Strawberry Rhubarb Galette {aka Easy Pie}
Rustic. Simple. So satisfying. This Strawberry Rhubarb Galette is a celebration of warm weather and beautiful summer fruit! I call this recipe an “easy pie” because there is no crimping, no blind baking, and…. most importantly, no stress! Just a buttery dough wrapped around juicy strawberries and tart rhubarb, baked into something warm and completely irresistible. By using my butter-based adaptation of the Perfect Pie Crust by Ina Garten, this recipe is the ultimate easy treat for a summer picnic! This one disappears fast in my kitchen and I have a feeling it’ll be the same in yours!
Why you’ll love this recipe
- One crust wonder: Easier than pie and just as tasty!
- Therapeutic to make: Feel of soft dough, smell of fresh fruit, see the vibrant colours.
- Simple ingredients: Fruit, sugar, flour, butter, lemon. That’s it.
- Rustic charm: Imperfection is part of the beauty.
- Naturally gorgeous: No fancy decorations needed!
Frequently Asked Questions
What’s the difference between a pie and a galette?
Think of a galette as a free-form pie! A pie is typically baked in a dish with structured sides and a top crust or lattice. A galette looks more rustic and is baked directly on a sheet pan, with folded pie dough wrapped around the filling.
What’s the difference between a galette and a tart?
A tart is usually made in a pan with shallow sides. Galettes don’t require a pan, they’re more rustic and free-form. No trimming, no precision. Just fold and bake!
Can I make the galette dough ahead of time?
Yes! The dough can be made up to 3 days in advance and stored in the fridge. It also freezes beautifully for up to 3 months; just thaw in the fridge overnight before using.
Can galettes be made with other fruit?
Absolutely. Galettes are wonderfully versatile. I love making them with apples in the fall, or other seasonal fruits like peaches, plums, or blueberries. Just adjust the sugar, lemon juice, and cornstarch/flour to create a gooey and delicious galette filling.
How do I keep the crust from getting soggy?
Sprinkling a little flour or almond flour onto the dough before adding the filling can help to absorb extra moisture. Also, be sure to let the galette cool before slicing to let the filling set.
Ingredients you will need to create this recipe:
- Strawberries: 3 cups, cleaned and quartered *approximately measured*
- Rhubarb: 3 cups, cleaned, roughly chopped into 1-1.5cm pieces *approximately measured*
- Unsalted Butter: 2/3 cup, cold, cubed
- Sugar (granulated Sugar, brown sugar and coarse sugar – for topping): 1 tbsp granulated sugar, 1/2 cup brown sugar, 1 tbsp course sugar (Turbinado sugar)
- All Purpose Flour: 2 cups
- Cornstarch: 1/4 cup
- Lemon juice: Juice from 1/2 a lemon
- Egg:1 large egg and 1 tbsp water for the egg wash
- Kosher Salt:1 tsp to flavour the crust
Step-by Step Recipe for a Strawberry Rhubarb Galette!
Galette Crust
To the bowl of a food processor, add flour, sugar, and salt. Briefly pulse to aerate mixture (approx. 4-5 pulses)
Add cubed butter to the food processor. Pulse until butter pieces are the size of peas and interspersed in the flour mixture.
Add 3 tbsp of ice-cold water to the mixture. Pulse 4-5x or until dough is just barely moistened. Add another 3 tbsp ice-cold water. Continue to pulse until mixture becomes thick (note: you are looking for the dough that begins to clump together). Add an additional 1-2 tbsp of ice-cold water, as needed.
Invert dough onto floured work surface. Press dough together into a ball, cover in plastic wrap, and refrigerate for at least 1h.
Strawberry Rhubarb filling
Wash and cut your strawberries and rhubarb.
In a large bowl, combine fruit with sugar, and lemon juice. Mix until evenly combined and juices begin to flow.
Add cornstarch. Mix once more. Set aside
Assembly
Remove dough ball from the refrigerator and place onto a floured surface. Roll into a 12″ circle. Transfer the dough to your parchment lined baking sheet.
Use a 9″ cake pan to imprint the centre of the circle (note: this will be the area that is later filled with fruit).
Add fruit mixture to the area within your 9″ round imprint (note: only add the fruit, not the additional juices).
Fold up edges of the dough onto the fruit in the centre, overlapping sides slightly.
Seal edges with egg wash (egg and water), and sprinkle with Turbinado sugar. Preheat oven to 400F (375F convection bake). Return your galette to the refrigerator until oven is preheated.
Bake Strawberry Rhubarb Galette for 45 min or until pastry crust is golden brown and fruit have reduced in size. Allow Strawberry Rhubarb Galette to cool completely on baking sheet.
Optional: While hot, brush the strawberry/raspberry jam dilution on top of your fruit for a glazed galette appearance.
Serve with ice cream (optional), and enjoy!
Also check out:
Caramel Apple Galette
Strawberry Icebox Cake
Strawberry Shortcake Layer Cake
Strawberry Rhubarb Galette {aka Easy Pie}
Equipment
- 1 Food Processor bowl fitted with steel blade
- 1 Baking Pan (large)
- 1 Rolling Pin
Ingredients
Galette Crust
- 2 cups All-purpose Flour + additional for work surface/rolling pin
- 2/3 cup Unsalted Butter Cold, cubed
- 1 tbsp Granulated Sugar
- 1 tsp Kosher Salt
- 7 tbsp Cold water (Ice-cold) 3 separate additions: 3 tbsp, 3 tbsp, 1 tbsp (+ more as needed)
Strawberry Rhubarb Filling
- 3 cups Strawberries washed, stems removed, quartered
- 3 cup Rhubarb washed, roughly chopped into 1-1.5" pieces
- 1/2 cup Brown Sugar
- 1/4 cup Cornstarch
- 1/2 Lemon, juiced
Assembly
- 1 tsp Water
- 1 Egg large
- 1 tbsp Turbinado Sugar for decorating
- 2 tbsp Strawberry or Raspberry Jam (+1 tbsp water) optional – for a glazed tart appearance
- a scoop of ice cream! optional
Instructions
Galette Crust
- To the bowl of a food processor, add flour, sugar, and salt. Briefly pulse to aerate mixture (approx. 4-5 pulses)
- Add cubed butter to the food processor. Pulse until butter pieces are the size of peas and interspersed in the flour mixture.
- Add 3 tbsp of ice-cold water to the mixture. Pulse 4-5x or until dough is just barely moistened. Add another 3 tbsp ice-cold water. Continue to pulse until mixture becomes thick (note: you are looking for the dough to begin to clump together). Add an additional 1-2 tbsp of ice-cold water, as needed.
- Invert dough onto floured work surface. Press dough together into a ball, cover in plastic wrap, and refrigerate for at least 1h.
Strawberry Rhubarb filling
- Wash and cut your strawberries and rhubarb.
- In a large bowl, combine fruit with sugar, and lemon juice. Mix until evenly combined. Add cornstarch. Mix once more. Set aside
Assembly
- Remove dough ball from the refrigerator and place onto a floured surface. Roll into a 12" circle. Transfer the dough to your parchment lined baking sheet. Use a 9" cake pan to imprint the centre of the circle (note: this will be the area that is later filled with fruit).
- Add fruit mixture to the area within your 9" round imprint (note: only add the fruit, not the additional juices).
- Fold up edges of the dough onto the fruit in the centre, overlapping sides slightly.
- Seal edges with egg wash (egg and water), and sprinkle with Turbinado sugar. Preheat oven to 400F (375F convection bake). Return your galette to the refrigerator until oven is preheated.
- Bake Strawberry Rhubarb Galette for 45 min or until pastry crust is golden brown and fruit have reduced in size. Allow Strawberry Rhubarb Galette to cool completely on baking sheet.
- Optional: While hot, brush the strawberry/raspberry jam dilution on top of your fruit for a glazed galette appearance.
- Serve with ice cream (optional), and enjoy!
Video
Notes
- Crust not coming together? Add additional ice-cold water, a tablespoon at a time, and gently pulse until the dough comes together in a ball
- Remember to keep your galette crust cold!! A galette crust must be cold prior to baking to allow for the steam of the melting butter to create air pockets for a flaky crust.
- Don’t stress about the shape: Uneven folds and leaking juices = rustic charm.
- Cold dough is key: Keep the butter cold and chill the dough before rolling for the flakiest crust.
- Let it cool fully: This gives the filling time to thicken naturally—cutting it too early may result in a runny slice.
- Add a scoop of vanilla ice cream: Not required… but oh so delicious!