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.
Servings: 6
Calories: 280
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
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