An easy mixed berry galette with a buttery, flaky homemade pie crust, filled with fresh blueberries, blackberries and raspberries. This berry pie is delicious warm from the oven with a scoop of ice cream!
You might also love these recipes for strawberry galette, apple galette, and one layer mixed berry shortcake cake.
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Why You’ll Love This Recipe
Easier than Pie. A galette is a style of “free form” pie that’s much easier to make than a deep-dish pie, but just as delicious! And the smaller size is perfect for a smaller family, too.
Versatile Recipe. I used almost an equal mixture of blueberries, raspberries and blackberries, but you can change the ratio, or even just use one berry if you prefer.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. Today’s recipe will work at any altitude, though.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Pie Dough. You’ll need a single, unbaked circle of pie dough for a galette, and my all-butter pie dough is the perfect start for this strawberry galette. It’s buttery and flavorful, and bakes up perfectly crisp and flaky.
- Berries. For the best result in your berry galette, I recommend using fresh berries, not frozen berries.
- Corn Starch. Thickens the filling as it bakes.
- Vanilla Extract. Flavor
- Granulated Sugar. Adds sweetness, and draws the moisture from the berries.
- Egg White. Brushed over the crust before baking, the egg white helps the crust to brown.
Instructions
- Preheat the oven to 375 F, and position a rack in the lower third of the oven. Line a baking sheet with parchment paper.
- Make the pie dough as instructed. When you’re ready to roll out the dough and assemble your galette, roll it out on a floured surface to about 12 inches in diameter. Transfer the dough to the baking sheet. You can bake your galette directly on the parchment paper, or in a pie pan, whatever you prefer.
- In a bowl, gently toss the berries with the corn starch, vanilla and all but 1 tablespoon of the sugar. Pile the berries into the pie dough.
- Fold up the edges of the dough around the berries. Brush the edge of the dough lightly with the egg white, then sprinkle with the remaining 1 tbsp sugar.
- Bake your galette for about 50-65 minutes, however, when baking a pie, the visual cues are much more important than an estimated time. Your crust should be golden brown, but just as important, the filling should be slowly bubbling, indicating that the corn starch has been activated to thicken the filling. If you don’t see slow thick bubbles, keep baking your pie until you do. Don’t be afraid of a well-baked crust, but if your crust is getting too dark for your liking, you can cover the edges with aluminum foil.
- Cool your galette for about 30-60 minutes, then serve warm or at room temperature.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
You can use any combination and ratio of blueberries, raspberries and blackberries. I don’t recommend using strawberries, which are more watery, and require more corn starch. You can find my strawberry galette recipe here.
Store the leftover galette loosely covered at room temperature for up to 1 day, or in the refrigerator for up to 2 days.
While I don’t mind frozen berries for a deep dish pie that’s covered with a top crust or crumb topping, I prefer fresh berries for a galette. They hold their shape better, so your baked pie looks prettier.
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Mixed Berry Galette
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ recipe All Butter Pie Dough (1 single pie crust)
- 6 oz fresh blackberries
- 6 oz fresh raspberries
- 4 oz fresh blueberries
- 1 ½ tbsp corn starch
- 1 tsp vanilla extract
- 5 tbsp granulated sugar, divided
- 1 egg white
Instructions
- Preheat the oven to 375 F, and position a rack in the lower third of the oven. Line a baking sheet with parchment paper.
- Make the pie dough as instructed. When you're ready to roll out the dough and assemble your galette, roll it out on a floured surface to about 12 inches in diameter. Transfer the dough to the baking sheet. You can bake your galette directly on the parchment paper, or in a pie pan, whatever you prefer.
- In a bowl, gently toss the berries with the corn starch, vanilla and all but 1 tablespoon of the sugar. Pile the berries into the pie dough.
- Fold up the edges of the dough around the berries. Brush the edge of the dough lightly with the egg white, then sprinkle with the remaining 1 tbsp sugar.
- Bake your galette for about 50-65 minutes, however, when baking a pie, the visual cues are much more important than an estimated time. Your crust should be golden brown, but just as important, the filling should be slowly bubbling, indicating that the corn starch has been activated to thicken the filling. If you don't see slow thick bubbles, keep baking your pie until you do. Don't be afraid of a well-baked crust, but if your crust is getting too dark for your liking, you can cover the edges with aluminum foil.
- Cool your galette for about 30-60 minutes, then serve warm or at room temperature.
Hi!
Do you put fresh fruits on top at the end of baking?
I added 2-3 fresh blackberries on top afterwards, but no more than that.