Enjoy the lazy charm of this Summer Berry Galette. The buttery crust wraps itself around the filling of sweet summer berries, plus they’re a joy to make. Galettes are known for looking rustic, so you won’t have to worry about making everything look perfect. The more imperfections, the better.
In case you’re wondering what a galette is, it’s very similar to a pie.
A traditional pie, however, is baked in a sloped pie pan whereas a galette is baked on a flat baking sheet.
Additionally, traditional pies often times have a top crust or it’s open with crimped edges, whereas a galette has rough edges folded over leaving a large opening to see the filling inside.
Making a Summer Berry Galette
Start your galette by mixing your crust ingredients together in a food processor.
The cold butter won’t break down completely, which is a good thing, so expect to see small chunks of butter in the dough.
Place the dough on plastic wrap and mound it into a flat round shape.
Then refrigerate the dough while you slice strawberries.
If, however, you’ve already sliced the strawberries, because you’re very efficient, you don’t need to refrigerate the crust.
There is a happy place for rolling a crust out. Basically, the cold butter rolls out better than if the butter warms up too much.
When the butter in the dough warms up, it becomes sticky. It’ll stick to the rolling pin, then you’ll have to add more flour.
So, if you need to take a break, or take time to wash, dry, and slice strawberries, it’s safer to refrigerate the crust.
Place the sliced strawberries along with the sugar and corn starch in a medium bowl. Stir this mixture to evenly coat.
Then add the lemon zest, blueberries, and the lightly beaten egg. Again, gently stir.
Take the crust out of the fridge to sit in room temperature for about 15 – 20 minutes, and preheat the oven to 375°.
Tear off a piece of parchment paper large enough to hold a 15″ pie crust.
Lightly flour the parchment paper and rolling pin, then roll out the dough to 15″ diameter.
No need for the edges to be smooth and perfect here, rough edges give it more character.
Sometimes it’s ok to be lazy. Ha!
Move the parchment paper with the crust on it to a baking sheet or jelly pan that’s at least 11″ wide.
In other words, you’ll be rolling up 2″ of crust around the whole pie, so the filled pie should fit in an 11″ jelly pan.
Time to add the filling to the crust
With a slotted spoon, gently spoon out the filling from the bowl.
Specifically, let any fluid remain in the bowl, then discard.
Egg and strawberry juice will be left behind, but that’s ok; enough is still on the strawberry slices and blueberries.
Place the filling in the center of the crust, then gently smooth in an even layer to within 2″ of the edge.
This allows you to roll up those 2″ around the whole pie.
As you roll up the edge, you’ll be creating overlapping pleats until you’ve gone around the whole pie.
No crimping is needed, just fold up and allow it to pleat.
Next, brush on the melted butter and sprinkle the turbinado sugar over the crust edge.
Baking the Summer Berry Galette
Set your timer for 50 minutes and check the crust edge for color.
Mine usually takes 55 – 60 minutes, might just be my oven, but you want the color to be a pretty golden brown.
Once the color is there, set the baking sheet with the galette still on it onto a wire rack to completely cool.
This takes about an hour, and it’s an important step. If you cut into it too soon, you haven’t allowed the juices to thicken.
Galettes are traditionally served with ice cream or sweetened whipped cream. Scrumptious!
Cool Whip can be used in a pinch, too, although a topping really isn’t necessary. Simple.
So good; I can’t wait for you to try this recipe.
More Summer Recipes:
- Berry Oatmeal Bars
- Lemon Blueberry Crumble
- Orange Cream Cheese Bars
- Frosty Toffee Pie
- Mango Cream Cheese Pie
- Ice Box Berry Cake
- Chocolate Milkshake
or visit the Desserts category on my site for a whole slew of desserts. Yummy.
Summer Berry Galette
- 2 cups all-purpose flour
- 2 Tbsp. granulated sugar
- 1 tsp. salt
- 3/4 cup cold unsalted butter, cubed
- 7 - 8 Tbsp. ice water
- 2 cups strawberries, sliced
- 1 cup blueberries
- 2 Tbsp. granulated sugar
- 2 Tbsp. cornstarch
- 2 tsp. lemon zest
- 1 large egg, lightly beaten
- 1 Tbsp. unsalted butter, melted
- 2 Tbsp. turbinado sugar
- In food processor, mix together flour, sugar, and salt.
- Add butter cubes and pulse a few times until butter is reduced. Small chunks are expected to still be there.
- Add ice water to flour mixture and pulse a few times until combined. Dough should be moistened, but not sticky.
- Place dough on a tea towel. Pull up all four corners and twist, thereby shaping the dough into a ball. Remove towel and wrap dough in plastic wrap. Place in refrigerator while you work on the filling.
- Place sliced strawberries in medium bowl with sugar and cornstarch. Add lemon zest and stir. Add blueberries and egg. Stir.
- Preheat oven to 375° and set dough on counter for 10 minutes.
- On a large piece of parchment paper, lightly flour surface. Roll out dough to approx. 15-inches in diameter. The edges do not have to be smooth and even.
- Transfer paper and dough to baking sheet at least 12-inches wide.
- With a slotted spoon, spoon the filling onto center of pastry. Discard liquid left in bowl.
- Spread filling in even layer to within 2 inches of edge. Fold edges of pastry over the filling, creating overlapping pleats.
- Brush melted butter over pleated crust, then sprinkle turbinado sugar over butter.
- Bake for 55 - 60 minutes. Allow galette to completely cool on baking sheet on a wire rack (approx. 1 hour).
- Cut into wedges like a pie, and serve with ice cream or whipped cream.
Summer Berry Galette
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In the mean time, have a blessed day and happy galette baking.
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