Galette {panless pie: any flavor!}

CATEGORIES: Pies and Pastries

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!



  1. 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.

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

  3. 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?

  4. 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!!

  5. 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.

  6. 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.

  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 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.

  9. 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!

  10. 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 !! 🙂

  11. 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.

  12. Lately I have been obsessed with making strawberry pies. Don't worry I made 4 and me and my husband ate 3 of them! (not at the same time.) With one I drizzled melted chocolate on the bottom of the crust before adding the fruit and that was yummy as well. I am excited to try this one day.

  13. wow! i had no idea a panless pie existed. this is news to me. yes, I am one of the people who runs in fear of the word "pastry." though I was recently contemplating trying out your other pie crust recipe. I have to admit, I've never ever made a pie! I am good at eating them though- peaches are so good right now, and I am craving a peach pie. I think I'll try this recipe first and then I'll go upgrade to the real pie crust! thanks for the inspiration!

  14. I was going to say cherries with almond glaze too, but so did Andrea. Yum!!! I DON'T do pies because…well, no one ever taught me how. I can handle this!! It's more my style anyway.

  15. I was going to say cherries with almond glaze too, but so did Andrea. Yum!!! I DON'T do pies because…well, no one ever taught me how. I can handle this!! It's more my style anyway.

  16. Pie, oh pie. Freeform or pan formed it puts me in my happy place. As for faves I'm gonna have to go with wild Washington Huckleberry (the tiny red berries) and tart cherry with a bit of almond extract. Doesn't get much better than this.

  17. I'm a dessert girl for sure and this is one of my favorite posts you have done… so unique and different, sure to get wow's and impress at my next family or neighborhood event. I think I'll make it tomorrow (or have my mom make it since she's in town and has taken over my job.

  18. What I love about galette's is that I can never make a pretty pie crust. It doesn't have to be pretty in this form!
    Looks gorgeous – well done 🙂

  19. Made this yummy treat tonight after my son defrosted the berries on his face! It was part of our breakfast dinner. Everyone loved it!!!

  20. Just learned the BEST tip and tried it and it worked beautifully!!! Freeze the butter and then shred it (using the largest holes) into the flour….makes the ever daunting task of cutting in soooo much easier!!!! All I had to do was stir! WOW.

  21. I'd like to make this using frozen blackberries…is there anything I need to know when using frozen fruit in this recipe or do I do everything just as instructed?

  22. Lisa, frozen fruit should work just fine. I would probably let the fruit stand for 15-30 minutes before hand so it's partially thawed. That way the sugar and flour has something to combine with. You'll get a better result if some of the juices can mix with that stuff first. Blackberries sound delicious right now- enjoy!

  23. I made this the other night and it was a hit!!! I had people tell me this was the best dessert they have had in a long time…. Thanks for the recipe!! And p.s.- You have a wonderful site!!!

  24. Do you think the pie crust for this will work for the Valentine's pie pops recipe you just posted?

    I saw the other recipe you have for homemade pie crust, but it uses shortening, which I'd rather not go out and by just for the pie pops! 🙂

    Just curious if you think it'll work. THanks!

  25. Made this for friends over the weekend. I used two cups of diced rhubarb and two cups of sliced strawberries. Half cup of sugar was not enough to sweeten up the filling. Definitely will double the sugar next time to compensate for the tartness of the rhubarb. Otherwise…looked fabulous!!!

  26. FWIW – if you’re dairy allergic, or vegan and don’t do dairy – margarine works fine in this recipe too, just make sure it’s good and cold. I froze the chopped bits of margarine because it’s really hot here. You can also use butter-flavored Crisco, if you just cannot use butter.

  27. Can I be ultra lazy and use a pie filling in a can instead of fresh fruit? I know fresh would taste so much better but in a pinch do you know if it would totally mess up the entire dish?

      1. I made this tonight with peaches that I canned last summer. I used 3 quarts, which was just barely over 4 cups, and let them drain for an hour so it wouldn’t be too soupy. I was bringing dinner to new parents so I just divided the crust and fruit in half and made 2. Turned out great.

  28. I made this it was amazing. I added a layer of creme fresh, sugar and egg white, topped it with raspberries and blueberries. It was a HUGE hit. The novelty of it was also cool, we had it for dessert on pizza night.

  29. I have struggled with making good pie crust for years. I guess I just wasn’t using a good recipe. I have now made this pie crust twice, and both times it has turned out beautiful! It’s flaky, it’s soft, it’s delish. I don’t own a pie plate, so I love the concept of not using one. It is so pretty and rustic looking as well. Will be using this pie crust recipe from now on.

  30. I love this pie crust recipe! I’ve used it over and over for all kinds of pies, galettes, etc.. I can’t wait until it’s cool enough to make chicken pot pies again! Tonight I’m making a regular sized raspberry-peach galette and 4 mini ones at the same time. Do you have any idea how long the mini ones might bake? Thanks for a great recipe!

  31. this looks great! any idea if it would freeze well?? I try to make a freeze pies but run out of pie plate and this would be a perfect solution!!

  32. I made this tonight with some plums that we’re getting soft, but weren’t very sweet. (In other words, no one would eat them as is.) It was a delicious hit! I needed an extra TBSP of ice water to get the dough to come together, and I used sanding sugar on the crust instead of regular granulated. I am excited to experiment with other fruits! Thanks for a great recipe!

  33. This has been such a game changer for me and my family. Thank your for this great idea. I love pie! My family will eat pies too, but this simplifies the process. It also helps when we end up with too much fruit, and it’s a great way to use it and eat it!
    Thank you once again for all you do to help our families!

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