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overhead shot of a freshly baked berry galette on a plate.
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Berry Galette

Treat your taste buds to this delightful homemade Berry Galette that's bursting with the natural sweetness of fresh berries, all wrapped up in a flaky, golden-brown crust. It's a simple yet scrumptious dessert that'll make your day a little sweeter!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 120kcal
Author Melissa Huggins

Equipment

Ingredients

  • 1 homemade pie crust dough or store-bought (*see note)
  • 3 cups (450g) mixed berries (I used sliced strawberries, blueberries, and blackberries)
  • ¼ cup (50g) cane sugar
  • 2 tablespoons (16g) cornstarch
  • 1 ½ teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • ¼ teaspoon sea salt
  • All-purpose flour for coating rolling pin
  • Vegan egg wash (2 tablespoons non-dairy milk combined with 1 tablespoon maple syrup or agave)
  • Turbinado sugar for finishing
US Customary - Metric

Instructions

  • Combine the berries, sugar, cornstarch, vanilla, lemon juice, and salt in a large bowl. Stir together to coat the berries and set aside.
  • Remove the dough from the refrigerator and place it on a piece of parchment paper that is cut to fit your baking sheet. Sprinkle some flour on top of the dough and roll it out with a floured rolling pin (about ¼-inch thick and 12" in diameter). Trim the edges to make a large circle or square. Slide the parchment paper onto a baking sheet.
  • Use a slotted spoon to place the fruit onto the pie dough. Leave a border about 1 1⁄2” wide at the edge. Discard any liquid left in the fruit bowl.
  • Fold the edges of the pie dough in, making a crease every few inches. Slide the parchment paper with the galette onto your baking sheet and place it in your freezer for 15 minutes.
  • Preheat the oven to 425 °F (220 °C).
  • Remove the baking sheet from the freezer and brush the outer edge of the pie crust with vegan egg wash, and sprinkle with turbinado sugar.
  • Bake in the oven for 35-45 minutes until the crust is golden and the fruit filling is bubbling.
  • Cool the galette on the baking sheet until it’s set to a jammy consistency. Serve with vegan whipped cream or non-dairy ice cream.

Notes

  1. Store-Bought Crust - For store-bought crust, follow the package's instructions to thaw before beginning.
  2. If you're using my homemade pie dough that's linked in the ingredients, follow the instructions through step 4 and disregard after that. Then continue as instructed in this recipe card. 
  3. The cook/prep time doesn’t include making pie dough. That information is noted in that recipe card linked above. This will change if you're using a store-bought crust. 
  4. Storing: Wrap the leftover galette in aluminum foil and store in the refrigerator for up to 3 days. To reheat, bake on foil at 350 F for about 10-15 minutes and allow to cool for 2-3 minutes for the crust to reset. 
  5. Freezing: Place leftover galette slices on a baking sheet or freezer-safe plate and freeze for 1-2 hours. Then wrap individually in cling wrap and place into a freezer bag. This will make it super easy to reheat when you only want a slice or two. 
  6. See the post above for step-by-step photos, substitute ideas, extra tips, and FAQs.

Nutrition

Serving: 1slice | Calories: 120kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 70mg | Sugar: 20g | Iron: 0.2mg