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Triple Berry and Rhubarb Galette

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  • Prep 20 min
  • Total 1 hr 45 min
  • Servings 4
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Our sweet and colorful galette includes tart rhubarb and mixed berries. To save time, use Pillsbury pie crust.
By Brooke Lark
Updated Jul 19, 2012
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  • 2 tablespoons butter
  • 2 cups chopped fresh rhubarb
  • 2 cups frozen mixed berries
  • 2/3 cup granulated sugar
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 egg white, well beaten
  • 1/4 cup turbinado sugar (raw sugar) or sparkling sugar
  • Ice cream, if desired
Make With
Gold Medal Flour


  • 1
    Heat oven to 400°F.
  • 2
    In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until rhubarb is softened. Remove from heat. Stir in mixed berries, granulated sugar, flour, cinnamon and vanilla.
  • 3
    On ungreased cookie sheet, unroll pie crust. Pour berry-rhubarb mixture onto center of crust; spread mixture to within 1 1/2 inches of edge. Fold crust edge up over mixture, pleating crust as necessary.
  • 4
    Using pastry brush, brush egg white over edge of crust. Sprinkle turbinado sugar generously over egg white.
  • 5
    Bake 20 to 25 minutes or until edges of pie crust are golden brown, and center of pie crust is bubbly.
  • 6
    Cool completely before serving, about 1 hour. Serve topped with ice cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don't have a triple-berry mixture, frozen strawberries will do instead.
  • tip 2
    For an easy, elegant dessert, try making this pie the night before and ready when you are!


Nutrition Facts are not available for this recipe
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