Easy Berry Galette {Rustic and Foolproof}

5 from 7 votes

Easy Berry Galette {Rustic and Foolproof}

This easy berry galette has a buttery, flaky crust and juicy berry filling that feels special without the fuss of traditional pie. The rustic free-form shape makes it perfect for beginner bakers and easy summer entertaining alike.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Servings: people

Calories: 613kcal

Author: Good Dinner Mom

Ingredients

For the flaky pastry dough:

4 cups all-purpose flour
1 tsp salt
24 Tbsps unsalted butter, cut into cubes (3 sticks)
¾ cup ice water

For the Berry filling:

⅓ cup sugar
3 Tbsps flour
4 cups blackberries blueberries or a mixture
Lemon zest from one large lemon
2 Tbsps fresh lemon juice

For finishing before baking:

1 egg white whisked
1 Tbsp granulated sugar also raw or turbinado looks nice
2 tsps cold butter cut into tiny cubes or grated

Instructions

Mix the dough:
In a food processor, combine flour and salt and pulse briefly to mix. Scatter the cubed butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle ¾ cup ice water over the flour mixture and pulse just until the dough starts to come together.
4 cups all-purpose flour, 1 tsp salt, 24 Tbsps unsalted butter, cut into cubes, ¾ cup ice water
Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note below).
Preheat an oven to 425°F. Use middle oven rack. Line a baking sheet with parchment paper.
Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.
Fill and bake the galette:
In a small bowl, mix sugar and flour together. In a medium bowl, add the berries, lemon zest and lemon juice. Toss the sugar/flour mixture in with the berries and stir lightly until well mixed. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Using a pastry brush, lightly brush the crust with the egg white, then sprinkle 1 tablespoon of sugar over the crust and top of the berries. Now dot the 2 teaspoons butter cubes (or grated butter) over the top of the fruit. You don't need a lot of this, but doing so will help the fruit achieve a nice sheen after baking.
4 cups blackberries, Lemon zest from one large lemon, 2 Tbsps fresh lemon juice, ⅓ cup sugar, 3 Tbsps flour, 1 egg white, 1 Tbsp granulated sugar, 2 tsps cold butter cut into tiny cubes or grated
Put the galette in the 425F degree oven and immediately turn the oven down to 400F degrees and bake for 25 minutes, or until the filling is bubbling and the pastry is golden brown. (During last 5 minutes, if the crust is really brown before the filling bubbles, place a piece of aluminum foil over entire galette until the end of baking so crust doesn't burn.)
Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve.

Notes

The dough recipe makes 3 disks. Use one now and refrigerate or freeze the remaining dough for later use.
Extra dough can be refrigerated for up to 5 days or frozen for up to 2 months.
Refrigerated dough often becomes even flakier after resting overnight.
If using especially juicy fruit, lightly dust the dough with semolina flour or breadcrumbs before adding the filling to help prevent a soggy crust.
Frozen berries can be used, but thaw and drain them first.

Nutrition