Beautiful, in-season strawberries are the star of this fresh strawberry galette. Wrapped in a sweet buttery crust, this easy hand pie will quickly become a favorite all summer long.
I really love galettes. I have affectionately nicknamed them “lazy person pies,” because you really need no pie decorating skills whatsoever to pull off a truly stunning, rustic looking galette. This fresh strawberry galette comes together in under 15 minutes, bakes for 30, and can be in your belly within 60 minutes. Add some homemade ice cream or fresh whipped cream, and you’ve got yourself a truly phenomenal pie creation anytime the craving strikes.
What you will need to make this fresh strawberry galette:
All purpose flour
Salt
Salted butter
Granulated sugar
Cold water
Cornstarch
Fresh squeezed lemon juice
The Crust
This buttery, perfectly balanced crust needs minimum chill time, though it comes out fine if you want to chill it longer for convenience sake. You can divide the dough to make several mini galettes, or simply bake one large galette as outlined. The crust utilizes a handful of simple pantry staples, ensuring that the flavor comes through without any additives. The addition of sugar makes this a sweeter crust, but you can eliminate the sweetener if you want a more savory finish.
The Filling
Sliced strawberries, granulated sugar, a bit of corn starch, and fresh-squeezed lemon juice are the only ingredients in this filling! I am a firm believer that the less ingredients the better for simpler desserts, and this truly allows the strawberry flavor to be the star. You can refrigerate any unbaked leftovers (both the crust and filling) to use at a later date, which effectively renders you an even shorter prep time, and thus a sooner pie eating time. WINNING.
The Substitutes
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
I hope you love this fresh strawberry galette! You can sub out some of your favorite fruits in place of the strawberries, and add in crust flavors too like almond or lemon.
Get creative, and tag me if you make it: #HHBBAKES … happy Tuesday!
XO,
Heather
For more fruity flavored goodies, try my Sparkling Raspberry Hibiscus Iced Tea, or this truly decadent Lemon Curd Cheesecake Tart!
Fresh Strawberry Galette
Ingredients
- 2 cups all purpose flour
- ¾ teaspoon salt
- ⅔ cup salted butter, cold and cut into cubes
- 3 tablespoon granulated sugar
- 2 cups fresh strawberries, sliced and then measured
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh squeezed lemon juice
Instructions
- To make the crust: Place flour into a mixing bowl with the sugar, and the paddle attachment. Give the flour and sugar a quick mix. Slowly add the butter cube by cube, and mix on low until it forms a wet-sand-like consistency. Alternatively you can use a pastry cutter and cut the butter into the flour / sugar mixture.
- Add the salt, mix. Add the cold water one tablespoon at a time. Dough is ready when it is firm and not sticky. Chill dough while making the filling, about ten minutes.
- To make the filling: combine all ingredients into a bowl and toss until incorporated. Roll dough out on flat surface that has been dusted with flour. Roll out in a circle that’s about 12 inches wide all around. Spoon strawberry mixture into middle of the pastry, leaving about 3 inches of the edge for folding.
- Gently move around the crust and fold it in to just about an inch over the strawberries, leaving the middle of the galette open. Keep folding the next part on top of the previous part, and so on until the entire crust is folded inward. Brush with egg wash and sprinkle with raw sugar.
- Bake at 350° for 30-35 minutes, or until middle is bubbly and edges are a nice golden brown. Allow to cool slightly before serving. Top with whipped cream or ice cream if desired. Served 4-6. Store covered in the refrigerator for up to four days. Enjoy!
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