Homemade Raspberry Galette

I’ve been making this raspberry galette on repeat all summer, and I’m convinced it’s the easiest way to show off those gorgeous fresh raspberries without any fussy pie-making skills. The hint of cardamom adds such a lovely warmth that pairs perfectly with the tart berries, and honestly, the rustic, free-form crust makes it look like you spent way more effort than you actually did. Trust me, this is going to become your new go-to dessert!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1450
• Protein: 15-18 g
• Fat: 38-45 g
• Carbohydrates: 235-260 g

Ingredients

For the base:

• 1 pie crust (chilled)

For the filling:

• 3 cups fresh raspberries
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tsp vanilla extract
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 3 tbsp tapioca flour
• 1/8 tsp ground cardamom

For the crust finish:

• 1 large egg
• 1 tsp water
• 3 tbsp sliced almonds
• 1 tbsp turbinado sugar (Sugar in the Raw)

For the fresh topping (optional):

• 1 cup fresh raspberries
• 1 tbsp granulated sugar

Step 1: Prepare the Filling and Chill the Dough

• 3 cups fresh raspberries
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tsp vanilla extract
• 3/4 cup granulated sugar
• 3 tbsp tapioca flour
• 1/8 tsp ground cardamom
• 1/4 tsp salt

While your pie crust chills, wash and pat the 3 cups of raspberries completely dry—this prevents excess moisture in the filling.

In a bowl, gently combine the dried raspberries with lemon zest, lemon juice, vanilla extract, 3/4 cup granulated sugar, tapioca flour, salt, and cardamom.

Toss gently to avoid crushing the berries.

The tapioca flour will absorb the berry juices during assembly and baking, creating a thick, glossy filling rather than a runny one.

Let this mixture sit while you move to rolling out the dough.

Step 2: Roll and Transfer the Dough

• 1 pie crust

Remove the chilled pie crust from the refrigerator and let it sit at room temperature for just 2-3 minutes to make it slightly more pliable.

On a lightly floured surface, roll the dough into a 12-inch circle, working gently from the center outward.

Transfer the rolled dough onto a piece of parchment paper, then slide the parchment onto a baking sheet or large tray.

I find working on parchment eliminates the stress of transferring the delicate galette later.

Step 3: Assemble the Galette and Chill Again

• raspberry filling mixture from Step 1

Spoon the raspberry filling mixture from Step 1 onto the center of the dough, leaving about 2 inches of bare dough around the edges.

Fold the edges of the dough up and over the berries, creating a rustic, folded border that partially covers the filling—it's okay if some berries peek through.

Refrigerate the assembled galette on the baking sheet for 30 minutes while you preheat the oven.

This chilling step is crucial; it sets the dough so it won't spread too much in the oven.

Step 4: Prepare the Egg Wash and Preheat

• 1 large egg
• 1 tsp water

While the galette chills, preheat your oven to 375°F.

In a small bowl, whisk together the large egg with 1 tsp water to create an egg wash.

This simple mixture will brush onto the dough to create a beautiful golden-brown finish.

Have this ready before the galette comes out of the fridge.

Step 5: Finish and Bake the Galette

• egg wash from Step 4
• 3 tbsp sliced almonds
• 1 tbsp turbinado sugar

Remove the galette from the refrigerator.

Brush the folded dough edges with the egg wash from Step 4, being careful not to brush it onto the exposed berries (they'll burn).

I like to reserve any pooled berry juice at the bottom of the filling bowl and pour it carefully into the center of the galette just before baking—it adds extra flavor and fills any gaps.

Sprinkle the 3 tbsp of sliced almonds over the top, then finish with 1 tbsp of turbinado sugar scattered over the dough and almonds for a subtle crunch.

Bake for 35-40 minutes until the crust is deep golden brown and you see berry juices bubbling around the edges.

Step 6: Cool and Prepare Fresh Berries

• 1 cup fresh raspberries
• 1 tbsp granulated sugar

Remove the galette from the oven and let it cool on a wire rack for at least 90 minutes—this allows the filling to set properly so it won't be runny when you slice it.

While it cools, toss together the 1 cup of fresh raspberries with 1 tbsp of granulated sugar in a small bowl; these will freshen up your final presentation.

Step 7: Serve

Transfer the cooled galette to a serving platter.

Serve it warm or at room temperature, topped with the fresh sugared raspberries and a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Homemade Raspberry Galette

Delicious Homemade Raspberry Galette recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

Servings: 8 slices

Calories: 1375

Ingredients Method

Ingredients

  

For the base:

• 1 pie crust (chilled)

For the filling:

• 3 cups fresh raspberries
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tsp vanilla extract
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 3 tbsp tapioca flour
• 1/8 tsp ground cardamom

For the crust finish:

• 1 large egg
• 1 tsp water
• 3 tbsp sliced almonds
• 1 tbsp turbinado sugar (Sugar in the Raw)

For the fresh topping (optional):

• 1 cup fresh raspberries
• 1 tbsp granulated sugar

Method

 

1. While your pie crust chills, wash and pat the 3 cups of raspberries completely dry—this prevents excess moisture in the filling. In a bowl, gently combine the dried raspberries with lemon zest, lemon juice, vanilla extract, 3/4 cup granulated sugar, tapioca flour, salt, and cardamom. Toss gently to avoid crushing the berries. The tapioca flour will absorb the berry juices during assembly and baking, creating a thick, glossy filling rather than a runny one. Let this mixture sit while you move to rolling out the dough.
2. Remove the chilled pie crust from the refrigerator and let it sit at room temperature for just 2-3 minutes to make it slightly more pliable. On a lightly floured surface, roll the dough into a 12-inch circle, working gently from the center outward. Transfer the rolled dough onto a piece of parchment paper, then slide the parchment onto a baking sheet or large tray. I find working on parchment eliminates the stress of transferring the delicate galette later.
3. Spoon the raspberry filling mixture from Step 1 onto the center of the dough, leaving about 2 inches of bare dough around the edges. Fold the edges of the dough up and over the berries, creating a rustic, folded border that partially covers the filling—it's okay if some berries peek through. Refrigerate the assembled galette on the baking sheet for 30 minutes while you preheat the oven. This chilling step is crucial; it sets the dough so it won't spread too much in the oven.
4. While the galette chills, preheat your oven to 375°F. In a small bowl, whisk together the large egg with 1 tsp water to create an egg wash. This simple mixture will brush onto the dough to create a beautiful golden-brown finish. Have this ready before the galette comes out of the fridge.
5. Remove the galette from the refrigerator. Brush the folded dough edges with the egg wash from Step 4, being careful not to brush it onto the exposed berries (they'll burn). I like to reserve any pooled berry juice at the bottom of the filling bowl and pour it carefully into the center of the galette just before baking—it adds extra flavor and fills any gaps. Sprinkle the 3 tbsp of sliced almonds over the top, then finish with 1 tbsp of turbinado sugar scattered over the dough and almonds for a subtle crunch. Bake for 35-40 minutes until the crust is deep golden brown and you see berry juices bubbling around the edges.
6. Remove the galette from the oven and let it cool on a wire rack for at least 90 minutes—this allows the filling to set properly so it won't be runny when you slice it. While it cools, toss together the 1 cup of fresh raspberries with 1 tbsp of granulated sugar in a small bowl; these will freshen up your final presentation.
7. Transfer the cooled galette to a serving platter. Serve it warm or at room temperature, topped with the fresh sugared raspberries and a dollop of whipped cream or a scoop of vanilla ice cream if desired.