Blackberry Galette

Blackberry Galette

Blackberry Galette

I have declared this summer to be the summer of galettes, crisps, and cobblers. I also decided it was the summer of s’mores, in the form of milkshakes and brownies. I just can’t get enough of marshmallows and fresh fruit. On my food blog a few weeks ago, I shared a recipe for blueberry cobbler and there was also a brief spell in June where I was making Shauna Neiquest’s blueberry crisp every Saturday for movie night. When you are dealing with wonderfully fresh summer fruit, the hard work is done for you; their fresh flavor is the highlight of any dessert. This simple blackberry galette is summer in it’s most purest form, second only to eating them straight from the bush. 

I can’t lie to you, so I will admit that these berries were purchased in the freezer section. I can’t resist frozen fruit on clearance; you can’t beat the price! But this Blackberry gallette recipe works well with fresh or frozen. One of my favorite baking tricks is infusing granulated sugar with citrus zest; as you rub the zest into the sugar, you are releasing all their oils and it perfumes the sugar, which in turn, flavors the fruit. For this galette, I used lime zest, but lemon would be just as delicious. 

I am really excited to share this other tip with you. I am all about simple cooking and baking; I just can’t get behind marrying too many flavors and techniques. But I love little steps that either solve a problem or elevate the flavors in a dish with minimal effort on your part. This tip deals with the former: soggy bottoms. Fruit pies can suffer from this all-too often. And in my research of galettes, I came across a few solutions. It couldn’t be simpler or more effective; all you need is a tablespoon of sugar, flour (all-purpose or even almond flour works), or plain bread crumbs (I know that’s a strange one, but Dorie Greenspan swears by it and she can do no wrong). All you do is sprinkle it on the unbaked pie crust before you add the fruit and it creates this barrier that allows the crust to get crispy and prevents it from being soggy. Life changing!

Save the fussy, time consuming recipes for winter and embrace the simplicity of summer with this perfectly simple blackberry galette; enjoy!

Blackberry Galette

Simple Blackberry Galette
Serves 6
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For filling
  1. 1/4 cup sugar
  2. 1 tsp lime or lemon zest
  3. 12 oz blackberries, fresh or frozen
  4. One single layer pie crust (either homemade or store-bought)
  5. 1 Tbs sugar, flour, or plain bread crumbs (see note)
For egg wash
  1. 1 egg with a splash of water, for the egg wash
  2. 1 tsp of sugar, to sprinkle over crust before baking
  1. Preheat oven to 350
  2. In a bowl, combine the 1/4 cup of sugar with the teaspoon of citrus zest. Using your fingers, press the zest into the sugar, releasing all their oils. The sugar will be amazingly fragrant at this point--yum!
  3. Toss the blackberries into the sugar mixture and set aside.
  4. Roll out the pie crust to a circle roughly 12" in diameter. Sprinkle a tablespoon of sugar, flour, or bread crumbs over the surface.
  5. Pile the fruit in the center of the pie crust, spreading out but leaving an inch or two along the edge.
  6. Fold the pie crust towards the center, making 8 or so pleats. Brush the crust with egg wash and sprinkle with 1 teaspoon of sugar.
  7. Bake for 30-45 minutes. If it needs more time after 30 minutes, cover with tin foil to prevent it from burning.
  8. Cool for 15 minutes before serving.
  1. The tablespoon of sugar/flour/bread crumb is to prevent the crust from becoming soggy from the fruit--try it! It's an amazing trick.
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Laura Roman / Posts / Blog
Laura Roman is a daughter of Christ, wife to Ellie, and mom to Ellie Rae. She can most often be found in the kitchen, as cooking and baking are her favorite ways to express happiness and show love to those around her. You can find more of her recipes and adventures around the table at her blog,
  • Theresa

    Blackberries take me back to my childhood when I picked them under the summer sun. I would always come back with black stained sticky hands and tongue and scratches on my arms. But boy did they taste good. These days, I like your idea of buying them. Less time involved and you don’t have scratched arms.

    August 29th, 2016 21:42
    • Laura

      I have to say, after picking berries in 90+ degree weather, buying them is so much more appealing! Love your memories of picking blackberries; thanks for sharing!

      August 30th, 2016 10:15
  • Leah Adams

    Laura, this sounds like a wonderfully, simply recipe. And the tip on how to keep the crust from being soggy! AWESOME!!! Thank you! I plan to make a galette this weekend for the kick-off of college football season….and apple, peach, and pecan galette…and I will definitely be trying that baking tip. Blessings to you!

    August 30th, 2016 6:35
    • Laura

      Yay!! I absolutely love this trick and I hope you do, too! All those variations of galette sound delicious! I did an apple and fresh ginger one on my blog last year, if you’d like to check it out. We love it!

      August 30th, 2016 10:16
  • Sandra Heska King


    August 30th, 2016 7:02
  • kelli

    it’s a rainy Tuesday outside and this looks just perfect for it. 🙂 thank you!!

    August 30th, 2016 9:49
    • Laura

      Perfect baking weather!

      August 30th, 2016 10:17
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