This Strawberry Galette is a deliciously rustic dessert with my flaky, homemade pie crust and a sweet, juicy strawberry filling. The crust is brushed with an egg wash and sprinkled with turbinado sugar before being baked until golden and bubbly. For serving, I drizzled a little honey over it and enjoyed a piece with vanilla ice cream. It was so good, that I went back for another piece! If you love the sweet, juicy filling of this strawberry galette, you have got to try my Apple Galette, too! It’s just as rustic and delicious, with tender, caramelized apples wrapped in that same flaky, homemade pie crust.
Ingredients & Substitutions
- Pie Crust: I encourage you to try this galette with my homemade pie crust—a no-fail recipe with shortening! (I also have an All Butter Pie Crust if you prefer.) The dough makes enough for two crusts, but you will only need one for this Caprese galette. That means you can make another galette like my Blueberry Galette or Tomato Galette (for a savory option)! If you are short on time, a store-bought crust works, too!
- Strawberries: I used 3 cups of fresh strawberries in the filling. Slice the berries and mix them with granulated sugar, lemon juice, and cornstarch (for thickening the filling).
- Lemon Juice: Lemon juice (I prefer freshly squeezed) in the filling helps balance the sweetness of the strawberries. It adds a tangy flavor that makes the strawberries taste even better. The lemon juice also helps thicken the filling by working with the cornstarch, so it doesn’t get too runny.
- Egg Wash: Beat an egg to brush over the exposed dough of the pie crust before it is baked. This helps the crust bake to a lovely golden brown.
- Turbinado Sugar: Turbinado sugar is a type of sugar that has larger crystals and a light brown color. It adds a crunchy texture and a hint of molasses flavor to the top of the galette. When sprinkled on the crust, it helps make it golden and gives it a little extra sweetness and sparkle! If you don’t have turbinado sugar, granulated sugar would work, too.
- Honey: I love drizzling honey over the top of the strawberry galette because it adds extra sweetness and makes the strawberries taste even better. The honey also gives the galette a shiny, beautiful finish, making it look as good as it tastes!
Can I Use Frozen Strawberries Instead Of Fresh Strawberries?
Yes, you can use frozen strawberries instead of fresh berries. Just make sure to thaw them first and drain off any extra juice. Frozen strawberries can be a little softer, but they will still taste great in the galette!
How To Make A Strawberry Galette Ahead Of Time
If you are making the galette ahead of time, it’s best to keep the pie crust and filling separate to avoid a soggy crust. You can roll out the crust and prepare the filling but don’t assemble them until you’re ready to bake. Store the crust in the refrigerator, and keep the filling in a separate container for up to 24 hours. When ready, just put them together and bake! This way, the crust stays nice and crispy.
Why Is My Strawberry Galette Crust Soggy?
If your strawberry galette crust is soggy, here are some tips to fix it:
- Use less juice: Make sure to drain any extra liquid from the strawberries before using them. Too much juice can make the crust soggy.
- Use cornstarch: The cornstarch in the filling helps thicken the juice from the strawberries, so it doesn’t make the crust soggy.
- Don’t assemble too early: If you’re making it ahead of time, keep the crust and filling separate until you’re ready to bake. This way, the crust stays dry and crisp.
- Chill the crust: Make sure the pie crust is cold when you bake it. A chilled crust helps it bake up flaky and crisp.
How To Store & Reheat Leftover Strawberry Galette
Before storing the galette, first, let it cool to room temperature. Once cooled, cover it loosely with plastic wrap or aluminum foil, or store it in an airtight container to keep it fresh. Refrigerate for up to 2-3 days. If you’d like to reheat it, simply warm it up in the oven at 350°F for about 10-15 minutes to help the crust stay crispy.
Can You Freeze A Strawberry Galette?
Yes, and the best part is that you can freeze it either before baking or after! Here is how:
To Freeze Before Baking: Assemble the galette but don’t bake it. Place it on a baking sheet and freeze it for 1-2 hours until firm. Once frozen, wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. To bake from frozen, there is no need to thaw it—just bake it straight from frozen, and you’ll get a delicious, fresh galette with a perfectly crispy crust!
To Freeze After Baking: If you’ve already baked the galette, allow it to cool completely, then wrap it tightly and freeze for up to 2 months. To reheat, bake it directly from frozen at 400°F for about 25-30 minutes or until heated through and the crust is crispy again.
Strawberry Galette
Ingredients
- 1 recipe homemade pie crust, use half
- 3 cups (432 g) fresh strawberries, sliced
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 1 ½ tablespoons cornstarch
- 1 large egg, beaten
- 1 teaspoon turbinado sugar
- honey, for drizzling
- vanilla ice cream, optional, for serving
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Roll out the pie crust on a lightly floured surface into a 14-inch circle, about ⅛-inch thick. Transfer it to the parchment-lined baking sheet and refrigerate while preparing the filling.
- In a medium bowl, combine the strawberries, granulated sugar, lemon juice, and cornstarch. Gently toss to coat the strawberries evenly. Let the mixture sit for about 10 minutes to allow the juices to develop.
- Remove the chilled pie crust from the refrigerator. Spoon the strawberry mixture into the center of the dough, leaving a 2-inch border around the edges.
- Carefully fold the edges of the dough over the filling to create a rustic, pleated crust.
- Brush the exposed edges of the dough with the beaten egg. Then, sprinkle with turbinado sugar.
- Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, tent them with aluminum foil.
- Let the galette cool for at least 10 minutes before serving.
- Drizzle with honey and serve with vanilla ice cream, if desired.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
So delicious and pretty easy to make (but looks fancy)! The homemade pie crust was perfect, and the strawberry filling was sweet and juicy. I’ll definitely make this again!
Elizabeth
This dessert is right up there with my favorite strawberry desserts! I absolutely loved it, especially the flaky, sugary crust!
Bella
This is one of my new favorite desserts. It was so good, I went back for another piece.
Annabelle
I thought the drizzle of honey really took this strawberry galette to the next level of deliciousness, so don't skip it!
Stephanie
It doesn't get much better than this flaky crust, and the strawberry filling was just right.
