This recipe marries a classic lattice-top pie with a rustic free-form galette, producing a deep, fruit-filled pie with minimal fuss. A mix of fresh blueberries, raspberries, and blackberries makes a vibrant, juicy filling.

Galettes have always felt comforting to me — that relaxed, country-style pastry instantly evokes a sunny European afternoon. I also love a pie with plenty of fruit, so I combined the simplicity of a galette crust with the capacity of a deep-dish pie plate. The result: an impressive, fruit-packed galette that’s easier to assemble than it looks.

While this version sacrifices a bit of the galette’s entirely free-form character, it prevents spills and holds more filling, which is perfect when you want a generous slice of berry goodness.

Ingredients Needed for a Fresh Deep Dish Berry Galette

• 9-inch double pie crust – homemade flaky pie dough or a store-bought double crust
• 7 cups mixed berries – fresh or thawed frozen raspberries, blueberries, and blackberries (about 2¼ cups of each)
• 1 cup granulated sugar – plus extra to sprinkle on the crust
• 1 tablespoon lemon juice – fresh or bottled
• 5 tablespoons cornstarch – for thickening
• 2 tablespoons unsalted butter – cut into small pieces
• ¼ cup milk – for brushing the crust (or substitute an egg wash for a shinier finish)

How To Make a Deep Dish Triple Berry Galette

Start by combining the berries, sugar, lemon juice, and cornstarch in a large bowl. Stir gently to coat and set the mixture aside while you prepare the crust.

Tip: Juicy fruits need a thickening agent. Cornstarch works well for berry fillings; some recipes use tapioca or flour instead.

Fresh summer berries are ideal, but frozen berries work fine if fully thawed and drained. A mix of blueberries, raspberries, and blackberries gives great flavor and texture.

How To Prepare a Deep Dish Galette Pie Crust

I prefer a homemade flaky pie crust, but store-bought dough will also work well. On a well-floured surface, roll the chilled bottom crust into an 11–12 inch circle. Trim any jagged edges with a pizza cutter or kitchen scissors so the circle is even; this helps when you add a lattice top.

Carefully lift the crust and fit it into a 9-inch deep pie plate, leaving about an inch of overhang. Pour the berry filling into the crust and scatter the butter pieces over the top.

Tip: You can stop here for a traditional galette without a top crust. I like the look and texture a wide lattice top adds, so I continue on to create it.

How To Create a Lattice Top Galette Crust

Roll the remaining crust into another 11–12 inch circle. Using a ruler and a pizza cutter or sharp knife, cut five strips about 1½ inches wide. Because this is a wide lattice, you’ll only need to lay three strips across the pie with about ¼ inch between them.

To weave the lattice: fold back the two outer vertical strips partway, lay a horizontal strip across, then fold the outer strips back over it. Repeat on the other side to complete the weave. Trim the ends of the lattice to the inside edge of the bottom crust.

Finish the edge by folding the overhanging bottom crust inward in small tucks all the way around, creating a rustic, slightly crimped edge. Press gently so the folds hold the lattice in place; the look can be imperfect — that’s part of the charm.

Finishing Off the Pie Crust and Baking the Galette

Pour ¼ cup of milk into a small bowl and brush the lattice and edges evenly. If you prefer a glossy, deeper color, use an egg wash instead. Lightly sprinkle granulated sugar over the top.

Preheat the oven to 375 °F. Place the pie on a parchment-lined or silicone-lined baking sheet to catch any bubbling filling and protect your oven. Bake on the center rack for 50–60 minutes, checking at about 30 minutes; cover loosely with foil if the crust is browning too quickly.

The pie is done when the filling is bubbling through the lattice and the crust is golden. Transfer the galette to a wire rack and cool completely — allow several hours. Cooling is essential for the filling to thicken; cutting too soon can leave a runny pie.

Tip: While the pie is warm (not hot), you can gently wipe away any overflow with a damp paper towel to clean the crust edge.

Serving Suggestions

Once fully cooled, slice and serve. I like to warm a slice briefly and top it with a generous scoop of vanilla ice cream — a classic pairing that balances the tart-sweet berries and buttery crust.

This recipe is forgiving for beginners and satisfying for experienced bakers. It combines the best elements of a traditional fruit pie and a rustic galette: an attractive presentation, easy assembly, and abundant, juicy berries.

Feel free to vary the berry mix or swap in your favorites — the method stays the same and yields a beautiful, fruit-forward dessert.

Questions and Answers

• What is a galette? A galette is a simple, rustic, free-form pastry topped with sweet or savory fillings.
• Is this a true galette? It keeps the galette’s folded edge but uses a deep pie plate and a lattice top to hold more filling—so it’s a hybrid approach.
• Is “galette” French or Italian? It’s French, meaning a sort of “flat cake” or flat pastry.
• How do I prevent a soggy bottom? Brush the bottom crust with beaten egg white before adding the filling to create a moisture barrier.
• Can I use frozen berries? Yes—use thawed, well-drained frozen berries. Avoid canned pie filling if you want a fruit-forward texture.
• How should I store leftovers? Cover and refrigerate. The pie is best within 3–4 days.

Other Favorite Pie and Galette Recipes

• Easy Coconut Cream Pie
• No-Bake Strawberry Cream Pie
• Cherry Cran-Raspberry Pie
• Best Chocolate Cashew Pie
• Spiced Caramel Apple Pie
• Memaw’s Layered Pie

Thank you for visiting — I hope you try this deep-dish galette soon. Happy baking!

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