A medley of fresh strawberries, blueberries and raspberries atop a flaky single pie shell make up this easy triple berry galette. No eggs, milk or dairy of any kind is needed in this recipe either! The simplicity of the recipe combined with the rustic appearance make it an ultimate summer dessert option.

Coming in hot with a brand new recipe that screams summer!

I freaking LOVE the warm summer months, the sunshine beaming down on me and of course all of the amazing summer berries!

Which brings me to this easy triple berry galette, which also happens to be egg free and dairy free (depending on the pie crust you use.)

What is a galette?

If you have not tried one before, a galette is a single pie crust, with the filling in the center and the edges folded slightly over the filling. Leaving some filling exposed reveals the beautiful colors of this triple berry galette. It is a very rustic version of an open pie. And I am here for it.

There is no pre-baking or worrying about a soggy bottom (all you fans of the Great British Bake Off get my reference!) It has a flaky, crispy, golden crust, enhanced by a sprinkling of sugar and mmm c’est délicieux! If you haven’t gathered, in French that means it is delicious. Since a galette is french after all…

What crust should you use for a galette?

All you need is a regular single pie crust, store bought or homemade if you please.

This easy triple berry galette is perfect to cram a bunch of the summer harvest berries into. And you know the best part? You can simplify this as much as you would like. I use a store bought pie crust that only contains wheat. It is Marie Callendars and it is found in the frozen section. Let me tell you, this lady can make a better pie crust than I can, so you best believe I am not out here wasting my time trying to throw together a scratch pie crust. Perhaps one day I will get there but today is not that day.

Of course that is not to say that you can’t go this route. You can choose to make your own pie crust from scratch. If you got it then you got it!

The berries

Strawberries, blueberries, raspberries.

Any ratio of berries would work in this easy triple berry galette. I like a stronger strawberry flavor so I use half strawberries and then the other half is a mix of raspberries and blueberries. This part of baking is less of a science; all we are going for here is about a 2 cup total of fresh berries.

Can I use frozen berries?

I have not tried using frozen berries, but if you do, report back and let me know! 🫡

Something to consider when using frozen berries, they often have more water so I would add extra cornstarch. Also, they might be mushier. Food for thought.

Egg free and dairy free AKA vegan!

This easy triple berry galette is unintentionally vegan due to the pie crust only containing wheat and there is also no egg wash (however from the pictures you can see that I still achieved a perfectly shiny and golden crust without egg.) Who needs eggs anyway.

If you do not need to worry about keeping the recipe dairy free and have a perfect pie crust that uses butter, no worries, you can take that route as well. Make it your own.

There is no need for eggs in this recipe. And quite frankly back when I could have eggs and do an egg wash, I always disliked the fact that I had to throw out a whole egg minus 1 teaspoon of it just for an egg wash. Don’t even come at me about saving the rest of the egg to be fried later cause I know y’all aren’t doing that either.

It looks difficult, can anyone make this?

The skill level of this dessert is like a 1/5. Especially if using a store bought frozen pastry. Just toss some fruit with sugar and cornstarch and place inside the pastry, fold and lather with a milk mixture and bake.

Super easy. You got this! And if you aren’t feeling confident, check out the step by step photos and directions below!

How to make the best, easy triple berry galette

Preparation

-Thaw the pie crust per package instructions or make your favorite pie crust.

-Preheat the oven to 350F -yes it seems low for pie, but we will be blasting the heat to 400 later

-Line a large sheet pan with parchment paper and flatten the pie dough on there. Set aside.

make the filling

-In a medium mixing bowl, combine the strawberries, raspberries, and blueberries, sugar and cornstarch. Mix gently but well enough to make sure all the ingredients are well distributed. Option to sprinkle in some freshly diced basil.

-Spoon the mixture into the center of the pie crust leaving a 2-3 inch circumference around the berry mixture.

-Fold the pastry edge over the filling, leaving the center open and exposed.

-In a separate small bowl, mix the soy milk and maple syrup. Brush over the pastry crust.

-Sprinkle top with a couple teaspoons of granulated or coarse sugar.

-Bake for about 35 minutes, then turn heat up to 400, and bake for another 10-15 minutes until you’ve have reached desired golden color and crispness and filling is bubbling. Some minor leakage of the liquid is normal.

Allow to cool on pan for about 10 minutes then transfer to a wire rack to cool.

Serve as is or a la mode!

Things that helped in the kitchen for this recipe, and can help you too:

Glass mixing bowl set – I love how versatile these bowls are and super easy to clean!

wire racks, from amazon, or Home Goods – I use this specific brand and size and it fits my 17.25 X 12.25 inch USA half sheet Pan which can be found on amazon or Home Goods

As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 🙂

Easy Triple Berry Galette

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Ingredients

1 single pie crust about 9 inches
1 cup cut fresh strawberries
1/2 cup whole fresh raspberries
1/2 cup whole fresh blueberries
3 tablespoons granulated sugar more if you are using particularly sour fruit
1 tablespoon cornstarch
1 teaspoon fresh minced basil optional

Fake egg wash / make the crust shiny and extra crispy

2 tablespoons soy milk
1 teaspoon maple syrup
Topping of granulated or coarse sugar about 1-2 teaspoons

Instructions

Thaw the pie crust per package instructions or make your favorite pie crust.
Preheat the oven to 350F -yes it seems low for pie, but we will be blasting the heat to 400 later
Line a large sheet pan with parchment paper and flatten the pie dough on there. Set aside.
In a medium mixing bowl, combine the strawberries, raspberries, and blueberries, sugar and cornstarch. Mix gently but well enough to make sure all the ingredients are well distributed. Option to sprinkle in some freshly diced basil.
Spoon the mixture into the center of the pie crust leaving a 2-3 inch circumference around the berry mixture.
Fold the pastry edge over the filling, leaving the center open and exposed.
In a separate small bowl, mix the soy milk and maple syrup. Brush over the pastry crust.
Sprinkle the top of the pastry with a couple teaspoons of granulated or coarse sugar.
Bake for about 35 minutes, then turn heat up to 400, and bake for another 10-15 minutes until you’ve have reached desired golden color and crispness and filling is bubbling.
Allow to cool on pan for about 10 minutes then transfer to a wire rack to cool.
Serve as is or a la mode!