Easy Raspberry Galette is just perfect flaky pastry embracing fresh picked raspberries ~ because when you’ve got great summer berries you really don’t want to over think it. A scoop of vanilla is optional (not optional!)
raspberry galette ~ easier than pie, just as delish!
Fruit galettes are the free-spirited cousins of fruit pies, and so much fun to make. There’s no pressure to be precise!
This raspberry galette is simple enough to throw together relatively last minute, and allows beautiful summer berries to shine. Did you pick them in your yard? Forage them while you were walking the dog? Stop at the farm-stand on the way home from work? However you acquire your perfectly ripe summer berries you’re going to want to enjoy them with as little fuss as possible.
I added just enough cornstarch and sugar to the berries to help them stay together once baked, but nothing to compete with the lovely tangy, sweet flavor of the raspberries. It’s a simple, classic combo that doesn’t need much help.
The crust recipe I used comes together incredibly easily in a food processor, and it makes enough for two crusts, which I love. Pie and tart crusts freeze beautifully, so I have one for now and one for later.
Don’t want two crusts? The recipe is easy to divide in half.
This raspberry galette truly doesn’t need any embellishment, but a scoop of ice cream or a dollop of freshly whipped cream really takes it over the top. It doesn’t get much better than melty ice cream on a warm pastry. The more-than-the-sum-of-its-parts combination of creamy vanilla and tart berries is one of my favorite things about summer.
This recipe would work well with a variety of berries ~ try it with blueberries or blackberries, the wilder the better, of course.* If you like you can add a layer of frangipane, like I did in this White Peach Frangipane Galette, or use mascarpone as a base for your berries. You could even use soft goat cheese!
*Check out my Ultimate Guide to Summer Berry Picking if you’re interested in bypassing the produce aisle.
The secrets to a flaky pastry crust ~
- I love to make my pastry in the food processor. It comes together quickly and the machine does a great job of incorporating the butter into the flour.
- Speaking of butter, use the good stuff, there is a difference. I love Land O’ Lakes. Cheap butter has a higher water content and won’t make as good pastry.
- Make sure your butter and water are cold.
- Pulse and then run the machine just until the dough starts to come together, you’ll finish with your hands on a floured surface.
- Don’t skip the chilling step before rolling out; cold dough bakes up to a flaky pastry.
- I love to roll my pastry out on parchment paper…it doesn’t stick and I can slide the paper right onto a baking sheet without having to lift and transfer the delicate dough. You can bake right on the paper.
Easy Raspberry Galette
For the pie crust (makes 2 pie crusts)
To make the pie crust
- Add the flour, cold butter, sugar, and salt to the bowl of a food processor, and pulse to combine.
- Slowly add the cold water until the dough comes together.
- Turn onto a lightly floured surface, and divide the dough in half. Pat each half into a disk shape about 1 inch thick.
- Refrigerate for about 30 minutes or up to overnight before rolling out.
Note: this recipe makes two pie crusts. I love saving the extra crust in my freezer! Just wrap tightly in plastic or a ziplock bag and freeze.
To make the galette
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- Combine the raspberries, sugar, and cornstarch in a bowl. Toss to combine.
- Roll out your galette dough on a lightly floured surface into about a 13″ circle. The shape doesn’t have to be perfect at all.
- Place your rolled-out dough onto the lined baking sheet.
- Add your berries to the center of the dough, leaving about a 2″ border all the way around.
- Fold up the edges of the crust by taking a section of the edge of the dough (3-4 inches) and folding it up over the berries. Repeat until all of the edge has been folded around the berries.
- Brush the milk or half-and-half over the exposed dough (you may not use the whole tablespoon) and sprinkle with sugar or raw sugar.
- Bake for 35-40 minutes. The crust should be golden brown.
- Allow to partially cool before slicing if you don’t want the juices to be too runny. It will set up a bit as it cools.