Raspberry Galette

Raspberries are great whether you're eating them fresh or as part of a dessert and you'll definitely love them in this Raspberry Galette. With the flaky and golden brown pie crust and sweet-tart raspberries this is a delicious and easy dessert that will please your family and friends. Serve it it plain or with ice cream and enjoy.

Not too long ago a friend of mine raved about this raspberry pie she had and how delicious it was. Up until that point I'd never through about making a pie with raspberries even though I love them. So this year I decided that once local raspberries were in season I would give it try.

I decided on a galette because it would be easier to understand the right ratio of raspberries, sugar, and tapioca flour so I ended up with something where the filling wasn't too sweet and firmed up at the same time.

Let me tell you, this raspberry galette is absolutely amazing. The baked raspberries taste like the best version of raspberry jam and when combined with the buttery flaky pie crust it's so good I couldn't stop eating it. It's a simple recipe and your family will love it.

If you love baking with fresh raspberries check out my recipes for Raspberry Curd Fruit Tart and Raspberry White Chocolate Tart.

What is a Fruit Galette

A fruit galette is one of my favorite easy desserts. It’s like a freeform pie that doesn’t need a pie dish. You just roll out the dough, pile the fruit in the center, and fold the edges over. It bakes right on a sheet pan, so there’s no fussing with fitting it into a pan or worrying about the bottom crust. You might also see it called a crostata. That’s just the Italian name for the same idea.

For more galette ideas try my Blackberry Galette or my mini Strawberry Rhurbarb Galettes.

Raspberry Galette Ingredients

Here are the yummy ingredients you'll need for this amazing raspberry galette:

• Fresh Raspberries: If you can’t find fresh raspberries, you can use frozen berries, but don’t let them thaw before mixing them with the sugar and tapioca.
• Lemon Zest and Juice: The lemon zest adds a slight floral flavor to the berries, and the tartness of the lemon juice balances out the sweetness of the sugar and helps preserve the natural flavor and tartness of the berries.
• Tapioca Flour: Tapioca flour thickens the fruit filling as it bakes.  It's my favorite thickener to use for fruit pies because it produces a clear filling. Cornstarch sometimes produces a cloudy filling. Use finely ground tapioca flour and not tapioca pearls.  I recommend using Bob’s Red Mill brand.
• Pure Vanilla Extract: The vanilla extract tastes amazing with the raspberries. Somehow the vanilla actually makes the raspberries taste a little sweeter.
• Prepared Pie Crust: Homemade Pie Crust tastes better in this recipe than store-bought crust but you can use store-bought for this recipe. Buy the pie dough that comes in sheets so you can roll it out to the right width.

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

How to Make a Raspberry Galette

Before you start the unbaked filled galette will need to chill in the refrigerator for 30 minutes, so make sure you have room in your refrigerator for the galette.  Since the prepared galette is 8-10 inches I’m able to use a 10x12-inch cutting board which fits easily into my refrigerator and holds the galette.

Step 1:  Wash the raspberries then spread them out on paper towels to soak up excess water.  Gently pat the top of the raspberries with a paper towel to help remove water.  Skip this step if using frozen berries.

Step 2:  Remove the pie crust from the refrigerator and let it sit on the counter for 10 minutes to allow it to soften, so it’s easier to roll out.  If your kitchen is warm you may only need to wait 5 minutes. If removing it from the freezer, place it in the refrigerator the night before, so it has plenty of time thaw out. 

Step 3:  Whisk together the sugar, tapioca flour, and kosher salt in a small bowl.

Step 4:  In another small bowl, whisk together the large egg and water.  Place in the refrigerator.

Step 5: Place the berries in a large bowl.  Add the lemon zest, lemon juice, and sugar mixture to the bowl.  Gently stir the ingredients together.

Step 6: Gently fold the dry ingredients into the berries and let the mixture sit to dissolve the tapioca.

BAKING TIP: Since the sweetness of fruit, especially berries, can vary, taste the fruit before and after you add sugar to see if more sugar is needed.  In testing this recipe I found that for every 1 cup of raspberries, 1/4  cup of sugar was the right about for the berries without making them overly sweet.  Please note that the raspberries I used were already sweet.

Step 7: Roll the pie dough out to a 12-inch circle on a well floured surface

Step 8: Transfer the dough to a piece of parchment paper that is on a board or baking sheet that will fit in your refrigerator.  

Step 9:  Use a slotted spoon to spoon the raspberries into the center of the pie dough.  Don’t discard the liquid left in the bowl.  That will be added to the galette right before baking.

Step 10:  Fold the edges of the pie dough up and over the fruit filling.  As you fold the dough overlap the next section of dough with the previous section, so you a ruffle pattern.

Step 11:  Brush the dough with the egg wash, making sure to brush under the folds of dough.

Step 12:  Place the galette in the refrigerator for 30 minutes to chille the dough.

Start preheating the oven to 375 degrees F about 10 minutes before you’re ready to start baking the galette

Step 13:  Remove the galette from the refrigerator, brush it again with the egg wash.  Sprinkle with the sugar and almonds.  

Step 14:  Bake the galette for 35-40 minutes, until the filling is bubbling all around the edges and the crust is golden brown.  The baking time may vary based on your oven.

When the galette is done remove it from the oven and place the baking sheet on a wire rack and allow to cool for at least an hour.  This time will allow the filling to completely set.

When you cut into the galette, the crust should be flaky and you should be able to see tlayers in the pie crust. The filling will puff up during baking and settle into a flat layer of jammy goodness.

What To Do If the Galette Leaks

It's common for fruit galettes to leak while baking if they are filled with fruit that releases a lot of liquid.  If the galette leaks, scrape the leaked juices away from the galette as soon as it comes out of the oven.  Once these juices cool it can be difficult to remove without tearing the crust.  And if the leaked juices didn’t burn, they taste pretty good, once you scrape them up and they’re cool enough to handle.

How to Serve the Galette

This was my first time making any type of raspberry pie.  I was amazed at how good the galette tasted, especially the baked raspberries. The taste is amazing so the galette was perfectly tasty served plain, but a scoop of vanilla ice cream is always a great addition.

I added fresh raspberries to the galette after it had cooled and right before I served it.  Since the raspberries were so sweet it was a really nice addition to the galette.

How to Store the Raspberry Galette

Room Temperature:  Store the galette for up to one day covered with plastic wrap at room temperature after it has cooled.

Refrigerator: Store it in the refrigerator for up to 5 days tightly covered with plastic wrap or in an airtight container.

Can I Use Other Fruits

Yes, you can definitely make this galette with other fruits. Check out my recipe for Blackberry Galette and my recipe for Apple Frangipane Galette, make in a cast iron skillet.

Can I Make Mini Galettes

Mini galettes are a great idea especially if you're having a small group for dinner or a casual get together. Follow these directions for making 4 individual servings:

• Divide the chilled dough into 4 equal pieces and roll each one into a 6-inch circle. It doesn't need to be a perfect circle.
• Place the circles on a parchment lined board that will fit into your refrigerator. Add the raspberry filling to the center and fold the edges of the dough over the fruit.
• Following the recipe instructions for chilling the dough and brushing it with the egg wash
• Arrange the galettes on a parchment lined half baking sheet and follow the recipe directions for baking temperature. The baking time will vary because these are smaller. Watch the color of the dough and for the fruit bubbly in the center.

Pro Tips for a Successful Recipe

• As tempting as it may be, do not increase the amount of raspberries for this galette.  Berries, such as raspberries and blackberries expand a lot when they bake.  If you put too many berries in the pie dough they will expand and overflow the crust.  The expansion of the berries may even cause your galette open up and flatten.
• Always bake your galette on a rimmed baking sheet to catch any juices that overflow.
• Baking on parchment paper will make it easier to lift the baked galette from the baking sheet once it has cooled.

Did you make this yummy raspberry galette? If so, please leave a rating and a comment below.

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Raspberry Galette

5 from 7 votes

Prep Time: 50 minutes minutes

Cook Time: 40 minutes minutes

Cooling Time: 1 hour hour 30 minutes minutes

Total Time: 3 hours hours

If you love raspberries, you'll absolutely love this raspberry pie. With it's brown flakly crust, and raspberry fillng with just the right amount of sugar the baked filling tastes like sweet raspberries.

Servings: 8

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Course: Dessert

Cuisine: American

Author: Cheryl Norris

Ingredients

Homemade Pie Crust

• ▢ 1/2 recipe homemade pie crust my recipe makes 2 pie crusts, but you only need 1 for this recipe

Raspberry Filling

• ▢ 3 cups (375 grams) fresh raspberries washed and patted dried
• ▢ 1 teaspoon lemon zest from 1 lemon that weighs about 90 grams
• ▢ 2 teaspoons fresh squeezed lemon juice
• ▢ 1-1/2 teaspoons pure vanilla extract
• ▢ 1/8 teaspoon kosher salt
• ▢ 3/4 cup (150 grams) granulated sugar
• ▢ 3 tablespoons (24 grams) Bob’s Red Mill finely ground tapioca flour

Pie Crust Topping

• ▢ 1 large egg
• ▢ 1 teaspoon water
• ▢ 2 tablespoons sliced almond optional
• ▢ 2 teaspoons granulated sugar

Raspberry Topping (Optional)

• ▢ 1 cup (125 grams) fresh raspberries
• ▢ 1 tablespoons (13 grams) granulated sugar

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Instructions

Make the Pie Dough

• Use this recipe for the pie dough. Once the dough is done wrap the disk in plastic wrap and chill for at least 45 minutes. Freeze the other half of the dough. The dough for this pie can be refrigerated for up to 2 days.

Prepare the Raspberry Filling

• Place the raspberries in a strainer and wash them with a spray of water. Spread them out on paper towels to soak up excess water. Pat the top of the raspberries with a paper towel.
• Place the raspberries in a large bowl and zest the lemon directly into the berries. Add the lemon juice and vanilla extract. Combine the granulated sugar, tapioca, and the salt and whisk together. Add these ingredients to the raspberries and gently fold the sugar mixture, lemon juice, and lemon zest into the berries.
• While the raspberries are macerating flour a working surface. Rollout the dough into a 12-inch circle. As you roll out the dough rotate the dough one-quarter turn after each pass of the rolling pin. If at any time the dough sticks, add more flour to the work surface.
• Fold the dough in half and lift it onto a parchment paper (18x12-inches). Move the parchment paper with the dough onto a cutting board or the back of a baking tray that is large enough to hold the galette but small enough to fit into your refrigerator.
• Use a slotted spoon to spoon the raspberry filling into the center of the dough. Once all the berries are added fold the edges of the dough over the raspberries overlapping each fold over one another. There will be juice at the bottom of the bowl. Do not discard this liquid it will be added to the pie right before it goes in the oven.
• Brush off any excess flour on the dough with a pastry brush. Refrigerate the galette for 30 minutes.

Baking the Galette

• Preheat the oven to 375°F.
• Whisk together the egg and the water to make the egg wash. Remove the galette from the refrigerator and gently transfer to a 18x12-inch rimmed baking sheet. Brush the galette with the egg wash making sure to get under the folds of the dough. Spoon the raspberry juices from the bowl into the center of the raspberry filling. Sprinkle the dough with the sliced almonds and granulated sugar.
• Place the galette in the oven and bake for 35-40 minutes (rotating halfway through the baking time) or until the crust is dark golden brown and the raspberry juices are bubbling. The bake time may vary because of the oven you have.
• Remove the galette from the oven and place it on a wire rack, Allow to cool to room temperature, about 90 minutes before serving. Allowing the galette to cool will allow the fruit to set and make it easier to cut into nice clean slices.
• Optional: After the galette has cooled and right before serving it, mix 1 cup of fresh raspberries with 1 tablespoon of granulated sugar. Spread these berries over the top of the galette or add to each individual serving.
• Serve the galette with ice cream or whipped cream or just with the fresh berries.

Storing the Galette

• The pie can sit at room temperature for 2 days (and for 1 day if the weather is hot and humid) if you don't add the fresh raspberries to it. If the fresh raspberries are added refrigerate no more than 3 hours after serving it.

  Store the pie in the refrigerator for up to 4 days, covered with plastic wrap or foil.

Notes

Tapioca Flour: I love tapioca flour as a thickener because it helps create a clear filling. If you can’t get tapioca flour, use an equal amount of cornstarch.

Taste the Fruit: Raspberries like any fruit can vary in sweetness. Make sure to taste the fruit before adding anything to it to help determine the final amount of sugar. The amount of sugar can be adjusted according to your taste.

Nutrition

Calories: 226kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 132mg | Potassium: 116mg | Fiber: 4g | Sugar: 21g | Vitamin A: 45IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg

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