Picking your own wild blackberries and turning them into a galette is peak wholesomeness. This rustic wild blackberry galette is so simple and lets the tart wild berries shine. Of course you can make it with store bought blackberries too, but if its late summer you may be able to pick your own if you know where to look!
Looking for other ways to use wild blackberries? You could replace the blueberries with blackberries in this blueberry white chocolate scone recipe. Or do the same with this blueberry lemon yogurt cake.
Why You’ll Love This Wild Blackberry Galette
It’s easier than pie.
There’s no blind baking, no crimped edges and no stress. The free form shape makes it almost impossible to mess up.
It celebrates seasonal fruit properly.
Wild blackberries are more tart and flavourful than store-bought ones. The lemon and light coconut sugar enhance their natural flavour without overpowering them.
It looks impressive but feels effortless.
Golden, bubbling fruit and flaky pastry edges always look stunning. It’s rustic in the best way.
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Ingredients for Wild Blackberry Galette
Plain flour: Forms the structure of the pastry while keeping it tender rather than bready.
Caster sugar: Adds a subtle sweetness to the pastry without making it sugary.
Sea salt: Balances sweetness and enhances the butter flavour.
Unsalted butter: Creates flaky layers and richness in the pastry.
Ice-cold water: Brings the dough together without melting the butter.
Apple cider vinegar: Helps create a more tender pastry texture.
Wild blackberries: The hero ingredient, sharp and deeply flavoured.
Coconut sugar: Adds gentle caramel notes while keeping sweetness restrained.
Cornflour: Thickens the juices so the galette slices beautifully.
Lemon zest and juice: Brightens the berries and lifts the flavour.
Egg: Gives the pastry a golden finish.
Raw sugar: Adds crunch and sparkle to the crust.
See recipe card for quantities.
Instructions for Wild Blackberry Galette
See the full qualities and method for this recipe further down the page.
Step 1: Rub the butter into the flour, sugar and salt.
Step 2: Form into disc, wrap in plastic wrap and refrigerate for 45 minutes.
Step 3: Mix the berries with cornflour, coconut sugar, lemon zest and a small pinch of salt
Step 4: Roll out the pastry, fill with the berry mixture then fold edges in.
Step 5: Brush edges with egg wash and sprinkle with raw sugar.
- Bake for 40 - 45 minutes then let cool for 10 minutes before slicing.
Hint: Keep everything cold!
Cold butter is what gives you flaky pastry. If your kitchen is warm, chill the dough again for 10 minutes after rolling before baking.
Substitutions
- Swap coconut sugar for brown sugar or maple sugar.
- Use frozen blackberries (no need to thaw, just add an extra ½ tablespoon cornflour).
- Replace plain flour with a good-quality gluten-free flour blend if needed.
Storage
Store leftovers in the fridge for up to 3 days. Reheat in a 170°C oven for 10–15 minutes to bring back the crisp pastry. Avoid microwaving as it softens the crust.
Top Tip
Let it cool before slicing.
It will look very juicy straight out of the oven. Give it time to settle so the cornflour thickens the juices properly.
FAQ for consuming wild blackberries
Yes, wild blackberries are safe to eat as long as you’re confident you’ve correctly identified them. True blackberries grow on thorny brambles and form clusters of small drupelets that turn deep purple-black when ripe. Always avoid berries you can’t confidently identify and never eat anything that looks unusual or unfamiliar.
It’s best to avoid picking berries right next to busy roads due to potential pollution from traffic. Try to forage away from heavy traffic areas and avoid places that may have been sprayed with chemicals. If in doubt, skip that patch and find a cleaner spot.
Even if they look clean, rinse wild blackberries gently under cool running water to remove dust, insects or residue. Let them dry on a tea towel before using, and avoid soaking them for too long as they’re delicate and can become waterlogged.
Related
Wild Blackberry Galette (Easy Free-Form Tart)
Ingredients
- 200 g plain flour
- 25 g caster sugar
- ½ teaspoon sea salt
- 125 g unsalted butter cold, cut into small cubes
- 3 tablespoon water ice cold
- 1 teaspoon apple cider vinegar
- 350 g blackberries wild or storebought
- 50 g coconut sugar adjust depending on tartness
- 1 tablespoon cornflour
- zest of ½ lemon
- 1 tablespoon lemon juice
- Pinch sea salt
- 1 egg beaten
- 1 tablespoon raw sugar
Instructions
- Mix the flour, caster sugar and salt in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Add the vinegar, then drizzle in ice cold water one tablespoon at a time, mixing gently until the dough just comes together (do not knead). Form into a rough disc about 1 inch thick, wrap in plastic wrap (air exposure will dry out the dough) and chill for at least 45 minutes.
- Preheat oven to 190°C fan. Toss the blackberries with coconut sugar, cornflour, lemon zest, lemon juice and a pinch of salt. Leave for 5 - 10 minutes until glossy.
- Roll the chilled dough out on baking paper, top with another piece of baking paper and roll out into a 30cm circle. You'll probably find the bottom of the pastry has wrinkled/creased into the paper so flip it over, and remove the wrinkly side of paper. Even out edges by cutting and pasting uneven parts of the pastry. Transer to a large baking tray.
- Spoon the berry mixture into the centre, leaving a 5 - 7cm border. Fold the pastry edges over the fruit, pleating as you go. Brush with beaten egg and sprinkle the exposed pastry with sugar.
- Bake for 35 - 40 minutes until deeply golden and bubbling. Cool for at least 10 minutes before slicing so the filling sets slightly. Serve with thickened cream or ice cream.
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