Blackberry Basil Galette with Easy Flaky Homemade Pie Dough
This rustic Blackberry Galette is summer in pastry form. Sweet blackberries, tangy lemon, and basil sugar come together in a buttery crust that’s golden and crisp at the edges of the pastry, bubbling in the center with juicy blackberry filling. It’s a simple dessert with big flavor, and the kind of thing that makes you want to grab a fork right off the sheet pan.
Why I Love Galettes (and You Might Too)
I’ve always loved the simplicity and charm of a galette. They don’t demand perfection—they’re casual, forgiving, and packed with flavor. I find myself making them again and again, whether it’s a courgette galette for dinner, a cherry tomato galette with a flaky crust, or a warm heirloom tomato galette when the market is overflowing. This easy blackberry galette recipe is sweet and summery, but just like the others, it’s all about letting seasonal produce shine. I love to serve this blackberry galette fresh out of the oven with a scoop of vanilla ice cream on top. Seriously, nothing beats it!
Recipe Highlights: Blackberry Galette with Basil-Infused Sugar & Lemon
- Inspiration: This easy galette is a nod to those overgrown backyard blackberry bushes and the way basil and lemon brighten any fruit. It’s a little countryside, a little garden party.
- Best Served For: Perfect for late summer dinners, casual gatherings, or the I need dessert now kind of night.
- What Makes It Special: The basil-infused sugar is the unexpected star—it adds this gentle herbal lift that plays perfectly with the tart berries and lemon zest. It turns a rustic tart into something guests won’t stop talking about.
- A Bonus: You can make the galette dough ahead and keep it wrapped in plastic wrap in the fridge for a couple of days—ideal for easy entertaining or a road trip bake. Plus, no food processor is needed for this pie dough! Who doesn’t love an easy homemade pie crust?
Star Ingredients to Know
- Fresh blackberries- Ripe but firm is best—if they’re super juicy, use a slotted spoon to avoid soggy galette crust. There’s nothing like fresh berries in the summer!
- Cold unsalted butter – Make sure your butter is in small cubes and cold before adding it to the flour mixture. This keeps the galette dough tender and helps create a flaky crust during baking time.
- Lemon zest – Adds brightness and balance to the filling ingredients. Zest directly into the sugar to release all the fragrant oils. We also use fresh lemon juice for extra citrus flavor!
- Fresh basil- Go for basil that smells sweet and peppery—too dark or limp and it won’t infuse the sugar well.
Suggested Ingredient Substitutions and Additions
- Use vegan butter and a splash of apple cider vinegar in place of dairy if you want a dairy-free galette crust.
- Swap mixed berries for the blackberries—just keep the same ratio and strain extra liquid. Blueberries, strawberries, raspberries, or even cherries would delicious!
- Add a splash of lime juice instead of lemon for a twist with tropical notes.
- Try this with a refrigerated pie crust if you’re short on time—it’s still a delicious recipe and a great way to try galettes for the first time.
How to Make My Blackberry Galette Recipe
- Prepare the Dough: In a large bowl, combine flour, 1 tablespoon sugar, and ½ teaspoon salt. Cut in the cold butter using a pastry cutter or your fingers until it resembles the size of small peas. Gradually add ¼ cup ice water and mix until a shaggy dough forms. Shape into a disc, wrap in plastic wrap, and chill for 30 minutes.
2. Make the Basil Sugar: In a small bowl, rub together ⅓ cup sugar, chopped basil, and the zest of 1 lemon until fragrant.
3. Set aside.
4. Make the Blackberry Filling: In another bowl, combine fresh blackberries, lemon juice, cornstarch, vanilla, pinch of salt, and half the basil sugar. Let sit 10–15 minutes.
5. Assemble the Galette: Preheat oven to 400°Fahrenheit (200°C). On a clean work surface, roll dough into a large circle (about 12 inches) on a lightly floured surface.
6. Transfer to a parchment-lined baking sheet. Sprinkle 1 teaspoon basil sugar in the center of the dough, then add blackberry mixture, leaving a 2-inch border.
7. Fold edges inward, pleating as you go. Right before baking the galette, you’ll brush the crust with heavy cream or milk using a pastry brush. Sprinkle with turbinado sugar.
8. Bake in a preheated oven for 35–40 minutes until deep golden brown and bubbling. Let the blackberry galette cool slightly before slicing. It’s best to let it set for about 10-15 minutes, trust me! It will still be warm.
Expert Tips From My Kitchen
- Use a slotted spoon when adding berries to the dough to avoid sogginess from excess juice.
- Don’t skip the chill—cold butter and dough are key to a flaky crust.
- Zest your lemon over the sugar to catch all the fragrant oils for the basil sugar.
- If your dough cracks when folding, patch it gently with scraps or pinch it back together—it’s a rustic tart, not a flat cake.
- Let it cool for at least 10–15 minutes before slicing so the juices settle and don’t run everywhere.
Serving Suggestions
- Wine Pairing – A dry rosé or chilled Lambrusco is your best friend here—fresh, fruity, and not too sweet.
- Elevate it for guests – Serve slices with a scoop of ice cream or a dollop of whipped mascarpone.
- Breakfast – Pair it with a strong coffee and call it a rustic morning tart. No regrets.
- Mini Galettes – Split the dough and filling into two or four—perfect for a dinner party dessert board.
Storage Instructions
- Store leftovers covered with plastic wrap or in an airtight container at room temperature for 1 day.
- For longer storage, refrigerate for up to 3 days and reheat slices on a sheet pan in a 300°Fahrenheit (150°Celsius) oven for 10–15 minutes.
- You can also freeze the unbaked galette on a prepared baking sheet until solid, then wrap and freeze for up to 1 month. Bake from frozen, adding 5–10 minutes to baking time.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Blackberry Basil Galette with Lemon Sugar Crust
Equipment
- large mixing bowl
- Small bowl
- Pastry cutter or your hands
- rolling pin
- parchment paper
- Baking Sheet
Ingredients
For the Dough:
- 1 ¾ cups all-purpose flour (213g)
- 10 tablespoons unsalted butter (142g) cold and cut into cubes
- ¼ cup cold water (60ml)
- 1 tablespoon granulated sugar
- ½ teaspoon salt
For the Basil-Infused Sugar:
- ⅓ cup granulated sugar
- 1 tablespoon fresh basil finely chopped
- Zest of 1 lemon
For the Blackberry Filling:
- 2 ½ cups fresh blackberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons honey or brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For Assembly:
- 1 tablespoon heavy cream or milk
- 1 tablespoon turbinado sugar
Instructions
Make the Dough:
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually drizzle in cold water, mixing just until the dough comes together.
- Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
Make the Basil-Infused Sugar:
- In a small bowl, combine the granulated sugar, chopped basil, and lemon zest.
- Rub together with your fingers until the sugar is fragrant and slightly damp.
Make the Blackberry Filling:
- In a bowl, toss the blackberries with the lemon juice, cornstarch, vanilla, a pinch of salt, and half of the basil sugar.
- Let sit for 10–15 minutes so the flavors meld.
Assemble the Galette:
- Preheat oven to 400°Fahrenheit (200°Celsius). Line a baking sheet with parchment paper.
- Roll the chilled dough into a 12-inch circle on a floured surface.
- Transfer to the prepared baking sheet.
- Sprinkle the center with 1 teaspoon of the basil sugar.
- Spoon the blackberry mixture into the center, leaving a 2-inch border.
- Fold the edges over the filling, pleating as you go.
Bake the Galette:
- Brush the crust with heavy cream or milk and sprinkle with turbinado sugar.
- Bake for 30–35 minutes, until the crust is golden and the filling is bubbling.
Let It Rest:
- Allow the galette to cool for 10–15 minutes before slicing and serving.