While there is a time and place for a traditional crimped and latticed pie, my kitchen in the middle of a heatwave is not it. That said, there are a ton of berries at the markets right now, and it would be a real shame to miss tucking them all into a flaky shell, now wouldn’t it?Galettes to the rescue! They’re pie’s no-nonsense, rustic sisters–we’re talking all the flavor and beauty of pie with less than half the work. You don’t even need a pie plate! Simply roll out some pie dough, mound a fruit filling in the middle, fold up the edges and bake ‘til golden and bubbly. Boom, done, galette.I used my All-Butter Pie Dough for this glossy beauty, but I know pie dough scares the bejeezus out of some of you. Also, I can’t blame anyone for not wanting to mess with temperature-dependent dough in the middle of summer. I’ll admit that trying to keep tiny bits of butter from melting is not my favorite warm-weather activity either, but when all is said, done, sliced & served, it sure is worth the effort.Generally speaking, I think baking should be an enjoyable process, so if making dough from scratch is going to ruin the fun of making a galette, by all means, take the easy way out. Use whatever pie dough you like here, even the refrigerated store-bought stuff. I am pretty sure a sheet of puff pastry would work, too. Whatever your dough of choice, just remember to keep your surfaces floured and your dough cold.
Cold dough = cold butter = super flaky crust.I used blackberries and blueberries in this galette for a multitude of reasons, chief amongst them that these varieties looked the best at my local green market a few weeks ago. They also happen to remind me of Maine—I love when food and nostalgia line up. I went with a 50:50 ratio of blackberries to blueberries, but you should feel free to play around with the amounts, use all of one berry or the other, or swap in some raspberries. When it comes to galettes and summer berries, there are no bad ideas.
Black & Blueberry Galette
makes 1 galette, about 8 servings
1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1/2 cup granulated sugar
1/8 teaspoon ground cinnamon
3 tablespoons cornstarch
pinch of Kosher or sea salt
juice of 1/2 lime
1/2 recipe All-Butter Pie Dough, or other good single-crust pie dough
1 tablespoon unsalted butter, cut into small pieces
1 large egg
1 teaspoon water
coarse sugar, for sprinkling
whipped cream, for serving (optional)
vanilla ice cream, for serving (optional)
Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.
Combine blackberries and blueberries in a large mixing bowl. Add sugar, cinnamon, cornstarch, salt, and lime juice. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.
Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim edges so that you have a 12-inch circle. Transfer to prepared pan. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling to contain it. Scatter butter over exposed filling.
In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar.
Bake galette on the upper rack for 25 minutes. Move to the lower rack. Bake for 20-25 more minutes, tenting with foil if anything begins to brown too quickly. Crust will firm up as the galette cools.
Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with whipped cream or vanilla ice cream, if desired.
Galette will keep covered at room temperature for two days, or in the refrigerator for up to four.