Easy Triple Berry Galette: A Rustic Raspberry, Blueberry & Strawberry Summer Delight
Embrace the essence of summer with this delightful Raspberry, Blueberry, and Strawberry Galette. This rustic, free-form pastry is not only incredibly simple to make but also bursts with patriotic colors, making it the quintessential dessert for your Memorial Day, July 4th, and Labor Day celebrations. Featuring a simple homemade pie crust that yields an irresistible flakiness and a vibrant triple berry filling, it’s designed for pure enjoyment, especially when served warm with a scoop of creamy vanilla ice cream. Get ready for a dessert that’s as charming as it is delicious!
As summer approaches, so do those wonderful long weekend holidays: Memorial Day, the Fourth of July, and Labor Day. These occasions call for gatherings, barbecues, and, of course, a show-stopping dessert that’s both festive and easy to manage. Forget the complexities of a traditional pie; what you truly need is this spectacular triple berry galette!
This isn’t just any dessert; it’s a rustic red, white, and blue masterpiece that perfectly embodies patriotic spirit. The vibrant hues of raspberries, blueberries, and strawberries come together in a symphony of flavors, encased in a buttery, flaky crust. And the best part? It’s infinitely simpler to prepare than a classic pie, yet it delivers all the deliciousness with a charming, artisanal look.
I understand if the idea of making a “galette” sounds intimidating at first. When I initially encountered it at a fancy restaurant with my grandparents, I was captivated by its gorgeous presentation, rich flavors, and sheer perfection. I questioned how I could ever recreate such an elegant dessert in my own kitchen.
The truth is, a galette is surprisingly forgiving and straightforward. Unlike a traditional pie that requires meticulous crimping and perfect symmetry, the beauty of a galette lies in its rustic, free-form nature. There’s no need for a pie dish; you simply fold the edges of the pastry over the fruit filling, creating a beautiful, imperfect border. This “imperfection” is precisely what gives a galette its unique charm and makes it so approachable for any home baker, regardless of their experience level. If you’ve been searching for an easy summer dessert that looks impressive without demanding hours of intricate work, this triple berry galette is your answer.
More Galette Inspirations
Once you fall in love with how simple and versatile galettes are, you’ll want to explore all the possibilities! From sweet to savory, galettes can truly elevate any meal. Here are some other delightful galette recipes to spark your culinary imagination:
- Bourbon Caramel Apple Galette
- Whole Wheat Asiago Sweet Potato Galette
- Rustic Pluot Lemon Galette
- Strawberry Mint Champagne Galette
- Peach and Blueberry Galette
- Savory Chicken Caprese Galette
Making a galette is astonishingly simple—so much so, you’ll be genuinely **shocked** at how little effort it takes for such impressive results. I’ve broken down all the steps in detail below, but rest assured, this recipe is incredibly easy. The crust recipe, in particular, is absolutely foolproof; I’ve been relying on it for years without a single hitch. Its reliability ensures a consistently flaky, buttery foundation for your delicious berry filling every time.
Whether you’re aiming for the perfect sweet finish to a festive grilled meal, or you want to dazzle your friends with a seemingly complex yet effortlessly made dessert, this triple berry galette is the ideal recipe to truly impress. Its charming appearance and irresistible flavor will make it a memorable addition to any summer gathering, solidifying its place as your go-to patriotic dessert.
Essential Tools for This Galette
Having the right tools can make your galette-making experience even smoother. Here’s a list of the must-haves for this recipe:
- Chef’s Knife and Cutting Board: Essential for precisely quartering your strawberries and preparing your fruit.
- Metal Mixing Bowls: A set of sturdy metal mixing bowls will be invaluable for combining both your crust ingredients and your berry filling.
- Marble Rolling Pin and Pastry Board: This is my secret weapon for a truly flaky crust! The natural coolness of marble helps keep your dough cold, preventing the butter from melting too quickly as you roll. This is crucial for achieving those desirable pockets of steam that result in a light and airy pastry.
- Half Sheet Baking Pan: You’ll need one of these to bake your galette to golden perfection. Lining it with parchment paper will ensure a no-stick experience and easy cleanup.
How to Master the Art of Galette Making
Crafting the Perfect Flaky Crust
A truly exceptional galette begins with an outstanding crust. This recipe’s homemade crust is not only incredibly flavorful but also surprisingly easy to achieve, delivering that signature flaky texture every time. To start, in a large mixing bowl, whisk together your dry ingredients: flour, a touch of sugar for tenderness, and a pinch of salt to enhance flavor.
Next, it’s time to incorporate the cold butter. The key to a flaky crust is keeping the butter as cold as possible. My favorite pro tip for “cutting in” butter is to use your fingers! Simply pinch the cold, cubed butter pieces with your index finger and thumb, breaking them up into smaller, irregular pieces as you mix them into the dry ingredients. Initially, combine about half of the butter until the mixture resembles coarse meal. Then, add the remaining butter, continuing to pinch and mix until the largest butter pieces are roughly the size of a small pea. These little pockets of butter are what create steam during baking, resulting in those delightful, flaky layers.
Finally, gradually drizzle ice-cold water over the mixture, a tablespoon at a time. Use your hands to gently bring the dough together. Knead it minimally—just 3 to 4 times—until it forms a cohesive ball. Be cautious not to overwork the dough; excessive kneading develops gluten, which can lead to a tough, rather than tender, crust. If your dough feels too dry and crumbly, add another teaspoon of cold water. If it’s too sticky, a teaspoon of all-purpose flour will help. Once formed, flatten the dough into a disk, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This chilling period allows the gluten to relax and the butter to firm up, making the dough much easier to roll out and ensuring a superior texture.
Preparing the Vibrant Berry Filling
The filling for this triple berry galette is just as simple and delightful as the crust. In a separate large bowl, combine your fresh raspberries, blueberries, and quartered strawberries. The blend of these three berries creates a beautiful patriotic color scheme and a harmonious balance of sweet and tart flavors. Add a splash of fresh lemon juice, which brightens the fruit flavors and helps prevent them from becoming overly sweet. Then, sprinkle in cornstarch, which acts as a thickening agent to keep your filling from becoming too watery during baking. Finally, add a bit of brown sugar for depth of sweetness and a pinch of salt to balance everything out. Gently toss all these ingredients together until the fruit is evenly coated. Let the mixture sit for about 10 minutes while your dough chills; this allows the flavors to meld and the cornstarch to begin absorbing the fruit juices.
Rolling & Assembling Your Rustic Dessert
Once your dough has chilled sufficiently, it’s time to roll it out. Flour your work surface and your rolling pin lightly. If you have a marble rolling pin and pastry board, now is when they truly shine! The cool marble helps maintain the dough’s temperature, making it easier to roll without the butter softening too much. Roll the dough into a roughly 14-inch round. Don’t strive for perfect circles; remember, the rustic charm is part of the galette’s appeal!
Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. Then, spoon the prepared berry filling into the center of the dough, leaving a generous 1 1/2 to 2-inch border of dough all the way around. This border is essential for folding. Now comes the fun, free-form part: fold the edges of the pastry up and over the filling, pleating the dough as you go. Don’t worry about making the folds perfectly even or symmetrical; the beauty of a galette lies in its charmingly irregular, homemade look. Press the pleats gently to seal the dough as you work your way around the entire perimeter of the galette.
Baking to Golden Perfection
Before it goes into the oven, give your galette a final touch for that irresistible golden sheen and delightful crunch. Lightly brush the pastry border and edges with melted butter. This not only encourages browning but also adds another layer of rich, buttery flavor. Then, generously sprinkle turbinado sugar (also known as raw sugar) over the buttered edges. This coarse sugar will caramelize beautifully during baking, providing a lovely textural contrast and a hint of sweetness.
Your galette is now ready to bake! Place it in a preheated 375°F (190°C) oven and bake for 35 to 45 minutes. Keep an eye on it; you’re looking for a crust that is deep golden brown and a fruit filling that is bubbling enticingly. This bubbling indicates that the starches have thickened and the fruit is perfectly tender. Once baked, carefully transfer the galette, still on its parchment paper, onto a wire rack to cool for approximately 15 minutes. While it’s tempting to dig in immediately, this brief cooling period allows the filling to set slightly, making for cleaner slices and a better overall experience. Serve your warm triple berry galette with generous scoops of creamy vanilla bean ice cream or a dollop of fresh whipped cream for the ultimate summer dessert experience.
Using Frozen Fruit for Your Galette
What if you don’t have fresh berries on hand, or if they’re out of season? No problem! You can absolutely use frozen fruit for this galette recipe. However, there’s one crucial step to ensure your galette doesn’t turn out watery. Frozen berries release significantly more liquid as they thaw compared to fresh ones. Therefore, it’s essential to:
- Fully Thaw: Allow the frozen raspberries, blueberries, and strawberries to thaw completely, ideally overnight in the refrigerator.
- Thoroughly Drain: Once thawed, drain the fruit thoroughly. You can place them in a colander set over a bowl and let them sit for at least 30 minutes, gently pressing them if needed, to remove as much excess liquid as possible. Skipping this step will result in a soggy crust and a runny filling.
After draining, proceed with the recipe as directed, combining the thawed and drained fruit with the lemon juice, cornstarch, brown sugar, and salt. While fresh fruit often offers the best texture, properly prepared frozen fruit will still yield a delicious and vibrant galette.
Can You Use Store-bought Pie Crust?
While the convenience of store-bought pie crusts is undeniable, I strongly do not recommend using them for this triple berry galette recipe. Here’s why a homemade crust is truly superior for this particular dessert:
- Structural Integrity: Store-bought pie crusts are often thinner and less sturdy than a homemade pastry. A galette requires the crust to be folded over a generous amount of fruit filling without the support of a pie dish. A flimsier store-bought crust is prone to tearing, breaking, or becoming soggy under the weight and moisture of the fruit, especially if the fruit releases more juice.
- Flavor and Texture: Nothing beats the rich, buttery flavor and the tender, flaky texture of a homemade pie crust made with cold butter. Store-bought versions, while convenient, often lack this depth of flavor and the characteristic layers that make a galette so appealing.
- Ease of Preparation: As detailed in the recipe, the homemade crust for this galette is genuinely easy to make. It’s a foolproof recipe that consistently delivers excellent results without requiring advanced baking skills. Given its simplicity, the effort to make it from scratch is minimal compared to the significant improvement in quality.
For the best possible triple berry galette experience—one that is both beautiful and delicious, with a crust that holds its shape and delights the palate—invest a little extra time in making the homemade crust. You’ll be so glad you did!
To make your festive celebration even more complete, consider pairing this vibrant triple berry galette with a refreshing red, white, and blue brunch punch. It’s the perfect combination for any patriotic holiday or summer gathering!
Raspberry Blueberry And Strawberry Galette
Equipment
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Half Sheet Pan
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Silicone Baking Mats (or parchment paper)
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Stainless Steel Mixing Bowls
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Marble Rolling Pin (optional, but recommended)
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Cutting Board & Chef’s Knife
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp granulated sugar
- 1/4 tsp salt
- 8 Tbsp cold unsalted butter cubed into 1/2” pieces
- 1/3 cup ice water (add gradually)
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1 cup fresh quartered strawberries
- 2 tsp fresh lemon juice
- 1 Tbsp cornstarch
- 2 Tbsp brown sugar
- Pinch of salt
- 2 Tbsp melted unsalted butter
- 2 tsp turbinado sugar
- Vanilla bean ice cream (for serving)
Instructions
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In a large bowl, mix together the flour, sugar, and salt for the crust. Add half of the cold, cubed butter, mixing it in with your fingers until the mixture resembles a coarse meal. Add the remaining butter, continuing to pinch and mix until the largest pieces are about the size of a pea.
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Gradually drizzle the ice water over the dough mixture, starting with half and adding more as needed. Bring the dough together with your hands, kneading just 3 to 4 times until it forms a cohesive ball. Be careful not to overwork the dough.
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Flatten the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
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When you’re ready to bake, preheat your oven to 375˚F (190°C). Line a rimmed baking sheet with parchment paper.
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In a separate large bowl, combine the raspberries, blueberries, quartered strawberries, fresh lemon juice, cornstarch, brown sugar, and a pinch of salt. Gently toss all ingredients to ensure the fruit is evenly coated. Let this filling mixture sit for 10 minutes while the dough is rolled.
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On a lightly floured surface, roll out the chilled galette dough into a rough 14-inch round. Carefully transfer the dough to your prepared baking sheet.
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Arrange the fruit filling in the center of the dough, leaving an edge of about 1 1/2 to 2 inches uncovered all the way around. Fold the pastry edge up and over the filling, creating natural pleats as you work your way around the circle. Gently press the pleats to seal them. Brush the exposed pastry border and edges with the melted butter and generously sprinkle with turbinado sugar for a beautiful golden finish.
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Bake for 35 to 45 minutes, or until the crust is deeply golden brown and the fruit filling is bubbling. Once baked, transfer the galette (still on its parchment paper) onto a wire rack to cool for approximately 15 minutes before serving. This allows the filling to set.
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Serve your warm Raspberry, Blueberry, and Strawberry Galette with scoops of vanilla bean ice cream or gelato for an unforgettable summer treat.