This mixed berry galette is the perfect Summer treat. It's so much easier to make than traditional pie and is especially delicious with a scoop of vanilla ice cream!
We eat a lot of berries around here. So I'm always buying tons of blueberries, strawberries, and raspberries. I'm talking Costco-sized containers of them. I personally love adding them to my oatmeal or yogurt in the mornings.
But then once in a while, I start to look for more creative ways to use all those little guys up. And what better way than to throw them into a delicious gluten free dessert?!
While I love to make blackberry pie, I thought this time I'd try my hand at making a berry galette from scratch. What really drew me to the concept of making galette is that it's all about embracing imperfection! At least, in my mind it is. More on that below.
What's The Difference Between A Galette And A Pie?
The answer to this is really simple! The difference between a galette and a pie is that galettes are made with a single crust. It's more rustic and freestyle, if you will. We're not even using a pie dish, and there's no crimping involved. You know I love keeping things laidback and easy!
Essentially, the berries are piled onto a buttery pie crust. Then we just fold the sides of the dough over to partially cover the filling, and bake it on a baking sheet. So while you still have that flaky pie crust and juicy fruit filling, it's a completely different dessert.
Why You'll Love This Berry Galette...
- Like I said, it's so much easier than traditional pie! This gluten free berry galette doesn't need to look perfect. That's the beauty of it.
- The 4-ingredient filling is so easy to make, too. It will come together in just a few minutes.
- This is such a flexible Summer dessert! You can top it with whipped cream, vanilla ice cream, or nothing at all. You can even switch up the fruit that you use, based on what you have in your fridge.
What You'll Need...
- The dry ingredients: flour (my go-to is Bob's Red Mill 1 to 1) + sugar + salt.
- The fat: unsalted butter.
- For a little moisture: ice water.
- For the filling: mixed berries (any combination works) + sugar + arrowroot (to thicken) + half and half (an optional final touch, I use this instead of an egg wash).
How To Make Berry Galette From Scratch...
To make my gluten free galette, we'll start with the pie crust. This process is very similar to making a traditional pie. Start by combining the flour, sugar, and salt. Then cut in your cubes of butter until you have a crumbly mixture.
Add ice water, a little bit at a time, until the dough comes together when pressed. Wrap it up in some plastic wrap and chill in the refrigerator for at least 1 hour.
To make the filling, we're just going to combine all of our filling ingredients in a large bowl. Toss everything together until it's completely incorporated. Let that sit at room temperature while you work on rolling out the dough. We just want it all to thicken slightly.
When the dough has chilled, you will just roll it out on a lightly floured surface. We want a 12" diameter circle or oval. You can see by my photos, it doesn't need to be perfect whatsoever.
Scoop the berry filling onto the center of the rolled out dough. Be careful not to transfer any of the liquid. I like to use a slotted spoon. Leave a 2" border all around. We'll be folding the edges of the dough over to cover the berries slightly (you can see, again, that mine is absolutely not perfect). Brush with half and half (optional).
Bake the galette on 375ºF for around 40 minutes. The filling will be bubbling a bit and the crust will have more of a golden color. Allow the galette to cool before slicing into it.
Tips For Making The Best Mixed Berry Galette...
- I say this with every recipe, because it's so important. I recommend weighing the flour out using a kitchen scale rather than scooping into measuring cups. This is always the best way to ensure that you're using the right amount. This recipe calls for 185 grams of flour.
- You'll want to ensure that both the butter and the water are COLD. This is crucial when making flaky pie crust.
- When making the pie dough, make sure to add the water in just a little bit at a time. You don't want to add too much and end up with a wet dough. You just want the dough to come together when pressed with your fingers.
- If the pie dough is too crumbly to work with when rolling, it may just need some more moisture. Be careful not to add too much! The best way to do this is to dip your fingers in some ice water and gently work it into the dough (no need to over-work it).
- You will want to transfer the rolled out dough onto your lined baking sheet BEFORE you add the filling. It's just so much easier and less messy this way.
- Brushing the crust with half and half (or cream) is totally optional. I like to do this to achieve a slightly golden color when baked, but you can skip it altogether.
Berry Galette Ingredient Substitutions...
- To make this berry galette vegan, you would need to substitute your favorite non-dairy butter and skip the half and half. I've never tested it, but don't see why it won't work.
- The arrowroot is used the same way cornstarch is, to thicken the filling. If you're not worried about corn allergies, you can substitute cornstarch 1:1.
- I know half and half isn't as commonly found in some countries. As I mentioned, this is an optional final step and acts similarly to egg wash. You can either skip the half and half or substitute with heavy cream.
Did you try my berry galette? Leave me a comment below and tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Berry Dessert Recipes, Check Out...
Berry Galette - Gluten Free, Eggless
For the pie dough:
- 1 ¼ cups (185g) gluten free flour blend
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter cold, cut into cubes
- ¼ cup (60ml) ice water
For the filling:
- 2 cups (340g) mixed berries
- 2 tablespoons granulated sugar
- 1 tablespoon arrowroot
- 2 tablespoons half and half optional
- To make the crust, whisk the flour, sugar, and salt together in a large bowl. Cut in the butter using a pastry blender (or two knives) until the mixture is crumbly. Add the ice water, one tablespoon at a time, and stir with a rubber spatula until dough starts to come together.
- Form the dough into a round disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- To make the filling, toss the berries with the sugar and arrowroot in a large bowl. Allow the mixture to sit at room temperature while you roll out the dough.
- Transfer the dough to a lightly floured surface. Roll the dough out to a large circle, about 12" in diameter. If the dough is still crumbly, sprinkle ice cold water onto the surface and work it into the dough until it comes together. Carefully transfer the dough to the prepared baking sheet.
- Spoon the filling onto the center of the dough, being careful not to transfer the liquid. Leave a 2" border around the edges. Gently fold the edges of the dough over the fruit and crimp as necessary to seal. Brush the edges with half and half, if using. Bake for 40-45 minutes, or until crust is slightly golden. Allow the galette to cool on the baking sheet for at least 15 minutes before cutting and serving.
- Cornstarch can be used as a 1:1 substitute for arrowroot.
- I chose not to brush the tops with egg wash because I don't use eggs in my baking. In this recipe, the half and half serves as an egg wash substitute. If you are not allergic to eggs, you can go ahead and use egg wash to achieve a more golden color. If you do not have half and half, heavy cream may also be used.