Mixed Berry Galette with the Best Pie Crust

I love baking with berries and making pies, like my Blueberry Pie Bars or my super easy Fresh Cherry Pie for example. 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. Last time I made a galette, it was savory, with cheese and veggies. This time, I wanted to try a sweet one. Since berries were on super sale (hello 88 cent blueberries!), I decided to create a mixed berry galette.

As I mentioned the last time I made a galette, this pie crust recipe is the best! But I didn’t follow their recipe word for word. Instead, I made mine in the food processor. Basically, I just followed their steps but instead of doing it by hand, I used the food processor. It turned out perfectly! The first time I used the food processor, I added a bit too much water. The dough was pretty wet. To remedy the wetness, I just added a bit more flour and it was great.

To ensure the berry mixture wasn’t too wet, I added sugar to help the berries macerate. Basically, by macerating the berries, I was able to remove a lot of the excess liquid. My mixed berry galette was still a little juicy, but not nearly as much as if I hadn’t macerated them first. If you do want to macerate, I followed this recipe.

I am so happy with how the mixed berry galette turned out. The berries were tart and the crust was buttery and sweet. I served the galette to some friends we had over for dinner and they loved it. I served the slices with scoops of ice cream which helped balance out the tartness of the berries.One of my friends didn’t eat the ice cream though and said she loved the tart berries with the delicious crust. I was so pleased by how much they loved the recipe. My hubby loved it too, he went back for seconds nearly immediately

Yield: 8 servings

Mixed Berry Galette with the Best Pie Crust

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Stacey shares a recipe for a mixed berry galette. She discussed the steps to making the perfect (and best) pie crust for the rustic and simple galette.

Ingredients

Crust

• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons granulated sugar
• 1 stick cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup cold water
• 2 tablespoons cider vinegar
• 1/2 cup ice

Filling

• 4 cups mixed berries (I use 2 cups blueberries, 1 cup raspberries, 1 cup blackberries)
• 3 Tablespoons granulated sugar
• 1 Tablespoon cornstarch
• 1 Tablespoon fresh lemon juice

Egg wash

• 1 large egg beaten with 1 Tablespoon milk

Instructions

Make the crust:

1. Add the flour, salt, and sugar together in the food processor and pulse a few times.
2. Add the butter pieces and pulse until the butter pieces are the size of peas; be careful not to over-blend.
3. Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.
4. Add 2 tablespoons of the ice water mixture into the flour mixture, and pulse until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time and pulse to mix until the dough comes together with some dry bits remaining.
5. Remove the dough to a cutting board. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
6. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. (Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.)

As the dough chills, make the filling: 

1. Mix the berries, sugar, cornstarch, and lemon juice together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
2. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
3. On a lightly floured work surface, roll the dough into a 12-inch circle. Transfer dough to the prepared baking sheet.
4. Spoon the berries (not the juices) into the center of the dough, leaving a 2-3 inch border all around.
5. Gently fold the edges of the dough over the fruit, overlapping the dough as you go around. Press gently to seal the edges.
6. Brush the edges with egg wash.
7. Bake until the filling is bubbly and the crust is golden brown, about 25-30 minutes.
8. Allow to cool to room temperature before serving (this will ensure your juices meld into the crust and don't leak everywhere!).
9. Serve with ice cream, powdered sugar or whipped cream, if desired.

Nutrition Information

Yield

8 Slices

Serving Size

1
Amount Per Serving Calories 241Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 54mgSodium 146mgCarbohydrates 29gFiber 3gSugar 10gProtein 4g

Mixed Berry Galette

Ingredients

Crust

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons granulated sugar
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice

Filling

4 cups mixed berries (I use 2 cups blueberries, 1 cup raspberries, 1 cup blackberries)
3 Tablespoons granulated sugar
1 Tablespoon cornstarch
1 Tablespoon fresh lemon juice

Egg wash: 1 large egg beaten with 1 Tablespoon milk

Make the crust: Add the flour, salt, and sugar together in the food processor and pulse a few times. Add the butter pieces and pulse until the butter pieces are the size of peas; be careful not to over-blend. Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Add 2 tablespoons of the ice water mixture into the flour mixture, and pulse until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time and pulse to mix until the dough comes together with some dry bits remaining.

Remove the dough to a cutting board. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. (Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.)

As the dough chills, make the filling: Mix the berries, sugar, cornstarch, and lemon juice together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.

Preheat oven to 375°F. Line a large baking sheet with parchment paper.

On a lightly floured work surface, roll the dough into a 12-inch circle. Transfer dough to the prepared baking sheet.

Spoon the berries (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as you go around. Press gently to seal the edges. Brush the edges with egg wash.

Bake until the filling is bubbly and the crust is golden brown, about 25-30 minutes. Allow to cool to room temperature before serving (this will ensure your juices meld into the crust and don’t leak everywhere!). Serve with ice cream, powdered sugar or whipped cream, if desired.