Why you’ll love this berry galette
This easy mixed berry galette is one of the best desserts you’ll make all year. It’s perfect for summer when berries are at their best, but it also works beautifully year-round with frozen berries. It can be made vegan, and it´s rustic, and impressive, and the best part is you don’t have to stress about the shape: the more imperfect, the prettier it looks.
I make it with flaky pastry in the food processor and lightly sweetened mixed berries, baked until the fruit bubbles and the edges turn golden. You can make the dough with vegan butter or coconut oil for a flaky crust, or with olive oil for a more tender one. Serve it on its own, dusted with powdered sugar, or with a scoop of vanilla ice cream.
What is a galette?
A galette is the French term for this type of pie. It is not really a pie; it is rolled-out pastry dough that wraps around any filling, sweet or savory.
The beauty of galettes is that they always turn out good and beautiful, no matter their shape. That rustic, irregular form is part of what makes this French dessert a favorite around the world.
What you need to make this galette
- All-purpose flour. My number-one pick for galettes and pies; it has the right amount of gluten to give structure and flakiness to the crust. You can use a gluten-free blend as long as it’s one-to-one.
- Fat. Pick one: vegan butter (I like Miyoko’s or Country Crock), solid coconut oil, or olive oil. Keep the butter and coconut cold for a flaky crust. Follow the amount for the one you choose in the recipe card.
- Iced water. Important: we’re working with butter and don’t want it to melt; cold water is what gives the crust its flaky texture.
- Cane sugar. Brings out the flavor of the fruit.
- Mixed berries. Use any you like: strawberries, blackberries, cherries, or blueberries.
- Lemon juice, vanilla, and salt.
- Coconut cream and turbinado sugar, for brushing and sprinkling the edges.
How to make the vegan berry galette
- Make the dough. Add the flour, salt, and cold fat to your food processor (affiliate link). Pulse until it resembles wet sand. With the processor running on low, add the iced water; in about 30 seconds you’ll have a manageable pie crust. Wrap it and chill in the fridge for at least 30 minutes.
- Prepare the berries. Add the berries to a bowl and sprinkle with two tablespoons of flour. Add the cane sugar, lemon juice, vanilla, and a pinch of salt. Mix carefully.
- Assemble. Roll the dough over parchment paper into a flat circle. Place the berries in the center, leaving about 1 to 2 inches without filling. Carefully fold the dough toward the filling to form the crust.
- Brush and bake. Brush the edges with full-fat coconut cream or any plant milk. Sprinkle turbinado sugar around the edges. Bake until the berries are bubbling and the crust is golden.
Tips for making the best galette
- Prevent a soggy bottom: toss the berries with flour, don’t overfill the center, and let the galette rest before slicing.
- Keep the fat cold: if you use butter or solid coconut oil, keep it very cold and don’t overwork the dough so it bakes up flaky.
- No sticking: assemble the galette right on the parchment paper.
- Golden edge: brush with coconut cream or plant milk and sprinkle turbinado sugar before baking.
Substitutions and variations
- Gluten-free: use a 1:1 gluten-free flour blend.
- Other fruit: swap the berries for apples, peaches, or a mix.
- Savory version: try the zucchini galette.
- No butter: use solid coconut oil or olive oil.
How to store and make ahead
Keep the baked galette covered at room temperature for up to 1 day, or in the fridge for up to 3 days. To bring back the crisp crust, reheat it in the oven at 350°F for a few minutes instead of the microwave.
Make the dough ahead: the dough keeps in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost frozen dough in the fridge overnight before rolling.
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Easy Mixed berry galette (vegan recipe)
Equipment
- Food processor or large mixing bowl
- Rolling Pin
Ingredients
For the dough (pick one fat):
- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
Fat, choose one:
- 8 tablespoons 1 stick / 113 g cold vegan butter, cubed (flakiest)
- 6 to 7 tablespoons 90 to 100 g cold solid coconut oil, cubed
- ⅓ cup 5 to 6 tablespoons olive oil (most tender, easiest)
- 4 to 5 tablespoons iced water
For the filling:
- 4 cups mixed berries strawberries, blackberries, blueberries, raspberries
- ⅓ cup cane sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 pinch salt
For brushing:
- Coconut cream or plant milk
- Turbinado sugar for sprinkling the edges
Instructions
- Fill a glass with water and plenty of ice. You need the water really cold.
- Preheat the oven to 400°F (200°C).
- Make the dough. Add the flour, salt, and cold fat to your food processor.
- If using butter or solid coconut oil: pulse until it looks like wet sand with pea-sized pieces. Don’t fully blend it in; those pieces create the flaky layers.
- If using olive oil: pulse until the mixture looks like wet sand.
- With the processor running on low, add the iced water a little at a time until a manageable dough forms. Don’t overwork it.
- Shape into a disk, wrap, and refrigerate. Butter or coconut oil dough needs at least 30 minutes; olive oil dough needs only 10 to 15 minutes.
- Prepare the berries. Add them to a bowl and sprinkle with the 2 tablespoons of flour. Add the cane sugar, lemon juice, vanilla, and a pinch of salt. Mix carefully.
- Assemble. Roll the dough on parchment paper into a flat circle about ⅛ inch thick. Place the berries in the center, leaving a 1½ to 2 inch border. Fold the dough toward the filling to form the crust.
- Brush and bake. Brush the edges with coconut cream or plant milk and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, until the berries are bubbling and the crust is golden.
- Cool and serve. Let it rest at least 15 minutes so the juices set. Serve warm or at room temperature.
Notes
- Choose one fat: the three options aren’t interchangeable in the same amount. Butter and solid coconut oil make a flaky, layered crust and must stay cold; olive oil makes a more tender crust and is the quickest.
- Prevent a soggy bottom: toss the berries with flour, don’t overfill the center, and let the galette rest before slicing. If your berries are very juicy, add 1 extra tablespoon of flour.
- Frozen berries: work great; no need to thaw, just add 1 extra tablespoon of flour.
- Make ahead: the dough keeps in the fridge up to 3 days or frozen up to 3 months.
- Storage: keep covered at room temperature for 1 day or refrigerated up to 3 days. Reheat in the oven to recrisp.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
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