Strawberry Blueberry Galette

I am particular about my fruit pies. The fruit must be tender, the flavor, sweet-tart.  But especially important is the ratio of fruit to crust.  I expect the two to meld like a symphony, the low notes of the crust complimenting but not overtaking the melody of the fruit.  And I call my kids picky!   

Strawberry Blueberry Galette

This Strawberry Blueberry Galette hits the mark perfectly, and not just by chance.  It’s a romance that was long in the making.  

I first combined these two healthy fruits in a mini-pie.  It was cute and fun, but fell short when I wanted to feed a crowd.  When I tried to upsize it (twice), I didn’t love it anymore.  

Strawberry Blueberry Galette a la mode

Over time I realized that the fruit was just too intense.  It’s not you, it’s me… 

Until I remembered galettes.  

A piece of Strawberry Blueberry Galette

According to Fine Cooking, “the term galette is used primarily to refer to rather rustic, free-form tarts-made with a single crust of pastry or bread dough, like a pizza. If the filling is very moist, the sides of a galette may be folded up and over to contain the juices.” 

Yes, spread out a round of crust, spoon the filling onto the middle, then pinch up the edges around it.  They are super easy (use a packaged crust if you are a pie crust novice) and forgiving (no fluting pie edges).  

Form the Strawberry Blueberry Galette. Usually I do it in a flat pan but these are extra juicy.

Pinch galette edges

A galette can be savory or sweet, and my family especially loves Goat Cheese & Roasted Vegetable Galette for a fun dinner.  But while my savory galettes seemed to always hit their mark, the fruit varieties were consistently off.  Finally, I realized that for mild fruits like peaches… the crust was overpowering the delicate flavor.  End of experiment.   

Strawberry Blueberry Galette, baked

But for a combo like strawberry blueberry that needed more crust–well it was meant to be a galette!  And a doomed relationship was reborn.

Yes, the rest, as they say, is history. 

Strawberry Blueberry Galette

This Strawberry Blueberry Galette is a free form pie that is simple, tasty and impressive. You can even use frozen berries and a packaged crust.

Author: Inger

5 from 1 vote

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Prep Time 15 mins

Cook Time 50 mins

Course Desserts & Snacks

Servings 6

Calories 283 kcal

Ingredients

  

1x2x3x

• 1 1/2 cup blueberries
• 2 1/2 cup sliced strawberries 3-4 cups whole berries
• 1 T minute tapioca aka granulated tapioca (see note)
• 1 T cornstarch
• 1/2 cup sugar
• 1 pie crust round
• optional egg, sanding sugar for glaze

Instructions

 

• Combine berries, tapioca, cornstarch and sugar. Let sit for 15 minutes to soften the tapioca.
• Spray a pie pan with non-stick spray, then lay pie crust round in it. Pile berry mixture in the center.
• Fold over the pie crust edges to partially cover the fruit (by and inch or a bit more). Pinch the pie crust together to seal.
• For a finished look, brush the top of the crust with beaten egg and sprinkle with sanding (large crystal) sugar.
• Bake at 400 F for approximately 50-60 minutes or until berries are bubbling.
• Remove and let cool to solidify juices. Serve with ice cream or whipped cream if desired.

Notes

I usually bake a galette in a jelly roll pan just in case there is any leakage. But for this particular galette I use a pie pan because the runoff can be significant.
You can use 2 T cornstarch if you don't have instant tapioca

Nutrition

Calories: 283kcal

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tried this recipe?Let us know how it was!

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