Do you love pie but hate the time it takes to make one? Try this Easy Fresh Raspberry Galette. It starts with a refrigerated pie crust and requires no pie pan, so you get all the flavor of a raspberry pie with minimal effort.
Table of Contents
- The Easiest Pie Ever
- What goes into this Recipe
- Substitutions/Variations
- How to make a Fresh Raspberry Galette
- Expert Tips
- Storage and Freezing
- Recipe FAQs
- Do you love fresh raspberry recipes? Try one of these…
- Easy Fresh Raspberry Galette Recipe
The Easiest Pie Ever
Traditional pies can be time-consuming, but fruit galettes are quick and rustic — perfect when you want homemade flavor without a lot of fuss. Using a store-bought refrigerated pie crust and folding the edges over the filling creates a simple, beautiful dessert that’s ready in under an hour.
What goes into this Recipe
- Refrigerated pie crust — convenient and flavorful; look for the unbaked crust in the refrigerated section.
- Fresh raspberries — the star of the filling; use ripe berries for the best sweetness.
- Raspberry jam — spreads a concentrated raspberry flavor beneath the fresh berries.
- Granulated sugar and cornstarch — sugar sweetens the filling while cornstarch thickens juices as the galette bakes.
- Heavy cream (optional) and sanding sugar — brush the crust for a golden finish and a sprinkle of sanding sugar adds crunchy texture.
- Lime glaze — powdered sugar combined with lime zest and juice brightens the finished galette.
See the recipe card below for exact quantities and full ingredient details.
Substitutions/Variations
Fruit: Swap the raspberries for other berries, a mixed-berry filling, sliced apples, or stone fruits like plums or apricots.
Sugar: Use brown sugar or a mix of brown and granulated sugar for a deeper flavor.
Wash: Use a beaten egg as an egg wash instead of heavy cream if you prefer.
Glaze: Substitute lemon or another citrus for lime in the glaze for a different citrus note. Add zest plus juice to the powdered sugar until you reach the desired consistency.
Sugar topping: Turbinado or coarse coconut sugar can replace sanding sugar for a similar crunch.
How to make a Fresh Raspberry Galette
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and unroll the refrigerated pie crust onto it.
2. In a medium bowl, combine the raspberries, granulated sugar, and cornstarch. Stir gently and lightly smash a few berries so the filling releases some juice.
3. Spread raspberry jam in the center of the crust, leaving a 1-inch border. This layer boosts raspberry flavor and helps prevent soggy dough.
4. Evenly spread the sweetened raspberries over the jam.
5. Fold the crust edge up and over the filling in sections, overlapping as needed to contain the fruit.
6. Brush the crust with a little heavy cream (or egg wash) and sprinkle with sanding sugar for color and crunch.
7. Bake at 425°F for 20–25 minutes, until the crust is golden and the filling is bubbling. Remove from the oven and cool on a wire rack.
8. While the galette cools, whisk powdered sugar with lime zest and juice to a drizzleable consistency. Place the galette on a serving plate, drizzle the glaze over the fruit, slice into wedges, and serve. A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully.
Expert Tips
- Use parchment paper for easy transfer and cleanup.
- Bring the crust to room temperature before unrolling to avoid tearing.
- Leave about an inch border when spreading jam so the crust can fold over the filling.
- Adjust sugar to taste depending on how ripe your raspberries are.
- Bake until golden — 20–25 minutes typically gives a flaky, browned crust.
Storage and Freezing
Store: Keep at room temperature for a day or two, or refrigerate for 3–4 days.
Freeze: Wrap tightly and freeze for 2–3 months. Thaw in the refrigerator and reheat briefly if you prefer it warm.
Recipe FAQs
Yes — a homemade crust works well if you have a favorite recipe. The refrigerated crust is just a shortcut to save time while still delivering great results.
Yes. The same dough is used, but instead of fitting it into a pie plate, you roll it out on a baking sheet and fold the edges over the filling.
Brush the crust with egg white or a thin layer of corn syrup before adding jam and filling to create a barrier. Also be sure to bake long enough so excess juices set with the cornstarch.
You can make sweet fruit galettes or savory versions with vegetables, cheeses, and herbs — the technique is very versatile.
Do you love fresh raspberry recipes? Try one of these…
Cakes
Raspberry White Chocolate Bundt Cake
Desserts
Super Easy Raspberry Shortcake Recipe
Cheesecakes
Easy No-Bake Fresh Raspberry Cheesecake
Pies
No Bake Raspberry Pie with Pretzel Pie Crust
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Easy Fresh Raspberry Galette Recipe
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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
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Preheat the oven to 425°F.
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Unroll the refrigerated pie crust onto parchment on a baking sheet. In a bowl combine raspberries, sugar, and cornstarch. Stir and lightly mash a few berries so the mixture thickens as it bakes.
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Spread raspberry jam in the center of the crust, leaving about an inch border. Spoon the sweetened raspberries over the jam, then fold the crust up and over the filling in sections, overlapping as needed. Brush the outside crust with heavy cream and sprinkle with sanding sugar.
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Bake 20–25 minutes, until the crust is golden brown. Cool completely on a wire rack.
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Whisk powdered sugar with lime zest and juice until smooth. Drizzle the glaze over the cooled galette. Serve at room temperature or warm each slice briefly in the microwave if desired.
Notes
- Bring the pie crust to room temperature before unrolling to prevent tearing.
- Homemade pie crust works if you prefer to make it from scratch.
- Adjust sugar based on the sweetness of your fruit; less sugar if berries are very ripe, more if they are tart.
Substitutions/Variations
Raspberries: Try other berries, apples, or stone fruit for different galette variations.
Granulated Sugar: Substitute or add brown sugar for a richer flavor.
Heavy Cream: Use beaten egg for an egg wash if preferred.
Lime: Lemon or another citrus can replace lime in the glaze for a different bright note.
Sanding Sugar: Turbinado or coarse coconut sugar are good alternatives.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.