Easy Pistachio Crusted Strawberry Galette

Easy Pistachio Crusted Strawberry Galette
An Easy Pistachio Crusted Strawberry Galette recipe for all your picnicking needs.

We have a few more weeks of official summer, so I’m rounding out the season with this Easy Pistachio Crusted Strawberry Galette. I’m going to be cramming my schedule with fun summer activities like the Chicago Oyster Fest and a few more picnics in the park.

Any time I plan a picnic I pack the usual fresh fruit, salad, cheese, and crackers—but the most important item is dessert. This is where the Easy Pistachio Crusted Strawberry Galette steps in. Because galettes are self-contained, this easy and portable dessert is perfect for picnics. This recipe calls for pre-made pie dough but feel free to use your own. The nice thing about using pre-made pie dough is that you don’t need to set aside extra time to prep the dough–and there’s nothing wrong with that. Between the strawberry filling and the pistachio topping, your fellow picnickers will think you spent hours baking the Pistachio Crusted Strawberry Galette.

What’s your favorite go-to picnic dessert? Let me know in the comments below!

Yields 2 galettes, 8-12 people

Pistachio Crusted Strawberry Galette

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 5 cups of Strawberries, halved
  • 1 teaspoon of Vanilla Extract
  • 1/4 cup of Granulated Sugar
  • 1 tbsp Fresh Lemon Juice
  • 4 tsp of Cornstarch
  • 1 large Egg whisked with 1 tbsp water
  • Coarse sugar for sprinkling
  • 2 rolls of Pillsbury Pie Dough
  • 2/3 cups of Pistachios, shelled and finely chopped


  1. Preheat the oven to 375° F. Line one large baking sheet (or two smaller) with parchment paper.
  2. Mix the strawberries, sugar, flour, lemon juice, and vanilla extract in a large bowl.
  3. Roll out the each sheet of dough on parchment paper.
  4. Split the fresh strawberry filling in half to fill the center of each circle of dough. Place cut down starting from the middle and fanning out.
  5. Fold up one edge, lightly press, and repeat clockwise all the way around to make a pleated edge.
  6. Brush the egg wash over each galette, sprinkle with almonds and a pinch of raw sugar.
  7. Bake the galettes for 30-35 minutes or until golden brown. Transfer to a wire rack to cool.

Guys, don’t forget to buy your tickets for Chicago Oyster Fest this Friday. Head to last week’s blog post to get a $10 off promo code to purchase your tickets!