It’s easy to overthink and complicate pies. I personally, don’t think this necessary. Especially in the case of galettes and especially, especially in the case of fruit and berry pies. Now, making the dough is a little tricky, and there are steps and procedures that need to be followed, but for the filling and construction, there is plenty of room for variations and leeway.
So, make your dough and chill at least 2 hours. Or you can make it the night before. Either way, have it ready before you start the filling.
Now, on to the simple part of the process. I used white peaches, yellow peaches and blackberries. You can use any combo you like. I used about 5 cups, again this is a variable, you can use 4-7, depending on how full you like you pie. Next, sweetened as desired, I used a granulated sugar. This is also a variable. I used about 1/3 cup. Want to use less, use less. Want more, use more. Anything between 1/4-3/4 cup is good. Now, from here you can use the filling as is. I wanted a little thickness to mine, so I also mixed in about a tablespoon of cornstarch. You can also use a small tapioca or flour. Just make sure it is mixed well.
Set filling aside and roll the crust.
This is a rustic free from pie, so again, don’t sweat perfection. It will be great, even if it isn’t perfectly round.
Fold in edges, remembering not to stress perfection. Have I stressed this enough yet??
You can see, I definitely was not concerned with perfection ;).
Brush crust with egg wash ( 1 egg beaten well with about 1 tablespoon milk). If you are interested, sprinkle with sugar.
Bake until edges are golden brown.
Isn’t it beautiful with it’s rustic charm? I love these so much!
So, moral of the story. Pie can be your friend. You can master it. It doesn’t have to feel intimidating, it can be your go-to dessert. You can impress you friends and family with your pie making skills. You’ve got this!
Now, sit back and enjoy. You deserve it. You just made your first galette (it even sounds fancy).
I had to include this last photo. This is the ration my oldest prefers to use on his pie. About 2/3 whip cream, to 1/3 pie. I prefer it the other way around.
Peach and blackberry galette
- 4-7 cups fruit I used peach and blackberry. You can use any combo you like. I used about 5 1/2 cups, but you can use more or less if you choose.
- 1/4-3/4 cups sugar again this is a variable. I used 1/3. You decide how sweet or not as sweet you choose.
- 1 tablespoon cornstarch If you prefer, you can use flour or tapioca. If you want a thicker filling, you can use a little more, up to about 2 tablespoons
- 1 egg
- 1 tablespoon milk
- 1 tablespoon sugar if you like, for dusting
- Your dough needs to be prepped and refrigerated before hand. Preheat oven to 385 degrees. Line baking sheet with parchment. Slice fruit or prep any way you desire. I sliced the peaches, and the blackberries stay whole. Mix fruit, sugar and cornstarch. Set aside.Roll 1/2 batch of pie dough to about a 18 inch circle. Transfer to the baking sheet. Pour fruit in the center of the pie dough. Leaving about 2 inches all the way around without filling.Fold up edges over the fruit, as shown in photos. Combine egg wash and milk. Mix well. Brush edges of dough with egg wash. Sprinkle with sugar.Move to oven. Bake until edges are golden brown and fruit is cooked, but not mushy. If the fruit is cooking too quickly, turn oven on broil and bake the crust more quickly. Remove from oven. Let it cool slightly. Cut, and enjoy. You deserve it!
Partial Wheat Pie Dough
- 1 1/2 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- 1/3 cup water, plus extra if needed
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Gluten Free Pie Dough
- 1 1/4 cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1/4 cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don’t overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.