If you love strawberry pie but feel a little intimidated by the whole double-crust situation, this Strawberry Galette is about to become your new best friend!
It’s everything you love about classic strawberry pie (buttery crust, jammy strawberry filling) done easier! No pie plate needed. This free-from pie bakes right ton a sheet tray.
Table of Contents
What is a Galette?
Galette is a free-form pie (or tart) that requires no special pan. Simply roll out the dough, pile the filling in the center, and fold the edges up around.
Think about it this way- if you’ve ever felt defeated by a pie crust that shrunk or cracked, a galette is your redemption arc.
Easy Strawberry Galette
Ingredients
Pie Dough:
- 300 g all-purpose flour (2 ¼ cup)
- 50 g granulated sugar (¼ cup)
- 1 teaspoon kosher salt
- 227 g unsalted butter (1 cup), cut into tablespoons, very cold
- 2 large egg yolks, cold
- 5 Tablespoons ice water*
Filling:
- 350 g hulled strawberries
- 50 g granulated sugar (¼ cup)
- 12 g cornstarch (1 ½ Tablespoon)
- pinch kosher salt
Egg Wash:
- 1 large egg
- 1 teaspoon water
- 1 pinch kosher salt
- turbinado sugar, as needed
Instructions
Pie Dough:
- In a large bowl, whisk together flour, sugar, and salt.
- Add in cold butter. Use a pastry blender (or two forks) to cut butter into flour mixture. Continue until mixture looks like coarse, pebbled sand.
- Add egg yolks and ice water. Mix together with a spatula until mixture looks like a "shaggy mess" or scrambled eggs.
- Dump onto a clean work surface (or work inside the large mixing bowl). Gently and quickly knead mixture together to form a cohesive dough. Knead JUST UNTIL the dough comes together.
- Divide dough into two equal parts. Flatten into disks and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes. Alternatively, store in the fridge for up to 2 days
Assembly:
- Filling: Toss strawberries with sugar, cornstarch, and salt in a large bowl. Let mixture rest while you roll out pie dough.
- Egg Wash: Whisk together egg, water, and salt until smooth and well combined. Set aside.
- Roll the dough on a lightly floured work surface. Roll dough to about 14 inches in diameter and about ¼-inch thick
- Strain strawberry mixture, discarding liquids that may be expelled. Spread strawberry mixture in the center of the rolled out dough. Arrange the fruit into an even layer, leaving about a 2-inch exposed border.
- Brush egg wash along the exposed perimeter around the fruit filling. Fold the edges of the dough up and over about 1-inch of the filling. Press the folds together to seal.
- Brush crust with egg wash and generously sprinkle with turbinado sugar. Refrigerate assembled galette for at least 30 minutes, until dough is cold and firm.
Bake
- Preheat oven to 400℉.
- Once oven is the correct temperature, place galette in the lower 2/3 rack of oven. Bake for 20 minutes.
- Reduce temperature to 350℉. Rotate baking sheet and bake for another 20-30 minutes until crust is golden brown and fruit mixture is bubbling and boiling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQs
Fresh strawberries are strongly recommended here since they release less liquid and hold their shape better during baking. I don’t recommend using frozen strawberries for this particular recipe.
Some leaking is totally normal — it’s part of the free-form charm. That’s why parchment paper is a must. If you’re worried, place the baking sheet on a foil-lined sheet below to catch any drips.
You can! A high-quality refrigerated pie dough works in a pinch, though homemade will always give you better flavor and texture.
