I decided to make a galette when I needed to use up a handful of fresh and frozen blueberries I had. A blueberry pie is good, but a galette is a bit smaller/thinner and can easily be eaten by 2 people. I’ve made galettes before, but they were actually savoury, so I found a great recipe for a dessert galette by Parsley and Icing.
The galette turned out perfectly, and because it was nice and thin, the crust ended up being crispy, and you could eat it like a piece of pizza. It made an excellent dessert and a delicious breakfast the next morning.
NOTE: Because I used some frozen berries, I increased the amount of cornstarch I used by using heaping tablespoons.
Berry Galette
Ingredients
- 1 pie crust*
Filling
- 3 cups 465 g berries fresh or frozen (do not thaw).
- 2 tablespoons 16 g corn starch, use heaping tbsp's if using a frozen berry
- 1/4 cup 55 g brown sugar or granulated sugar
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons 10 g lemon juice
- 1/2 tablespoon lemon zest
- 1 pinch salt
Instructions
- In a large bowl, combine the berries, sugar, cornstarch, nutmeg, lemon juice, lemon zest and salt. Stir well until combined and the fruit is covered. Set aside.
- For store bought crust, place the pie crust flat on a baking sheet with parchment paper. (For homemade pie dough, roll dough out on a floured surface into a 12 inch circle.)
- Transfer dough to a baking sheet lined with parchment paper.
- Place filling in a strainer to strain any juices or use a slotted spoon to spoon the berries onto the middle of the dough (try your best to leave most of the juice in the bowl). NOTE: Leave a 1½ to 2 inch border.
- Spread the fruit out into one even layer rather than a big heaping pile. Gently fold edges and tightly press down to seal the dough. The galette should be around 8 inches in diameter.
- Place the baking sheet with the galette in the freezer and preheat your oven to 375°F. If you don't have space in the freezer, chill galette in the fridge for at least 20 minutes.
- Once the oven's pre-heated and the crust is cold and firm, brush the edge with an egg wash (the egg mixed with water). Generously sprinkle demerara sugar over the egg wash.
- Bake 30-40 minutes until crust is golden brown and the filling is bubbling in the middle.
- Allow to cool at least 10 minutes before slicing.
Notes
If you aren't using a homemade pie dough, I love using Pillsbury pie crusts and always keep some in the coldest part of my fridge. I find they not only taste good, but they don't get all broken like the usual frozen pie dough plates. You can also let the Pillsbury pie crusts warm up a bit, and when you roll them out, they don't crack, and you can roll them out to make them larger as needed.
GALETTE