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Cherry Galette, sour cherries in a flaky crust

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This cherry galette is the “oh, I just threw this on and somehow accidentally look fabulous” in the wardrobe of cherry desserts.

Unlike classic cherry pie topped with intricate lattice work, a galette is casual and almost effortlessly chic.

And, OMG, it’s delicious.

Smashing butter in galette dough

The pie dough is the same one I use in this blueberry galette and this strawberry galette.

It’s an all-butter affair that’s incredibly flaky.

And even better, it’s so easy to make.

You simply smash cubes of cold butter in with the flour (and a pinch of salt and sugar that helps enhance browning), stir in some water, and then knead the dough together a few times.

Rolling out pie dough

Then you roll it out right away, before chilling it, while the dough is still soft and pliable.

You’ll want to be generous with flouring your counter (or whatever surface you’re working on) and your rolling pin, because there’s so much butter in this dough that it can get a little sticky.

But if you’re working in a hot kitchen and the butter starts to melt, you’ll want to stick the dough in the fridge (or even the freezer) for about ten minutes to firm things up enough.

When the dough is the right temperature, it’s a dream to work with.

Then you lay it on a parchment lined baking sheet and let it hang out in the refrigerator for a couple of hours.

Tart cherries in a quart box

While the dough is chilling, you can wash and pit your cherries and remove and stems or leaves that may still be attached.

This is the worst part of the process, and honestly, it’s not that bad.

There are a few techniques you can use for pitting cherries.

You can, of course, use a cherry pitter, which is a relatively small and inexpensive tool to keep around if you bake with cherries frequently.

Or you can go the quick-and-messy route where you squeeze each cherry between your fingers until the pit pops out. This will mangle the cherries a bit and will send bits of cherry juice spattering (so wear an apron) but gets the job done without any special equipment.

But, my favorite technique comes from Rose Levy Beranbaum (she of the famous Pie and Pastry Bible, among other canonical baking books) who recommends using the rounded end of a large hairpin stuck into a cork to dig the pits out of the cherries while leaving the fruit mostly intact.

Pouring sugar over cherries

And don’t be too quick to toss the cherry pits! They have great bitter almond flavor and if you save them you can use them in orgeat or cherry pit whipped cream.

The pitted cherries get tossed with a bit of sugar, some tapioca starch (also called tapioca flour) for thickening, and a squeeze of lemon or lime juice.

And then give everything a good stir.

Then you pull the chilled dough from the refrigerator and let it warm up for a few minutes while you let the oven preheat.

And then you mound the cherries up in the middle of the rolled out dough and fold the sides up over each other.

If the dough cracks when you bend it, it’s still a little too cold—let it warm up for a few minutes more and try again.

Unbaked galette before egg wash

You can be casual about the folding. I like the imperfect, rustic look of a galette.

Do try to pinch up any cracks around the edges. But also be aware that some leakage is probably inevitable (don’t fight it too hard).

Then there’s a simple matter of brushing the top of the crust with a little bit of beaten egg.

Unbaked galette brushed with egg wash

The egg wash helps to give the crust a nice golden sheen and also helps to seal up the layers.

(It’s a good idea to brush between any overlapping layers of dough to help hold them together.)

Then it’s just a matter of popping your galette into the oven and letting it crisp and brown and bubble.

Sliced cherry galette on parchment paper

Yeah, that’s about it.

Then you just need to slice and devour it, preferably with a scoop of vanilla ice cream alongside it.

Yield: 8 servings

Cherry Galette

Sliced cherry galette on parchment paper

This cherry galette is a rustic free-form pie.

The crust has a higher ratio of butter to flour than many pie crusts, which makes it extra flaky. This recipe works best with American butter and not higher fat European butters.

Tapioca starch (also called tapioca flour) makes a filling with a smoother consistency than cornstarch, which is why I call for it here. You can find it with the alternative flours in most grocery stores.

I like to use sour cherries here, which are the classic pie cherry, but it will also work with bing cherries. (There's no need to adjust the sugar; you want to keep the ratio of fruit and sugar and thickener the same for proper gelling.)

Prep Time 15 minutes
Additional Time 2 hours
Cook Time 45 minutes
Total Time 3 hours


Galette dough

  • 1 cup (125 grams) all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (113 grams) unsalted butter, cold from the fridge
  • 1/4 cup water

Cherry filling

  • 3 cups sour cherries, pitted and rinsed
  • 1/2 cup sugar
  • 1/4 cup tapioca starch (also called tapioca flour)
  • 2 tablespoons freshly squeezed lemon or lime juice

Egg wash

  • 1 egg, beaten
  • 1 tablespoon water


  1. Make the galette dough. Add the flour, sugar, and salt to a mixing bowl and whisk together.
  2. Cut the butter into 1/2-inch cubes, add to the mixing bowl, and toss with the flour mixture to coat.
  3. With your fingers, smash each butter cube flat.
  4. Add the water and stir with a spoon or silicone spatula to mix. Continue kneading the mixture with your hands to work in the rest of the flour.
  5. Generously flour a clean flat surface (like a counter or marble slab) and coat your rolling pin with flour and roll the dough out into a circle about 14-inches in diameter. (If you're working in a very warm kitchen and the butter gets really soft and starts sticking to your rolling pin, stick the dough in the refrigerator for about 10 minutes and try again.
  6. Line a baking sheet with parchment paper and transfer the circle of dough onto the parchment and refrigerate for at least 2 hours or up to 1 day.
  7. Make the filling. Toss the pitted cherries with sugar, tapioca starch, and lemon or lime juice.
  8. When you're ready to bake the galette, preheat oven to 400°F. Remove the crust from the refrigerator and place the cherry filling in the center of the crust, leaving a border about 3-inches wide around the edges.
  9. Carefully fold up the edges of the dough to hold in the cherry filling. It's supposed to look rustic, so don't worry about making it perfect.
  10. Whisk together an egg and 1 tablespoon water to make an egg wash and brush the top of the crust with the egg wash. This will give the crust a nice sheen and help to seal the folds together.
  11. Bake until the crust is golden brown and the fruit is bubbling, about 40 minutes.
  12. Let cool for at least 20 minutes before slicing and eating (with or without a scoop of vanilla ice cream along side).


Keeps at room temperature for about 3 days.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 172Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 148mgCarbohydrates: 37gFiber: 2gSugar: 20gProtein: 3g

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Friday 3rd of November 2023

Can frozen cherries work cherry season in over and was a short time

Olga Lopez

Wednesday 14th of July 2021

Wow this looks so yummy.



Tuesday 1st of December 2020

This looks a lot like Stella Parks pie crust and Cherry pie filling.

Mary Kasprzak

Wednesday 2nd of December 2020

You're right that there's a lot in common! I love Stella and always recommend her book BraveTart to anyone looking for a classic baking book! If you click around to my other pie crust posts and galette posts I say that my crust is adapted from hers! I adjust quantities and techniques to simplify the method (my lamination is much lazier than hers) and I use a different wash for the crust than the cream and egg wash she favors. All pie fillings have a lot in common. Some people prefer different thickeners or spices, but it's always fruit and sugar and a thickener.

I guess I worry that the implication is that somehow this is theft (I don't know if that's how to read it), when there's a much larger discussion to be had not just about legal copyright (you can't copyright a recipe, much to many recipe developers chagrin!), but it's also about the tradition of cooking and baking and riffing. Rough puff pastry has been around for a long long time. This pie crust is one way of doing it. There are about a million slightly different versions that might involve freezing butter and grating it or doing a more intense fold-and-roll lamination technique. Anyone who's been elbow-deep in pastry books will find there's significant overlap in all of it. The production of practical knowledge is a massive group project, and we're all just tiny parts of it.


Monday 31st of August 2020

You have a lot of flour on that crust. It might be better to brush it off with a pastry brush before your egg wash.

Mary Kasprzak

Monday 31st of August 2020

The flour is intentional and it bakes up just beautifully like this with this particular crust recipe.


Wednesday 10th of June 2020

Hi there, I made this today and it was the best! And the crust was so delicious, I'm going to use it for all my future galette recipes! Thank you <3

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