I’ve always loved simple, rustic desserts that look beautiful without needing much fuss — and this easy strawberry galette is exactly that. If you’ve never tried making a galette, think of it as a free-form pie that’s so much easier (and honestly, prettier) than a traditional pie.
This strawberry galette is made with just a handful of ingredients, including fresh strawberries and a store-bought pie crust. It’s the perfect way to celebrate berry season — or to bring a little summer into your kitchen anytime.
If you love strawberries as much as I do, you will love this beautiful strawberry upside down cake, or this simple strawberry dump cake. Don't forget the vanilla ice cream!
Table of contents
Why I Love this Recipe
It only needs 4 ingredients — strawberries, sugar, cornstarch, and pie crust.
It’s rustic, forgiving, and doesn’t require any fancy pie skills.
I love using fresh strawberries in my desserts and they look so deliciously tempting!
It’s a gorgeous, impressive dessert that’s secretly so easy.
Ingredients (including optional ones)
Pie crust (store-bought refrigerated crust, or your favorite homemade recipe)
Fresh strawberries, sliced - about 3 cups
Granulated sugar, 2 tablespoons (adjust if your berries are very sweet or tart)
Cornstarch, 1 tablespoon (you can increase to 1.5 tablespoons if your strawberries are extra juicy)
Optional - Egg wash, coarse sugar on pie crust, apricot or strawberry jelly as a glaze on the strawberries.
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Instructions
Step 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Step 2
In a bowl, gently toss sliced strawberries with sugar and cornstarch. Let them sit for about 10 minutes — this helps draw out some juices.
Step 3
Unroll your pie crust onto the parchment-lined baking sheet.
Step 4
Spoon the strawberries onto the center of the crust, leaving about a 2-inch border around the crust edge. Try not to include too much of the liquid from the bottom of the bowl.
Step 5
Fold the edges of the crust up over the fruit, pleating as you go. It doesn’t need to be perfect - that’s the charm of a galette. You do want to pinch the pleats together to keep the juicy strawberry filling in the galette.
Step 6
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If you want a deeper color or slightly thicker filling, you can let it go for an extra 5 minutes. If the strawberries look very liquid, I definately bake the extra 5 minutes, but keep an eye on it so the crust doesn't burn!
Step 7
(Optional) Melt jelly. After galette comes out of oven, gently brush either apricot or strawberry jelly onto the strawberries. This will turn into a glaze once cooled.
Let galette cool on the pan for at least 15-20 minutes. The juices will thicken more as it cools. Slice and enjoy warm or at room temperature.
Tips and Variations
Try this with a mix of strawberries and blueberries for a pretty twist.
If your galette seems too juicy after baking, you can carefully spoon off a little excess liquid right when it comes out of the oven.
A scoop of vanilla ice cream or a dollop of whipped cream is never a bad idea here.
How to Store Your Galette Leftovers
If you have leftovers (lucky you!), just cover the galette loosely with plastic wrap or place it in an airtight container. It will keep at room temperature for about a day.
For longer storage, refrigerate it - it stays good for up to 3 days. Just know the crust will soften a bit in the fridge.
When you’re ready to enjoy another slice, you can warm it up in a 300°F oven for about 10 minutes to bring back a little of that fresh-baked crispness.
FAQs
Yes - just thaw and drain them well first so you don’t end up with too much extra liquid.
It’s normal for some juices to escape. Galettes are rustic by nature. Using a bit more cornstarch in the filling helps soak up extra juice. Also, make sure that you have pinched together any cracks in the pie crust after unrolling.
You can prep the fruit and keep it in the fridge for a few hours.
Assemble and bake right before serving for the best texture.
Other Delicious Berry Recipes
Printable Recipe Card
Easy Strawberry Galette with Pie Crust
Ingredients
- 1 9 inch Pie crust Store-bought refrigerated crust, or your favorite homemade recipe
- 3 Cups Strawberries Fresh Strawberries, sliced
- 2 Tablespoons granulated sugar Adjust if your strawberries are sweet or tart.
- 1 Tablespoon Cornstarch Can increase to 1.5 tablespoons if your strawberries are extra juicy.
- 2 Tablespoons Apricot Jelly (Optional) Melt jelly. After galette comes out of oven, gently brush either apricot or strawberry jelly onto the strawberries. This will turn into a glaze once cooled.
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, toss strawberries with sugar and cornstarch. Let sit 10 minutes.
- Place pie crust on prepared baking sheet.
- Spoon strawberries onto center, leaving a 2-inch border. Leave juice from strawberries in bowl. Fold pie crust edges over fruit. I often do an egg wash on the pie crust and sprinkle some course sugar just before putting into the oven.
- Bake 30-35 minutes until golden and bubbly. Add 5 more minutes if pie crust edges are not golden or if the strawberries look too liquid. Be careful not to overbake crust!
- Optional - Brush melted apricot or strawberry jelly onto the strawberries. This will turn into a glaze when cooled.
Notes
How to Store Your Strawberry Galette
If you have leftovers (lucky you!), just cover the galette loosely with plastic wrap or place it in an airtight container. It will keep at room temperature for about a day. For longer storage, refrigerate it — it stays good for up to 3 days. Just know the crust will soften a bit in the fridge. When you’re ready to enjoy another slice, you can warm it up in a 300°F oven for about 10 minutes to bring back a little of that fresh-baked crispness.Nutrition (I am not a nutritionist. These are estimates only)
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