Strawberry Galette Recipe Without a Pie Pan

If you love strawberry pie but find working with a full double-crust pie intimidating, this Easy Strawberry Galette is a wonderful, approachable alternative. Rustic, free-form, and full of fresh strawberry flavor, a galette gives you all the buttery crust and jammy fruit filling without needing a pie plate or complicated edges.

What is a Galette?

A galette is a free-form pie or tart with no special pan required. Roll the dough into a rough circle, pile the filling in the center, and fold the edges up around the fruit. Because it’s not fitted into a pan, a galette embraces a slightly imperfect, handmade look and forgiving technique—perfect for beginning bakers or anyone short on time.

Easy Strawberry Galette

By Maryanne Cabrera

This easy strawberry galette takes everything you love about a classic strawberry pie—flaky, buttery crust and a jammy strawberry filling—and simplifies it. It’s baked on a sheet tray, making assembly and cleanup easy. The recipe yields a rustic dessert that’s beautiful to serve and perfect for sharing.

Servings: 6

Prep Time: 25 mins | Cook Time: 45 mins | Chill Time: 1 hr | Total Time: 2 hrs 10 mins

Ingredients

Pie Dough:

• 300 g all-purpose flour (about 2 ¼ cups)
• 50 g granulated sugar (¼ cup)
• 1 teaspoon kosher salt
• 227 g unsalted butter (1 cup), very cold, cut into tablespoons
• 2 large egg yolks, cold
• 5 tablespoons ice water*

Filling:

• 350 g hulled strawberries
• 50 g granulated sugar (¼ cup)
• 12 g cornstarch (about 1 ½ tablespoons)
• Pinch of kosher salt

Egg Wash:

• 1 large egg
• 1 teaspoon water
• Pinch of kosher salt
• Turbinado sugar, for sprinkling

Instructions

Pie Dough

1. In a large bowl, whisk together the flour, sugar, and salt until evenly combined.
2. Add the very cold butter and use a pastry blender, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse pebbled sand with some pea-sized pieces of butter remaining.
3. Add the egg yolks and the ice water. Mix with a spatula until the dough looks shaggy—think scrambled eggs rather than a smooth dough.
4. Turn the mixture onto a clean work surface (or keep it in the bowl) and gently, quickly bring the dough together by folding and pressing. Be careful not to overwork it; stop as soon as it holds together.
5. Divide the dough in half, flatten each into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes. (The dough recipe makes enough for two galettes; freeze the second disk for another baking session.)

Assembly

1. Make the filling: In a large bowl, toss the hulled strawberries with the sugar, cornstarch, and a pinch of salt. Let the mixture sit while you roll out the dough to draw out a little juice and start the thickening process.
2. Whisk together the egg, water, and salt to make the egg wash and set aside.
3. On a lightly floured surface, roll one chilled disk of dough into a roughly 14-inch circle about 1/4-inch thick. If the dough is stiff from the fridge, let it sit a minute until it becomes pliable.
4. Strain the strawberry mixture to remove excess liquid, then mound the strawberries into the center of the dough, leaving about a 2-inch border exposed.
5. Brush the exposed dough edge with egg wash. Fold the dough up and over the filling, overlapping as necessary and pressing lightly to seal the folds.
6. Brush the entire crust with egg wash and sprinkle generously with turbinado sugar. Refrigerate the assembled galette for at least 30 minutes so the dough firms up before baking.

Bake

1. Preheat the oven to 400°F (200°C).
2. Place the chilled galette on a parchment-lined baking sheet on the lower two-thirds rack and bake for 20 minutes.
3. Reduce the oven temperature to 350°F (175°C), rotate the baking sheet for even browning, and bake another 20–30 minutes until the crust is golden and the fruit is bubbling and thickened.
4. Remove from the oven and let cool on the pan for at least 15 minutes before slicing. Cooling helps the filling set so slices hold together better.

Notes

This dough recipe makes enough for two galettes. Use one now and wrap and freeze the second disk for up to a month—thaw in the refrigerator before using. Fresh strawberries are preferred because they release less extra liquid than frozen fruit.

Storage and Serving Tips

Store leftover galette loosely covered at room temperature for one day, or refrigerate in an airtight container for 2–3 days. Rewarm slices in a low oven for a few minutes before serving, and consider a scoop of vanilla ice cream or a spoonful of whipped cream for a simple, delicious finish. If you want a glossier filling, brush the cooled fruit with a thin layer of warmed apricot jam just before serving.

Nutrition (approximate per serving)

Calories: 299 kcal, Carbohydrates: 34 g, Protein: 4 g, Fat: 17 g, Saturated Fat: 10 g, Sugar: 11 g, Fiber: 2 g. Nutrition information is an approximation.

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