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Strawberry Raspberry Galette

Prep Time 20 minutes
Cook Time 35 minutes


  • 1 quart of Strawberries hulled and sliced
  • 1 cup of fresh raspberries
  • 1/2 of a lemon zested and juiced
  • 1/2 cup of sugar
  • 1 tablespoon of cornstarch
  • 1 teaspoon vanilla bean paste
  • 2 healthy dashes of cinnamon
  • 1 premade pie crust
  • butter for the crust


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Prepare your pie crust by placing it on a Silpat making sure you have a rounded shape to work with.
  3. In a bowl, add the sugar, vanilla bean paste, and lemon zest. Rub together with your fingers to combine and infuse the sugar. Once combined, whisk in cornstarch.
  4. In a separate bowl, toss together strawberries, raspberries and lemon juice.
  5. Once combined, add in sugar mixture to the fruit and fold to combine.
  6. Working quickly, pile the filling onto the pie crust leaving about 2- 3 inches of crust uncovered.
  7. Fold the pie crust over, so that each flap overlaps the next to make sure juice doesn't spill out while you bake (hence the large black glob on my silpat.)
  8. Bake for 30-35 minutes or until the crust is golden brown.
  9. Best eaten and served the first day, will keep in the fridge for about 3 days, but I doubt it will make it that long.

Recipe Notes

Recipe created by Cynthia Hoyt for @darlingdownsouth