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Blackberry Galette Recipe

An easy blackberry galette made with refrigerated pie crust, fresh berries, and turbinado sugar. Rustic, free-form, ready in under an hour.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 slices
Calories: 198kcal
Author: Lucy Brewer

Ingredients

  • 3 cups fresh blackberries
  • zest of 1 lemon
  • 1 tablespoon lemon juice (about half a lemon)
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 refrigerated pie crust
  • 1 egg yolk, beaten
  • 2 tablespoons turbinado sugar (coarse sugar)

Instructions

  • Preheat the oven to 400 degrees F. Place a baking sheet upside down on the lower oven rack. Line another baking sheet with parchment paper.
  • Wash 3 cups fresh blackberries, then blot them dry with a paper towel.
  • In a large mixing bowl, add the blackberries, zest of 1 lemon, 1 tablespoon lemon juice (about half a lemon), 1/4 cup granulated sugar and 1 tablespoon cornstarch. Gently mix the ingredients, taking care to keep the blackberries mostly intact.
    A glass bowl with blackberries, sugar, and lemon zest on a wooden surface; a folded mauve cloth sits nearby.
  • Lay 1 refrigerated pie crust out on the baking sheet you prepared earlier. Spoon the blackberry mixture into the center of the pie crust leaving a 2 inch border around the edge.
    A round sheet of dough on parchment paper topped with sugared blackberries, placed on a baking tray over a wooden surface.
  • Starting at the top, fold the the pie crust inwards so that it is touching the edge of the fruit, keep folding as you move around the pie crust overlapping as you go. Gently press the pie crust on the overlapping areas to secure it.
    A rustic, unbaked berry galette with folded edges sits on parchment paper atop a baking sheet on a wooden surface.
  • Brush the pie crust with 1 egg yolk, beaten and scatter over 2 tablespoons turbinado sugar (coarse sugar).
    A hand brushes egg wash onto the crust of an unbaked blackberry galette on parchment paper atop a baking sheet.
  • Place the baking sheet on top of the upside down preheated one and bake for 35 minutes or until the pie crust is golden brown and the blackberries are bubbling.
  • Remove from the oven and allow to cool for a few minutes before slicing and serving with ice cream. Enjoy!
    A rustic blackberry galette topped with three scoops of vanilla ice cream sits on a plate, with coarse sugar visible on the crust.
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