Simple Raspberry Galette Recipe
Servings: 8
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.