Easy Blueberry and Strawberry Galette Recipe
An elegant yet simple dessert, this Easy Strawberry and Blueberry Galette is a great summer recipe for your next barbecue or holiday celebration.
Summer Berry Galette
Hello! It’s me, the non-baker. Here to bring you another dessert. I’m not sure how that always happens.
But, you should know by now that if I’m doing a dessert then it’s either so amazing it worth baking. Or, it’s super simple that even I can make it.
Today you get the later. This Easy Strawberry and Blueberry Galette Recipe is crazy simple but looks like you worked hard on it. Plus, you get amazing pie flavors with out all the effort.
It’s a delicious way to use up berries in the summer. Plus, the red strawberries and blue from the blueberries makes it a great dessert for all the red, white, and blue holidays the summer brings.
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What is a Galette?
If you have never had a galette before then you might be wondering what the heck it is. Galette comes from the Norman word gale which means “flat cakes”. A common form of galette is the fruit galette like the one we’re making today.
It’s made with a single sheet of pastry/pie crust and can be filled with any seasonal fruit you’d like. The edges of the dough are folded slightly over the fruit. The finished look is rustic yet elegant.
You don’t need a ton of skills to make a galette like you do with a pie. You can even use store bought pie crust, just like I did, to make this dessert as simple as possible.
Berry Galette Ingredients
A galette only needs a couple of simple ingredients:
- 1-2 store bought pie dough. One box has two dough rounds.
- 1 pound of fresh strawberries
- 1 cup of blueberries
- 1/4 cup of sugar(for the strawberries), 1 tbsp sugar (for the blueberries)
- 1 tbsp cornstarch (strawberries), 1 1/2 tsp cornstarch (blueberries)
- half a lemon for fresh juice squeezed into strawberries and blueberries
Pie crust – you can use your favorite homemade crust recipe or buy your dough from the store. I grabbed a two pack of dough. You only need one of the rolls of dough unless you want to add some star embellishments like I did. Then you’ll use the second roll to cut of the stars from.
Fresh Blueberries – You can use frozen blueberries but, no matter what others say, your galette flavors won’t be as good. Stick with fresh berries for best results. If you need to use frozen berries then you’ll need to defrost and then drain them before you mix in the other ingredients.
Fresh Strawberries – same as blueberries, fresh is better.
Granulated Sugar – the amount depends on your sweet preference.
Lemon Juice – freshly squeezed. This adds some acid to the fresh fruit and sugar which helps cut the sweetness.
Cornstarch – juice from the fruit will be released as it cooks. The cornstarch will start to draw that out before the fruit is placed on the dough and will help thicken it up as it cooks.
Milk, Heavy cream, or an egg white – this is for a wash on the pie crust so it doesn’t burn while cooking. I used heavy cream because I always have it on hand and it’s easier than an egg wash. You can do which ever you prefer.
Berry galettes are great to make in the summer because berries are fresh and usually on sale. Using seasonal fruit in your galette is the best.
I chose to use strawberries and blueberries because they are red and blue and are a great combination for a summer holiday dessert. You’ve got Memorial Day, Flag Day, Independence Day and Labor Day all happening in the summer so a patriotic galette is a fun dessert to whip up.
You can serve your galette with vanilla ice cream or fresh whipped cream to add that pop of white and to make things extra yummy. Take the whole thing up a notch with some decorative star cutouts.
I used these small biscuit/fondant cutters to make the stars in multiple sizes. Then I spaced the stars out along the edge of the galette and placed a couple in the middle as well. Again, this step isn’t necessary but it’s fun and really dresses up the galette for the holiday.
How to Make a Strawberry and Blueberry Galette
Let’s go over the steps to make a galette. It might look like a lot but it’s all very simple.
Step 1. Preheat your oven to 350 degrees.
Step 2. Grab the pie crust from the fridge to start softening up. The package instructions say to get the crust out 15 minutes before it’s needed. Try to aim for that timing. If you leave it out too long then it becomes really soft and is hard to fold the edges over without them breaking.
Step 3. Wash and drain your berries and then slice the strawberries.
Step 4. Place the blueberries in a bowl and squeeze some fresh lemon juice over them and then do the same for the strawberries. Stir the sugar and cornstarch into the blueberries and strawberries separately.
Step 5. Place parchment paper on a baking sheet. Then roll out the dough in the middle of the pan.
Step 6. Scoop the strawberries out of the bowl using a slotted spoon. We don’t need any extra juice going on the pie dough. Place the strawberries around the dough leaving about 1.5 inches of edge free. Also, leave the middle open for the blueberries.
Step 7. Use the same slotted spoon to place the blueberries in the middle of the galette.
Step 8. Fold the edge of the crust over the fruit and pinch together every 3-4 inches. You can stop there or go on to step 9 and add stars.
Step 9. Add decorative stars if you want. Roll out the second pie crust and cut out stars. Place them around the edge of the galette and a couple in the middles.
Step 10. Brush milk, heavy cream, or an egg wash all over the dough, including the stars. This will keep the crust from cooking faster than the rest of the galette.
Step 11. Place in an oven and cook for 25 minutes. Ovens will vary so keep an eye on your galette to make sure it’s not cooking too fast. If it does seem to be browning faster than you’d like , you can turn the oven down 15-20 degrees.
You can also leave the galette in the oven for longer than 25 minutes if it hasn’t browned as much as you’d like.
Step 12. Let the galette sit for a couple of minutes to let it cool and set up just a bit. Then cut it up like a pie and serve each piece with vanilla ice cream or whipped cream.
Can you make galettes the day before?
You really shouldn’t bake a galette the day before. A galette can be reheated or eaten cold if there are leftovers but it shouldn’t be made more than a couple of hours in advance.
The strawberries can be sliced a day before if you really need to save time on the day you’re serving your galette. You can also make the galette a few hours early and then warm it back up a right before serving. Just put your oven on warm or about 200 degrees and pop the galette in for 5-10 minutes.
Need another way to use up fresh berries? Try this simple but delicious refrigerator jam. It makes a small batch so you can eat it up fast.
A Galette is such a simple dessert that’s gorgeous and delicious. You should definitely give one a try. The strawberries and blueberries in this galette recipe pair perfectly together but you can swap them for other fruit. The recipe stays the same.
Will you be making this Patriotic Galette this summer? Let us know in the comments below!
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Strawberry & Blueberry Galette
- 1 baking sheet
- 1 sheet of parchment paper
- set star cutters optional
- 1-2 whole pie dough store bought or homemade
- 1 pound fresh strawberries washed and sliced
- 1 cup blueberries washed
- 1/4 cup sugar for the strawberries
- 1 tbsp sugar for the blueberries
- 1 tbsp cornstarch for the strawberries
- 1 1/2 tsp cornstarch for the blueberries
- 1 half lemon
- Preheat oven to 350
- Take out pie crust to thaw.
- Combine sugar, cornstarch, and a big squeeze of lemon juice with the strawberries and the blueberries, separately.
- Roll one of the pie crusts onto a baking sheet lined with parchment paper.
- Add the strawberries in a ring around the dough, leaving a 1.5 inch edge for folding later.
- Add the blueberries to the middle.
- Fold the edge of the pie dough up around the fruit. Pinch the dough together every 3 inches or so.
- Brush the dough with milk, heavy cream, or egg wash.
- Pop it in the oven for 25 minutes. Ovens vary so check your galette to make sure it's not browning too fast. If it is then turn down your oven by about 20 degrees and continue to keep an eye on it.
- Take the galette out. It should be a deep golden brown. Let rest for 10 minutes. Cut and serve with vanilla ice cream or whipped cream.