Galette is a term used in French cuisine referring to various types of flat round or free-form crusty desserts and it is probably my favourite type of pie! These free-form pies are quick to make without any special equipment, easy to assemble and can be filled with a variety of delicious fruits. Galette is the perfect lazy dessert that is super fun to make and shape using your hands only! You can either make a full size version like this one or 2 smaller ones simply dividing the recipe. Feel free to fill it with your choice of fruit, that can be any kind of berries, apple, pear etc.!
Flaky and buttery pie crust loaded with blueberries and baked to perfection! Let´s kick the pie season off, shall we?
First let’s start with some important tips regarding the ingredients of this Blueberry Galette recipe
- read the recipe carefully
- avoid using substitutes unless aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavours
- measure your ingredients with the help of a digital kitchen scale
For the pie crust
- Flour: I am using pastry flour for this pie crust, feel free to use AP if can’t find pastry flour in your local supermarket. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
- Salt: An essential ingredient in most of the dessert recipes. Balances flavour and enhances other ingredients. This is a sweet tart dough and I just love that extra very mild salty kick at the end
- Sugar: I am using a tiny bit of granulated sugar in the pie dough but it is not necessary. In general, pie crust should not be sweet, it is the filling which brings the sweetness. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
- Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. While in most of the recipes butter needs to be on room temperature, this is an exception and you have to take it very seriously. Butter needs to be chilled, which means take the butter out of the fridge, cut into cubes then place it into the freezer for 10-15 minutes before using it. Working with cold butter is absolutely key to reach the right consistency of your pie dough
- Egg: This pie crust does not contain egg
- Cream: Usually pie dough contains 1-2 tablespoon of ice cold water, however I really prefer to use heavy cream instead. If you run out of cream or don´t want to use it, feel free to replace it with equal amount of water
- Cream cheese: Secret ingredient no.1.: Cream cheese will provide even more flaky, tender, melt-in-your mouth crust. You absolutely can´t leave this out. I always use Philadelphia when I state cream cheese in my recipes
For the filling
- Fruit: The beauty of fruit pies is that you can literally use so many fruits even mix it with herbs and experiment according to your preference or season. I am using blueberry here, but the recipe works with any sort of berries, pear, apple, plum etc.
- Sugar: Galette should not be overly sweet, let the sweetness of the fruit come through instead. Since the blueberries were really nice and sweet I am using only 2 tablespoon of sugar, feel free to adjust this quantity according the sweetness of your fruit
- Corn starch: Corn starch is an important ingredient that helps to thicken the filling so it won´t get overly runny which would result in soggy pie
- Almond flour: Secret ingredient no.2: I like my galette neat looking and not soggy, to achieve that you will have to use some sort of flour under the fruit. I recommend almond flour which has no taste and perfectly "absorbs" the liquid of the fruit so the filling stays juice but not overly wet
- Egg: Mix egg with a drop of water and carefully egg wash the galette before baking
Now let’s continue with my top 5 tips to master the technique of making this Blueberry galette
It’s a super simple recipe and don’t have to overthink however there are some important notes worth considering.
1. How to prepare home made flaky pie crust? Crumbling method!
Similarly to my Pâte Sablée recipe, crumbling method is used to prepare this flaky pie crust. What it means is that first you need to rub the mixture (flour, salt, sugar, ice cold butter) between your hands until it becomes a sand like consistency. Then as a second step mix it with the rest of the ingredients (cream cheese, cream) and gently knead with your hand just for a minute until the dough comes together and not crumby any longer. Form a ball, slightly flatten it into a disk (this step makes the dough much easier to roll out quickly and evenly), wrap tightly in plastic wrap and refrigerate for minutes an hour. Only 3 minutes work the whole process, how cool is that?
2. Why chill pie dough before baking?
You just have to! Believe me, pie dough which does not require chilling time is something that does not exist and I strongly recommend not to cheat in here. Chilling time makes the dough easier to work with (butter harden, gluten develops) and also supports that lovely pie texture you love. Non-chilled crust is very difficult to roll out and has fairly crumbly and less smooth texture. If you don't chill the dough, the baked galette will be heavier, less flaky and more doughy. So please chill the dough for minimum an hour.
3. How to roll out pie dough
Temperature and technique is everything. You won´t be able to roll out the dough if it is too cold (straight out of the fridge) so wait 5-10 minutes. If you chilled your dough as stated in the recipe, it will be super easily roll it out in a few seconds. No need to use extra flour on the surface, the dough should not stick if the gluten nicely developed in there during chilling time. One tip here is to roll out the dough straight on the baking paper you will bake so you won't have to move the dough. While rolling, start from the center of the disc and work your way out in all directions.
4. How to avoid soggy pie
There is nothing worse than soggy bottom and disappointingly eating pie with a spoon as it is so runny. I personally like my galette if the crust is flaky and moist but not wet and the filling is juicy but not overly wet. Two key things here to remember; 1. use thickener (starch) in the filling and 2. use almond flour under the fruit which will absorb the unnecessary liquid of the fruit.
5. How to Prevent Leaks in Pie Crust
You must have seen Galette pictures on Instagram where the filling is all around the place leaking! It is wrong! Don't do it!
Apart from Tip no. 4 which supports the filling to become unnecessary runny, Temperature and Timing are also key to prevent leaks in pie crust. It is important to keep the pie dough cold enough to work with (so it is not sticky, no extra flour is needed) but not too cold which would result in breaking the raw dough (that is where it will leak later). Once you take the dough out of the fridge, wait 5-10 minutes and then start rolling it out. After chilling in the fridge, the dough will get super elastic and extremely easy to work with. You should be able to roll it out in a few seconds then hint with almond flour and place the filling on top, again in a few seconds then gently and tightly fold the edges over the filling. Make sure you do not break the dough at this point. The whole process should not take more than 1-2 minutes so your dough should stay nicely cold to work with.
Next comes the egg wash which again should be applied carefully making sure that you don't break the dough. And then comes the 2nd chilling time. While preheating oven pop your galette into the freezer for 10 minutes, this will ensure that the galette won't lose its shape while baked which might result in sad-looking baked pie and / or leakage.
- 190 g (1½ cups) Pastry flour
- Pinch of salt
- Pinch of baking powder
- 10 g (⅔ tablespoon) Granulated sugar
- 115 g (½ cups) Unsalted butter very cold
- 15 g (1 tablespoon) Heavy Cream
- 30 g (2 tablespoon) Cream cheese
- 300 g (2 cups) Blueberry
- 30 g (2 tablespoon) Granulated sugar
- 10 g (1 tablespoon) Corn starch
- 2 tablespoon Almond flour under the fruit filling
- ½ Egg with a drop of water to egg wash
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Sift together dry ingredients; flour, sugar, baking powder, salt
- Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency
- Add cream and cream cheese and mix with your hands just until the dough comes together
- Knead with the palm of your hand for a minute (do not over knead and do not use mixer) just until the dough becomes smooth
- Place the dough (form a disk and wrap it) into the fridge for minimum one hour or overnight even better
- Prepare the filling by simply mixing all the ingredients (berry, sugar, starch)
- Once dough chilled, roll it out on the baking paper you will be baking then hint with almond flour
- Place filling on top. Gently and tightly fold the edges over the filling
- Pop the unbaked galette into the freezer for 10-15 minutes while pre-heating oven to 200 C / 392 F
- Bake for 30 minutes. It is ready when the crust becomes even golden colour and the filling bubble
This looks absolutely scrumptious! I have some blueberries that I froze. Would those work in this dessert? Is there an an alternative to using the almond flour? Thank you for sharing!
Frozen blueberries might make the dough too wet. Regarding almond flour, its function again, is to "soak the moist" in so the dough won´t get soggy. Almond flour can be somewhat replaced by using more starch in the filling, which would make it less wet. If you don´t mind a bit more wet pie, you can absolutely do it with frozen fruit and without almond flour:)