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.
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Jump to:
- What is a Fruit Galette
- Raspberry Galette Ingredients
- How to Make a Raspberry Galette
- What To Do If the Galette Leaks
- How to Serve the Galette
- How to Store the Raspberry Galette
- Variations
- Pro Tips for a Successful Recipe
- Recipe - Frequently Asked Questions
- If You Like This Recipe, Try These Recipes
- Raspberry Galette
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. And since I love baking with in season fruit I recommend that you try this Blackberry Galette too.
What is a Fruit Galette
A fruit galette is a French pastry that's similar to a tart or pie. It's made of pie dough wrapped around a filling of typically fruit, but you can also make savory, as in this mushroom galette. If you’re new to pie making a galette is a great place to start.
The dough is folded up around the filling, creating a rustic, uneven crust. Galettes are baked on a baking sheet instead of in a pie pan, which makes them a great introduction to pie making because you don’t have to do the extra step of fitting it into a pie pan and you have almost never have to worry about the bottom crust browning.
Galettes are also known by the their Italian name - “crostata.” So if you're ever searching for a recipe online, the two terms are interchangeable. And one more interesting fact - the word "galette" comes from the Norman word "gale", which means flat cake, which for us translates into a somewhat flat pastry or pie. So now you know a little food history.
Raspberry Galette Ingredients
Here are the yummy ingredients you'll need for this amazing raspberry galette:
- Fresh Raspberries:: For this recipe I used fresh raspberries, If you can’t find them use frozen berries, but don’t let the raspberries thaw before mixing them with the sugar and tapioca.
- Lemon Zest: The lemon zest adds a slight floral flavor to the berries
- Lemon Juice: The tartness of the lemon juice balances out the sweetness of the sugar and helps preserve the natural flavor and tartness of the berries.
- Granulated Sugar: The granulated sugar adds sweetness and when cooked with the cranberries helps them to thicken. I found that 1/4 cup of sugar per 1 cup (125 grams) produces a filling that is sweet, but not two sweet. But with berries it’s important to taste the berries and adjust the amount of sugar based on the sweetness of the raspberries. The raspberries I used were really sweet.
- Tapioca Flour: Tapioca flour is a thickener and thickens the fruit filling as it bakes. Use finely ground tapioca flour and not tapioca pearls. I recommend using Bob’s Red Mill brand.
- Pure Vanilla Extract: The vanilla extract is a nice complementary flavor to the raspberries.
- Kosher Salt: Just a little salt balances out the sweetness and slight tartness in this pie.
- 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.
- Sliced Almonds: The almonds are used to decorate the top of the galette and because the almond flavor goes wells with the raspberries. If you don't have almonds, or are allergic you can leave them off.
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.
Variations
You can definitely make this galette with other fruit. Check out my recipe for Blackberry Galette and my recipe for Apple Frangipane Galette, make in a cast iron skillet.
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.
Recipe - Frequently Asked Questions
I have not tried to freeze the baked galette, so I don't know how it would taste after freezing and then thawing it out.
Yes, you can make this with gluten-free pie crust. Use this recipe from The Loopy Whisk for all-butter gluten-free pie crust. I haven't tried this particular recipe, but I have tried some of her other recipes and they were all delicious.
Yes, you can make mini galettes with this recipe. Divide the divde into 3 or 4 equal pieces depending on the size you want.
Did you make this yummy raspberry galette? If so, please leave a rating and a comment below.
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If You Like This Recipe, Try These Recipes
Raspberry Galette
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 (30 grams) fresh squeezed lemon juice
- 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
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 then add the lemon juice. 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 degrees 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.
Wade says
Oh my yes
Doug says
It's raspberry season here in beautiful Vermont!
Thanks, Cheryl, for the fantastic recipe, the perfect summer (or anytime) dessert!
Cheryl Norris says
Hi Doug
I'm so glad you enjoyed this dessert. Thank you for leaving this review. I had no idea that raspberries would make such a delicious pie filling until I made this galette, so I'm happy to read that others enjoy it too.
KIM SAVARD says
Fantastic !!
I added Saskatoons for a different touch . Perfect recipe