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–+ servings
Golden, rustic mixed berry galette with a flaky, sugar-sprinkled crust folded around a juicy filling of blackberries, blueberries, and sliced strawberries, served on a white plate. Fresh berries are scattered around the plate, with a small colander of berries and bottles of milk softly blurred in the background, creating a bright, fresh kitchen scene.
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Mixed Berry Galette

This Mixed Berry Galette is buttery, flaky, and bursting with juicy, delicious berries! It's a bakery-worthy dessert that couldn't be easier to make. Perfect for warm weather and fresh berry season!
Course Dessert
Keyword galette, mixed berries
Prep Time 25 minutes
Cook Time 35 minutes
Chill Time 45 minutes
Servings 8 servings
Calories 357kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the dough:

  • 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

For the filling

  • 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, For the bottom of galette dough. I’ve found using crushed cookies helps prevent a soggy bottom from the juices released from the berries!

For assembling

  • 1 batch galette dough, chilled
  • 1 egg, beaten, for egg wash
  • 1 Tbsp coarse sugar, optional, for sprinkling
  • vanilla ice cream, for serving
US Customary - Metric

Instructions

  • Mix dry ingredients: Add flour, salt, and sugar to a food processor. Pulse a few times to combine.
    1 ½ cups all-purpose flour, 1 tsp kosher salt, 1 Tbsp granulated sugar
    Two-panel image showing flour and sugar in a food processor bowl before and after mixing, demonstrating dry ingredients being combined for galette dough.
  • Cut in the butter: Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized and a few larger chunks of butter remaining. Those larger pieces = flaky layers!
    12 Tbsp unsalted butter
    Two-panel image showing cubed cold butter added to flour in a food processor and then pulsed into a crumbly, coarse mixture for pastry dough.
  • Add liquid: With the processor running, slowly drizzle in 4 Tbsp ice water (and vinegar or lemon juice if using). Pulse just until the dough starts to come together. If needed, add more water 1 tsp at a time until the dough holds when pressed (it should not feel sticky).
    4-5 Tbsp ice water, 1 tsp apple cider vinegar or lemon juice
    Two-panel image showing ice water being poured into a food processor and the dough mixture coming together into moist, crumbly clumps.
  • Bring the dough together: Turn the dough out onto a lightly floured surface and gently press it into a shaggy rectangle.
    Two-panel image showing dough pressed together in a food processor and then shaped into a flat rectangle on a floured surface, ready for folding.
  • Fold for flaky layers (don’t skip!): Fold the dough into thirds like a letter. Rotate, then gently flatten and repeat 1-2 more times. This simple step creates those bakery-style flaky layers.
    Six-step collage demonstrating laminating dough by folding it over itself multiple times on a floured surface to create layers for a flaky galette crust.
  • Chill: Shape into a disk, wrap tightly, and refrigerate for at least 45-60 minutes (or up to 3 days). Start Timer
    Two-panel image showing dough shaped into a smooth round disk and then wrapped tightly in plastic wrap, ready to chill before rolling out.
  • Prep the berries: If using strawberries, hull and slice them into bite-sized pieces.
  • Toss everything together: In a large bowl, gently toss together the berries, sugar, cornstarch, lemon juice + zest, vanilla, pinch of salt, and ground cinnamon. Be careful when mixing since the raspberries are pretty fragile. Set aside while you roll out the dough.
    3 cups mixed berries, 1/4 - 1/3 cup granulated sugar, 1 ½ Tbsp cornstarch, 1 Tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp vanilla extract, Pinch of salt, Pinch of cinnamon
    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.
  • Roll out the dough: Remove the dough from the fridge and let it sit at room temp for 5-10 minutes to make it a little easier to roll out and prevent cracking. Start Timer On a lightly floured surface, roll the dough into a 10-12 inch circle (it doesn’t have to be perfect, that’s the beauty of a galette, it’s OK if it looks a bit rustic!) Transfer to a parchment-lined baking sheet.
    1 batch galette dough
    Overhead view of galette dough rolled into a large round on parchment paper, lightly floured surface, with berries and baking tools nearby.
  • Add the filling: Sprinkle the crushed cookies in an even layer on the center of the dough, where you’ll be placing the berries. Then, using a slotted spoon, spoon the berry mixture into the center of the dough, leaving about a 2-inch border around the edges. Leaving the excess juice from the bowl behind.
    3-4 Tbsp crushed graham crackers, Nilla wafers, or Biscoff cookies
    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.
  • Fold the edges: Cut slits along the border of the dough, spacing them about 2-3 inches apart. Fold each segment of the dough over the berries, gently pinching the overlapping dough to secure, and repeat until all the dough is folded over the berries.
    Three-panel collage showing galette shaping—dough edges sliced into sections, then folded up and over the berry filling to create a rustic crust.
  • Chill (don’t skip!): Place the assembled galette in the fridge for ~15-20 minutes. Start Timer (Make sure your fridge has enough space for the baking sheet).
  • Bake: Preheat oven to 400°F. Brush the crust lightly with egg wash and sprinkle with coarse sugar. Bake for 35-45 minutes, or until the crust is deep golden brown and the filling is bubbly and thickened. Start Timer
    1 egg, 1 Tbsp coarse sugar
    Two-panel image showing unbaked galette brushed with egg wash and sprinkled with coarse sugar, then baked until golden brown with bubbling berry filling.
  • Cool + serve: Let cool for at least 15-20 minutes before slicing. Start Timer The filling will set as it cools! Serve with vanilla ice cream or whipped cream if desired. SO GOOD! :)
    vanilla ice cream

Notes

  • 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 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.

Nutrition

Calories: 357kcal | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 346mg | Potassium: 99mg | Fiber: 2g | Sugar: 17g | Vitamin A: 616IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg