Very Berry Galette

This happy scrappy dessert is one of our favorite fall treats. A galette is a free-form pie, baked straight on the pan. Leftover berries and other fruits make for wonderful fillings — use your imagination!


4-6 servings

Hands-on time:

30 minues

Start-to-eat time:

2 hours


  • 1 ½ cups all-purpose flour
  • ⅔ cup cold butter
  • ¼ cup cold water
  • 1 cup quartered strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 1/2 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 egg, beaten
  • 1 tablespoon water
  • 1 1/2 tablespoons turbinado sugar

Kids kitchen skills:

  • making a pie crust
  • rolling dough
  • baking in an oven


  • measuring cups & spoons
  • knife & cutting board
  • rolling pin & pastry brush
  • pastry cutter, food processor, or 2 forks
  • medium bowl
  • small pan, whisk, & baking sheet


Grown-up steps: Make sure to use cold butter and to work fast when making your pie crust. Warm, buttery dough is much harder to work with! And remind kids to use oven mitts when placing the galette into the oven and taking it out.
  1. Heat oven to 400° F.
  2. Using a pastry cutter, food processor or two forks, mix together flour and butter until the mixture is well-combined, resembling coarse sand.
  3. Add half of the cold water, and continue to blend until it forms dough, adding the rest of the water. Roll into a ball, flatten to form a disc, and refrigerate for 15 minutes.
  4. In a medium bowl combine the berries with the sugar and cornstarch, and mix until coated.
  5. Roll out the dough into a ¼ inch-thick disc, and place on a parchment-lined baking pan. Add the berry mix to the center of the dough. Fold up the edges to seal the filling, overlapping the dough in a fan-like pattern.
  6. In a small bowl combine the egg and water. Brush the egg wash on the edges of the dough and sprinkle evenly with turbinado sugar.
  7. Bake for 20-25 minutes or until the crust is golden brown. Remove from the oven and allow to cool for 10-15 minutes before serving.

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