Hey there! Ready to bake something truly delicious and easy? Let’s make a Rustic Blackberry Lemon Galette together! This simple dessert is bursting with fresh flavors and has a beautiful, free-form look that’s perfect for any time of year. If you love the taste of homemade pie but want something a little less fussy, this blackberry lemon galette is definitely for you.
Why You Will Love This Recipe
You are going to absolutely adore this Rustic Blackberry Lemon Galette because it’s just so easy to make, and it tastes incredible. Unlike a traditional pie, there’s no need to worry about a perfectly shaped crust – the beauty of a galette is in its rustic, free-form nature. It’s a fantastic dessert that’s wonderful for using fresh summer blackberries, but you can also make it any time of year with frozen berries too. This homemade galette is sure to impress everyone, and the best part is, it’s so simple that even beginner bakers can make it.
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into small cubes
- ¼ cup ice water
For the Filling:
- 4 cups fresh blackberries (or frozen, not thawed)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar, for sprinkling (optional)
Step-by-Step Instructions
1. Make the Dough:
In a large bowl, mix together the flour and salt. Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry blender to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. This is important for a flaky crust!
2. Add Water and Form Dough:
Slowly add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. Don’t overmix it! It should be slightly shaggy.
3. Chill the Dough:
Form the dough into a disc about 1 inch thick. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial as it lets the gluten relax and the butter solidify, making the dough easier to roll and flakier.
4. Prepare the Filling:
While the dough is chilling, prepare the blackberry lemon filling. In a large bowl, gently mix together the blackberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Be careful not to squish the blackberries too much. Cornstarch helps to thicken the juices from the berries as they bake.
5. Roll Out the Dough:
Preheat your oven to 375°F (190°C). Lightly flour a clean work surface. Take the chilled dough out of the refrigerator and place it on the floured surface. Roll the dough into a circle about 12 inches in diameter and about ⅛ inch thick. Don’t worry if it’s not perfectly round – rustic is the goal!
6. Assemble the Galette:
Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. Arrange the blackberry lemon filling in the center of the dough, leaving a 2-inch border all around. Dot the filling with small pieces of butter.
7. Fold the Edges:
Gently fold the edges of the dough over the filling, overlapping as you go, to create a rustic border. Pinch the folds to seal them slightly.
8. Egg Wash and Sugar (Optional):
Brush the crust with the beaten egg wash. This will give it a beautiful golden color. If you like, sprinkle the crust with coarse sugar for extra sparkle and crunch.
9. Bake the Galette:
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Let the Rustic Blackberry Lemon Galette cool on the baking sheet for at least 15 minutes before serving. This allows the filling to set up a bit.
Serving Suggestions
This Rustic Blackberry Lemon Galette is delicious served warm or at room temperature. For an extra special treat, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess pairs perfectly with the warm, fruity galette.
To make it look even more inviting, you can sprinkle a little extra lemon zest or fresh blackberries on top just before serving. A dusting of powdered sugar also adds a lovely touch.
This blackberry lemon galette is perfect for so many occasions. It’s wonderful for a casual weeknight dessert, a weekend brunch, or even a potluck gathering. Its rustic charm makes it feel special without being too formal. It’s also a fantastic way to use up fresh, seasonal blackberries in the summer months.
Storage and Reheating
If you have any leftover Rustic Blackberry Lemon Galette, you can store it at room temperature for up to 2 days or in the refrigerator for up to 4 days. Make sure to cover it loosely with plastic wrap or store it in an airtight container to keep it from drying out.
For the best reheating results, warm the galette in a 350°F (175°C) oven for about 10-15 minutes, or until heated through and the crust is crisp again. You can also reheat it in the microwave for a quicker option, but the crust might not be as crispy. If microwaving, heat in short intervals to avoid overheating and making the crust soggy.
Key Details
Prep Time: 30 minutes (plus chilling time)
Cook Time: 40-45 minutes
Servings: 6-8 servings
Equipment You’ll Need:
- Large bowl
- Pastry blender or your fingers
- Measuring cups and spoons
- Plastic wrap
- Rolling pin
- Baking sheet
- Parchment paper
- Pizza cutter or knife (optional, for slicing)
Rustic Blackberry Lemon Galette
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, cold and cut into small cubes
- ¼ cup ice water
- 4 cups fresh blackberries or frozen, not thawed
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon butter cut into small pieces
- 1 large egg beaten (for egg wash)
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions
- Mix flour and salt. Cut in cold butter until coarse crumbs.
- Add ice water gradually until dough comes together.
- Form dough into a disc, wrap, and chill for 30 mins.
- Mix blackberries, sugar, cornstarch, lemon juice, and zest for filling. Dot with butter.
- Preheat oven to 375°F (190°C). Roll out chilled dough to 12-inch circle.
- Transfer dough to baking sheet. Arrange filling in center, leaving 2-inch border.
- Fold dough edges over filling, overlapping to create border.
- Brush crust with egg wash and sprinkle with coarse sugar (optional).
- Bake for 40-45 mins until golden brown and bubbly.
- Cool for 15 mins before serving.