Made with fresh strawberries, vanilla, a touch of cinnamon and cardamom, and a foolproof pie crust (that can easily be made gluten free!) this simple strawberry galette is a serious showstopper. The berries turn jammy and sweet while the crust becomes caramelized and crisp. Serve it with ice cream or whipped cream for a dessert that will make you swoon. 😍 [New VIDEO below!]

Close up of a slice of strawberry galette with gluten free crust.

Easy strawberry galette recipe

I’ve said it before, and I’ll say it again, I’m a pie girl. I grew up eating pie on my birthday, and it’s still my very favorite dessert, especially in the warmer months when I can feature fresh, in-season fruits. While I love a double crust pie, do you want to know what I love even more? A GALETTE! 

A slice of strawberry galette topped with a scoop of vanilla ice cream.

What is a galette?

A galette is a single crust, free form pie. Instead of using a pie plate, the crust is simply folded up around the filling. Galettes are meant to look rustic, meaning you don’t need to worry about perfect crimping or latticing. Plus, you only need to roll out one piece of pie dough! In other words, galettes are easier than pies, but taste just as delicious. 🙌

Gluten free strawberry galette

This strawberry galette is made using my foolproof pie crust recipe. The pie crust recipe comes together in just minutes and has the best flavor and texture. Best of all, while you can use regular all-purpose flour in the crust recipe, you can easily make it gluten free!! The gluten free version is just as delicious as the regular, and is nearly indistinguishable in terms of flavor and texture. 

Overhead shot of a slice of galette.

Even more, the pie crust recipe makes 2 galette crusts (or 1 double crust pie), meaning you can freeze half of the dough for another galette down the line! Having a pie crust ready-to-go means that you can whip up this galette in under an hour. 

Low sugar pie recipe

One of the reasons I love fruit pies and galettes so much is that the fruit supplies natural sweetness, meaning you you can cut back on the sugar. This strawberry galette filling uses only 1 tablespoon of brown sugar, which helps the berries caramelize and yet still allows their bright flavor to shine. It’s a low sugar pie, but you wouldn’t know it!

Side angle shot of a slice of strawberry galette.

Strawberry rhubarb galette recipe

You can easily turn this into a strawberry rhubarb galette by adding 1 stalk of thinly sliced rhubarb to the strawberry filling. Since the rhubarb is quite tart, you can increase the sugar to 2 tablespoons, although I usually keep it at 1 tablespoon, as I like the tart flavor of rhubarb (but it’s a personal preference!).  

How to make a galette:

  • Make the filling: Combine sliced strawberries with cinnamon, cardamom, vanilla, brown sugar and cornstarch.
The strawberry galette filling in a bowl with a spatula.
  • Roll out the pie crust: Roll the pie dough to a 1/8-inch thick round.
Process shot showing hands rolling out a piece of pie dough.
  • Add the filling and crimp the edges: Scrape the strawberry filling onto the center of the pie dough, and crimp up the sides of the dough. Refrigerate the galette for 10 minutes (this will help it keep its shape as it bakes).
Process shot showing how to fold up the pie dough for the strawberry galette recipe.
  • Brush the edges with egg wash: Brush the crust with egg wash (this will help the edges seal and give the crust a golden brown appearance). Sprinkle the crust with turbinado or demerara sugar (for added sweetness and crunch), and dot the filling with butter. Bake the galette until the crust is browned and the filling is bubbling.
  • Brush the berries with their juices: When the galette comes out of the oven, brush some of the hot juices from the filling over the top of the strawberries. When the juices cool they will form a glaze, giving the strawberries a beautiful shine.

Can you make the galette ahead?

The strawberry galette is best eaten the same day, but can sit at room temperature for up to 6 hours. Store any leftover galette in the refrigerator (the crust will soften slightly, but it makes for a killer breakfast!). 

How to serve the strawberry galette?

This galette is delicious on its own, but we love to top it with a scoop of vanilla ice cream or a dollop of whipped cream to take it over the top. It’s an absolutely delicious finale to any meal. I’d love to know what you think about the recipe in the comments below, and if you make it, don’t forget to tag me on Instagram!

A slice of galette on a plate, topped with a scoop of vanilla ice cream.

Tips for making a galette:

  • You will need to make a batch of foolproof pie dough before beginning this recipe. If your dough has been in the refrigerator for several hours (or overnight), let it sit at room temperature for 15-20 minutes to soften slightly before rolling (if it starts to crack immediately, it’s too cold). 
  • To make the galette gluten free, use Cup 4 Cup gluten free flour (I tested several gluten free flour blends, and Cup 4 Cup was hands-down the easiest to work with and had the best flavor).
  • Rolling out the dough on lightly floured parchment paper prevents it from sticking. The strawberry galette is baked right on the parchment! (I prefer to use a French tapered rolling pin when rolling dough, which gives me maximum control.)
  • The galette is cooked on a baking sheet. Using a rimless baking sheet makes it easy to slide on the parchment and dough (I also use a rimless sheet for cookies and scones). 
  • Brushing the edges of the galette with egg wash helps it turn golden brown, and sprinkling the crust with turbinado sugar (or you can use demerara sugar) gives it a wonderful crunch and added sweetness. 
  • Some of the strawberries may brown as they roast, but if they start to get too dark you can tent the center of the galette with foil. 
  • Brushing the strawberries with some of their juices when the galette comes out of the oven will help give them a beautiful shine.
  • You can turn this into a strawberry rhubarb galette by adding 1 stalk of thinly sliced rhubarb to the strawberry filling. Since rhubarb is quite tart, you can increase the sugar to 2 tablespoons, if you prefer.

FAQ

Why do you dot pies with butter?

The butter enriches the fruit filling, enhancing the flavor and texture (it also can help prevent the fruit from drying out). 

What temperature do you cook a galette?

This galette cooks at 425˚F for 30-35 minutes. 

Why do you have to let pie cool?

Cooling pies and galettes allows the filling to set. Fruit fillings thicken as they cool, making them sliceable. 

Slice of strawberry galette with ice cream on a plate with bite taken out.

Other strawberry desserts to try:

Easy summertime savory dishes to try:

Watch the video!

Get the recipe!

Strawberry Galette (Gluten Free Option!)

Made with fresh strawberries, vanilla and a touch of cinnamon and cardamom, this simple strawberry galette is a serious showstopper. The berries turn jammy and sweet while the crust becomes caramelized and crisp. Serve it with ice cream or whipped cream for a dessert that will make you swoon!! This galette is made with my foolproof pie dough recipe, which you will need to make before starting the galette (the dough needs to rest in the refrigerator for at least 30 minutes, but you can make it several weeks ahead!). If the dough has been in the refrigerator for several hours, let it sit out at room temperature for 15-20 minutes to soften slightly before rolling. If you’d like, you can add 1 thinly sliced rhubarb stalk to the filling to make a strawberry rhubarb galette (see the notes below!). The strawberries will brown slightly as they roast, but if they start to get too dark you can tent the center with foil.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: easy strawberry galette, galette recipe, gluten free strawberry pie recipe, strawberry galette
Servings: 6 -8 people

Ingredients

Strawberry Filling

  • 1 quart strawberries, hulled and sliced
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract
  • 1 tablespoon plus 1 teaspoon cornstarch

Crust

  • All-purpose flour (gluten free or regular), for dusting
  • 1/2 batch Pie Crust (a single crust), see link above!
  • 1 egg
  • 1 teaspoon turbinado or Demerara sugar
  • 1 scant tablespoon butter, cut into small pieces

For serving (optional)

  • Vanilla ice cream or whipped cream

Instructions

  • Preheat the oven to 425˚F (220˚C).

Make the filling

  • In a bowl, combine the strawberries, brown sugar, cinnamon, cardamom, vanilla paste and cornstarch. Stir to combine.

Roll out the crust, assemble and bake

  • Sprinkle a large sheet of parchment paper lightly with flour. Roll out the dough on the parchment, lifting the dough and lightly flouring the parchment as needed to prevent sticking, to a 1/8-inch thick round (it should be 10-to 11-inch inches in diameter). If the dough cracks, just patch it up as needed (see how I do this in the video above!). Brush off any excess flour from the parchment paper, then slide the sheet of parchment (with the dough) onto a baking sheet.
  • Pile the strawberry filling onto the center of the dough and spread it in an even layer, leaving a 2-inch border. Fold up the edges of the dough, pressing them gently to seal. Refrigerate the galette for 10 minutes.
  • Whisk the egg with 1 teaspoon of water to make an egg wash. Brush the sides of the galette lightly with the egg wash (you won’t need it all). Sprinkle with the turbinado sugar. Dot the the strawberries with the butter. If your kitchen is warm, you can refrigerate the galette again for 5 minutes longer.
  • Bake the galette until the crust is deep golden brown and the filling is bubbling (a few of the strawberries will brown around the edges), rotating the pan halfway through, about 30-35 minutes. Place the baking sheet on a cooling rack. Using a pastry brush, brush some of the hot strawberry juices (from the center) over the top of the fruit—this will give the berries a bit of a shine. Let the galette cool.
  • Serve the galette slightly warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream, if you’d like.

Notes

Do Ahead: The strawberry galette is best eaten the same day, but can sit at room temperature for up to 6 hours. Store any leftover galette in the refrigerator (the crust will soften slightly, but it makes for a killer breakfast!).
Tips:
  • You will need to make a batch of foolproof pie dough before beginning this recipe. If your dough has been in the refrigerator for several hours (or overnight), let it sit at room temperature for 15-20 minutes to soften slightly before rolling (if it starts to crack immediately, it’s too cold). 
  • To make the galette gluten free, use Cup 4 Cup gluten free flour (I tested several gluten free flour blends, and Cup 4 Cup was hands-down the easiest to work with and had the best flavor).
  • Rolling out the dough on lightly floured parchment paper prevents it from sticking. The strawberry galette is baked right on the parchment! (I prefer to use a French tapered rolling pin when rolling dough, which gives me maximum control.)
  • The galette is cooked on a baking sheet. Using a rimless baking sheet makes it easy to slide on the parchment and dough (I also use a rimless sheet for cookies and scones). 
  • Brushing the edges of the galette with egg wash helps it turn golden brown, and sprinkling the crust with turbinado sugar (or you can use demerara sugar) gives it a wonderful crunch and added sweetness. 
  • Brushing the strawberries with some of their juices when the galette comes out of the oven will help give them a beautiful shine.
  • You can turn this into a strawberry rhubarb galette by adding 1 stalk of thinly sliced rhubarb to the strawberry filling. Since rhubarb is quite tart, you can increase the sugar to 2 tablespoons, if you prefer.

Stay Connected!

I’d love to hear what you’re cooking, and I’m happy to answer any questions! Be sure to tag any photos so that I can share! @FromScratchFast

*This post contains Amazon affiliate links to products I use and love (at no cost to you). Thank you for supporting From Scratch Fast!