This Simple Raspberry Galette Recipe is the perfect way to enjoy those sweet summer raspberries in a beautiful dessert. It is a galette that can also be made with frozen berries as well, so it can be enjoyed year-round also.
If you love galettes as much as I do, check out this peach blackberry galette? Or maybe you want a savory galette? This spinach and artichoke has the best favor combos! Galettes can also make a delicious addition to your breakfast or brunch, like this ham and cheese version. It is a family favorite in our house.
What is a galette?
Simple, it is a less complicated cousin to the classic pie. It does not require the pie pan, forming, or stress that pies can use.
Galettes are a rustic bake and are shaped free-form and baked on a sheet pan as opposed to a pie pan. Roll into a large, round shape, fill, then pleat the edges. It is as simple as that!
The crust is pie dough, it can be sweetened (pate sucree) or unsweetened (pate brisee). My favorite pie dough recipe is this whole wheat blend pie dough. It has a delicious nutty flavor from the whole wheat and is also made with all butter. This gives it a wonderful flavor and perfect flakiness.
What makes this recipe work?
This raspberry galette is the perfect combination of flaky pie crust and a sweet berry filling. The combination of the 2 creates a delicious bake that everyone will love!
It is so easy to make. Galettes are a really bake to create, and this raspberry galette is even easier than most recipes. Roll your pie dough, mix the berries, fill the galette, pleat the edges, brush with egg wash, sprinkle with sugar, and bake! It takes about 10 minutes of hands-on time to make.
While this galette makes a delicious dessert, I also really love it for breakfast. It isn't overly sweet and is so good chilled. You can also eat this for a snack as well. You could certainly say this is versatile!
Ingredients
Pie dough- You can use a homemade version or a store-bought. No judgment here. If you are looking for a pie dough recipe, here is my favorite recipe. I also have a 100% spelt recipe that is so good with this raspberry galette as well. I don't have too much experience with store-bought pie doughs, but Pillsbury pie dough has a reputation for being pretty good and I have used them myself a few times with no complaints!
Raspberries- These can be fresh or frozen. Be sure to check out additional details below for using each kind. If they are in season, I always use fresh, but it can just as easily be made with frozen raspberries as you can see in the photos on this post.
Granulated sugar- This is for sweetening the berries and for sprinkling on the egg wash. I do not recommend another sweetener as I have had mixed results using honey and maple syrup. They texture and flavors were off. But, if this is important to you, use it!
Cornstarch- This is to help thicken your filling. You can omit it, just know the berries will release all their juices and not be thick at all. I highly recommend using it! The berries will still be juicy, but also thicker.
Egg- To use in the egg wash. It is not necessary, but creates such a beautiful shine!
Milk- Again for the wash.
How to make the raspberry galette
Pie dough
Start by rolling your pie dough into an 18-inch circle on a lightly floured surface. Move the pie circle to a parchment-lined baking sheet. You can do it without the parchment, but that is a lot of mess to clean up! Set the pie circle aside.
Always remember when you are working with homemade pie dough to keep it chilled. You don't want the butter in the dough to soften too much or it won't bake into the flaky layers you are looking for.
Raspberry filling
The raspberry filling is so easy to make! Add the raspberries, fresh or frozen, to a bowl. Next in a small bowl, combine the sugar and cornstarch. Sprinkle this over the raspberries.
Gently mix well, especially if the raspberries are fresh. I always mix it with a rubber spatula and only mix until all the berries are coated and it is well combined.
Making the galette
Now add the raspberry filling mixture to the middle of the pie dough. Be sure to leave about a 2-inch space all the way around.
Carefully fold up the edge of the pie dough, pleating everything 2-3 inches all the way around. You can see this more clearly in the video.
Combine the egg and milk to make the egg wash. Mix this well so you aren't left with any yolk chunks or egg white bits.
Brush this lightly all over the outside of the pleated pie dough. Be sure to cover all of it, this is what will give it the pretty sheen.
Sprinkle the outside crust where the wash is brushed with the granulated sugar.
Move it to the oven and bake until the pie dough is golden brown and the filling is bubbly. It will overflow a bit, but don't stress. This just means you have delicious juicy berries. It will make the best galette.
Remove it from the oven. You can serve it right away, or you can let it cool. I promise it is good either way!
How to serve the raspberry galette
This raspberry galette is delicious just like it is, as you can see, it is a really beautiful and tasty dessert. If you want to add something else to it, let me share a few other ways to serve.
My hubby loves it with a scoop of vanilla ice cream, as with all the pie he eats. I cannot disagree though, raspberry and vanilla ice cream are the perfect combination.
If you don't like ice cream, whipped cream is also really tasty. Or you can also make creme anglaise. It is lighter and not quite so thick but still has that creamy vanilla flavor.
Top tips and tricks
- This galette is delicious with both homemade and store-bought crusts. I prefer homemade, but store-bought can really save on time. If you are busy or don't want to make your own, this raspberry galette will still be really amazing.
- If you are working with fresh pie dough, be sure to keep it chilled until baking time. What I mean by this is to roll it out when it is chilled, then if the filling is going to take too long, move it to the fridge so the butter in the dough does not soften too much.
- If you are using frozen berries, you will use a little more cornstarch. Frozen berries will use 3 tablespoons of cornstarch, and the fresh raspberries will use 2 tablespoons instead.
- This galette can also be made with a blend of berries. I have used blueberries, blackberries, and strawberries- all with really great results.
- The egg wash is optional, as noted above. It does, however, produce a really pretty shine on the crust.
- This galette will hold well in the fridge for up to 1 week. Wrap it tightly with saran wrap.
- You can serve this cold or your heat up it in the microwave for about 20-30 seconds.
Simple Raspberry Galette Recipe
Ingredients
- 1 pie dough You will only need ½ of my recipe. Or one circle if it is store-bought.
- 4 cups fresh or frozen raspberries
- ½ cup granulated sugar
- 3 tablespoons cornstarch Only use 2 tablespoons if you are using fresh berries.
- 1 egg For egg wash
- 1 tablespoon milk For egg wash
- 1 teaspoon granulated sugar for sprinkling on top
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set it aside.
- If you are using homemade dough, roll it into an 18-inch circle on a floured surface. Place it on your prepared baking sheet.
- In a small bowl, mix the sugar and cornstarch. In a medium-sized bowl, combine the raspberries and sugar mixture. Gently fold this with a rubber spatula so you don't break up the berries too much.
- Pile the raspberries in the middle of the pie dough, leaving a 2-inch space all the way around.
- Fold the edges up and over the raspberry filling, this should leave about a 4-inch circle on the inside exposed with the berries.
- Mix the egg and milk together and brush around the edges of the galette. Sprinkle with the sugar and place it in the oven.
- Bake until the pie dough is golden brown on top and the middle is bubbly. Mine took about 28 minutes. Plan on 25-40 minutes, depending on whether your berries were frozen or not and your oven.
- Remove it from the oven. It can be served hot or you can wait until it is cooled.
Video
Notes
- This galette is delicious with both homemade and store-bought crusts. I prefer homemade, but store-bought can really save on time. If you are busy or don't want to make your own, this raspberry galette will still be really amazing.
- If you are working with fresh pie dough, be sure to keep it chilled until baking time. What I mean by this is to roll it out when it is chilled, then if the filling is going to take too long, move it to the fridge so the butter in the dough does not soften too much.
- If you are using frozen berries, you will use a little more cornstarch. Frozen berries will use 3 tablespoons of cornstarch, and the fresh raspberries will use 2 tablespoons instead.
- This galette can also be made with a blend of berries. I have used blueberries, blackberries, and strawberries- all with really great results.
- The egg wash is optional, as noted above. It does however, produce a really pretty shine on the crust.
Irene Wong says
Hi there,
I tried your spelt pie crust for our pumpkin pie this Thanksgiving (Canadian😜🇨🇦) and it was lovely, though I need more practice rolling, lol. I'm wondering if we can skip the egg in the wash in this recipe, as we have an egg allergy in the family? Or do you have thoughts on any appropriate substitutes?
Amy Sandidge says
Glad to hear of your success with the spelt pie crust. It has always been one of my favorites!! In answer to the egg question, you have 2 options. The first is to simply leave it without any wash. Other than the shiny crust, it provides no benefits. If you want that shine, you can also brush it with heavy cream. Are there any dairy allergies? Happy baking. I cannot wait to hear how it turns out.