Raspberry Galette Recipe for Two


  • Store bought pie crust thawed and at room temperature.
  • Fresh raspberries - 1 3/4 Cups
  • Lemon Zest - 1/2 tsp
  • Brown Sugar - 2 tbsp.
  • Lemon juice - 1 tsp freshly squeezed
  • 2 tsp of granulated sugar
  • Egg white mixed with a little water for brushing the edges of the galette
  • Confectioners sugar for dusting


  1. Preheat oven to 400 F
  2. In a bowl, mix the fresh raspberries with lemon zest, lemon juice, brown sugar and let it sit for 30 mins.
  3. Roll the pie crust on a greased cookie sheet. Drain the juice from the berry mix and spoon it onto the pie crust about 1 1/2 inches from the edges. Gently fold the edges and crimp and brush with the egg wash.
  4. Sprinkle the sugar.
  5. Bake for 20-25 mins till the edges turn golden brown.
  6. Let the galette cool down, dust with confectioner's sugar. Serve.