Mixed Berry Galette

The other day, I was chatting with friends from high school on a video chat and asked them “What kind of dessert recipe would you want to learn?”  They said, “Something easy, tasty, and Instagrammable.” Some of them don’t even have the proper baking tools so I decided to go with this fruit galette. 

I used frozen mixed berries in my freezer but you can use any of your favorite fruits. I highly recommend enjoying it freshly baked, served with vanilla ice-cream on top. 


Mixed Berry Galette


Pâte Brisée (Pie Crust)

  • 250 g (2 cups) All-purpose flour - let cool in the refrigerator.
  • 125 g (9 tbsp) unsalted butter - cut into small pieces and put in the freezer. If you make by hands, check the instruction.
  • 60 ml (1/4 cup) cold water
  • 15 g (1 tbsp) sugar
  • 1 pinch salt
  • 1 egg yolk


  • 280 g (2 cups) mixed berries
  • 30 g (2 tbsp) sugar - I use organic cane sugar
  • 15 g (2 tbsp) corn starch
  • 1 tbsp lemon juice
  • egg wash


In a food processor

  1. In a food processor fitted with a steel blade, add the flour and butter then process for 5 to 10 seconds or until they become the consistency like grated cheese. But, do not over-process.

  2. In a separate bowl, mix the cold water, salt, sugar and egg yolk together, then add to the flour and butter mixture and mix in the processor just until the dough comes together.

  3. Transfer to a piece of plastic wrap and form into a ball. Lightly flatten into a disc and chill for at least 30 minutes in the refrigerator.

By hand

  1. Cut the butter into pieces and leave out about 30 min before starting.

  2. Put the flour and butter in a large bowl. In another bowl, put the water, salt, sugar and egg yolk together, mix to combine.

  3. Use a pastry cutter or your fingers to break up the butter. Work quickly, you need chickpea-size pieces of butter.

  4. Make a well in the center then add the egg mixture in the middle. Incorporate the flour and butter into the center until you feel like you can bring together a nice dough. Do not over mix.

  5. Transfer to a piece of plastic wrap and form into a ball. Lightly flatten into a disc and chill for at least 30 minutes in the refrigerator.


  1. Mix the berries, sugar, cornstarch, and lemon juice together in a large bowl. 

  2. Preheat the oven to 200℃/400℉. On a baking paper, roll out dough until roughly a circle. Transfer the dough with baking sheet onto the baking tray. Spoon the filling into the center of the dough.

  3. Carefully fold the edges up and over the filling. Overlapping the dough slightly. Brush the edges with egg wash.

  4.  Bake at 200℃/400℉  for about 30-40 min or until the crust gets golden brown and crispy. Remove from the oven and let cool for 5 minutes before transferring to a cooling rack. Serve warm with a scoop of vanilla ice cream.

Helpful Tips

 I used frozen fruit but, of course, you can use fresh fruit. If you use fresh fruit, I recommend decreasing the amount of corn starch. You can also reduce the amount of corn starch, if you prefer a thinner fruit sauce.