If you are looking for a simpler version of a pie, they are really time intensive, you have got to try these Rustic Cherry and Blueberry Galettes!
What Is A Galette?
What exactly is a galette? Great question. It is basically a free-form pie.
You shape it on a baking sheet, fill the center, and fold over the edges. Simple as can be.
They can be sweet, like these, or savory. You can also make them full-size or individual size, as I made in this recipe.
Let me show you just how simple these can be!
What You Need To Know Before Starting
- The pie dough is really important. I have a post written all about this subject. If you don't wan tto make your own, you can always buy one. Make sure the dough stays chilled until you are ready to use.
- The filling is really simple to make. I used fresh cherries and blueberries, but you can also use frozen if they aren't in season.
- I am going to show you how to make individual sizes, but just know you can also make this into one large galette if you prefer.
- Baking is simple, you want a beautiful golden brown color.
- pie dough
Making The Pie Dough
Check details on my post about making pie dough, but I will give you the basics here.
Make sure all your ingredients stay chilled. You want them to stay cool until they hit the oven! So, keep that in the back of your mind. Just make sure everything is ready to go before you start.
I love using whole wheat flour in my pie dough. Pie and galette really are a perfect recipe for using whole wheat flours, it pairs so well.
I generally use whole wheat pastry flour but also love einkorn, kamut, and rye as well.
Make sure you chill the dough before rolling it out. The dough needs time to rest and the dough needs to chill before rolling.
The homemade filling is so simple to make! All you need is your fruit of choice, a sweetener ( I always use granulated sugar), then something to thicken it with.
In this recipe, I used cherries and blueberries. You can also use strawberries, blackberries, peaches, nectarines, apples, etc. The possibilities are endless!
Let's talk thickener. I prefer cornstarch, but you can also tapioca if you prefer.
Forming The Rustic Galettes.
You can easily make this into a full-sized galette, but I will show you how to make the individual sizes as I did. Divide the dough into 10 pieces and roll to about 6-inch round.
The beauty of rustic is you don't have to worry about perfection. Just look at the shape of these!! No problem.
You will notice these are all rolled pretty thin. You want them to be thick enough to hold up to the filling, but not too thick.
Leaving an edge of about 1- 1 ½ inches all the way around, fill the center with berries. I used about ⅓-1/2 cup per galette.
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 coarse sugar but didn't have any so I used granulated. I love the crisp it gives to the edges as it bakes.
How To Serve You Individual Galette
We love ours served basic and with vanilla ice cream. Life doesn't get much better than this!
You can also top it with fresh whipping cream as well.
Also, I know technically this is a dessert, let's talk about galettes for breakfast. It is one of my favorite things!
Other Pie and Galette Ideas
- Apple pie
- Cherry Slab Pie
- simple pie pops
- chocolate pecan pie
- blueberry hand pie
- Pumpkin praline
- maple pumpkin pie
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
- ¼-1/2 cup sugar I used ¼, 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 ½ 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!
The Best Partial Wheat Pie Dough
- 1 ½ cup all-purpose flour plus more for rolling
- 1 cup whole wheat pastry flour You can also easily use 100% whole wheat, no all-purpose if you prefer
- ½ teaspoon salt
- 14 tablespoons butter, cut in 1 inch pieces Butter should be chilled. After you cut it into chunks and are waiting to add it in, I like to pue it in the freezer to keep it really cold.
- ½ cup ice water- plus 1-3 tablespoons as needed.
- Add salt and flours to medium-sixed bowl. Mix to combine. Next add in chilled butter. Blend in with your hands or pastry cutter. If you are using a food processor, I like to pulse it about 10 times. You will want the butter to look like cracker crumbs. Now, it is time for the water. Add in ½ cup, and mix. If you are using a food processor, pulse about 10 times again. Pinch the dough between your thumb and index finger. If it stays together and holds well, it is good to go. If it is still crumbly, add in another tablespoon or 2. Repeat the process and check again. Once it is ready to go, turn out onto a surface and knead quickly until it holds together. Divide dough in half and form into 2 disks. Wrap each one seperatly with saran wrap and place in the fridge. It is best chilled at least 2 hours. The dough can be held in the fridge for up to 3 days. Or, if you prefer, you can make it ahead and store it in the freezer, wrapped well, for up to once month. Just place in the fridge overnight before using. Now, it is ready to go! choose your favorite recipe and get to it!
Pate Brisee- all white flour
- 2 ½ cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- ¼ 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.
Gluten Free Pie Dough
- 1 ¼ cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- ½ teaspoon salt
- ½ cup butter, chilled and cubed
- ¼ 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.