Strawberry Honey Galette
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This rustic Strawberry Honey Galette uses fresh strawberries and local honey for a light and sweet summer pie that is just as good on its own as it is with a scoop of vanilla ice cream on top.
If you love making galettes as much as I do, check out some of my other favorite recipes like Blueberry Almond Galette, Honey Apple Galette, or Rustic Sourdough Peach Galette.
Table of Contents
I love making galettes because they are the lazy girls pie. A galette is just a pie without the pan! The beauty of galettes is there’s no pie pan, they can be more freeform and rustic, and the crust is always crispier than a pie.
This Strawberry Honey Galette has all the flavors of summer with fresh seasonal strawberries and raw honey. This galette without eggs uses my favorite pie wash, which is just equal parts honey and water. The honey ensures a golden brown pie crust every time and it gives the crust a sweetness I’m obsessed either with.
I use fresh strawberries in the Strawberry Honey Galette, but frozen will work too! If using frozen just be sure to thaw in the fridge overnight and then drain off excess water before using. This easy summer galette is delicious all its own or with the passion of vanilla ice cream on top!
Why You’ll Love This Recipe
Seasonal Ingredients: It’s strawberry season right now so this is a delicious dessert to make while strawberries are in season and flavorful! You can also use somewhat soft strawberries that are not ideal to eat, this type of fruit is great for pies and helps prevent food waste.
Eggless: I love this galette without eggs because I use my signature honey and water pie wash. This makes the crust super golden brown and it gives it a little sweetness that pairs so well with the crunch of the turbinado sugar and the sweet strawberries.
Easy: I love making galettes because they are easier than pie and more rustic. And this easy summer galette is so simple!
Ingredients
Salted Butter: I use organic salted butter in the pie crust, my favorite is Organic Valley.
Cane Sugar: I use pure organic cane sugar, I used Wholesome in this recipe.
All Purpose Flour: Organic all purpose flour is key for a flaky pie crust! I also use it in the filling to help thicken it. My favorite is Cairnspring Mills.
Strawberries: You can use fresh or frozen organic strawberries. If you’re using frozen strawberries, you should defrost them in the fridge overnight and strain off the liquid before using.
Raw Honey: I use organic raw honey inside the filling and in the pie wash. The mixture of honey and water is what makes this galette without eggs so damn good!
Cornstarch: I use organic cornstarch to help thicken the filling so juices don’t run out.
Cinnamon: This easy summer galette is lightly spiced with a bit of cinnamon, my favorite is organic Korintje Cinnamon.
Turbinado Sugar: I use organic turbinado sugar to give the crust a little crunch.
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
Step 2
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
To make the filling: De-stem and slice strawberries and add to a large bowl. Add the cane sugar, honey, flour, cornstarch, and cinnamon and mix to combine completely. Set aside.
Step 2
To make the topping: In a small dish, add the honey and water. Microwave for about 5 to 10 seconds to melt the honey. Set aside.
Step 3
Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a square that is ¼-inch thick, it should be about 10 inches diameter. Transfer to the prepared baking sheet.
Step 4
Transfer the filling to the dough and arrange in the center, leaning a 2-inch boarder. Fold the edges of the dough into the middle to cover the fruit and create a boarder.
Step 5
Using a pastry brush, brush the boarder of the dough with the honey mixture. Sprinkle with turbinado sugar.
Step 6
Bake for 35 to 40 minutes or until the crust is golden brown. Allow to cool completely on the baking sheet.
Easy Substitutions
- Feel free to swap the strawberries for any other berries such as raspberries, blueberries, or blackberries.
- You can use egg or milk on top of the pie dough in place of the honey and water if you prefer.
- If you’re using unsalted butter, just add ¼ teaspoon of fine sea salt to the dough.
Baker’s Tips
- Make sure your butter is cold for the pie crust. Visit my article All Butter Pie Crust for all the tips and tricks for flaky pie crust if you are new to baking.
- You can use fresh or frozen strawberries. If using frozen, be sure to thaw in the fridge overnight and then be sure to drain off all the excess liquid.
- Pies are great for using up bruised or soft fruit. So, if you have strawberries that are not quite as good, then use them for this galette!
- This makes a great dessert with vanilla ice cream.
FAQ’s
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Yes, just be sure to store in a cool, dry place. Don’t put under a cake dome as it will become soggy.
You can place leftover pieces or the whole galette into an air fryer, toaster oven, or oven on a warm setting or at 350°F. Heat for about 5 to 10 minutes or until warm and crust is crisp.
Craving More?
Strawberry Honey Galette
Equipment
Ingredients
Crust
- 127 grams all purpose flour (plus extra for rolling)
- 1 teaspoon cane sugar
- 113 grams salted butter (cold)
- ¼ cup cold water
Filling
- 340 grams strawberries
- 57 grams cane sugar
- 43 grams honey
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon ground cinnamon
Topping
- 21 grams raw honey
- 1 tablespoon water
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
- Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
- Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
- Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- To make the filling: De-stem and slice strawberries and add to a large bowl. Add the cane sugar, honey, flour, cornstarch, and cinnamon and mix to combine completely. Set aside.
- To make the topping: In a small dish, add the honey and water. Microwave for about 5 to 10 seconds to melt the honey. Set aside.
- Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a square that is ¼-inch thick, it should be about 10 inches diameter. Transfer to the prepared baking sheet.
- Transfer the filling to the dough and arrange in the center, leaning a 2-inch boarder. Fold the edges of the dough into the middle to cover the fruit and create a boarder.
- Using a pastry brush, brush the boarder of the dough with the honey mixture. Sprinkle with turbinado sugar.
- Bake for 35 to 40 minutes or until the crust is golden brown. Allow to cool completely on the baking sheet.
- Store in a cool fry place for up to 3 days.
Video
Notes
Nutrition
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