Berry Galette with Buttermilk Cornmeal Crust

As delicious and impressive as pie, but half the work! This mixed berry galette with buttermilk cornmeal crust is the easiest summer dessert!


Pie’s very unassuming and carefree little sis. I love her.

Mixed berries for mixed berry galette on

Whenever berries go on sale as the weather warms up, I stock up as if I’ll never see them in the produce aisle again. It’s actually semi ridiculous and definitely embarrassing. More so than that time I bought 6 pounds of butter, 8 bags of chocolate chips, and 1 small bag of broccoli florets. (What is this lunatic making?)

Balancing work life and real life here, people.

Kevin doesn’t eat a lot of fruit, but he LOVES berries so I take this time of year as an opportunity to buy approximately 300 cartons of them. Each of them. And clearly he can’t eat them all, so our freezer is 75% frozen berries and 25% cookie dough the rest of the year. To use them up, berry pie or berry crisp is typically my default but I was feeling a little rustic this week. Simple mixed berry galette style. You know why I love galettes? They’re like pizza, pie, and fruit tart but massively easier than all three. A lazy girl’s pie, if you will.

Have you ever made a galette before? You must. I have one in my archives you should save for this summer (peaches!), but you should definitely try today’s ASAP. Galette is the dessert I suggest to nearly any beginner baker, especially those nervous about making pie crust from scratch. Because great news! It’s literally free-form pie. Just as delicious + awesome as pie, but there’s no weaving, crimping, trimming, or any of that meticulous business. It’s impossible to screw up. I think we all need more low maintenance galettes in our life, just sayin.

Buttermilk cornmeal crust

To make things super interesting, I played around with a new crust idea this week. Cornbread’s been on my mind since I had some incredible skillet cornbread a couple month’s ago in San Diego. Though this crust is nothing like cornbread, it still has some unbelievable buttery and cornmeal flavor going on. It crisps up beautifully, has a little crunch from the cornmeal, and when paired with juicy, sweet, and warm berries? Heaven heaven heaven.

Make sure you chill the buttermilk cornmeal crust before shaping and filling. And by “shaping” I mean that in the most casual sense ever. Because galette is not picky. Whatever shape the dough rolls out to be, leave it. One thing to keep in mind, though– unlike pies where you can pile the fillings sky-high, galette’s don’t really like it when there’s too much stuff. The crust will become mushy, shapeless, and blah. (Technical terms here.) To avoid that nonsense, keep this in mind: flat and compact. Flatten that filling down, compact the fruit as much as you can, and leave a 2-3 inch border so you can fold the edges over.

mixed berry galette

mixed berry galette

Before baking, brush the buttery cornmeal crust with a little egg wash and sprinkle with coarse sugar. The egg wash makes the edges super glossy and shiny– and helps it brown more evenly. The coarse sugar is for… well… who doesn’t love a little sparkle with their dessert?


As delicious and impressive as pie, but half the work! This mixed berry galette with buttermilk cornmeal crust is the easiest summer dessert!

This smells so good. ↑ ↑

The berries are up to you! You can really use any berry here– even frozen will do. I used more blueberries than raspberries and blackberries, but any ratio works. Strawberry fan? Chop them up and throw them in too. Just make sure you have no more or less than 4 cups of berries total. I definitely suggest a mix of berries for different flavors and textures. Keeps it interesting and you can use up the 300 cartons of berries you bought on sale this week.

As delicious and impressive as pie, but half the work! This mixed berry galette with buttermilk cornmeal crust is the easiest summer dessert!

The one thing galettes demand, however, is a big fat scoop of melty vanilla ice cream. Duh.

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Mixed Berry Galette with Buttermilk Cornmeal Crust

  • Author: Sally
  • Prep Time: 1 hour, 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 2 hours
  • Yield: 1 galette; about 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


As delicious and impressive as pie, but half the work! This mixed berry galette with buttermilk cornmeal crust is the easiest summer dessert.


Cornmeal Crust

  • 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
  • 1/4 cup (30g) cornmeal
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g; 1 stick) cold unsalted butter, cubed*
  • 1/4 cup (60ml) cold buttermilk*


  • 4 cups (about 600g) mixed berries (I use 2 cups blueberries, 1 cup raspberries, 1 cup blackberries)
  • 3 Tablespoons (37g) granulated sugar
  • 1 Tablespoon (7g) cornstarch
  • 1 Tablespoon (15ml) fresh lemon juice
  • egg wash: 1 large egg beaten with 1 Tablespoon milk
  • coarse sugar for sprinkling


  1. Make the crust: Whisk the flour, cornmeal, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the buttermilk and stir until the flour is moistened. Add 1 more Tablespoon of buttermilk if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
  2. As the dough chills, prepare the filling: Mix the berries, sugar, cornstarch, and lemon juice together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
  3. Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. On a lightly floured work surface, roll the dough into a 12-inch circle (or any shape, really!). Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
  5. Spoon the berries (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Brush the edges with egg wash and sprinkle with coarse sugar.
  6. Bake until the filling is bubbly and the crust is golden brown, about 25-28 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.


  1. Make Ahead & Freezing Instructions: Both the dough and filling can be made ahead of time and chilled in the refrigerator for up to 3 days. The dough can be frozen for up to 3 months after prepared in step 1. Allow to thaw overnight in the refrigerator before rolling out and filling.
  2. Butter & Milk: Make sure the butter and buttermilk are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.

Keywords: berry galette

And even better with more ice cream on top. As if I even had to tell you that.

As delicious and impressive as pie, but half the work! This mixed berry galette with buttermilk cornmeal crust is the easiest summer dessert!

As delicious and impressive as pie, but half the work! This mixed berry galette with buttermilk cornmeal crust is the easiest summer dessert!


  1. hi sally! this looks like such a gorgeous and yummy dessert. i’d like to try it but berries are hard to come by (and are pretty expensive) here in the philippines. can i use this recipe with apples instead?

      1. This looks wonderful! I would like to use rhubarb but I would guess I would need more sugar. You said frozen fruits are good too. Any specific instructions for frozen fruits? Thanks!

  2. Can I use self rising pastry/cake flour as a substitute for the corn or all purpose flour?  Just wondering because it’s what I have in the pantry.

  3. Love the rustic-ness of this! Sounds perfect right now esp as our little ice cream shop here in town opened not too long ago and I love their vanilla – perfect to top this off 😉 This is something right up my hubby’s alley too. He isn’t such a sweet lover (think cookies, cakes and bars) *gasp* but he loves pies…..

  4. This looks amazing, I can’t wait to try it. This might be a stupid question but is the oven temperature for fan forced oven? Do you normally bake with fan forced oven? I am asking because I usually use the fan option on my oven but I think maybe it is a little bit too hot at times

    1. Not a stupid question at all! This oven temp is not for fan-forced. I bake in a conventional oven. I would lower the temp by 25 degrees in a fan-forced. That’s my standard suggestion for all baking, actually.

  5. I made this twice last week Bc it was so good. ( one for a party, one for ourselves) The crust is no joke…so good!! I even had a slice or two as breakfast with coffee. Will definitely keep this as a favorite go-to desert.

  6. Hi Sally, 
    I love trying your desserts and usually have a good outcome, but this one didn’t hit the mark unfortunately.  The flavor was there- loved the crust- but I used frozen berries and they gave off way too much liquid.  I’m thinking they would need to be thawed before baking and remove the juices (like you suggest with the fresh berries), or more cornstarch?  I’m not sure, but next time I will try fresh berries 🙂 

    Thanks again for your inspiration and delicious recipes! 

    1. Oh no! Thawing is a great idea and would certainly fix things. I tried this with frozen, without thawing, but didn’t experience any issues. Was the crust on the inside too soggy? Happy you liked the flavor.

  7. Can’t wait to try making this tomorrow!! Do u think I could use puff pastry for the dough too? I’ll make sure to tag u on IG and see if I did your recipe justice! Thanks for all the yummy recipes

  8. Delicious! Been waiting to gather enough wild raspberries from my property so I could make this and today was the day! I mixed with half blueberries and the raspberries and the crust came out perfectly! I can never go wrong with a “sally recipe”  😉 thanks so much!

  9. Hi Sally,
    May I use your beautiful image of the berry galette in a Facebook post? I supply content for Placer Grown’s facebook page, an organization in California promoting buying locally grown. I would link back to your blog for the recipe as well.
    Thank you,

  10. As an European reader of your blog, I have to thank you SO much for adding the measures in grams and °C to your recipe! It makes life so much easier for us! Now, after drooling after the picture of this cake for days, I’ll finally be able to bake it and I’m sure it will be more than delicious ~

  11. I was looking to make mini galette’s for a Memorial day party. Could I roll the crust out and just cut them into smaller circles? Do you know how long I’d bake for?

  12. Hi Sally! I was wondering if I could make the buttermilk with almond milk instead, because I’m lactose intolerant. Also, I would like to know if for recipes that include milk in it, could I just replace it with almond milk? I just wanted to get your opinion as a professional baker:)

    Oh and by the way, congratulations! I’m so happy for you:) Your baby is going to be so lucky having you as his/her mom!

  13. Made one last week and it “leaked” a lot so I am trying again and I am going to actually drain the berries. Also going to try this in my cast iron skillet. 

  14. Hi Sally,

    I would like to make 4 one-person size galettes vs. a large one. Do you think that would work? And would I have to adjust the baking time? Thanks!

    1. Hi Christine! Yes, you can divide this crust and filling to make 4 individual galettes. I’m unsure of the EXACT bake time, but it will be shorter.

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