Double Summer Berry Galette

I love galettes.

They’re such a rustic, simple dessert that are so so easy to whip up (especially when you make lots of pie dough in advance and freeze them so they’re ready to go!), not to mention they can be filled with tons of juicy, delicious, in season fruit.

I’m still obsessed with these berries.

I used a mix of wild blueberries and blackberries for this galette, but feel free to use any fruit that strikes your fancy! I’ve made it with rhubarb in the past and it was just as delicious, just adjust the amount of sugar.

And don’t worry if the juices leak out, they’re delicious scraped onto a spoon!


  • Single pie crust (see blood orange custard pie recipe)
  • 2-2.5 cups blueberries and blackberries
  • 1 tbsp fresh lemon juice
  • 1/4 cup sugar
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1.5 tbsp corn starch
  • 2 big pinches sea salt
  • Egg wash (1 egg mixed with a splash of water)


Preheat oven to 425F.

Mix together berries, lemon juice, sugars, cinnamon, corn starch and sea salt in a large bowl with a wooden spoon. Set aside.

Roll out dough on a lightly floured surface until it is about 12 inches in diameter. Sprinkle with 1/2 tsp each of flour and sugar and mix around the middle to absorb extra juices. Place rolled out dough on parchment paper on a baking sheet.

Carefully pour filling into middle of dough, leaving a few inches of dough on the outside. Cut outer dough into design if desired.

I cut my crust into little petals

Fold outer dough over top of filling carefully and pinch the bottom and lower “wall” of dough together to ensure it doesn’t fall apart in the oven. Chill in fridge for 30 minutes.

Remove from fridge and brush dough with egg wash. Bake at 425F for 20 minutes on the lower oven rack, then lower oven temp to 375F and bake for 25 minutes longer, until crust is browned and juices are bubbling. Allow to cool for 2 hours.


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