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.

Click here to PIN this recipe for later!


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. Mmmmmm berries! And that sugary sparkle on the crust IS pretty~~ 
    (And yes, everything is better ala mode ♥)

    Don’t suppose the berries could be substituted by other fruit, like bananas or something? Like the ones sliced up and heated with a little sugar and cinnamon and butter? (and then caramel on top…~!)

    1. Any fruit goes! Amounts will vary. If a larger fruit where you use slices (like apple, peach, etc) you’ll need more than 4 cups. I’d say 4-5 cups banana slices total. Your creation sounds so good! Let me know if you try it.

  2. Oh my gosh! I’m soo excited to try these! I love berries and when it’s berry season, I always stock up too. Especially strawberries and blackberries! I’ve tried your peach galette and loved it so I’m super excited to try this berry version! And the scoop of ice cream is just perfect!

  3. I am so excited to try this! I have never attempted to make a Galette but this has made me want to try one today.
    P.S. I love the look of the ice cream with the bright berries underneath!

  4. Oh wow, this pie is called “Perfection”: rustic, simple, generous, with true ingredients, it has everything. I will try your recipe very very soon, I can’t wait to test the crust, looks very promising! 🙂

  5. I’ve never made a galette, but it’s been on the list for a while. So here I go!
    I feel like a lunatic in the grocery store, too. Especially when the cashier starts making comments like, “Wow! You having a party?” or “That’s a lot of chocolate!” Way to make me feel even MORE self-conscious…

  6. Wow, I love the idea of a cornmeal crust! I would totally make this immediately, but I’m in the middle of packing up my house (I gave my notice at work…SO thrilled :D), so I don’t have much baking stuff available 😉 I’m having a house-cooling party tomorrow where people take stuff away from me (books, decorations they might want), haha, instead of bringing me stuff, and I’m making a bunch of no-bake desserts 😀

  7. I love galettes but I’ve usually used puff pastry as my regular crust never seemed to hold up – love the idea of a cornmeal crust as it would have more structure!

    BTW – awhile back I read somewhere that a light sprinkling of bread crumbs/cornmeal between the parchment and the dough (as well as a little bit on the dough before adding filling) helps absorb excess moisture from the filling. Really works well – at least with puff pastry.

  8. This looks amazing!! Such a great Spring dessert. As soon as I saw the first pic, I wanted to dive right in face first! I’m totally like that too…buying a crazy amount of produce for just hubby and then wondering what the heck was I thinking?! Pinning this deliciousness for later!!

  9. Okay, I’m translating “carefree and unassuming little sis” into underdog. And you KNOW I’ve got to root for the underdog, Sally! 😉 Plus, lazy girl’s pie? Oh… there’s just too many good things going on with this berry wonderful galette (sorry, I had to!) Hehe.
    Meanwhile, I am so there with you on XL bulk buying at the grocery store. I am not ashamed to admit that I’ve been asked at the checkout counter, “Oh, cool! Do you own a restaurant or something?” “Um… yeah, I do!” Uh… “The name?” *mumbles something and changes the topic* 
    Alright, enough embarrassing myself to you. Now I’m off to dream about a big, like buying-in-bulk-big, scoop of ice cream on top of this perfectly sugar-sparkled berry galette. 🙂
    Have a great weekend, Sally!

    1. The looks I got when I was shopping for Sally’s Candy Addiction ingredients… all that chocolate, sugar, and butter… multiple times per day…!

  10. Love this. With apricots and peaches coming soon in California….will this recipes proportion s work for thos fruits also?

    I enjoy receiving all of your recipes. They are well written with great photography and super variety. I mostly sit and drool because they aren’t on Weight Watchers.

    1. Will work with any fruit, really. I’d add a little more peach/apricot slices. You don’t get quite as many per cup as you do berries. Maybe 5-6 cups.

  11. I LOVE berries in crisp/crumble! Love how tart and deliciously soggy they are 😀 And just like you I love to stock up, our freezer is still full of last year’s frozen berries, will have to use them up now that fresh ones are about to appear! 🙂

    Lovely galette!

  12. Oh, what a sight!  This picture is an irrevocable proof that we start eating with our eyes first. Simple and totally mouthwatering recipe. I also have a freezer full of frozen berries that I plan to use during the winter but never get to it.  Looking at this recipe, I know that I won’t have that problem any more.  I have a few bags of frozen black currants from my garden, that I think will be perfect in the Galette, especially when sprinkled with Turbinado sugar.  Thanks for publishing this recipe so close to a week-end, don’t have to wait too long to make it:)

  13. This galette looks gorgeous Sally. Way prettier than I could ever shape mine to be. I LOVE blueberry pie, but, true — I rarely have the energy or time to make all that pie dough. I’ve never made a galette before, but when I’ve got a craving for blueberry pie and no time to make it, I’ll reach for this recipe instead. Nothing’s better than warm, fruit pie topped with ice cold vanilla ice cream in the middle of a heatwave, is there? 

  14. Whenever I have the opportunity, I always choose self checkout. That way only a few select eyes can judge the ridiculous amount/type of of foods I have in my basket that day. This galette looks lovely. I have never attempted one, but it looks simple enough and I can imagine it tastes even better!! Here’s to springtime and berry season!

    1. I love self checkout except for when I have a ton of produce. I’m so slow typing it all in or finding the codes!

  15. I had never heard of galette before I read this, but I have to make this now.  It looks amazing!  I wonder if you could toss some chocolate chips in before baking?

  16. Oh, Sally…this galette looks amazing. I am a sucker for anything with cornmeal in it and a desert option with a crust made with cornmeal is irresistible. I will be making this very soon.
    I have a go to recipe for a savory cornmeal crust tomato tart. The crust recipe is close to the one posted here, minus the sugar. The rolled crust is thinly  spread with a ricotta/parm/mozzarella cheese filling and topped with halved yellow and red cherry tomatoes. It is sprinkled with a little more parm before popping it in to the oven @425 for about 25 minutes. It is soooo yummy, especially in the summer when I used cherry tomatoes that I grow in my yard. 

    1. Now THAT is something I’ve gotta try. I’ve only made 1 or 2 savory galettes before, but yours sounds better than both. Thanks for sharing it!

  17. The photography looks amazing in this post! Totally cute and rustic. I’m also trying to tote as many berries as possible, especially…..strawberries. I think you’ll understand. 😉

  18. This was so so good! It was my first attempt at homemade pie crust and I have to say I couldn’t believe how easy it was! Mine was a little crumbly when trying to roll it out…any idea as to why? Came out beautiful and delicious though!

    1. Perhaps a little more buttermilk (2 Tbsp, I’d say) next time. A little extra liquid will help hold things together. Glad you liked it!

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