Easy Strawberry Galette with Pie Crust

Overhead shot of homemade strawberry galette with crispy edges

No ratings yet

Easy Strawberry Galette with Pie Crust

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.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 294Kcal

Author: Susan Moncrieff

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)