When my neighbor brought over a slice of her homemade raspberry pie last summer, I could not stop thinking about it for weeks. The combination of sweet and tart berries in a buttery crust was unforgettable.
Once local raspberries appeared at the farmers market, I knew I had to develop my own version. I chose the galette format because it let me perfect the ratio of raspberries, sugar, and tapioca flour without the constraints of a pie dish.
Testing small batches was simple, and I could adjust the filling until it set beautifully without becoming overly sweet.
This galette tastes like the best version of raspberry jam you have ever had, and the flaky crust makes it impossible to stop at one slice.
You can serve it plain, with a scoop of vanilla ice cream, or with fresh berries scattered on top after baking. It has become my favorite summer dessert, and I hope it becomes one of yours too.
A fruit galette is a freeform pie that does not require a pie dish. You roll out the dough, pile fruit in the center, and fold the edges over the filling before baking it directly on a sheet pan.
This approach skips the hassle of fitting dough into a pan and eliminates any worry about a bottom crust. The same dessert is sometimes called a crostata, which is the Italian name for this rustic, open faced tart.
The beauty of a galette lies in its imperfection. The folded edges do not need to look precise, and the filling is meant to bubble and spill slightly, which only adds to its charm.
Raspberry Galette Ingredients
The galette uses simple, carefully chosen ingredients that each play a specific role. Fresh raspberries are preferred, but frozen berries work too. If using frozen, do not thaw them before mixing with the sugar and tapioca.
Lemon zest adds a floral note, while lemon juice balances the sugar and preserves the natural tartness of the berries. Tapioca flour is the recommended thickener because it produces a clear filling.
Cornstarch can create a cloudy result, so use finely ground tapioca flour rather than pearls. Pure vanilla extract enhances the sweetness of the raspberries.
For the crust, a homemade pie crust delivers the best flavor, but store bought dough sold in sheets works well since it can be rolled to the right width. The recipe uses half a batch of homemade pie crust, which yields one single crust.
Here is what you will need, organized by component:
Plan refrigerator space ahead, since the filled unbaked galette must chill for 30 minutes. The prepared galette measures 8 to 10 inches and fits on a 10×12 inch cutting board.
Start by preparing the raspberries. Place them in a strainer and wash them with a spray of water. Spread them on paper towels to soak up excess moisture and pat the tops dry. Skip this step if using frozen berries.
Let the refrigerated pie crust sit on the counter for about 10 minutes to soften. In a warm kitchen, 5 minutes should be enough. If your dough is frozen, thaw it in the refrigerator the night before.
Once the dough is done, wrap the disk in plastic wrap and chill for at least 45 minutes. The dough can be refrigerated for up to 2 days.
In one bowl, whisk together the granulated sugar, tapioca flour, and kosher salt. In another bowl, whisk the large egg with water to make the egg wash and refrigerate it until needed.
Place the raspberries in a large bowl and zest the lemon directly over them. Add the lemon juice and vanilla extract. Add the sugar mixture and gently fold everything together. Let the berries sit so the tapioca can dissolve and the mixture macerates.
Taste the fruit before and after adding sugar. Sweetness varies by batch. In testing, 1/4 cup sugar per 1 cup of raspberries was the right amount for berries that were already sweet.
Flour a working surface and roll the dough into a 12 inch circle. Rotate the dough one quarter turn after each pass of the rolling pin. If the dough sticks, add more flour to the work surface.
Fold the dough in half and lift it onto parchment paper. Move the parchment with the dough onto a cutting board or the back of a baking tray that fits in your refrigerator.
Use a slotted spoon to spoon the raspberry filling into the center of the dough. Reserve the liquid at the bottom of the bowl and do not discard it.
Fold the edges of the dough over the raspberries, overlapping each fold to create a ruffle pattern. Brush off any excess flour with a pastry brush, then brush the dough with egg wash, making sure to get under the folds.
Refrigerate the galette for 30 minutes. Preheat the oven to 375°F about 10 minutes before baking.
Remove the galette from the refrigerator and gently transfer it to an 18×12 inch rimmed baking sheet. Brush the galette again with egg wash. Spoon the reserved raspberry juices into the center of the filling. Sprinkle the dough with sliced almonds and granulated sugar.
Bake for 35 to 40 minutes, rotating halfway through, until the crust is dark golden brown and the raspberry juices are bubbling around the edges. The bake time may vary depending on your oven.
Remove the galette from the oven and place it on a wire rack. Allow it to cool to room temperature, about 90 minutes, so the filling completely sets and you can cut clean slices. The filling puffs during baking and settles into a flat, jammy layer. The crust should be flaky with visible layers.
Optional: After the galette has cooled, mix 1 cup of fresh raspberries with 1 tablespoon of granulated sugar. Spread these berries over the top or add them to each individual serving.
Here is the nutrition information per serving, based on the source recipe:
Nutrient
Amount
Calories
226
Carbohydrates
38 g
Protein
3 g
Fat
8 g
Saturated Fat
2 g
Fiber
4 g
Sugar
21 g
Sodium
132 mg
Cholesterol
20 mg
What To Do If the Galette Leaks
Fruit galettes commonly leak juice during baking because the fruit releases a lot of liquid. If this happens, scrape the leaked juices away from the galette as soon as it comes out of the oven.
Once cooled, the juices harden and become difficult to remove without tearing the crust. If the juices did not burn, you can scrape them up and eat them once they are cool enough to handle. They taste like concentrated raspberry syrup.
How to Serve the Galette
The galette is delicious served plain, but a scoop of vanilla ice cream or a dollop of whipped cream is always a welcome addition. For an extra burst of freshness, add fresh raspberries on top after the galette has cooled, right before serving.
The baked raspberries taste especially good on their own, and the contrast of warm, jammy filling with cool, fresh berries is wonderful.
How to Store the Raspberry Galette
After the galette has cooled, it can sit at room temperature for up to 2 days, covered with plastic wrap. If the weather is hot and humid, limit room temperature storage to 1 day.
Store the galette in the refrigerator for up to 4 days, covered with plastic wrap or foil. If you add fresh raspberries on top, refrigerate within 3 hours of serving.
Can I Use Other Fruits
Yes, this galette works well with other fruits. A Blackberry Galette follows the same method, and an Apple Frangipane Galette made in a cast iron skillet is another delicious variation worth trying.
Can I Make Mini Galettes
Mini galettes are perfect for a small group. To make 4 individual servings, divide the chilled dough into 4 equal pieces and roll each into a 6 inch circle. The circle does not need to be perfect.
Place the circles on a parchment lined board that fits in your refrigerator. Add raspberry filling to the centers and fold the edges over the fruit, just as you would for the full size galette.
Follow the main recipe for chilling and brushing with egg wash. Arrange the mini galettes on a parchment lined half baking sheet and bake at 375°F. Because they are smaller, the baking time will vary. Watch the color of the dough and look for the fruit to bubble in the center to know when they are done.
Pro Tips for a Successful Recipe
Do not increase the amount of raspberries. Berries like raspberries and blackberries expand a lot while baking. Too many can overflow the crust or cause the galette to open up and flatten.
Always use a rimmed baking sheet. A rim catches overflowing juices and prevents them from dripping onto the oven floor.
Bake on parchment paper. This makes it easy to lift the cooled galette off the sheet without breaking the crust.
If you need a substitution, cornstarch can replace tapioca flour in an equal amount. The filling may appear slightly cloudier, but the result will still be delicious.
More Pie & Tart Recipes
If you enjoyed this Raspberry Galette, here are a few more pie and tart ideas to explore:
Blackberry Galette, using the same freeform method with ripe blackberries
Apple Frangipane Galette, baked in a cast iron skillet with a layer of almond filling
Any seasonal fruit galette using the same dough and folding technique
The galette method is endlessly adaptable. Once you master the folding technique and the ratio of fruit to sugar to thickener, you can experiment with whatever fruit is in season.
FAQs
How do you prevent a raspberry galette from getting soggy?
To prevent a soggy crust, chill the assembled galette for 30 minutes before baking. This solidifies the butter in the dough, creating steam pockets during baking for a flaky texture. Also use a thickener like 3 tablespoons of tapioca flour for 3 cups of raspberries to absorb excess juice from the filling.
Can I use frozen raspberries instead of fresh in a galette?
Yes, you can use frozen raspberries without thawing them first. Using frozen berries may require an extra minute or two of bake time. The same amount of tapioca flour will still effectively thicken the juices released by frozen fruit.
What is the best thickener for a raspberry galette filling?
Tapioca flour is the best thickener for a raspberry galette because it creates a clear, glossy filling that shows off the fruit. Cornstarch can be substituted in an equal amount of 3 tablespoons, but it may result in a cloudier filling. For best results, use finely ground tapioca flour.
Why did my raspberry galette leak juice in the oven?
A raspberry galette can leak if the filling is overfilled with berries; 3 cups of fresh raspberries is the correct amount as they expand during baking. Always bake on a rimmed baking sheet lined with parchment to catch juices. If leaking occurs, scrape away the baked-on juices immediately after removing from the oven to prevent sticking.
Raspberry Galette When my neighbor brought over a slice of her homemade raspberry pie last summer, I could not stop thinking about it for weeks. The combination of sweet and tart berries in a buttery crust was unforgettable.
Total Time:180 min
Yield:81x
Ingredients
Scale
Homemade Pie Crust 1/2 recipe homemade pie crust
Raspberry Filling 3 cups 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 granulated sugar 3 tablespoons Bob’s Red Mill finely ground tapioca flour
Pie Crust Topping 1 large egg 1 teaspoon water 2 tablespoons sliced almond 2 teaspoons granulated sugar
Make the Pie Dough 1-Use this recipe for 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 2-Place the raspberries in a strainer and: 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. 3-Place the raspberries in a large bowl: 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. 4-While the raspberries are macerating flour a: 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. 5-Fold the dough in half and lift: Fold the dough in half and lift it onto a parchment paper (18×12-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. 6-Use a slotted spoon to spoon the: 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. 7-Brush off any excess flour on the: Brush off any excess flour on the dough with a pastry brush. Refrigerate the galette for 30 minutes.
Baking the Galette 8-Preheat the oven to 375°F: Preheat the oven to 375°F. 9-Whisk together the egg and the water: Whisk together the egg and the water to make the egg wash. Remove the galette from the refrigerator and gently transfer to a 18×12-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. 10-Place the galette in the oven and: 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. 11-Remove the galette from the oven and: 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. 12-Optional: 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. 13-Serve the galette with ice cream or: Serve the galette with ice cream or whipped cream or just with the fresh berries.
Storing the Galette 14-The pie can sit at room temperature: 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.
Last Step:
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