This rustic Mixed Berry Fruit Galette is perfect for a summertime celebration. Full of fresh berries and wrapped in a simple pie crust.
I can hardly keep berries in the house with my kids. It seems like by the time I get done putting away the other groceries, they’ve almost gobbled them all up before they even make it to the refrigerator. I bought a few cartons of blueberries, blackberries, raspberries, and strawberries that somehow didn’t get demolished and were nearing the end of their life span. I decided I needed to make something with them quick because I couldn’t stand the idea of all of those [not-the-cheapest-organic] berries going to waste!
So why not throw them all into a pie? Well, for one, I was feeling lazy and didn’t want to roll out and fuss over a crust. I decided to use my favorite, simple pie crust recipe anyway but make it into a more rustic fruit galette instead. Galettes are especially easy to make because they’re basically formless which makes them pretty fool-proof.
Strawberries, blueberries, and blackberries make up this tasty galette.
- 1 1/2 cup flour
- 1/2 tsp salt
- 8 tbsp unsalted butter softened and cut into pieces
- 2-3 tbsp cream
- 2 cups mixed berries
- 1 tbsp lemon juice
- 2 tbsp sugar
- 1 tbsp corn starch
Preheat the oven to 400 degrees.
Mix the berries, lemon juice, sugar and corn starch in a large bowl. Set aside in the refrigerator.
Mix together salt and flour.
Using your fingers, quickly incorporate the butter with the flour mixture until it resembles coarse bread crumbs. (Don't form a paste, or allow the butter to melt.)
Drizzle 2 tbsp of the cream over the crumb mixture. Use your fingers to incorporate, it should be damp and hold together when pinched. Add more cream if necessary.
Transfer the dough to your baking sheet. Start from the center and pat the dough out to resemble a large rough circle.
Spoon the fruit mixture into the center of the dough, leaving about 2 inches around the edges.
Fold the edges up around the fruit, overlapping the edges.
Bake for 20-25 minutes until crust is just starting to brown.
Allow to cool completely before cutting. Serve with whipped cream or ice cream (optional).
You can use a premade pie crust if you like. I used a mixture of blackberries, raspberries, strawberries, and blueberries. Optional: Brush the outside of the crust with an egg wash or leftover cream for a touch of color.
For more delicious berry recipes: