This flexible recipe for a flaky berry galette works with any kind of berry! With the BEST flaky pie crust, we’re using fresh fruit for a rustic-inspired dessert that is perfect for a spring or summer table. Easy to make with simple ingredients, totally dairy-free and vegan!
As we’re entering full spring, I can’t get enough of the fresh berries in supermarkets. Stacks of fresh strawberries, juicy blueberries, and multicolored ripe cherries lead to more impulse buys than I’d like to admit.
These somewhat excessive purchases never go to waste! We find a use for berries in grain bowls, cakes, scones, cobblers, and more. I realize I had yet to publish a recipe with one of my favorite dessert methods: berries in PIE.
What is a berry galette?
Simply put, a galette is a pie on vacation. What makes a galette so perfect for relaxing baking? It’s beauty lies in it’s “rustic” sensibility. Still comprised of an exceptionally flaky crust and perfectly sweetened fruit, a fruit galette is constructed entirely on a sheet tray (no crimping or pie pan needed). I love the flexibility this offers. If some fruit leaks out or if your edges are not even, no one cares! Plus, you’re able to stack a LOT of filling inside the crust borders.
How to Make a Galette
- First, we will create a simple all-butter pastry. I am using vegan butter which has a slightly higher liquid concentration, so notes are provided below if you decide to use this version. Regular unsalted butter works well also.
- While letting the dough rest in the fridge, we will create a quick berry filling on the stove. This helps condense the juices of your berries so that they do not leak all over the sheet tray. This also makes this recipe adaptable with fresh or frozen fruit.
- Finally, we’ll roll the chilled pastry on a parchment-lined baking sheet, fill berries in the center, and fold over the edges. After a quick brush with coconut milk (or egg wash) and a topping of crunchy sugar, it’s ready for the oven.
If you’ve worked with pastry dough before, you’re likely familiar with the concept of “cutting” your butter into small crumbs. This helps incorporate fat into your flour so that you have an even mixture to work with. Instead of using this method, we’re going to use a rolling pin to literally roll “sheets” of butter into the flour. Through a series of rolls and folds known as lamination, we will create very thin layers that will puff nicely in the oven. This is the best method I’ve ever tried for pie dough, and I promise it’s not as tricky as it sounds!
Another great feature of this recipe is that it can work with a wide variety of produce, depending on what season or region of the world you live in. As mentioned above, berries are an obvious choice for spring. Some other fun ideas include:
- Rhubarb (of my all-time favorites)
- Peaches or plums
- Tomatoes & cheese for a savory take
I hope you love this easy berry galette recipe! I know it will be on repeat in our house. Please let me know what fillings you try in the comments below! I will be happily eating this with some yogurt for breakfast.
Into fruit desserts? Try one of these next:Print
This flexible recipe for a flaky galette works with any kind of berry! With the BEST flaky pie crust, we're using fresh berries for a rustic-inspired dessert that is perfect for a spring or summer table. Easy to make with simple ingredients, totally dairy-free and vegan!
- 1 and 1/2 tsp sugar
- 1 tsp salt
- 1 and 1/2 cups all purpose flour, divided
- 3/4 cup + 2 TBS COLD unsalted vegan butter like Earth Balance (Or regular butter if not vegan )
- 2 TBS cornstarch or arrowroot starch
- 1 tsp salt
- 2 tsp lemon zest (optional)
- 1/4 cup sugar
- 4 cups berries of choice, sliced if larger (I used frozen cherries and blueberries here)
- 1 tsp vanilla extract
- 1 TBS lemon juice
- 1/2 tsp almond extract (optional)
- 2 TBS coconut milk or brushing (Or one egg white if not vegan)
- Turbinado or raw sugar for sprinkling
- In a large bowl, whisk sugar, salt, and flour together. Dump onto a clean work surface and grab a rolling pin or large, flat-sided glass. Remove butter from the fridge. Carefully cut your butter into long rectangular pieces crosswise and pile on top of the flour mixture. Carefully but quickly begin rolling your butter into your flour so that long strips form on your work surface. A sturdy spatula will help keep things together. Add 3 TBS ice water while rolling our so that your water helps bring things together. Your mixture will be sticky but that's OK! Try not to add too much extra flour as this will make the crust tough. If things are still not coming together, add one more TBS ice water.
- Using your spatula, shape your dough into a rectangle on the work surface. Moving from the left side of the dough, fold 1/3 of it inwards on top of itself. Do the same with the right side. Imagine you're folding a piece of paper. Rotate the dough 90 degrees, sprinkle with a bit of flour and roll into the originally shaped rectangle. Repeat this once more. This is where our "layers" of butter are really built out!
- You dough should be fairly cohesive but if it's still a little sticky that's OK, things will firm up a lot while chilling. Wrap in plastic or reusable wax paper and place in the fridge. I chilled mine overnight but 40 minutes will work. The freezer will speed this process up even more, but proceed at your own risk 🙂
- While your dough is chilling, it's time to make your filling! Combine corn starch, salt, lemon zest, sugar, and berries in a medium sauce pan with 1/2 cup water to start. Cook berries down over medium heat, stirring, so that they become a thick paste. Mine took about 5 minutes. Remove from heat and let cool, then stir in lemon juice, vanilla extract, and optional almond extract. Set aside.
- Preheat the oven to 375. Remove your now chilled dough from the fridge, place it on a parchment-lined baking sheet, and carefully roll into a rough 8 x 12 oval. Irregular edges are fine! Pile berries inside the center of the dough, leaving a 1 inch perimeter free of filling. Fold edges of dough over the fruit. Carefully brush crust edges with coconut milk or an egg white (this helps with browning). Sprinkle entire galette wish raw sugar and bake for 15 minutes at 375. Rotate the pan in the oven and lower temperature to 350. Bake for 25-35 more minutes, or until the crust is nice and golden brown. Serve warm or cool with yogurt, whipped cream, or ice cream.
- Category: Dessert