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Strawberry Galette

  • Prep Time: 10 minutes
  • Cook Time: 40 - 45 minutes
  • Servings: 6
  • Course: Dessert

This simple French-style pie is sure to be a popular pastry at any picnic.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Line baking pan with Reynolds®Parchment Paper for easy baking and quick cleanup.

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  • 1/2 package (15 oz.) refrigerated pie crusts
  • 4 cups quartered fresh strawberries, stemmed and hulled
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons chopped thyme
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 egg
  • 1 tablespoon water
  • Reynolds® Parchment Paper


Step 1

Preheat the oven to 375 degrees F. Line a 18x13x1-inch baking pan with Reynolds® Parchment Paper. Place 1 disk of pie dough on top.

Step 2

Combine strawberries, sugar, brown sugar, cornstarch, thyme, lemon juice and lemon zest. Fold the mixture together and set aside.

Step 3

Whisk together egg and 1 tablespoon of water to make an egg wash.

Step 4

Pour strawberry mixture into the center of the pie dough. Fold over the edges to cover about 1/2 inch of the filling. Brush the crust edges with egg wash.

Step 5

Bake for 40 to 45 minutes or until juices in the center are bubbling.

Step 6

Cool on a wire rack for 15 to 20 minutes before serving.

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