What do you do if you don’t have a pie dish but have all the ingredients for a strawberry pie? You make a Strawberry Galette of course!
If you had a pie dish you could make this delectable Strawberry Cream Cheese Pie, but what if you couldn’t find yours and you had in-laws coming over for a dinner party and you don’t have time to run to the store to pick one up? Well you’re in luck! This Strawberry Galette recipe will garner you a standing ovation without the need for a pie dish.
Table of Contents
Why you’ll love this recipe
- This Rustic Strawberry Galette uses no pie dish and can be made in a pinch.
- Cutting into a strawberry pie is never pretty, but this recipe makes four gorgeous Mini Strawberry Galettes that will make you look like a seasoned pro baker when you serve them to your guests.
- They’re so easy to make when you have a hankering for a delicious summer pie. Plus they’re so cute!
Ingredients and substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips for each ingredient:
- Flour – all-purpose flour is all you need for this recipe. However, you could also use pastry flour for the pie dough. I also use flour to thicken the strawberry filling, this can be substituted with cornstarch or tapioca flour.
- Granulated sugar – I use granulated sugar to sweeten the pie crust, the filling and topping.
- Butter – I used unsalted butter so I can control the amount of salt in the recipe. But in a pinch you can use salted butter; be sure to omit the salt called for separately or the pie crust will be too salty.
- Salt – I use kosher salt as that is typically what I have in my pantry. If using table salt, use one half to two thirds as much.
- Water – I use iced water to hydrate the pie dough and to bring it all together. You want to make sure it is cold so the butter doesn’t melt. You could use some type of alcohol, such as vodka, to replace some or all of the water. Alcohol inhibits gluten formation and will create a flakier crust in the end.
- Turbinado sugar – this is sprinkled on the crust after the egg wash is applied, it’s optional but highly recommended. It adds a sweet finish to the crust and a satisfying crunch. Use sanding sugar or granulated sugar if you don’t have turbinado sugar.
- Egg – one egg is used for an egg wash to give the crust shine and a golden brown appearance once baked.
- Cream – is mixed with the egg to make egg wash. If you don’t have cream, milk or water can be used in a pinch.
- Fresh strawberries – It’s best to use fresh strawberries for the filling and the topping as frozen strawberries will release a lot more juice and may make the crust soggy. However, you could use frozen strawberries for the filling in a pinch, but for the topping, fresh is best. See my notes on frozen strawberries in the FAQs.
- Orange zest – This gives the filling a more complex flavor and zing.
- Whipped cream or ice cream – This is optional but seriously who can say no to whipped cream or ice cream with strawberry pie.
Tools you’ll need
- A food processor or stand mixer to make the pie dough. If you have neither, you can still make the pie dough by hand.
- A rolling pin to roll out the pie dough.
- A baking sheet with parchment paper or a silicone baking mat to bake the galettes on.
- A pastry brush to apply egg wash to the crust.
How to make strawberry galettes
The following instructions, step by step photos and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
First, make the pie dough. I have a whole post showing how to make pie dough three different ways, with video. Check it out if you want to make your pie dough from scratch.
Tip: you can use refrigerated pie dough to save time! However, I still think homemade tastes better.
Once you make the pie dough, you need to refrigerate it for at least one hour before rolling it out. Divide the dough into 4 portions and roll each portion out to ⅛ inches thick and about 6.5” in diameter. Place the circles back in the refrigerator while preparing the filling.
Tip: if you refrigerate the dough too long, it will be difficult to roll. This is okay, just let it sit at room temperature for 15 – 20 minutes to soften. Or if you’re in a hurry, just beat it with the rolling pin to flatten it, making it easier to roll.
Mix granulated sugar with flour and sprinkle the mixture over 2 cups of chopped strawberries, along with the orange zest. Toss to mix evenly.
Spoon a quarter of the filling, about ½ cup, onto each prepared pie dough circle. Fold the edges over and place them in the freezer.
Tip: since these are smaller individual pies, smaller and more uniformly chopped strawberry pieces may allow you to get more filling into the pie dough for the maximum amount of flavor.
Preheat your oven. Brush the crust with egg wash and sprinkle turbinado sugar over it generiously. Bake until golden brown.
Tip: if you don’t have turbinado sugar you can use sanding sugar for sparkles.
For the topping, simply macerate 1 cup of chopped strawberries with granulated sugar. Keep it refrigerated and spoon over the top of the baked galettes when ready to serve. You can’t go wrong with even more fresh strawberries here!
More baker’s tips
- Refrigerate or freeze the dough – Refrigerating or freezing the prepared galettes before baking will help the butter in the pie crust from melting, yielding a more tender flaky crust in the end.
- Make ahead – you can make the pie dough a few days ahead and keep it refrigerated or freeze it for months ahead of time.
- Make a full size galette – If you want to make a full sized galette, check out this Peach Galette. Just replace the peaches with strawberries or any other fruit that suits your mood.
These mini strawberry galettes are best the day they’re made, but if you somehow have leftovers you can cover it in plastic wrap and store it on your counter, so you can have it for breakfast the next morning. Or it will keep in the fridge in an airtight container for up to 5 days.
If you’re short on time you can make the dough ahead of time. Just wrap the dough in plastic wrap and you can keep it in your fridge for up to 3 days or freeze the galette dough for up to three months.
To freeze galette dough I highly recommend tightly wrapping it in plastic wrap and placing it in a freezer bag to keep any funky freezer smells permeating the dough. To defrost you can either place it in the fridge the night before you intend to bake or on the counter for an hour prior to baking. Once it’s malleable to the point you can press on it, it’s ready to be rolled out.
Absolutely! While I recommend using my homemade pie crust because it is so much tastier, store bought crust is a great way to save time and make this recipe extra easy. If you have a brand you know and love, feel free to use a store bought substitution.
I like to beat an egg white and brush the inside of the dough, the protein in the egg white will act like a barrier keeping the strawberry filling from making the bottom soggy. It doesn’t take much so with the leftover egg white, just add back in the yolk and use that to make the egg wash.
You can but you might need to make some modifications to the filling recipe to compensate for the extra liquid you’ll get with frozen strawberries. If you plan on using frozen strawberries, you should increase the flour in the filling to two and up to three tablespoons, or you can use 2 tablespoons of cornstarch in lieu of flour. But for the topping, fresh strawberries should be used.
Sure! I have a Peach crostata recipe which is basically a large galette. You can try any berries, blueberries, raspberries, whatever is in season. Experiment and enjoy!
More Summer Recipes
- Yogurt plum cake
- Peaches and cream pie
- Strawberry Jello cream cheese dessert
- Mixed berry pie
- Mango bars
📖 Recipe card
For the crust:
- 1 ¼ cup all-purpose flour (170 g)
- 4 oz unsalted butter (1 stick, 113 g, cold)
- 2 tablespoon granulated sugar (23 g)
- ¼ teaspoon salt
- 2-3 tablespoon cold water
- 1 large egg (for egg wash)
- 1 tablespoon of cream (or milk, for egg wash)
- 1 tablespoon of turbinado sugar
For the filling:
- 2 cup fresh strawberries (chopped, 336 g)
- 2 tablespoon granulated sugar (23 g)
- 1 tablespoon all-purpose flour (9 g)
- ½ teaspoon orange zest (zest of half an orange)
- 1 cup fresh strawberries (chopped, 170 g)
- 1 tablespoon granulated sugar (12 g)
- Whipped cream or ice cream (optional but highly recommended)
- To prepare the crust, put flour, sugar and salt in a small bowl and mix thoroughly with a whisk then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
- Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together. Be mindful not to overmix, you still want chunks of butter in the dough to create a flaky crust. You may not need all 3 tablespoons of water.
- Turn the dough out on a lightly floured board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
- Divide pie dough into 4 equal portions, about 3 oz each. Shape each portion into a disk and roll into a circle about ⅛” thick. The circle will be about 6.5” in diameter.
- Place pie dough circles on a parchment line baking sheet and chill in the refrigerator while you prepare the filling.
- To prepare the filling, quarter the small strawberries, and chop the larger ones into 8 pieces. Add 2 cups to a small bowl along with the orange zest..
- Whisk together 2 tablespoons of sugar and 1 tablespoon of flour, and sprinkle over the chopped strawberries. Mix with a spatula to distribute evenly. Use immediately.
- Take the prepared pie dough out of the refrigerator and spoon a quarter of the strawberry mixture in the middle of each piece of pie dough, about ½ cup of filling. Fold the edges over the filling. Place them on a baking sheet and freeze for about 15 minutes while you preheat the oven.
- Preheat the oven to 375°F.
- Beat an egg with a tablespoon of cream (or milk) to make egg wash.
- When the oven is ready, take the baking sheet out of the freezer, brush egg wash all over the crust and sprinkle liberally with turbinado sugar.
- Bake for 25 – 30 minutes until the crust is golden brown and the strawberry filling is bubbling.
- Remove from the oven and place the baking sheet on a wire rack to cool.
- Prepare the topping by mixing 1 cup of chopped strawberries with 1 tablespoon of sugar. Refrigerate until ready to use.
- When ready to serve, spoon a quarter, or about ¼ cup, of the macerated strawberries over the top of each galette. Top with whipped cream and/or ice cream.
- A trick to keep the bottom of the pie crust from getting soggy is brushing a beaten egg white on top of the crust before adding the filling. Use the same egg you’re going to use for the egg wash, just separate the yolk, after you’re done with the egg white, just add the yolk back in and use it for the egg wash.
- Freezing the galettes before baking for at least 15 minutes, while the oven preheats, will help the crust turn out more flaky. If you don’t have room in the freezer, you can refrigerate the unbaked galettes instead.
- These galettes are best the day they are made, when slightly warm. But they will keep in the fridge in an airtight container for up to 5 days.
- You can opt to make a full size galette instead of mini ones.
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