blackberry galette

Easy Blackberry Galette

I love a rustic galette. It’s less fussy than a pie, and any imperfections are part of the charm.

August in Washington means sunflowers and blackberries, and it’s probably one of my favorite months. We visited our favorite sunflower farm, Maris farms (can’t believe it’s out 4th sunflower festival) for these beautiful u-pick sunflowers.

We’ve been picking blackberries at our new neighborhood, and found a trail filled with blackberry bushes. I’d never seen so many blackberries my whole life.

Isabelle is old enough that she can “help” with blackberry picking, although she eats more than she picks for the bucket. Alanna is basically a black whole when it comes to blackberries – she can easily eat a pint’s worth.

blackberry galette

We easily picked 3-4 lbs of blackberries and we needed to use them up quickly. B used half for a keto blackberry jam, and I used the rest in this easy galette (adapted from Valerie Bertinelli).

Due to all the moving and unpacking, I didn’t have time to make my pastry dough from scratch. Using frozen pastry dough makes this even easier and quicker, and it’s a great way to impress guests for summer potlucks.

Easy Blackberry Galette


  • 3 cups fresh blackberries
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 orange zested
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cardamom
  • 1 frozen pie crust
  • 1 large egg beaten (for egg wash)
  • Turbinado sugar for sprinkling


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, gentle toss the blackberries, granulated sugar, cornstarch, orange zest, and spices to combine. Set aside for 15 minutes to let the juices out.
  • Roll pie dough and place on the prepared baking sheet. Place the berry filling (exclude the juices which have run out so your galette isn’t too runny) in the center of the dough, leaving a 2-inch border. Gently fold the dough loosly onto the filling to form the galette. Brush the dough with the egg wash and sprinkle turbinado sugar.
  • Bake the galette until the crust is golden brown and the juice from the berries is bubbling, 25 to 30 minutes. The juice may ooze from the edges of the pie crust. Enjoy warm (I recommend garnishing with mint and serving with ice cream).

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