I love making pies. The first thing I remember learning to make is pie dough. This is my go to recipe that takes less time than a pie. I make this when I want a rustic homemade dessert, that looks pretty, smells good, and is delicious. You can substitute peaches, sour cherries, apricots, apples or pears for the blueberries.
Makes: 1 8 inch galette
Serves: 6-8 depending on portion size
Prep Time: 25-30 minutes
Cook Time: 35-45 minutes
GALETE DOUGH – make this first so that it can chill for at least 20 minutes.
This recipe can be doubled so you have an extra disk in your freezer.
1 ⅓ cups all purpose flour, plus extra for dusting
½ teaspoon sea salt
½ cup (1 stick), cold, unsalted butter, diced
¼ cup ice water, as needed
- In a large bowl, using a pastry blender, a food processor fitted with a metal blade, a standup mixer fitted with the paddle attachment or with 2 knives, combine the flour and salt. Add the butter, and mix until it is reduced to the size of peas.
- Drizzle a few tablespoons of the ice water over the flour mixture and mix the water into the flour mixture. Continue to add the water, a tablespoon at a time until it holds together. The dough should be evenly moist, not wet, but rough in appearance. You should still see bits of butter.
- Turn the dough out onto a lightly floured work surface. Gather and press the dough into a ball, pat the ball into a disk. Wrap well and chill for 20 minutes.
- Unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over the top.
- Roll the dough into a 10 inch round. Place it on a sheet pan with parchment paper and keep it chilled while you prepare the filling.
STORAGE: The dough will last refrigerated for 2 days and frozen for 1 month. When ready to use, defrost in the refrigerator.
1 tablespoon ground white pepper
¼ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon cinnamon
¼ teaspoon ground ginger
Combine all ingredients in an airtight container and store in a cool, dry place and label for next time.
1 recipe single-crust pie dough, make this first (see dough recipe above)
3 cups blueberries
1 lemon, zested
2 tablespoons freshly squeezed lemon juice
2 tablespoons granulated sugar
1 teaspoon quatre épices
½ cup lady fingers, crumbled, about 5, optional ( keeps the crust from getting soggy)
Egg wash (1 large egg whisked with 2 tablespoons water)
1 tablespoon coarse sugar
Preheat the oven to 400 degrees F.
- In a medium bowl, toss the blueberries with lemon juice, sugar, and quatre épices.
- Take the prepared 10 inch dough round out of the refrigerator and sprinkle with the lady finger crumbs, leaving a 2 inch border free of crumbs, all the way around.
- Pile the blueberries on top of the cake crumbs, in the center of the dough round, leaving the border unfilled.
- Brush a 1-inch perimeter of the dough round lightly with egg wash.
- Fold the dough edges in toward the center, over the fruit, pinching and folding it to seal the edge and create a pleated border.
- Brush the pleated edge with the egg wash and sprinkle with coarse sugar.
- Bake until the pastry is golden brown and the blueberries are hot and juicy, about 35-45 minutes.
- Remove the galette from the oven and cool on the sheet pan for at least 20 minutes before slicing.
- Garnish with lemon zest (optional).
SERVING: Serve warm or at room temperature. Serve with vanilla ice cream or whip cream.