The Fruit Galette: a quintessential summer dessert. Easier and quicker to pull together than a pie, but just as good (if not better!). Fill the flaky pie crust with any fruit you choose – I used blueberries and cherries – and top it off with a heaping scoop of vanilla ice cream.
Ok, time for some real talk. Is the idea of making a pie or pie crust from scratch a little scary or totally intimidating? I totally get you. I used to struggle with pie crust SO much. Thankfully, I like to eat pie so I’ve had lots of practice. Today I’m sharing my tips and tricks with you so you can have a successful galette experience!
Galette (or Pie) Crust Tips:
- Make sure your butter is COLD! This is essential for creating those flaky layers that we know and love in our pies and galettes
- Cut butter into the flour using a pastry cutter (affiliate link) – it makes this step so easy!
- Don’t chill your dough in a ball – it will be harder to roll out. Flatten it slightly into a thick disc before chilling (pictured below)
- Flour the counter well before rolling out your dough. Dough sticking to the counter is a sad situation, people. Rub some flour onto your rolling pin too!
- Turn the dough frequently while rolling it out – if you’re not turning it you better believe it’s stuck to your counter
- Roll it out GENTLY – you’re not trying to go from a disc 5 inches across to a sheet of dough 14 inches across in one go. Work the dough gently, in all directions, while you turn the dough. This prevents tough dough and cracking dough (which is the worst!)
The best thing about galettes is that they do NOT have to be perfect! Look at those scraggly edges – that’s what we’re GOING for in a galette. Rustic desserts = desserts for those of us who are aesthetically challenged when it comes to food. AKA, rustic desserts like this fruit galette are the best.
Let’s talk fruit filling – you can use whatever fruits you love most! I used a combo of cherries and blueberries, because I had them on hand and because helloooo, gotta bake with those fresh cherries while you can! You could also use 2.5 cups of any combination of the following: strawberries, rhubarb, cherries, blueberries, raspberries, or blackberries!
Hint: this red and blue situation I’ve got going on makes for a festive 4th of July dessert! Just sayin’.
If you’re using fresh cherries in this galette, I recommend a cherry pitter (affiliate link) – makes the process a little faster! But you can totally do without. I’ve made this recipe without a cherry pitter before and it wasn’t too hard. Just remove the stems, slice the cherries around the pit (sort of like you would an avocado), twist the two halves until they pop apart, and flick the pit out with a knife.
If using any other fruit (strawberries, rhubarb, etc.) I would definitely chop into 1-inch pieces. Whole strawberries might be too big (unless you’re using farm-fresh ones, which are usually way smaller!).
Once you’ve stirred together the fruit and a few other odds and ends (sugar, flour, lemon juice) you just plop that mixture on your rolled out dough and fold up the edges! Again – this is a RUSTIC dessert, friends. Do not freak out about imperfect edges. That’s the goal here. Brush the crust with a beaten egg and sprinkle the whole thing with coarse sugar and bake away!
Hopefully I’ve convinced you that this fruit galette is a feat you can accomplish! It’s single crust and intentionally messy/rustic look make it easier than a pie. But man, oh man does it look just as pretty! Plus, you get a little bit more crust this way and let’s be real – we’re all just here for the pie crust, right? No? Just me?
Perfect Situations for this Galette:
- Company is coming over SOON and you need a quick-yet-impressive dessert
- You don’t know what to make for 4th of July (HINT – this!)
- The fridge is full of lots of fresh summer fruit that needs to be used up
- You just plain love pie and/or galettes
- You need to feed a small crowd of friends
- You want to celebrate summer and live your best life!
The fruit is calling, and we must bake! This galette is worth cranking on the oven in the summer for. Happy galette-making, friends!
Did you make this recipe? Snap a photo!
Classic Fruit Galette
- FOR THE CRUST
- 1 1/4 cup all-purpose flour
- 1 tbsp granulated sugar
- 3/4 tsp salt
- 1 stick (8 tbsp) cold butter
- 3 tbsp COLD water
- 1/4 cup full fat sour cream
- FOR THE FILLING
- 1 1/4 cup fresh sweet cherries, pitted and halved (About 25 cherries)
- 1 1/4 cup blueberries
- 3 tbsp granulated sugar
- 2 tbsp all-purpose flour
- 2 tsp lemon juice
- 1/2 tsp almond extract it's fabulous with cherries!
- FINISHING TOUCHES
- 1 egg, beaten to egg wash the crust
- coarse sugar to garnish the crust
- Make the galette crust: In a medium/large mixing bowl, whisk together the flour, salt, and sugar. Cut the cold butter into chunks and add to the bowl. Cut in the butter using a pastry cutter, until the pieces of butter are pea-sized. Add the cold water and the sour cream, and start gently mixing it into the dough with a fork. Once the mixture starts to resemble a dough, use your hands to gently work it into a ball. Flatten the ball slightly into a thick disc of dough, wrap tightly in plastic wrap, and chill in the freezer for 15 minutes.
- Make the filling: While the dough chills, mix up the filling. If not using blueberries and cherries, see recipe note below. Halve and pit your cherries using a cherry pitter or slice them all the way around, twisting the halves apart and removing the cherry pit with a knife. Add the blueberries, halved cherries, sugar, flour, lemon juice, and almond extract to a medium mixing bowl and stir gently with a spatula to combine everything. Set aside.
- Roll the crust: Preheat the oven to 400 degrees. Get out a pizza pan or a large cookie sheet and line with parchment paper. Flour the counter and your rolling pin and remove the dough from the freezer. Take off the plastic wrap. Begin rolling out the dough, gently, turning continuously so it doesn't stick to the counter. Be patient and gently here - we're not trying to stretch the dough all the way out in a few passes of the rolling pin! That leads to tougher dough, and cracking of the dough. Once the dough is about 12-14 inches in diameter, gently roll it onto the rolling pin and transfer it onto the prepared baking sheet. (See note)
- Assemble and bake: Pour your fruit filling into the center of the dough and spread into an even-ish layer. Fold the edges of the crust up over the filling, working in small sections. This is a rustic dessert - it doesn't have to look perfect! Scraggly edges are encouraged here. Beat an egg in a small dish and brush it over the pie crust - this is your egg wash. Sprinkle the whole thing with coarse sugar. Bake for 28-35 minutes, or until crust is golden brown and sounds solid/crisp when tapped (it shouldn't really be soft). Filling will be a little bubbly too.
- Serve and store: Slice and serve the galette immediately, with vanilla ice cream. Store leftovers, covered tightly, at room temp for up to 2 days. The crust will lose some of it's crisp-ness after this so it's best to eat it sooner!
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