Fresh Strawberry Galette with Sour Cream Pie Crust

Course: Dessert

Cuisine: French

Keyword: fresh strawberry galette, strawberry galette, strawberry galette with pie crust

Prep Time: 25

Cook Time: 35

Resting time: 2

Total Time: 3

Servings: slices

Calories: 251kcal

This fresh strawberry galette has a homemade sour cream pie crust that's tender and flaky. The filling is jammy and gooey!

Get Recipe Ingredients

Cut the butter into cubes and pop it into the freezer for 5 - 10 minutes. Meanwhile, whisk the flour, salt, and sugar together.
Drop the cold butter cubes into the flour mixture and toss to coat. Use a pastry blender or your fingers to work the butter into the flour until has a crumbly texture with pieces of butter the size of small peas.
Add the sour cream and one tablespoon of the water to the mixture and gently bring it together with a spatula or wooden spoon. Continue adding up to 3 more tablespoons of ice water ONE AT A TIME, until a shaggy dough forms. It should hold together, but it shouldn't feel wet.
Turn the dough out onto the counter and bring it together with your hands or a bench scraper. Shape it into a disc and wrap it in plastic wrap. Refrigerate the dough for at least 2 hours or up to 2 days.

**Wait to make the filling until the dough is done chilling and you are ready to roll it out.**
Hull the strawberries and cut them into ¼-inch slices.
Add sliced berries to a large bowl along with the sugar, corn starch, lemon juice, and lemon zest. Stir to combine, making sure that there are no white spots of corn starch remaining. Set aside to macerate while you prepare the crust.

Preheat the oven to 400 degrees F. Whisk together the egg and water for the egg wash.
Line a baking sheet with parchment paper. Before rolling out the dough, remove it from the refrigerator and let it sit at room temperature for about 5 - 10 minutes to soften slightly.
Place the disk of dough on a lightly floured surface, sprinkle a bit of flour on top, and flour your rolling pin. Gently roll the crust out in one direction, not back and forth, and rotate the crust as you go to keep it from sticking. Add more flour to the surface if need be.
Once the crust has reached about 14 inches in diameter, gently drape it over your rolling pin and transfer to the parchment paper. Leave the edges ragged, they'll get crispy as it bakes.

Give the strawberries a good stir to move the juices around, then pour them into the center of the galette crust, leaving a 2 or 3-inch border. Gently fold in the edges of the crust around the strawberries, creating little pleats as you go around.
Brush the outside of the crust with egg wash and sprinkle the raw sugar over it. Bake for 30-35 minutes until the crust is golden brown and the juices are bubbling.
Let stand for at least 15-20 minutes before serving, or wait until it has come to room temperature, to allow the filling to set up.

A pastry blender and a bench scraper are handy for keeping the dough cold: You can work the butter into the flour with your fingers, but I find that a pastry blender is much easier and faster, and you have less risk of the butter melting too quickly. I like to use a bench scraper to give the pastry a few turns to bring it together instead of using my hands. It helps to keep the dough from getting warm, and it creates flaky layers.
No need for a perfect circle of pie dough: Can't get your dough rolled into a perfect circle? No worries, ovals are fine! They taste just as good as circles!
Don't overstuff it: The ration of strawberries to dough is perfect here, any more strawberries and it's just too much juice for the crust to hold.
It's okay if your galette leaks a little bit: That is part of the charm. However, if it is leaking a LOT—like all the juice ran out and is burning on the parchment—then you've got a problem with your crust: It may have been too warm, so the butter melted too fast and let the liquid run out. If it's too cold it can break and crack. If it's too wet, it won't set fast enough to hold the liquid. If it's too dry, it could split open.

Make ahead and storage

Make ahead: A galette is best the day it is made, the crust will soften too much if stored overnight. The unbaked pie crust can be made up to two days ahead and stored in the refrigerator.
Storage: If you have leftovers, cover the galette loosely with foil and keep at room temperature in a cooler place in your kitchen, just as you would a fruit pie, for up to two days.

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