Summer Berry Galette on the Big Green Egg | Backyard Smoke Show
Meet your new warm-weather showstopper. This Summer Berry Galette on the Big Green Egg is the kind of dessert that looks impressive, tastes incredible, and comes together without much fuss.
Ingredients
- 1 single all-butter pie crust, chilled
- 3 cups fresh summer berries, such as strawberries, blueberries, raspberries, or blackberries
- 1/3 cup turbinado sugar, plus more for finishing
- Lane's Apple Pie Seasoning
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Egg wash, for finishing
EGGcessories
- Large Pizza Wedge
- Pizza stone
- Pizza peel
- convEGGtor
- Stainless steel cooking grid
Step-by-Step Instructions
1. Roll Out the Dough
On a lightly floured surface, roll the chilled pie dough into roughly a 12-inch circle. Trim the edges if desired, but don’t worry about making it perfect. A galette is meant to look rustic.
2. Make the Berry Filling
In a medium mixing bowl, combine the fresh berries, turbinado sugar, cornstarch, Lane's Apple Pie Seasoning, and lemon juice. Toss gently until the berries are evenly coated.
The cornstarch helps thicken the juices as the berries cook, while the lemon juice brightens the flavor.
3. Build the Galette
Transfer the berry mixture to the center of the dough, leaving a border around the outside. Fold the edges of the dough over the filling, working your way around the circle and overlapping slightly as you go.
Brush the crust with egg wash and sprinkle with additional turbinado sugar for a crisp, golden finish.
4. Chill Before Baking
Place the assembled galette in the refrigerator while you heat the Egg. This helps the butter in the crust firm back up, which leads to better flake and structure.
You can also make the galette up to 24 hours in advance and keep it refrigerated until ready to cook.
5. Set Up the Big Green Egg
Light the charcoal and set up your Big Green Egg with the convEGGtor, stainless steel grid, and pizza stone. Bring the temperature to 450°F.
Once the Egg is stabilized, install the Large Pizza Wedge. This setup gives you a hot, oven-like cooking environment with easy access for rotating and removing the galette.
6. Bake the Galette
Use a pizza peel to slide the galette onto the preheated stone. Cook until the crust is golden brown and the filling is bubbling.
Rotate the galette halfway through the cook to promote even browning.
7. Cool and Serve
Remove the galette from the Egg and let it cool to room temperature before slicing. This gives the filling time to set and makes serving easier.
Serve as-is, or add a scoop of vanilla ice cream, whipped cream, or a light dusting of Lane's Apple Pie Seasoning.
Expert Tips
- Use cold dough for the best flaky texture.
- Don’t overfill the galette, or the berry juices may run over the crust.
- Turbinado sugar adds crunch and a bakery-style finish.
- Rotate halfway through baking for even color and crispness.
- Let the galette cool before slicing so the filling can set.
- Try mixing berries for better flavor balance and visual appeal.
Final Thoughts
Summer Berry Galette on the Big Green Egg is everything a summer dessert should be: fresh, simple, colorful, and packed with flavor. The berries get soft and jammy, the crust turns golden and crisp, and the Big Green Egg adds the kind of even heat that makes this dessert feel special.
It’s easy enough for a casual weeknight treat and beautiful enough for a backyard dinner party. Fire up the Egg, grab your favorite summer berries, and bake a dessert that looks as good as it tastes.
