Summer Berry Galette


Let’s start with this.

Oregon berries are the best berries.

For the last few years my friends and I have driven to Sauvie’s Island where we spend the day picking strawberries, marionberries, blueberries, raspberries and any other delicious berry they have.


I’m a huge fan of marionberries. If I could eat them all day everyday, I would.

Unfortunately, this galette doesn’t have marionberries in it. I haven’t actually even gone berry picking yet this year. Bad knees don’t really lend themselves to crawling on the ground to pick berries or ambling through berry fields…


{sidenote: thank you for the sweet emails and messages about my last post about my knee. I really needed to get it off my chest and I’m so thankful for the responses I got from you all, having this blog is such a good outlet for me}


What this galette does have though is strawberries, raspberries, blueberries and blackberries with a hint of lemon because I can’t get enough.

It’s rustic. Galettes can get away with being a little rustic and having some personality. They don’t need to be as perfectly beautiful as pie. Looks aren’t everything, galettes are.


Simple, flaky pie dough, sweet soft berries, top it off with a scoop of ice cream or a drizzle of cream and you’ll be picking berries in your dreams!


Summer Berry Galette

Cook Time: 45 minutes

Yield: 1 galette


  • 1 1/4 cups all-purpose flour
  • 1 stick (8 tbsp.) cold unsalted butter, cut into cubes
  • 1 1/2 tbsp. sugar
  • Pinch salt
  • 2 tbsp. (1 oz.) ice cold water
  • 4 cups berries (I used 1 cup each blackberries, blueberries, raspberries & strawberries)
  • 1/2 cup sugar
  • 3 tbsp. cornstarch
  • Pinch salt
  • Zest of 1 lemon
  • Juice of 1/2 lemon


  1. Combine dry ingredients in food processor until butter is the size of a pea. Slowly drizzle in the cold water until the dough comes together. Remove dough from food processor, pat into a disc, wrap in plastic and refrigerate for at least 1 hr.
  1. Whisk together the sugar, cornstarch and salt. Add the lemon zest, juice and berries, tossing to combine.
  2. Preheat oven to 350°F.
  3. Roll your chilled dough into a 12" circle on floured parchment and transfer both dough and parchment to a baking sheet.
  4. Place your fruit filling in the centre of the dough, leaving a border of about 2".
  5. Fold sides of dough up and over the filling in a pleating pattern.
  6. Brush dough with heavy cream and sprinkle with raw sugar.
  7. Bake for 40-45 minutes, until crust is browned.


  1. SO CUTE! Love how sweet and adorable your galette came out. Every time I try to make one, it just looks like I ripped up dough and that I hate myself. 😂 Totally have me craving this now!!

  2. Haha, this one definitely had a couple of rips and some oozing berry juice…I think it gives it a little character! 😉

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