Galette {panless pie: any flavor!}

Are you scared of pie? Does the word “homemade pastry” make you run for the hills in fear? Do all of your previous attempts look like the result of a 2nd graders art project? If you answered yes to any or all of those then the Galette just might be the answers to your prayers. And if you already love pie and make it at home, then you’ll definitely love this little beauty.

A Galette is basically a pie without a pan. It’s the epitome of rustic summer dining if you ask me. It’s SO easy. You whip up a pie crust (in less than 5 minutes) fill it with any kind of fruit you have around and in about an hour you have a gorgeous, scrumptious, impressive, and filling dessert that will win the hearts of everyone at your table. This is my ultimate “crap I need a dessert and I have no ingredients in the house” recipe. Chances are, you have ingredients for this.

Pick-A-Fruit Galette

All Butter Pastry Crust:
2 C Flour
11 T Butter (real butter, no exceptions) that’s just over 2/3 C.
1/4 t Salt
4-5 T ice water

OR use this Shortening Crust
OR this Cornmeal Crust
OR this Pastry Style Pie Crust

Fruit Filling:
4 C prepared fruit (peeled, pitted, diced, etc)
up to 1/2 C Sugar*
3 T Flour
2 T Butter
(plus a little extra butter and sugar to brush on top, see directions)

* add sugar depending on the sweetness of your fruit. My cherries were so sweet I only added 1/4 C.

Alright, let’s make that eeeeasy crust. This will only take 5 minutes, I swear! And actually, this makes more crust than you actually need, but I really like having more than enough so I can get it just how thick and just how big I want. I cut it in half for my pictures and I wished that I had made the whole thing. When you do make the whole thing, there’s actually enough crust to make one large galette and one mini one (if you have some extra fruit). So sometimes I make a mini to send home with guests, repay the neighbor for the butter I borrowed to make it, or binge on at 11pm when the kids are sleeping. And who’s kidding who- 98% of the time it’s the last one.

K, now I’m serious. Crust time. And you can make this way ahead of time and just keep it in the fridge.

Step 1: Measure flour and salt into a bowl. Cut cold butter (straight from fridge) into small chunks and throw on top of the flour.

Step 2: Cut the butter into the flour. Until butter is in small crumbly pieces.

Step 3: Add ice water a tablespoon at a time while stirring dough mixture with a fork.

Step 4: Bring it all together and pat into a ball. You’re done! See? Less than 5 minutes. Wrap in plastic and put it in the fridge.

Now pick a fruit. I’m using these gorgeous cherries friends of ours picked. Sprinkle flour over fruit. Add sugar to taste, up to 1/2 cup. These cherries were so sweet, I only added 1/4 C of sugar. I also added 1/2 t almond extract. If you’re doing apples, pears, etc. add some cinnamon and a splash of lemon juice.

Stir it all up.

Roll out your pastry dough on a floured surface. You want it to be at least 12″ in diameter. Since this dough recipe will yield more than you need, be generous and err on the large side. I also like mine on the thick side. Use a paring knife or pizza cutter to trim edges if you need to so you have a circular shape, but don’t worry about it being perfect- that’s the beauty of a galette– it’s supposed to be messy looking!

To transfer the dough to your baking sheet, fold your circle in half and then in half again. Place on baking sheet and unfold.

Dump your fruit mixture right in the middle and dot with 1-2 T butter.

Now take the edges of the dough and pull them up, pleating as you go.

Dip your fingers in some water and moisten in between the pleats to seal them a little better. When it’s all wrapped up, press lightly with your fingers all around it. Brush the dough with melted butter and sprinkle with sugar.

Place in the oven (375) for 50-60 minutes. The fruit should be bubbling and the crust golden brown. When finished remove from oven and place pan a cooling rack. Cool for about 10-15 minutes before serving.

Cut into wedges and definitely serve with a big scoop of ice cream on top!

Try it with apples, peaches, pears, blueberries, raspberries…you name it!


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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. We love it with peach/blueberry or peach/blackberry, and I also love to sprinkle raw sugar on top. It's so much more sparkly looking than regular granulated sugar. Mmmm!! I was already thinking of making a peach pie for dinner – this just might trump it.

  2. What a great idea for all the yummy peaches I've been getting at the farmer's market! As for a personal fav- I like to mix fruit, so maybe peach-blueberry! w/ homemade vanilla ice cream !! 🙂

  3. Cherry, but with almond flavoring (that makes all the difference). But I have a bunch of blueberries on hand…hmmm…what shall I do with them, I wonder? 🙂 These look awesome and great for giving away–then you don't have to worry about getting a pan back. Although they look so good, I don't know if I COULD give it away!

  4. I am a huge fan of razzleberry (raspberry and blackberry), so yummy. I love pie and never knew you could make pie with no pan. Looks yummy.

  5. Yum! I love strawberry-rhubarb pie, but right now blackberries are really calling my name.

  6. Looks better than the traditional crust! Apple is my favorite filling- followed closely by strawberry.

  7. Those look so simple. It would be fun to make little ones so each person could have their own pie. For fruit pies, Apple has always been my favorite. But Stephanie's idea of rhubarb-strawberry sounds delicious too.

  8. I'm thinking a galette with cinnamon, sugar, and a little almond flavoring would be just the ticket for me. Yum!

  9. I like the idea of easy. I baked a pie for this first time this week. Eeekk! (See post tomorrow.) It turned out ok, but it way too much time and work. I like this better!

    Does it get soggy? That is always my problem baking with fruit.

  10. Oooh, that looks good. I would say blackberry or apples or maybe rhubarb-strawberry. Mmmm!!!

  11. I love the idea of a free form pie! I will definitely be giving this a try. I've been on a blackberry kick lately so they get my vote.

  12. looks tasty!! I think I will make mine with apples and top it with a caramel glaze…then serve it a la mode of course!!

  13. Amy- apples are awesome! Just cut them smaller/thinner if you're worried about them not cooking long enough.

  14. Galettes are one of my favorite desserts to make on a whim. I love good ol' fashioned apples, but peaches are yummy too!

  15. I'm back. 🙂

    Would an apple filling be too crunchy in this recipe if I didn't cook them a little on the stovetop ahead of time?

  16. That looks good! My favorite fruit pie filling would probably be apples or strawberries. I'm definitely trying this soon!

  17. seriously beautiful! Hmmmm I think I need to go pick some more berries and make one

  18. This looks pretty easy!! I should try it with my favorite filling of blueberries. Nothing better than blueberry pie, unless, of course it's apple pie.

  19. Yummmmm…I'm thinking apples with the almond glaze from the apple streusel bars drizzled on top!

  20. Yum. It's 1.30 in the morning, but I'm home alone and bored. Seriously considering doing some late night baking… 😀

  21. Whoa… That is super neat! I had no idea you could do such a thing! Looks delicious, too 🙂