Ever since I tried the Bourbon Cherry Chocolate Galette, I have been obsessed with galettes. They are an easier version of a pie, and their free-form style takes off the pressure I feel to make my pies look perfect. There’s no latticework or double crust, and you don’t even need a pie pan, yet it gives you all the pie deliciousness. Since then I have made a few more galette recipes, both sweet and savory, and I’m still in love with the whole process (and so is my husband!). Today I’m trying another galette version of a pie I have always wanted to make. This Mixed Berry Galette with the Best Pie Crust might be the ultimate dessert for me. I’m such a berry lover, and adding a flaky, buttery crust to berries is never a bad thing!
Now that I know how to make a galette, it’s my new favorite thing. Why, you might ask? Well, it’s because I love how simple this amazing pie crust recipe is. I also love the rustic feel of the galette.
There aren’t a ton of ingredients in this Mixed Berry Galette recipe, and I had a few things on hand. Kosher salt, sugar, cider vinegar, and cornstarch were all in my pantry. And I had eggs and water and ice, of course.
As usual, I had all-purpose flour on hand, but I was not sure if it was unbleached. I decided to buy a bag that specifically said unbleached to be on the safe side. It was a little more than the generic stuff I normally use but not by all that much.
That left me needing butter, a lemon, and 4 cups of fresh berries. The author gave her ideal mix, and that’s what I went with since this was my first time making this recipe. It was 2 cups of blueberries with 1 cup each of raspberries and blackberries, and it was just perfect!
My only minor difficulty with this recipe was choosing the correct package sizes of berries. Well, I lucked out because 1 package of each type of berry was exactly what the above recipe needed. Here’s what each package weighed and yielded:
- 1 dry pint (155ml) of blueberries to make 2 cups
- 6 ounces (170 grams) of raspberries to make 1 cup
- 6 ounces (170 grams) of blackberries to make 1 cup
I admit I bought 2 packages of blueberries to be safe, so I ended up with an extra pint.
List of recipe ingredients pictured
Just like pie, this Mixed Berry Galette recipe began with making the crust. It calls for using a food processor, and it really did zip the crust together in no time at all. In fact, I didn’t even have to add extra water to the dough after I turned it out and pinched it together.
The recipe says the dough needs to be chilled for at least an hour or overnight. I’m used to 30 minutes to an hour for chilling pastry dough and expected this step. However, overnight sounded like the preferred method, so that’s what I did.
The instructions also said to mix the filling ingredients and let them chill with the dough. I mixed them up in a large bowl and poured them into a smaller sealed container to chill. I didn’t have room in my refrigerator for a big mixing bowl.
Assembly and Baking
The next day was time for baking! I started out by lining a sheet pan with parchment paper and putting a big colander into my sink and draining the berry mixture. I find it gets rid of the extra juice so my pies and galettes aren’t soggy.
While the berries drained, I rolled out the galette crust. The recipe calls for a 12-inch diameter, so I used a large Dutch oven lid to create a neatly trimmed circle of dough. Then I rolled the dough onto my rolling pin and transferred it to a parchment-lined sheet pan.
Next was adding the filling to the dough and pinching the edges closed. I always used to think this part would be difficult, but trust me when I say it’s so easy. Just pinch, move an inch or two along the edge and repeat until the filling is encircled. All that was left was brushing on the egg wash and baking.
Like most recipes, this one listed a range for the baking time of 25-30 minutes. I always try the shorter time on my first try, but it just wasn’t quite enough. The filling wasn’t bubbling so I ended up baking my Mixed Berry Galette for the full 30 minutes.
There were no prep, cooking, or total times listed with this recipe. The only times were for chilling and baking, and that’s what I’m using in my rating. But here is a list of how my time was spent from start to finish:
- 8 minutes to prep the crust
- 3 minutes to prep the filling
- 1 hour to chill crust (minimum, I chilled it overnight)
- 11 minutes to assemble
- 30 minutes to bake
- 1 hour 52 minutes total
A more concise way to break it down is:
- 22 minutes to prep
- 1 hour to chill
- 30 minutes to bake