Go Back
Print
Strawberry Galette is a delicious spring or summer dessert that is easier to make than you might think! Featuring fresh strawberries and a homemade flaky crust, your family will love these mini strawberry pies! 

Strawberry Galette with Homemade Crust

Strawberry Galette makes for a delicous rustic dessert! This is the best way to enjoy homemade pie with a homemade crust. The secret ingredient in the pastry dough makes for a super flaky crust.

Course Dessert
Keyword breakfast recipe, dessert recipe, galette, mini pies, pie, strawberries, strawberry dessert, strawberry pie
Prep Time 20 minutes
Cook Time 40 minutes
Dough Chill Time 1 hour
Total Time 2 hours
Servings 8
Author Sian Cox

Ingredients

Pastry Ingredients:

  • 1 ½ cups all-purpose flour
  • ¼ teaspoon. salt
  • 2 teaspoons. sugar
  • ½ cup cold butter cut into cubes
  • ¼ cup sour cream full fat
  • 1 egg beaten – for egg wash before baking

Filling Ingredients:

  • 2 cups strawberries hulled and halved (quarter if large)
  • 2 tablespoons. sugar
  • 1 tablespoon. cornstarch
  • 1 tablespoon orange juice
  • 1 tablespoon powdered sugar for garnish

Instructions

Pastry Instructions:

  1. In a large bowl whisk flour, salt and sugar.
  2. Add the cubed butter. Cut in with pastry blender to coarse crumbs. (Can also use a fork or hands to mix the butter into the flour until it looks like bread crumbs.)
  3. Add sour cream. Use a fork to mix it into the flour until they are combined.
  4. Use your hands to form the dough into 8 equal balls.
  5. Sprinkle dough balls with flour, wrap in plastic wrap and refrigerate for at least one hour.

Galette Instructions:

  1. Take the 8 balls of dough from the fridge and let sit a couple of minutes.
  2. Pre-heat oven to 375 degrees Fahrenheit.
  3. In a medium bowl mix together strawberries, sugar, cornstarch and orange juice. Set aside.
  4. On a floured surface roll each dough ball out to a rough circle approximately 5 to 6 inches in diameter.
  5. Place rolled dough onto parchment paper lined baking sheets.
  6. Add approximately ¼ cup of the strawberry mixture using a slotted spoon into the center of each dough circle leaving a 1 inch border around the edge. (Using a slotted spoon prevents too much liquid being added so you don't get soggy crust).
  7. Fold the edges of the dough up so that they just reach the strawberry mixture. Don't worry about perfection as we are going for a rustic look.
  8. Brush the pastry with the egg wash.
  9. Bake for 25 to 40 minutes, until the pastry is golden brown and the filling is bubbly.
  10. Remove from oven and cool completely on a wire rack.
  11. Dust tops with powdered sugar before serving.