Easy Fresh Raspberry Galette Recipe
Do you love pie but hate the time it takes to make one? Try making this Easy Fresh Raspberry Galette recipe. Not only does it start with a refrigerated pie crust but you don’t even need a pie pan!
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The Easiest Pie Ever
Making pies from scratch can be super labor intensive which means a lot of time. That is why fruit galettes are the easiest pies ever!
Using refrigerated pie crust and folding it over the fruit filling gives you the things you love about raspberry pie without all of the work. This raspberry galette is a rustic pie that is also amazing.
Refrigerated pie crust is also an important ingredient in these Dutch Apple Pie Bars and Brown Sugar Pop Tarts.
What goes into this Recipe
- Refrigerated Pie Crust- Purchase the pie crust in the refrigerated section of the grocery store. They are rolled up and super tasty.
- Raspberry Jam- Use a good variety of jam to give the galette amazing flavor.
- Corn Starch- It is important because it will thicken the filling as it bakes.
See recipe card for full information on ingredients and quantities.
Substitutions/Variations
Raspberries- Use your favorite berry for the filling or a variety of berries to create a different flavor profile. You could also use sliced apples for an apple galette or stone fruit, like a plum or apricot.
Granulated Sugar- Add brown sugar to the filling for an extra deep and rich flavor.
Heavy Cream- Use a beaten egg to create an egg wash instead of heavy cream.
Lime- A lemon {or other citrus fruit} would be delicious in the glaze instead of lime. Add the lemon juice and zest to the powdered sugar for a sweet and tart flavor.
Sanding Sugar- A coarse sugar, like turbinado sugar or coconut sugar would also create a great texture on the edges of the crust.
How to make a Fresh Raspberry Galette
1. Lay the galette dough onto a parchment paper lined baking sheet. Combine raspberries with the sugar and corn starch in a large bowl.
2. Stir together the raspberry mixture and slightly smash a few of the fresh raspberries.
3. To add even more raspberry flavor, spread raspberry jam on the center of the crust. Leave a 1 to 2-inch border around the edge of the dough.
4. Top with the fresh raspberry filling. Spread out into an even layer.
5. Then begin to fold the crust over the filling and continue around the entire galette. This edge will create a barrier that will hold the filling in the crust.
6. Use a pastry brush to add a little heavy cream around the edges of the dough {an egg wash would work too}, sprinkle with sanding sugar to help the crust brown better and have crunch.
7. Bake in a 425 degree oven for 20-23 minutes or until the galette is golden brown. Remove and let it cool on a wire rack.
8. While the galette is cooling, combine glaze ingredients. Move the galette to a serving plate and drizzle the lime glaze over the top of the fruit filling and buttery pie crust. Cut into wedges and serve with a scoop of vanilla ice cream or whipped cream.
Expert Tips
- Use a parchment-lined baking sheet. This allows for easier clean up.
- Allow the pie crust to come to room temperature before unrolling it. If you try to do this step while the crust is cold it will fall apart.
- Spread the jam to about an inch from the edge of the crust. This will give you the right amount of crust to fold over the filling.
- Adjust the sugar in the filling according to how sweet the fruit is. If your raspberries are not super ripe you may need more sugar.
- Bake for 20-25 minutes or until the crust is golden brown. This will ensure that you have a nice flaky pie crust.
Storage and Freezing
Store: This raspberry pie can be stored at room temperature for a couple of days or in the refrigerator for 3-4 days.
Freezing: Freeze this pie in a freezer bag or covered tightly with plastic wrap for 2-3 months.
Recipe FAQs
You could absolutely make a homemade crust but today I have used a pre-made version from the refrigerated section of the grocery store.
This helps keep the dessert super simple but still pie perfection.
It is the same dough but it is used differently. Instead of adding the pie dough round to a pie plate it is laid onto a baking sheet and folded over the filling.
If you are worried about a soggy galette, brush the pie crust with egg white or corn syrup before adding the jam and filling.
The egg white creates a nice layer between the filling and crust. Also be sure to bake the crust long enough.
The possibilities are endless when it comes to making a galette. You could make anything from a savory galette to a sweet variety with lots of fruit like this raspberry version.
Do you love fresh raspberry recipes? Try one of these…
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Easy Fresh Raspberry Galette Recipe
Ingredients
- 1 refrigerated pie crust
- 12 ounces fresh raspberries
- ¼ cup granulated sugar
- 2 teaspoons corn starch
- 2 tablespoons raspberry jam
- 1 tablespoons heavy cream {optional}
- 1 tablespoons coarse sanding sugar
Lime Glaze
- 1 cup powdered sugar
- 1 lime {zest & juice}
Instructions
- Preheat the oven to 425 degrees.
- On a parchment lined baking sheet unroll refrigerated pie crust. In a medium bowl, add fresh raspberries, granulated sugar and corn starch. Combine with a fork and slightly smash a few of the raspberries. Bake for 20-23 minutes or until the crust is golden brown. Cool completely.
- 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 the outside crust with heavy cream and sprinkle it with sanding sugar.
- Bake for 20-25 minutes or until the crust is golden brown. Cool completely.
- While the pie cools, combine the powdered sugar, lime zest and juice. Whisk until you get the desired consistency. Drizzle over pie and serve at room temperature. If you prefer your pie warm than microwave each piece for about 20 seconds.
Video
Notes
- Allow the pie crust to come to room temperature before unrolling it. If you try to do this step while the crust is cold it will fall apart.
- Use a homemade pie crust if you have a great recipe.
- Adjust the sugar in the filling according to how sweet the fruit is. If your raspberries are not super ripe you may need more sugar.
