border: Keep about a 1½–2 inch border around the edges so you have enough dough to fold over the filling.
Use the graham cracker layer: This is your no soggy bottom trick—don’t skip it! It absorbs extra berry juices as the galette bakes. You can use crumbled graham crackers, Nilla wafers, or Biscoff cookies!
Taste your berries: If they’re super sweet, reduce the sugar slightly before adding. If they’re tart, add a bit more.
Juicy filling tip: If your berries are extra juicy, toss with a little extra cornstarch.
Don’t overfill: It’s tempting, but too much filling can leak out and make the crust soggy.
Bake until deeply golden: You want a rich golden color (not pale) for the best flavor and texture.
Let it rest before slicing: Gives the filling time to set so it’s not too runny.

Variations / Substitutions

Use different fruit: Swap the berries for peaches, nectarines, cherries, apples, or a mix depending on the season.
Frozen berries: You can use berries straight from frozen. Don’t thaw them first, and make sure to add a little extra cornstarch to account for extra moisture.
No graham crackers? Use crushed vanilla wafers, Biscoff cookies, shortbread cookies, or even almond flour.
Make it citrusy: Try orange zest instead of lemon for a slightly sweeter citrus flavor.
Gluten-free option: Use a 1:1 gluten-free flour blend for the crust.
Mini mixed berry galettes: Divide the dough into smaller portions and make individual servings. Keep a close eye on the bake time so they don’t get too toasty!

Close-up angled view of a baked mixed berry galette with a scoop of melting vanilla ice cream, highlighting the golden, flaky crust and vibrant berry filling.

Storage / Freezing

Store at room temp: Keep loosely covered at room temperature for up to 1 day.
Refrigerate: Store in the fridge for up to 3–4 days. Reheat before serving for best texture.
Reheat tips: Warm in a 350°F oven for 10–15 minutes to crisp up the crust again.
Avoid microwaving: It can make the crust soft instead of flaky.
Freezing: I haven’t tried freezing this Mixed Berry Galette, as I find the best quality is when it’s made fresh. I think if you want to try freezing, your best bet is probably to assemble the galette, freeze until solid, then wrap well. Then bake straight from frozen, adding a few extra minutes.
Make Ahead: Instead of freezing the fully assembled galette, you can also consider making the dough in advance, wrapping it tightly, and freezing for up to 2–3 months. Then thaw in the fridge overnight before using and following the rest of the directions as written.

FAQs

What is a galette?

A galette is a free-form, rustic pastry. Basically a “lazy pie” with no pan required!

Can I use frozen berries?

Yes! Use them straight from frozen and add a little extra cornstarch to help absorb the extra moisture.

Why is my galette soggy?

Too much filling or skipping the crumb layer can cause this. The graham cracker layer helps absorb excess juices.

Do I REALLY need to chill the dough?

Yes!! Do not skip any of the chilling steps. This helps the butter stay cold and creates a flakier crust.

Can I make this without a food processor?

Definitely! Use a pastry cutter or your hands to work the butter into the flour. The chilling will be extra important with this method, because the warmth from your hands will warm the butter up more than the food processor method.