Summer Berry Galette

Active Time:

50 mins

Chill Time:

2 hrs

Total Time:

4 hrs 24 mins

Servings:

Yield:

1 galette

A golden, buttery, flaky crust hugs a juicy, tart-sweet berry filling in this simple and elegant berry galette. Unlike some pies, the berries in this galette remain juicy and saucy. Look for the freshest berries you can find, as they’re enhanced just by sugar and a splash of lemon juice to let their natural flavor and sweetness shine through. If you have supersweet berries, you can omit (or reduce) the extra 6 teaspoons of sugar in Step 6. The strained berry juice is a great addition to seltzer, sangria, or a bellini. Serve with scoops of good-quality vanilla or lemon ice cream.

Frequently Asked Questions

Why is there vinegar in the pie dough?

Though this isn’t an exact science, many professional bakers believe that adding a little acid, such as with vinegar or lemon juice, to pie dough creates a more tender texture and better browning.
Can you use other berries in this galette?

Yes, as long as you stick with the same volume amounts, you can use other berries, such as blackberries or cranberries, in this recipe.

Notes from the Food & Wine Test Kitchen

When working with cold butter, you want to work as quickly as you can. If you feel like your butter is getting too soft, pop the whole bowl into the fridge for a few minutes to chill it again.

Make ahead

The dough can be made and refrigerated up to three days ahead. The galette is best enjoyed day-of, but it can be stored tightly wrapped at room temperature for up to two days or refrigerated for up to four days.

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Ingredients

Dough

2 3/4 cups all-purpose flour, plus more for work surface and rolling
Confirm original and nutritional values are accurate
1 cup (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons granulated sugar
1 teaspoon fine sea salt
1/2 cup ice cold water
1 teaspoon apple cider vinegar

Berry Filling

2 pounds strawberries, trimmed and halved (or quartered if large) (about 5 1/2 cups)
6 ounces raspberries (about 1 1/4 cups)
6 ounces blueberries (about 1 cup)
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon fine sea salt
1/2 cup, plus 6 1/2 teaspoons granulated sugar, divided
2 tablespoons cornstarch
1 large egg, beaten

Directions

Prepare the Dough

Stir together flour, butter, sugar, and salt in a large bowl. Pinch butter into flour mixture using fingertips until mixture is mealy and butter is pea-sized.
Stir together water and vinegar; stir water mixture into flour mixture, 1 to 2 tablespoons at a time, by hand until Dough comes together. (You may have water mixture leftover; discard any leftover water mixture.) Form Dough into a 1-inch-thick rectangle. Cut rectangle crosswise into thirds; stack dough thirds on top of each other on a large sheet of plastic wrap. Press down into a 9- x 6-inch rectangle. Wrap in plastic wrap; store in refrigerator at least 2 hours or up to 3 days.

Prepare the Berry Filling

Stir together strawberries, raspberries, blueberries, lemon juice, salt, and 1/2 cup of the sugar in a large bowl until well combined. Let macerate at room temperature 1 hour, stirring every 10 minutes. (Berries will release juices and soften.)
While berries macerate, preheat oven to 350°F. Line a rimmed baking sheet with parchment paper; set aside.
Let Dough stand at room temperature until slightly softened, 10 to 20 minutes. Unwrap, and roll into a 17 1/2- x 12 1/2-inch rectangle on a lightly floured surface, rotating Dough and dusting with flour, as needed. Transfer Dough to prepared baking sheet; set aside.
Pour berries through a fine mesh strainer into a large bowl. (Use strained juice for cocktails or to sweeten iced tea or seltzer.) Stir together berries, cornstarch, and 6 teaspoons of the sugar in a separate large bowl.
Spread Berry Filling evenly over rolled Dough, leaving a 2-inch border on all sides. Fold Dough edges up and over Berry Filling, pleating as needed to create a rustic crust. Brush crust with egg, and sprinkle evenly with remaining 1/2 teaspoon sugar.
Bake in preheated oven until golden brown and bubbling, 60 to 65 minutes. (It’s ok if some juices leak.) Remove from oven, and let cool 45 minutes. Slice, and serve.