Blackberry Blueberry Galette

"A small fact about me.... I hate making pies. There I said it. I just don’t have any patience for them at all... not one bit. Now a galette.... that is soooo much more my speed! Simple, rustic, non-fussy, non-intimidating and oh so forgiving.... Yep, I’m always down for a Galette. I had a crust in the freezer so it took me about 10 minutes to throw this together. ‘Nuff said 🙌"
-- @dianemorrisey
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  • Recipe Card
Prep time 15mins
Cook time 30mins

Recipe Card

For the Pie Crust


  • 1/2 cup unsalted butter, cold and cut into cubes
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2-4 tablespoons ice water

For the Filling


  • 6 cups berries
  • 1 lemon, zest and juice
  • 1/3 cup sugar
  • 2 tablespoons flour
  • 1 egg, beaten with 1 tablespoon of water for egg wash
  • Coarse sugar, for topping


  • Step 1

    To make the crust: Combine flour and salt in food processor and pulse twice to mix. Add butter and pulse until it resembles coarse crumbs. Add 2 tablespoons of water and pulse a few times until the dough forms a ball. If you find your mixture is too dry, you can add another tablespoon of water, one teaspoon at a time. Turn the dough out onto a floured surface and roll into a ball.

  • Step 2

    To make the filling: Preheat oven to 400ºF. In a bowl, combine the berries, zest, juice, sugar and flour. Let sit for 10 minutes or until the berries begin to macerate and the flour and sugar are absorbed.

  • Step 3

    Line a baking sheet with parchment. On a floured surface, roll dough into a 12” circle. Transfer to the cookie sheet. Using a slotted spoon, add the berries to the center of the Galette, leaving a 3-inch border. Fold the edges of the dough up and over the berries. Brush the dough edges with egg wash and sprinkle with course sugar.

  • Step 4

    Bake for about 25-30 minutes or until the berries are bubbling and the crust is golden.