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Berry Galette

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For the dough:
  • 1 1/3 cup all purpose flour

  • ¼ tsp kosher salt

  • 8 T butter, diced and kept cold

  • ¼ cup ice water (fill with ¼ cup water first, then add ice) 

For the filling:
  • 3 cups California Giant berries – 1 cup blackberries, 1 cup blueberries, 1 cup halved strawberries

  • 4 T sugar

  • 2 T flour

To top:
  • Zest of half a lemon

  • 1 egg + 1 T milk (egg wash)

  • 1 T sugar


  • Preheat oven to 425 degrees

  • In a food processor, pulse together flour and salt

  • Add butter and pulse till pea size clumps are present (approx. 8 times)

  • Turn processor on and slowly drizzle in water (not the ice) until dough comes together

  • Remove and roll out into a 12-13 inch circle on a floured surface

  • Stir together the filling ingredients and then place in the middle of the dough, spread out leaving about 2-3 inches to the edge without berries

  • Using your fingers, fold the 2-3 inches of dough over top of the berries and crimp.

  • Whisk together the egg and milk and then brush over top of the dough edges

  • Sprinkle with sugar and lemon zest and then bake for 30-35 min.

  • Remove from the oven and allow to cool completely.

  • Slice like a pie and serve!

prep time
total time
CALORIESper serving
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15 minutes
45 minutes
Berry Sweet Cravings eBook Download | California Giant Berry Farms