Blackberry Galette: Easy, Rustic, Beautiful

The fastest way to a bakery-worthy dessert is a blackberry galette—a free-form pie with juicy berries tucked inside a crisp, golden crust. It looks impressively artisanal, yet it’s simpler than a traditional pie: one sheet of dough, a quick toss of berries with sugar and starch, and a few folds around the edges. The result is everything you want from a fruit dessert—sweet-tart flavor, bubbling juices, and a flaky, buttery crust—without special pans or fussy crimping.

In this guide, you’ll learn a reliable, step-by-step method that works with fresh or frozen blackberries any time of year. We’ll cover the dough (homemade or store-bought), how to balance sweetness and acidity, the right thickener and amount, and the little pro moves that prevent leaks and soggy bottoms. You’ll also get variations (mixed berries, ginger, lemon zest), serving ideas, storage tips, and a quick nutrition snapshot. Whether you’re baking for guests or a cozy weekend at home, this galette delivers big flavor with minimal effort.

Why You’ll Love This Blackberry Galette

• Beginner-friendly: One dough round, folded edges—no pie plate, no lattice, no stress.
• Flexible: Works with fresh or frozen blackberries, and easily adapts to other berries.
• Balanced flavor: Bright berries, gentle sweetness, a touch of lemon, and a pinch of salt for depth.
• Great texture: Crisp, flaky crust with a jammy yet sliceable filling.
• Quick to assemble: The filling stirs together in minutes while the oven heats.
• Easy to serve: Slice like pizza and enjoy warm or at room temperature.

Ingredients for Blackberry Galette

This recipe yields one 10–11 inch galette, about 8 slices.

For the Galette Dough (Homemade Option)

• 1¼ cups (150 g) all-purpose flour
• ½ teaspoon kosher salt
• 1 tablespoon granulated sugar (optional but helpful for browning)
• 8 tablespoons (113 g) cold unsalted butter, cut into ½-inch cubes
• 3–5 tablespoons ice water (as needed)

Shortcut: One 9–10 inch round of store-bought pie dough works fine. If using, keep it cold until assembly.

For the Blackberry Filling

• 3 cups blackberries (fresh or frozen; do not thaw)
• ⅓ cup granulated sugar (adjust to taste; see notes)
• 1 tablespoon cornstarch (use 1½ tablespoons for a firmer, hand-pie style set)
• 1 teaspoon finely grated lemon zest
• ½ teaspoon fresh lemon juice (up to 1 teaspoon if berries are very sweet)
• Pinch of fine salt

For Assembly

• 1 egg beaten with 1 teaspoon water (egg wash)
• 1–2 teaspoons turbinado (raw) sugar for the crust (or regular sugar)
• Optional: 1 teaspoon milk or cream to enrich the egg wash

Ingredient Notes (Substitutions and Smart Swaps)

• Blackberries: Fresh are lovely when in season; frozen are consistent and affordable. If using frozen, keep them unthawed to limit excess liquid.
• Sugar: Start with ⅓ cup. Very tart berries may need 1–2 extra tablespoons; very sweet berries can use a bit less. Always taste a berry first.
• Lemon: Zest boosts aroma; juice adds brightness and balance. If you’re lowering sugar, lemon keeps flavor lively rather than flat.
• Thickener: Cornstarch gives a classic, glossy set. Arrowroot is a 1:1 swap with a slightly clearer finish and excellent freeze/thaw stability.
• Dough: Use your favorite pie dough or a store-bought round. Cold dough and quick handling make the flakiest layers.
• Finish: Turbinado sugar adds crunch and sparkle. If you don’t have it, regular granulated sugar works.

Step-by-Step Instructions

Step 1 – Make (or Chill) the Dough

If using homemade dough:

1. In a bowl, whisk flour, salt, and optional sugar.
2. Cut in the cold butter with a pastry cutter or fingertips until you see pea-sized pieces throughout.
3. Sprinkle in 3 tablespoons ice water and toss. Add more water 1 teaspoon at a time just until the dough holds together when pinched.
4. Press into a disk about 1 inch thick. Wrap and chill at least 30–45 minutes (up to 2 days). Cold dough = flakier crust.

If using store-bought dough: keep it in the fridge until you’re ready to roll and fill.

Step 2 – Heat the Oven and Prep the Pan

• Preheat to 400°F (205°C) with a rack in the center.
• Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

Step 3 – Mix the Blackberry Filling

• In a bowl, gently toss blackberries with sugar, cornstarch, lemon zest, lemon juice, and a pinch of salt.
• If using frozen berries, toss quickly and keep the bowl in the fridge while you roll the dough so they don’t thaw.

Step 4 – Roll the Dough

• On a lightly floured surface, roll the chilled dough to a 12-inch round (about ⅛ inch thick).
• Lift and rotate the dough often to prevent sticking; add a whisper of flour if needed.
• Transfer the dough to the parchment-lined sheet before adding the filling (it’s hard to move once filled).

Step 5 – Fill and Fold

• Mound the blackberry mixture in the center, leaving a 2-inch border clear.
• Fold the edges up and over the berries, making natural pleats every 2–3 inches. Press each pleat gently to help it hold its shape.
• If you see cracks in the folded edge, pinch them closed so juices don’t escape.

Step 6 – Chill Briefly (Optional but Helpful)

• Slide the pan into the fridge for 10 minutes to relax the dough and re-firm the butter. This step improves flake and helps the crust keep its shape in the oven.

Step 7 – Brush and Sprinkle

• Brush the exposed crust with egg wash.
• Sprinkle crust with turbinado sugar for shine and crunch.

Step 8 – Bake

• Bake 10 minutes at 400°F, then reduce oven to 375°F (190°C) and continue baking 20–25 minutes, until:
  • The crust is deep golden.
  • The berry juices are bubbling in the center (a sign the filling has properly thickened).
• If the crust browns too fast, tent loosely with foil for the last 5–10 minutes.

Step 9 – Cool and Serve

• Cool the galette on the pan for 10–15 minutes, then slide the parchment onto a rack.
• For clean slices, cool at least 30–45 minutes; the filling sets as it rests.
• Serve slightly warm or at room temperature.

Pro Tips for Success

1. Keep it cold: Cold dough and cold butter make flaky layers. If the dough gets soft, chill 5–10 minutes and resume.
2. Use parchment: It prevents sticking and catches drips.
3. Don’t overfill: More berries aren’t always better. Overfilling can cause leaks and soggy spots.
4. Let it bubble: Visible bubbling in the center means the filling has reached a high enough temperature to activate the starch.
5. Balance sweetness last: Taste one berry. If the galette needs a lift after baking, finish slices with a squeeze of lemon or a light dusting of powdered sugar.
6. Slice when set: A short rest gives jammy berries time to thicken for neat slices.

Flavor Variations

• Lemon-Blackberry Glow: Increase lemon zest to 2 teaspoons; finish baked galette with thin lemon slices candied right on top in the final minutes.
• Ginger Blackberry: Add ½ teaspoon grated fresh ginger (or ¼ teaspoon ground) to the filling for a warm, zippy note.
• Blackberry-Vanilla: Stir ½ teaspoon vanilla into the berries after tossing with sugar and starch for a rounder flavor.
• Mixed Berry Galette: Replace up to half the blackberries with blueberries or raspberries. Keep total fruit to 3 cups.
• Almond Crunch: Sprinkle 2 tablespoons almond meal under the berries to absorb juices and add a subtle nutty flavor. Top crust with sliced almonds before baking.

Serving Suggestions

• A la mode: A scoop of vanilla or lemon ice cream melts into a creamy sauce against the warm berries.
• Yogurt or Crème Spoon: Add a dollop of lightly sweetened yogurt or whipped cream and a sprig of mint.
• Breakfast Treat: Leftovers pair beautifully with Greek yogurt and a drizzle of honey.
• Brunch Board: Slice the galette into slim wedges and serve with fresh berries and citrus.

Storage and Freezing Instructions

• Room temperature: Once fully cooled, keep loosely covered for up to 1 day.
• Refrigerate: Store leftovers in an airtight container for 3–4 days. Rewarm on a baking sheet at 325°F (165°C) for 8–10 minutes to re-crisp the crust.
• Freeze (unbaked): Assemble the galette, freeze on the sheet pan until firm, then wrap well and freeze up to 2 months. Bake from frozen at 400°F for 15 minutes, then 375°F until golden and bubbly (add 5–10 minutes to total time).
• Freeze (baked): Cool completely, wrap tightly, and freeze up to 2 months. Reheat at 350°F (175°C) until hot and crisp.

Nutrition Facts (Per Slice, 1 of 8)

(Approximate; varies with dough, sugar, and toppings.)

FAQ About Blackberry Galette

Final Thoughts

A blackberry galette is the sweet spot where ease meets elegance: rustic good looks, bright berry flavor, and a tender, flaky crust with hardly any fuss. Once you master the simple fold-and-bake method, you can swap in any berries you have, adjust the sweetness to suit the season, and play with citrus, spice, or a crunchy almond base. Keep a round of dough in the fridge, a bag of berries in the freezer, and you’re always half an hour away from a dessert that feels special but cooks like a weeknight treat.

Blackberry Galette: Easy, Rustic, Beautiful

A free‑form rustic tart featuring juicy blackberries tucked into a crisp golden crust—looks bakery‑worthy but is simpler than a traditional pie.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American, French‑inspired

Servings 8 slices

Calories 270 kcal

Ingredients

  

• 1¼ cups all‑purpose flour (150 g) for dough
• ½ teaspoon kosher salt for dough
• 1 tablespoon granulated sugar optional but helpful for browning (dough)
• 8 tablespoons cold unsalted butter, cut into ½‑inch cubes (113 g) for dough
• 3–5 tablespoons ice water as needed to bring dough together
• 3 cups blackberries (fresh or frozen; if frozen do not thaw) for filling
• ⅓ cup granulated sugar adjust to taste
• 1 tablespoon cornstarch use 1½ tbsp for firmer set (hand‑pie style)
• 1 teaspoon finely grated lemon zest for brightness
• ½ teaspoon fresh lemon juice (up to 1 tsp if berries are very sweet)
• pinch fine salt
• 1 egg egg (for wash) beaten with 1 tsp water
• 1–2 teaspoons turbinado sugar or granulated sugar for sprinkling crust

Instructions

 

• If making homemade dough: whisk flour, salt and optional sugar; cut in cold butter until pea‑sized bits remain; add ice water 3 tbsp then more 1 tsp at time until dough holds when pinched; press into 1‑inch‑thick disk, wrap and chill 30–45 min (or up to 2 days). If using store‑bought dough, keep it cold until ready to roll.
• Preheat oven to 400 °F (205 °C). Line a large baking sheet with parchment paper.
• In a bowl, toss blackberries with sugar, cornstarch, lemon zest, lemon juice and pinch of salt. If using frozen berries, keep them cold while you roll the dough.
• Roll the chilled dough on lightly floured surface into a 12‑inch round (≈⅛‑inch thick). Transfer it (on the parchment) to the prepared baking sheet.
• Mound the berry filling in the center of the dough round, leaving a ~2‑inch border all around. Fold the border up and over the filling, making natural pleats every 2‑3 inches. Press any cracks closed to prevent leaks.
• Optional: chill the assembled galette on the sheet for 10 minutes in the fridge to firm dough before baking.
• Brush the crust edge with egg wash and sprinkle with turbinado or granulated sugar. Bake at 400 °F for 10 minutes, then reduce oven to 375 °F (190 °C) and continue baking an additional 20‑25 minutes until crust is deep golden and berry juices bubble in the center. If crust browns too quickly, loosely tent with foil.
• Let the galette cool on the baking sheet for 10‑15 minutes, then transfer (with parchment) to a rack. For best slices, cool an additional 30‑45 minutes so filling sets.

Notes

Works beautifully with fresh or frozen berries; for freeze‑ahead, assemble and freeze, then bake from frozen. For firmer hand‑pie style set, increase thickener. Use parchment for easy cleanup and to prevent sticking.

Keyword blackberry galette, easy galette recipe, rustic berry tart