Blackberry-Lime Galette

We have a big blackberry bush in our yard that I did nothing with for years and now it's my favorite thing! Every summer around the end of July and into August, the blackberries come on and they are so fun to pick. I was never a blackberry fan before I had my own plant growing in my yard and there's something extra special about a sun-warmed blackberry.

This year I wanted to do something a little different with them so I decided to make this Blackberry-Lime Galette. Blackberry and lime are often seen together in desserts and there's a good reason why. The flavors perfectly compliment each other and they are so good in a galette! And remember, a galette is the easy version of making a pie and I promise, anyone can do it. 

Blackberry-Lime Galette


1 1/4 cup flour

1 1/2 tsp. sugar

1/2 tsp. salt

1 stick (8 Tbsp.) very cold butter (Chill the butter in the freezer for at least 20 minutes).

6 Tbsp. ice water

1 egg

1 Tbsp.

2 tsp. sugar

Blackberry Filling

3 cups blackberries

1/3 cup granulated sugar

1 Tbsp. cornstarch

1/2 tsp. fresh lime juice

1 tsp. grated lime zest

1/8 tsp. kosher salt

How to Make the Dough:

1. In a food processor with the blade attachment, pulse 1 1/4 cups flour, 1 1/2 tsp. sugar and 1/2 tsp. salt until well mixed.

2. Cut cold butter into small cubes and add it to the food processor. Push the pulse button about 8 times. The butter should become pea-sized. Add ice water 1 tablespoon at a time and pulse between each addition. The dough should be ready when it just begins to clump. I used 6 Tbsp of ice water.

3. Form the dough into a disk. Don’t overwork it, just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for at least 1 hour.

How to Make the Filling:

1. In a large bowl, gently combine the blackberries, sugar, cornstarch, lime juice, lime zest and salt. (You don’t want the filling to sit for very long so do this right before rolling out the dough.)

How to Assemble the Galette:

1. Preheat oven to 350 degrees F.

2. In a small bowl, beat the egg with 1 tablespoon of water and set aside.

3. On a sheet of parchment paper, roll the dough into a 12-inch circle. Place the parchment paper and dough into a rimmed baking sheet.

4. Arrange blackberries in a large even circle over the dough leaving a 2-inch dough border.

5. Fold the edges of the galette up and over the blackberries, pinching the overlapping edges together to form a nice seal. Try to patch up any cracks in the dough. (If the dough becomes too warm and hard to work with place in the fridge or freezer for a few minutes.)

7. Brush the crust with beaten egg/water mixture and sprinkle with 2 tsp. sugar.

8. Bake for 40-45 minutes or until the crust is golden brown and the blackberry juices are syrupy. Let sit 15 minutes before serving.

9. Garnish with lime zest and serve warm with ice cream, if desired.


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