Spring has finally sprung around here!!  I love the blue skies, warmer weather, smell of fresh cut grass, wild flowers on hikes and fresh ripened produce.  If you haven’t had a Gallette before then you need it in your life.  When I teach my students how to make them at school, I always explain it as a “free form” pie.  It has all of the qualities you want from a traditional pie but in a much simpler and more rustic version.  The kids are always impressed to have made a pie and even more excited when it tastes fantastic.  Normally in class we start with an apple version in the fall but the vibrant red raspberries were calling my name this morning at the grocery store.

Here are some other fabulous recipes using fresh fruit…Blackberry Crumble Bars, Strawberry Shortcake, and Apple Crisp Skillet.

Raspberry Gallette | Raspberry Gallette Recipe | Gallette Recipe | Gallette | Gallette Recipe Desserts

You could absolutely make a homemade crust but today I have used a pre-made version from the refrigerated section.  There are so many great things about this dessert.  The texture of the crust, the contrast of sweet berries with tart glaze and the fact that this would be perfect for your mom on Mother’s Day.  The recipe starts with two packages of fresh raspberries, 1/4 cup sugar and 2 teaspoons of corn starch.  We want to add the corn starch because it will thicken the filling without any added flavor.

I used a fork to smash the berries slightly as I was mixing them with the sugar and corn starch.  Don’t over smash though…we want whole raspberries too.

To add even more raspberry flavor I spread 2 tablespoons of raspberry jam to the bottom of the pie crust.  A couple of notes:  1)Line the baking sheet with parchment paper for easier clean up 2) Only spread the jam to about an inch from the edge of the crust {you will see why soon}.

Top the jam with the sweetened raspberries that we just mixed.

Then begin to fold the crust over the filling and continue around the entire gallette.

This edge will create a barrier that will hold the filling in the crust.

This step is optional but I like to brush a little heavy cream around the edge of the crust {an egg wash would work too} to help the crust brown better.

It also helps the course sugar adhere to the crust and the sugar adds such a great texture to the finished product.

Bake in a 425 degree oven for 20-23 minutes or until the gallette is golden brown.  Remove and let cool.

While the gallette is cooling, combine glaze ingredients.

My first lime didn’t have much juice, so it took me two limes to get the consistency that I wanted.

I moved the gallette to my serving plate and drizzled the lime glaze over the top.

Cut into wedges and serve.  I prefer it at room temperature but if you would rather have yours warmed then just put it into the microwave for about 20 seconds.  This recipe would be great with whatever berry and citrus you prefer.  The possibilities are endless…Blueberry Gallette with Lemon Glaze or even a Blackberry Gallette with Orange Glaze.

Fresh Raspberry Gallette with Lime Glaze

Fresh sweetened raspberries wrapped inside a pie crust, baked to perfection and then drizzled with a tart lime glaze.

Course Dessert
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes


  • 1 refrigerated pie crust
  • 2 packages fresh raspberries
  • 1/4 cup sugar
  • 2 tsp corn starch
  • 2 tbsp raspberry jam
  • 1 tbsp heavy cream {optional}
  • 1 tbsp coarse sanding sugar

Lime Glaze

  • 1 cup powdered sugar
  • 1 lime {zest & juice}


  1. Preheat oven to 425 degrees.  On a parchment lined baking sheet unroll refrigerated pie crust.  In a bowl add both packages of raspberries, sugar and corn starch.  Combine with a fork and slightly smash a few of the raspberries.  Add raspberry jam to the middle of the pie crust and spread out, being sure to leave about an inch around the border.  Add the sweetened raspberries over the top of the raspberry jam, continuing to leave the border.  Start folding small sections of the crust up and over the filling, overlapping as needed.  Continue around the entire pie.  Brush outside crust with heavy cream and sprinkle with sanding sugar.  Bake for 20-23 minutes or until the crust is golden brown.  Cool completely.

  2. While the pie cools, combine the powdered sugar, lime zest and juice.  Whisk until you get the desired consistency.  Drizzle over pie and serve room temperature.  If you prefer your pie warm than microwave each piece for about 20 seconds.

Recipe Notes

  •  An egg wash {mixture of 1 egg and 1 tbsp water} can be used in place of the heavy cream.
  • Substitute your favorite berry and citrus.