When berries are fading and football season is calling, I’ve got just the recipe to carry us from summer sweetness into fall coziness.
🍓 Mixed Berry Galettes
The word galette may sound fancy, but don’t let it fool you. These rustic, hand-formed pies are wonderfully simple—perfect for when you want to impress without the stress. They’re also one of my favorite ways to use up berries that might be sitting just a little too long in the fridge. ( In fact, I think slightly soft berries bake up even better—juicier and sweeter. )
I first made these in Maryland one quiet morning while our guests were still asleep. By the time the house started to stir, the smell of fresh coffee and even fresher galettes filled the kitchen. It’s the kind of moment that makes baking feel like love you can serve on a plate.
For the crust, I’ll let you in on my shortcut: store-bought pie dough. Trader Joe’s has my favorite. If you’re a from-scratch baker, I have a homemade version I’m happy to share, but truly—these galettes shine with a good quality ready-made crust. That’s the beauty of rustic desserts: less perfection, more heart.
The filling couldn’t be easier. Toss together blueberries, raspberries, and strawberries with a little sugar, a squeeze of fresh lemon, and my not-so-secret thickener—instant tapioca. It may sound old-fashioned, but it works like magic to keep the filling from being runny while still letting the fruit shine.
Here’s where the fun ( and the “rustic” part ) comes in: spoon that jewel-toned berry mixture into the center of your crust, then fold the edges up and over, pressing gently as you go. Don’t worry about getting it perfect—galettes are supposed to look a little wild and free. In fact, the more uneven the folds, the more charming they bake up.
A quick brush of egg wash makes the crust turn that irresistible golden brown. Into a hot oven they go—about 23 to 30 minutes—until the edges are crisp and the berries are bubbling like jam. The hardest part? Waiting for them to cool just enough before diving in.
Serve warm with a dollop of whipped cream ( homemade if you’re feeling extra, store-bought if you’re not ) or a scoop of vanilla bean ice cream. And here’s a little tip: save a slice for breakfast. Galettes with coffee the next morning? Heaven.
Rustic. Simple. Fancy-but-not. And oh-so-delicious.
As summer slips toward fall, I can’t help but think of Eagles games, my fancy fan bracelets, and gatherings that call for just the right mix of grit & glam. These galettes feel the same—playful, a little imperfect, but full of flavor and heart. Just like pearls ( and game days ), they remind me that life’s sweetest moments are often the ones we share. 💜
🍓Recipe directions below:
🍓 Mixed Berry Galettes
( Makes 2 · Preheat oven to 400°F )
Ingredients
Crust
-
2 prepared pie crusts
( Want homemade? Contact me and I’ll share my go-to recipe! )
Berry Filling
-
1 cup blueberries
-
1 cup raspberries
-
1 cup strawberries, sliced
-
¼ cup granulated sugar
-
2 Tbsp fresh lemon juice (about 1 lemon)
-
3 Tbsp instant tapioca ( find it in the baking aisle near pudding & gelatin )
To Finish
-
1 egg, beaten ( for egg wash )
-
Whipped cream or vanilla bean ice cream, for serving
Directions
-
In a large bowl, gently stir together the berries, lemon juice, sugar, and tapioca. Set aside to rest while you prep the crusts.
-
Roll out the pie crusts onto a parchment-lined baking sheet.
-
Spoon the berry mixture evenly into the center of each crust.
-
Fold the edges of the dough up and over the fruit, gently pressing as you go. The berries should still be peeking through—that’s the rustic charm!
-
Brush the crust edges with the beaten egg.
-
Bake at 400°F for 23–30 minutes, or until the crust is golden and the fruit is bubbling.
-
Let cool slightly before serving. Top with whipped cream or a scoop of vanilla bean ice cream and enjoy every bite.