Making this easy Strawberry Galette recipe takes literally zero effort with incredible delicious results, the most perfect Spring and Summer pie! Flaky and buttery pie crust - that comes together in 3 minutes - loaded with strawberries and baked to perfection!
🌟 Why this is the best Strawberry galette recipe
- Perfect texture – This Strawberry galette has the most perfect texture that is crispy yet juicy without being soggy. It has the perfect crust-to-filling ratio that makes the galette perfectly balanced. Have you seen galette recipes on the Internet that is super soggy, watery, and require a spoon? That is a big no!
- Most amazing buttery crust – I have tons of Pro tips for you in this recipe about how to achieve the best ever crispy yet soft Pie crust texture. No more soggy Pie!
- Crazy delicious – Flaky butter pie crust loaded with sweet, fresh strawberries make this Galette totally irresistible!
- Quick & easy to make – This is a real simple galette, literally most part of the recipe is just waiting for eg. resting the dough. Even if you are a beginner in the kitchen, you can comfortably try this recipe
- Honest detailed tutorial - This recipe might look long, and in fact, it is, simply because you, my dear readers, are coming to this site with different levels of baking experiences. Baking is science and the details do matter, and my ultimate aim is your baking success, so please do not skip my instructions and tips!
📖 What is a Galette
Galette is a term used in French cuisine referring to various types of flat round or free-form crusty desserts and it is probably my favorite type of pie! They can be made in any shape, definitely don´t need to stick to a round shape! These free-form pies are quick to make without any special equipment, easy to assemble, and can be filled with a variety of delicious fruits, check out my peach galette, and blueberry galette.
Galette is the perfect lazy dessert that is super fun to make and shape using your hands only! You can either make a full-size version like this one or 2 smaller ones simply by dividing the recipe. Top tip: Feel free to combine combining fruits with herbs, perhaps nuts, and even certain types of cheese can be a great addition!
📝 Ingredients notes
For the pie crust
- Flour: Use all purpose flour for this Strawberry galette recipe. If you want to be a pro when it comes to deciding what type of flour to use in your baking, please read my flour guide
- Salt: An essential ingredient in most dessert recipes. Balances flavor and enhances other ingredients. This is a sweet-tart dough yet the salt will perfectly balance the flavors
- Sugar: I am using a tiny bit of granulated sugar in the pie crust of this Strawberry Galette but it is not necessary. In general, pie crust should not be sweet, it is the filling that brings the sweetness. If you want to learn about the different types of sugar and how to use them in baking, please read my sugar guide
- Butter: Use always unsalted butter as you want to be in control of the quantity of the salt. I am using 82% fat content European-style butter in all my recipes. While in most of the recipes butter needs to be at room temperature, this is an exception. For making Pie, the butter needs to be chilled, which means take the butter out of the fridge, cut it into chunks then place it in the freezer for 10-15 minutes before using it. Working with cold butter is absolutely key to reaching the right consistency of your pie dough
- Egg: This pie crust does not contain egg however it is egg washed before baking. You can totally leave out the egg wash and turn it into a delicious eggless galette recipe
- Cream: Usually pie dough contains 1-2 tablespoons of ice-cold water, however, I prefer using heavy cream instead. If you run out of cream or don´t want to use it, feel free to replace it with an equal amount of water
- Cream cheese: Cream cheese will provide an even, more flaky, tender, melt-in-your-mouth crust. You absolutely can´t leave this out. I always use Philadelphia when I state cream cheese in my recipes. If you don´t have cream cheese perhaps it is worth trying with other high-fat dairy creams eg. mascarpone
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
For the filling
- Fruit: The beauty of making Galettes is that you can literally use almost any fruit even mix fruit with herbs and experiment according to your preference or season. This is a Strawbery Galette recipe so I am using fresh strawberries, but the recipe works with any sort of berries, pear, apple, plum, etc. You could also use different herbs with the strawberry eg. mint or basil would be nice
- Sugar: Galette should not be overly sweet so I don´t use too much sugar in this Strawberry Galette recipe, feel free to adjust this quantity according to the sweetness of your fruit and your taste
- Corn starch: Corn starch is an important ingredient that helps to thicken the filling so it won´t get overly runny which would result in a soggy bottom galette
- Almond flour: If you are like me and prefer your galette neat looking and not soggy, you will have to use some sort of nut flour underneath the fruit. I recommend almond flour which has no taste and perfectly “absorbs” the liquid of the fruit so the filling stays juice without making the galette soggy
- Egg: Whisk egg with a drop of water and carefully egg wash the galette before baking. Can be left out if the egg is your dietary concern
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. How to prepare pie crust for the galette
Similar to my Pâte Sablée recipe, crumbling method is used to prepare a flaky pie crust. What the crumbling method means is that first, you need to rub the mixture (flour, salt, sugar, ice-cold butter) between your hands until it becomes a sand-like = crumbly consistency. Feel free to leave in bigger butter chunks that encourage flaky pie texture.
Then, as a second step, mix in the rest of the ingredients (cream cheese, cream) and gently knead with your hand just for a minute until the dough comes together and does not crumby any longer. Please do not use a mixer or food processor, this flaky pie dough will literally come together in one minute at this point.
Form a ball, slightly flatten it into a disk (this step makes the galette dough much easier to roll out quickly and evenly), wrap tightly in plastic wrap, and refrigerate for min an hour.
💡 Top Tip: Focus on working quickly with this pie dough without making it too warm with your hands. No need for food processor or mixer, it will come together in a few minutes
2. Why chill pie dough
Chilling the pie dough makes the dough easier to work with since butter will harden and gluten will develop. Chilling supports that lovely flaky and airy pie texture you love without being heavy. The non-chilled crust is very difficult, in fact, almost impossible to roll out and has a fairly crumbly and less smooth texture.
So please, chill the dough for a minimum of an hour, overnight even better.
💡 Top Tip: Recipes that state “no chill pie dough” will be heavier, less flaky, and more doughy if at all you will be able to roll them out
3. How to roll out the galette dough
Temperature and technique are everything while rolling pie dough out.
Temperature-wise, you won´t be able to roll out the dough if it is too cold (straight out of the fridge) so wait 5-10 minutes and let it rest at room temp first. However, don´t wait too long as when the dough gets too warm, it is again impossible to roll it out as it will be too sticky. Aim for the sweet spot in terms of temp, cold enough but not too cold.
Technique-wise, while rolling, start from the center of the disc and work your way out in all directions. Aim for rolling the dough somewhat in a rectangle but don´t worry too much about it as while folding you will be able to adjust the shape a bit. If you chilled your dough as stated in the recipe, it will be super easily rolling it without the dough trying to shrink. No need to use extra flour on the surface, the dough should not stick as gluten nicely developed in the dough during the chilling time.
💡 Top Tip: Roll out the dough straight on the baking sheet you will bake the galette on so you won’t have to move it later. Even better, if you roll the pie dough in between two Silicone baking mat, please see the picture below
4. How to avoid soggy pie (or galette)
There is nothing worse than soggy pie bottom and disappointingly eating a slice of Strawberry Galette with a spoon because it is so wet from the filling.
Two key tips to avoid a soggy pie
1. Use thickener (corn starch) in the filling (if your fruit is more on the juicy side): Starch will help the filling thicken during baking while keeping it moist and juicy. Mix fruit, sugar, and corn starch a few minutes before filling your pie crust. Your galette will turn out juicy without being overly wet from the filling
2. Use almond flour between the pie crust and fruit filling: Almond flour (hazelnut or other nut flour can work too) will absorb any unnecessary liquid of the fruit, again supporting that your lovely Strawberry Galette will be just enough juicy and moist without being overly soggy. Almond also brings some nutty taste that goes really well with the strawberries.
💡 Top Tip: If not is a concern, feel free to substitute the almond flour with semolina, it can also absorb the juicy in pretty well
5. How to prevent leakage in the crust
You must have seen Galette pictures on the Internet where the strawberry filling is all around the place leaking into the baking tray and burning eventually! It is a big NO, very unprofessional!
How to prevent leakage?
Regarding temperature, it is important to keep the pie dough cold enough to work with, so it won´t be sticky and won´t tear (risk for leakage). Equally, the pie dough should not be too cold either which would result in breaking the raw dough (that is where it will leak later). Remember, you might need to take the dough in and out of the fridge a few times making sure that it is always at the right temp, never force pie dough if the temp does not feel right
Regarding technique: Once the strawberry filling is on top of the galette crust, make sure that you gently but tightly fold the edges over the filling. Be careful, not to break the dough at this point, see points above in regards to the temperature. The whole process should not take more than 1-2 minutes so your dough should stay nicely cold to work with. Next comes the egg wash, which again should be applied carefully making sure that you don’t accidentally damage the dough with the brush.
💡 Top Tip: While preheating your oven pop your Galette into the freezer for 10 minutes, this will ensure that the galette won’t lose its shape while baking – which again risk of having leakage.
6. How to bake
As usual, never bake your desserts without pre-heating your oven for at least 10-15 minutes. The oven temperature drops when opening the oven door therefore it is recommended to always preheat the oven above the required baking temperature.
Also, make sure you invest in an inexpensive Digital oven thermometer to avoid underbaked or burnt, sad-looking desserts.
The galette needs to be baked on a relatively high temp 200 C / 392 F (no fan) for about 30 minutes but each oven is different so please focus on how your particular galette looks as opposed to time. It is ready when the crust becomes an even golden color, the filling bubble, and the bottom of the crust is nicely baked.
In regards to decoration, feel free to use some edible flours, whipped cream, clotted cream, or a scoop of ice cream.
💡 Top Tip: The filling will further set as it cools. Only cut the galette after it comes to room temp.
📝 Flavor variations
Making Galette is super versatile, you can literally use any fruits, herb, spices of your choice. With this Strawberry galette recipe it is worth considering the following variations:
- Strawberry & rhubarb
- Strawberry & raspberry
- Strawberry & mint
- Strawberry & basil
- Strawberry & almond flakes
- Strawberry & rose pepper
- Strawberry & coconut
- Strawberry & other berries
🎓 Expert tips
- Use high-quality 82% fat content European-style very cold unsalted butter to make any pie dough including this Strawberry galette
- Roll the pie dough (or any other sticky dough) in between two Silicone baking mats so it won´t stick
- While assembling and kneading the dough, work as quickly as possible without 1. overworking the dough 2. making the dough too warm. Kneading literally should not take more than a minute or two. Do not use a food processor or mixer
- Use almond flour underneath the fruit filling to avoid soggy pie bottom
- The temperature while working with this dough is super important. Too warm? The pastry dough will tear. Too cold? The pastry dough will break. Aim for the in-between stage, a cold enough dough that is comfortable to work with. Use your fridge or freezer to chill the dough if it gets too warm
- I strongly advise using a Digital scale to be able to measure your ingredients correctly, and a Digital oven thermometer to be able to measure your exact oven temperature
❓ Recipe FAQs
Yes of course you can, this recipe works no matter what size or shape of galettes you want to bake, however, you will need to adjust the ingredients and baking time accordingly
I have a thorough baking guide about egg wash, make sure to check it out
Yes, most probably you can, however, you can´t just replace flour with gluten-free flour 1:1 without reformulating the recipe. When one ingredient changes, some other ingredients need to be changed too in order to keep the balance in the texture and flavor
This is one of the few recipes on my blog that can be made without egg by simply skipping the egg wash
Leftover galette – if there is any – should be stored in the fridge for 1-2 days in an airtight container.
I do not recommend freezing this Pie as it might impact the texture of the pie crust as well as the filling.
🥧 More Pie recipe
🍓 More Strawberry recipes
Make sure to also check out my Spring Desserts recipe collection!
Easy Strawberry Galette
- 190 g (1½ cups) All purpose flour
- Pinch of salt
- ⅕ teaspoon Baking powder
- 10 g (¾ tablespoon) Granulated sugar
- 115 g (½ cups) Unsalted butter very cold
- 15 g (1 tablespoon) Heavy Cream
- 30 g (2 tablespoon) Cream cheese
- 300 g (2 cups) Strawberry fresh
- 30 g (2 tablespoon) Granulated sugar
- 10 g (1 tablespoon) Corn starch
- 2 tablespoon Almond flour under the fruit filling
- ½ Egg with a drop of water to egg wash
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Sift together the dry ingredients; flour, sugar, baking powder, salt
- Add very cold butter chunks and rub the mixture between your hands until it becomes a sand like consistency. It is fine to leave in bigger butter chunks
- Add cream and cream cheese and mix with your hands just until the dough comes together
- Knead with the palm of your hand for a minute (do not over knead and do not use mixer) just until the dough becomes smooth
- Place the dough (form a disk and wrap it) into the fridge for a minimum of one hour or overnight
- Prepare the filling by simply mixing all the ingredients (strawberry, sugar, starch)
- Once the dough chilled, roll it out on the parchment paper you will be baking on then hint with almond flour
- Place filling on top. Gently and tightly fold the edges over the filling
- Pop the unbaked galette into the freezer for 10-15 minutes while pre-heating the oven to 200 C / 392 F (no fan)
- Bake for 30 minutes. It is ready when the crust becomes even golden colour and the filling bubble, check the bottom of the pie whether it is well baked
- Serve after it comes to room temperature
- Measure your ingredients with a Digital scale for accuracy
- Use high-quality 82% fat content European style very cold unsalted butter
- Use almond flour underneath the fruit filling to avoid a soggy bottom
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking
- While assembling and kneading the dough, work as quickly as possible without 1. overworking the dough 2. making the dough too warm. Kneading literally should not take more than a minute or two
- The temperature while working with this dough is super important. Too warm? The pastry dough will tear. Too cold? The pastry dough will break. Aim for the in-between, a cold enough dough that is comfortable to work with. Use your fridge or freezer to chill the dough if it gets too warm
- I strongly advise using a Digital oven thermometer to be able to measure your exact oven temperature
If we're allergic to nut flour... with what can we substitute?
In that case just leave it out and use a little bit more starch so the pie dough won´t get soggy.
Leandro Augusto Martins
Very easy, looks beautiful and tastes amazing!
Love the doable recipe of the pie crust and the filling. I switched the fillings with some seasonal fruits. All in all love how she quickly responds to any questions that you might encounter along the way of making this recipe. Easy, manageable, tasty and a tried/tested method. Thank you so much!