Nothing says summer like PIE! Unfortunately, pie can take a really long time to make. What about a simple galette instead? Want to get even easier? How about a Rustic Blueberry and Cherry Galette?
I love the term rustic. It frees you from the perfection constraints, which I really like! You can make this with any fruit, just like you can with pies. I have made several other types on the blog I think you will like as well. I made these in individual galette as I love anything in individual form.
Now, if you don’t have time to make your own crust….just disregard this whole section and move to the filling.
I make my galette with a pate brisee (pie dough) that is simple to throw together. I like my wheat variation, but I list several options below. I love using my food processor for making the dough. This Cuisinart has been a workhorse for so many years and I would be lost without it.
For the flours I use a blend of whole wheat pastry flour and all purpose. I used my handy Nutrimill for grinding my grains. To make whole wheat pastry flour, you use a soft winter wheat. I have been buying mine from a great family owned farm Farm Fresh Wheat. I love their grain!
When making pate brisee everything needs to be really chilled. You want those chunks of butter for the flaky layers.
Add in your chilled water and pulse until it comes together.
Wrap the dough in saran wrap and chill at least 1 hour. I flattened mine to make sure it chilled faster.
Once it is chilled, set it on the counter to soften for a few minutes. Then we will move on to the filling. Now, here is where a lot of variation comes from. So, you can mix any filling you want for the galettes. I used a mix of blueberries and cherries. You could also use peaches, nectarines, strawberries, plums, blackberries….you get the idea.
You will then mix it with sugar and flour or cornstarch. I use cornstarch when I want a thicker filling. I didn’t want that with this particular filling very thick, so I used flour. You can also use tapioca for the thickener as well.
Here it is mixed and ready to go. Now, set it aside while you roll your pie dough.
Forming the rustic galettes
I used all my dough for the galettes, so I made 10 all together. Divide dough and place on a lightly floured surface.
The beauty of rustic is you don’t have to worry about perfection. Just look at the shape of these!! No problem. You will want these rolled pretty thin. You want plenty of dough, but not too much!
Leaving an edge of about 1- 1 1/2 inches all the way around, feel the center with berries.
Now, fold over the edge in little folds all the way around.
Brush the edges with egg wash for a beautiful golden brown bake.
Sprinkle with sugar. I love to use a coarse sugar, but didn’t have any so I used granulated. I love the crisp it gives to the edges as it bakes.
Here are the finished, beautiful baked galettes!
And this is the exact look I was going for, with the juices running from the galette. Yum!!
Now, it is perfectly acceptable to eat the galettes just like they are, but we are really partial to topping them with vanilla ice cream.
I mean, whipped cream is really great to, but ice cream… well….
So, if you are looking for a simple dessert for summer, try these Rustic Blueberry and Cherry Galettes. I think you are going to love them!
Also, as a side note, these galettes are so delicious, chilled for breakfast. I don’t usually eat them with the ice cream for breakfast, we have to draw the line somewhere! 🙂 They are so good! Try it…
Rustic Blueberry and Cherry Galette
- 1 recipe pie dough If it is homemade, make sure it is chilled at least one hour.
- 6 cups mixed fruits I used about 4 cups cherries and 3 cups blueberries
- 1/4-1/2 cup sugar I used 1/4, but that is because I like my desserts to be a little less sweet. Plus, you will need a tablespoon or 2 for sprinkling before baking.
- 3 tablespoon flour If you want a little thicker filling, use 2 tablespoons cornstarch.
- 4 tablespoons butter optional
- 1 egg for egg wash
- 1 tablespoon milk
- A note about working with pie dough- You want to work fairly quickly. The reason for this is you don't want the butter to melt before baking. Those butter chunks are what give the dough the flaky texture you are looking for. No butter chunks, tougher dough. Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside. Combine the berries, flour and sugar in medium bowl. Mix to combine and berries are coated. Set aside.Mix egg and milk really well in a small bowl, this is for egg wash. Set aside. Divide pie dough into 10 equal pieces. On a lightly floured surface, adding flour as needed, roll each of the 10 pieces into a rough circle. Remember these are rustic, so don't sweat perfection. My circles wound up being about 5 inches. Fill the center of each circle with about 1/2 cup of mixed fruit. You will want to leave about 1 inch all the way around the edge without filling. Now, working your way around, fold small sections in at a time, until all the edges are folded in. If you want, you can put a little slice of butter over the open fruit. I used to always bake my pies like this. To make them a little healthier, I am omitting this step. Let me just say though, the butter is really good!Brush edges with egg wash and sprinkle with sugar. Place pans in oven for baking. I like to bake mine until the edges are a beautiful golden brown and juices have been released from fruit. Remove from oven. You can enjoy these warm, or wait until they are cooled. I promise you, they are really good either way! We prefer them with ice cream, but by all means, serve them how you prefer.Now, sit back and enjoy. You deserve it!
Pate Brisee- all white flour
- 2 1/2 cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water this is a variable. I almost always need another tablespoon or 2.
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.
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.