This recipe combines a traditional lattice top pie with a free-form country Galette. It creates a beautiful deep fruit pie without a lot of fuss. A combination of fresh blueberries, raspberries, and plump blackberries creates the perfect fruit filling!

Triple Berry Deep Dish Galette in a white pie dish and a dish of fresh berries.

I’ve always loved the process of making Galette’s. There’s something wonderful about free form country style pies…they transport me to a European Countryside on a beautiful summer’s day!

However, I’m also a fan of a perfect pie crust loaded with lots of fruit filling! One day I combined the ease of a Galette crust, with the bonus of a deep dish pie plate. The results were perfect!

Yes, it eliminates some of the “free form” aspect of a Galette, but it does make pie making easier!

A slice of Triple Berry
Deep Dish Galette on a white plate with a scoop of vanilla ice cream.

Ingredients Needed for a Fresh Deep Dish Berry Galette

9 Inch Double Pie Crust – Homemade Pie Crust or Store Bought Pie Dough
7 cups fresh, or frozen raspberries, blueberries, and blackberries. About 2 ¼ cups of each type of berry.
1 cup granulated sugar – plus a little extra to sprinkle on top of the pie
1 Tablespoon lemon juice – Fresh or refrigerated
5 Tablespoons cornstarch
2 Tablespoons unsalted butter
¼ cup of milk – To brush on top of the pie crust

Ingredients for Triple Berry Deep Dish Galette.

How To Make a Deep Dish Triple Berry Galette

In a large bowl add fresh, or frozen thawed berries, sugar, lemon juice, and cornstarch. Mix to combine.

Set mixture aside while you prepare the pie crust.

TIP: When using juicy fruits like fresh berries, it’s important you have a “thickening” agent. I prefer cornstarch. Some recipes will use Tapioca or flour to thicken the pie filling.

I used fresh berries. Blueberries, raspberries, and blackberries. Summer berries can be found year round in today’s markets thanks to imported fruits. Nothing better than juicy fresh berries.

Fresh Berries, sugar, lemon juice, and cornstarch in a large bowl, combined.

How To Prepare a Deep Dish Galette Pie Crust

My preferred pie crust will always be my Homemade Flaky Pie Dough Recipe. There’s a “how-to” video with the recipe in the link provided above in the ingredients list.

That said, you can certainly use a store bought prepared pie crust dough. Either will work in this recipe.

On a well floured, flat surface, place the chilled pie crust in the center of your work area. Using a rolling pin, roll the pie crust into an 11-12 inch circle.

Use a pizza cutter, or kitchen scissors, to trim the circle edges even. Again this is not “traditional” for a galette. A galette is generally a “rustic pie” with the edges a shaggy looking mass.

Since I did a lattice top, again not traditional, I wanted a smoother edging for my galette.

Bottom pie crust rolled into a circle and trimmed.

Carefully lift the bottom crust and place it in a 9-inch pie plate.

The crust should hang over by at least 1 inch. Pour prepared berry pie filling into the pie crust lined pie plate.

Cut the 2 Tablespoons of butter into pieces and place on top of the berry filling.

TIP: Now you can stop here with the pie crust if you so desire. A Galette traditionally does not have a top crust. However, I loved the idea of a wide lattice top.

Adding the berry pie filling to the pie crust lined pie.

How To Create a Lattice Top Galette Crust

To create a wide lattice top is easy! I know it looks complicated…but it really isn’t! (Hey! If you deal with kids and a spouse, or work with the public every day…you can do this!)

For the top of the lattice crust, using your rolling pin, on the same well floured surface you rolled your bottom crust on, roll your top crust into another 11-12 inch diameter circle.

Using a ruler and a pizza cutter, or sharp knife, measure and cut 5 vertical 1½ inch strips.

Top crust cut into vertical slats for lattice top crust. Pie sitting next to it waiting for crust topping to be added.

Because this is a “wide” lattice top you will only need to lay three strips across the top of the pie with a ¼ inch space in-between.

Fold the two outer strips half way back and lay the fourth strip in the opposite direction. Lay the two outer strip back down over the top of the strip you just laid down.

Repeat on the other side of the pie by folding back the center strip and laying the fifth, and final strip over the top of the two outer strips. Lay the center strip back down.

Strips of pie crust laid across the top of the pie for the lattice crust top.

Trim the lattice crust edges to the inside edge of the pie crust.

To finish the edge of the crust you are just going to gently begin folding over the edge creating small tucks as you go around the pie. Just like a traditional galette pie crust edge.

Lattice Pie Crust top with the crust edge folded over.

This is where the “rustic-ness” (is that a word?) of this pie comes into play!

Gently press the folds and crust edges inwards into the lattice top. Remember, it doesn’t have to look perfect. This is a galette that we have taken liberties with! (That sounds a little risqué)

Tucked edge of galette pie crust from above.

Finishing Off the Pie Crust and Baking the Galette

Place milk in a small bowl. Using a pastry brush, brush the top and edges of the pie crust with the milk.

Tip: You can substitute an egg wash for the milk, it will create a glossier finish to your pie.

Sprinkle lightly with sugar.

Preheat oven to 375 °F.

Place the pie on a parchment paper, or silicone baking mat, lined baking sheet. This will prevent any filling that may bubble over during baking from landing on the bottom of your nice clean oven. (We can pretend we just cleaned it! I do it all the time!)

Place galette in the center of the oven with the oven rack centered in the middle of the oven. This will help create a nice even bake.

Pie on a lined baking sheet ready to go into the oven.

Bake at 375 °F oven for 50-60 minutes. Check it after about 30 minutes and place a piece of tinfoil over it if the crust is getting too brown.

Pie is done when filling is thick and bubbling up between the lattice work.

Remove pie to wire cooling rack and allow to cool for SEVERAL hours! This is an important step! All too often I have readers telling me their pie was “watery” or “runny”.

Pie filling thickens as it cools, and with berry pies it’s extremely important you allow it to cool completely! Just like Apple Pie or other fresh fruit pies!

Pie Fresh out of the oven! Pie filling bubbled over edges of crust.

Tip: While the pie is “warm” (not hot) you can carefully take a wet paper towel that has been folded over several times, and go around to clean up the edges where the filling has bubbled over.

Serving A Deep Dish Berry Galette

Once the galette has cooled completely, you can cut into it. That’s the BEST part of this whole recipe!

I love to warm up my slice in the microwave and serve it with a big ol’ scoop of vanilla ice cream! YUM!

Triple Berry Galette in the background with a slice of the galette in the front on a white plate with berries all around it.

If you’ve never made a pie in your life, or if you’re an experienced pie baker, this recipe is so easy to make! You can’t make a mess of it! Don’t worry about beautifully crimped edges!

It’s the perfect cross between a traditional fruit pie and a rustic galette! The best of both worlds collide to make this impressive and delectable dessert! Loaded with juicy berries!

Why just settle on a blueberry galette when you can add the entire berry family? You know what they say…” The more the berry-ier”! (My poor English teacher! I’ve truly failed him!)

Galette Questions and Answers

What is a Galette? Galette is a term used for a simple rustic, non-formed pastry with either a fruity topping or a savory topping.
Is this a true “Galette”? It looks like pie! It’s a true galette in the sense that the bottom crust is folder over the filling. However, I have taken liberties pie using a pie crust to create a “well” to hold more fruit filling.
Is the term Galette, French or Italian? It’s French meaning “flat cake” or “flat pastry”.
How do I keep the bottom of my pie, or galette, from getting soggy? Brush the bottom of your pie crust with egg whites. This will help protect the bottom of the crust…no soggy bottoms here!
Is a galette and a pie crust the same thing? More or less, the answer is “Yes”!
Can I use frozen berries or canned pie filling? The answer to frozen berries is “Yes”…but be sure they are thawed first. Pie filling…I have to say “no”. The thing that makes this pie stand out is the amount of fruit in the filling. Canned pie fillings do not have the same ratio of fruit.
What’s the best way to store a fruit pie? Covered and in the refrigerator is generally recommended.
How long will this pie store? It’s best fresh, but will last 3-4 days.

Other Favorite Pie and Galette Recipes

Thanks so much for stopping by my Nest today! I hope you’ll give this Deep Dish Galette a try soon!

Happy Nesting!

Yield: 12 servings

Triple Mixed Berry Deep Dish Galette

Name: Triple Mixed Berry Deep Dish Galette
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: Pie Crust for a double crust pie, store bought dough or homemade; 7 cups fresh, or frozen, raspberries, blueberries, and blackberries, about 2¼ cups of each type berry.; 1 cup granulated sugar; 1 Tablespoon lemon juice; 5 Tablespoons cornstarch; 2 Tablespoons butter; ¼ cup milk

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

Pie Crust for a double crust pie, store bought dough or homemade
7 cups fresh, or frozen, raspberries, blueberries, and blackberries, about 2¼ cups of each type berry.
1 cup granulated sugar
1 Tablespoon lemon juice
5 Tablespoons cornstarch
2 Tablespoons butter
¼ cup milk

Instructions

Preheat oven to 375 °F.
In a large bowl combine berries, sugar, lemon juice, and cornstarch. Mix and set aside.
On a flat, well floured surface, roll out bottom pie crust into a 11-12 inch diameter circle. Trim edges even removing any jagged ends. Creating a smooth circle.
Place bottom pie crust in a 9-inch pie plate. Crust edge should hang over edge of pie plate about 1 inch. Fill with berry filling. Cut butter into small pieces and place over the top of the berry filling.
Add lattice top by rolling dough out into an 11-12 inch diameter circle. Cut into five, 1½ inch wide strips. Create lattice top. Trim edges to the inside edge of the pie plate. Fold the outer edge of the bottom of the crust inward, creating small tucks around the edges as you go.
Brush the top of the lattice pie crust with milk. Sprinkle lightly with sugar.
Place pie on a parchment lined baking sheet. Place baking sheet, with the pie, on the center rack in the middle of the oven. Bake at 375 °F for 55-60 minutes. Check the pie after 30 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
Carefully remove the pie to a wire cooling rack and allow to cool for several hours. Once cooled completely cut into the pie and serve with a scoop of vanilla ice cream.