Strawberry Galette is a rustic, fruit-filled dessert featuring juicy strawberries baked in a flaky, golden crust with a sweet, jammy filling. Easy to make and beautifully imperfect, this simple pastry is perfect served warm with a scoop of ice cream or a dollop of whipped cream.
Rustic Dessert Made Simple!
- Flavor: This galette has a sweet, buttery, and fruity flavor with juicy strawberries, a hint of citrus, and a crisp, flaky crust that balances every bite.
- Skill Level: This beginner-friendly recipe does not need a pie plate, lattice crust, or fancy crimping!
- Time-Saver: Grab a refrigerated rolled pie crust and pre-hulled strawberries to cut down on prep time.
- Tools: Parchment paper, a rimmed baking sheet, a rolling pin, and two small bowls are all you need to make this delicious dessert!
Cook Time: 45 Servings: 6 Cook Method: Oven Baked
Ingredient Notes
- Pie Crust: A store bought or homemade pie crust both work well for this recipe.
- Filling:
- Choose fragrant, bright-red strawberries that are ripe but still firm. I do not recommend overripe, soft, or frozen berries because they release too much juice, which can leave the bottom crust soggy.
- Sugar enhances the natural sweetness of the strawberries and draws out their juices to create a flavorful filling.
- Cornstarch thickens the juices released from the strawberries as the filling bakes, creating a luscious texture instead of a runny filling.
- Lemon zest (or orange zest), while optional, brightens sweet berries without adding extra liquid.
- Egg Wash: Made with egg yolk and water, helps to brown the pastry. Milk or cream could be used for a lighter finish.
- Butter (optional): Cut into small pieces, it melts into the berries for a rich finish.
- Sanding Sugar: While optional, it adds a crisp texture and sparkle for a bakery-style finish. Turbinado or regular granulated sugar can be used instead.
Variations
- If your berries are especially sweet, reduce the sugar to ⅓ cup.
- Replace up to half the strawberries with blueberries, raspberries, blackberries, or peaches.
- Replace part of the strawberries with thinly sliced rhubarb and keep the full amount of sugar.
- Add a light pinch of cinnamon or cardamom without overpowering the strawberries.
How to Make Strawberry Galette
- Roll the pie crust and chill (full recipe below).
- Toss the sliced strawberries with sugar, cornstarch, and optional lemon zest.
- Spoon the filling into the center (discarding the juice).
- Fold the crust over the fruit and brush it with egg wash.
- Add sugar and optional butter, then bake (full recipe below).
Storing Strawberry Galette
- Leftover galette should be stored in an airtight container with parchment between layers:
- at room temperature for up to 1 day,
- in the refrigerator for up to 3 days, or
- in the freezer for up to 1 month. Thaw overnight in the refrigerator.
- Reheat slices in a 325°F oven until warmed, in an air fryer at approximately 300°F to 325°F for a few minutes.
More Ways to Bake Summer Berries
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Strawberry Galette
This easy strawberry galette wraps sweet, juicy berries in a flaky golden pie crust. It is a rustic summer dessert with all the flavor of homemade pie and much less work.
Ingredients
- 1 pie crust
- 1½ pounds strawberries hulled and sliced (about 5 cups, or 4 cups sliced)
- ½ cup sugar *
- 3 Tablespoons cornstarch
- ½ teaspoon lemon zest optional
- 1 large egg yolk
- 1 tablespoon water
- 1 Tablespoon sanding sugar or turbinado sugar, or other sugar, optional
- 1 Tablespoon cold butter cut in small bits, optional
Instructions
- Move the rack to the lowest rack in the oven. Preheat oven to 400°F.
- On a piece of floured parchment, roll out pie dough to a 14” circle. Place on a rimmed baking sheet and refrigerate while preparing the filling and egg wash.
- To a large bowl, add strawberries and sprinkle with sugar, cornstarch, and lemon zest if using. Toss gently to combine.
- In a small bowl, whisk egg and water together to make an egg wash. Set aside.
- Remove the crust from the refrigerator. Spoon the berries (discard any juices) into the middle of the pie dough, leaving a 2-inch border. Fold the border of the crust over the strawberries, overlapping as needed.
- Brush crust dough with egg wash and sprinkle with 1 Tablespoon sugar if using. Dot berries with butter if using.
- Bake for 35 minutes, or until crust is golden brown and the filling is bubbling in the center. Allow to rest for about 1 hour before slicing and serving. Serve with ice cream or whipped cream if desired.
Notes
- *if the strawberries are really sweet, sugar could be reduced to ⅓ cup.
- Store on the counter for 1 day, refrigerate 3 days.
- Warm up in air fryer or warm oven.
Nutrition Information
Calories: 280 | Carbohydrates: 45g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 134mg | Potassium: 206mg | Fiber: 3g | Sugar: 24g | Vitamin A: 116IU | Vitamin C: 67mg | Calcium: 29mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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