Blueberry Raspberry Almond Galette

This double berry galette with almonds is super simple to make. One of the easiest summer desserts ever!
Course Dessert - pie
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 slices
Author Sarah @ The Gold Lining Girl


  • 1 - 9- inch round refrigerated pie crust thawed
  • 1 c. fresh blueberries
  • 1 c. fresh raspberries
  • 2 tbsp. amaretto liqueur
  • 1/2 c. sugar
  • 1/3 c. sliced almonds
  • 1 egg white lightly beaten
  • 2 tbsp. turbinado sugar


  1. On a large baking sheet lined with parchment paper or a silicone baking mat, unroll the pie crust.
  2. In a large bowl, combine berries and amaretto.
  3. Toss to coat, and allow to sit for 10 minutes.
  4. Add the sugar to the berry mixture and toss to coat.
  5. Spoon the berries onto the center of the crust, leaving 1.5-2 inch border at the edges.
  6. Fold the edges of the dough over the berry filling, overlapping where needed, and pinching to seal any cracks.
  7. Brush the crust lightly with egg white, and sprinkle with turbinado sugar.
  8. Bake at 375 degrees for 25-30 minutes, or until edges are golden brown.
  9. Allow to cool for about 10 minutes before cutting into wedges. Serve warm!