Mixed Berry Galette

1 galette
1 hr

Galettes have become one of my favorite desserts to make, eat, and photograph! They're much simpler than pie and you don't have to worry about the crust being pretty. I'm also a big fan of the crust to filling ratio! After my Mini Strawberry Rhubarb Galettes, I wanted to make one normal-sized galette! I took full advantage of summer berries by using blackberries, blueberries, raspberries, and strawberries in this Mixed Berry Galette!

You can find even more delicious & fruity summer recipes on my blog, Broken Oven Baking Company!

Find more detailed steps & photos on brokenovenbaking.com/mixed-berry-galette!

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Recipe details

  • 1  galette
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • 1½ cups (187g) all-purpose flour
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (84g) unsalted butter cold
  • 2 tablespoons (23g) vegetable shortening cold
  • 3-5 tablespoons ice water

Fruit Filling

  • ½ cup blackberries fresh or frozen
  • ¾ cup blueberries fresh or frozen
  • ¾ cup strawberries chopped, fresh or frozen
  • ½ cup raspberries fresh or frozen
  • ⅓ cup (66g) light brown sugar
  • 1 tablespoon granulated sugar
  • 2 teaspoons lemon juice
  • 5 teaspoons corn starch

Egg Wash

  • 1 large egg yolk
  • 1 teaspoon water
  • 2 tablespoons turbinado or demerara sugar


Dough (follow if using a food chopper/blender)

Add the flour, sugar, and salt to a food chopper. Pulse for 5 seconds. Add the cold butter & shortening and pulse until it's blended really well (no large butter chunks are left).
Add up to 3 tablespoons of ice water, pulsing after each tablespoon. Then, add ½ tablespoon of water at a time until the dough begins to stick together.
Place the dough onto a sheet of plastic wrap. Form it into a ball and flatten it. Then, wrap it in the plastic wrap and place in the freezer for 1 hour.

Dough (follow if making by hand)

Whisk the flour, sugar, and salt together in a large bowl. Cut the cold butter & shortening into the flour mixture using a pastry cutter or fork. Make sure the butter is coated well with sugar and there are no large chunks.
Add up to 3 tablespoons of ice water, mixing with a spatula after each tablespoon. Then, add ½ tablespoon of water at a time, stirring until the dough begins to stick together.
Form a ball with the dough and flatten it on a sheet of plastic wrap. Then, wrap it up and place in the freezer for 1 hour.

Mixed Berry Filling

Mix the blackberries, blueberries, strawberries, raspberries, sugars, lemon juice, and corn starch in a medium-large bowl until well combined. Refrigerate until your crust is rolled out.

Assembling the Galette

Form a ball with the dough and then flatten it on a sheet of parchment paper. Place another sheet of parchment paper on top of it, and then use a rolling pin to roll it out to a circle about 11 inches in diameter.
Spoon the berry filling onto the center of the dough (try to leave the juice behind in the bowl). Leave about 1½ inches of the dough unfilled around the edge.
Tightly fold the unfilled dough edge over the filling. The galette should be about 8 inches in diameter.
Trim any excess parchment paper around the galette and then transfer it onto a sheet pan. (Keep the parchment under it.)Place it in the freezer while the oven preheats to 375°F.
When your oven is pre-heated and the galette has been in the freezer for at least 20 minutes, brush the crust with an egg wash (the yolk mixed with water) and sprinkle turbinado sugar on top of the egg wash.
Bake on the middle shelf until the crust is golden and the filling is bubbling.The time will vary depending on how long it was frozen for. Start checking around 20 minutes. It may take up to 40 minutes to bake.


  • If you use frozen fruit, let it thaw before measuring.
  • Store leftovers in an airtight container in the refrigerator for up to 1 week.

Kayla Burton
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