The Easiest Summer Galette (AKA Rustic Pie)
When the golden days of summer fill our weeks and the garden and orchard are filling baskets with fresh berries, pears, apples, plums, herbs and tomatoes - Galette style Rustic Pies just feel right. They’re not fussy, you can put one together in a pinch, plus they show off the beauty of summer harvests. Whether you make it savory or sweet, they fill your table with the beauty of this season. I love mixing fresh berries and plums, apples or pears for a sweet dessert style pie. Or make a Rustic Savory Pie for brunch or as a side dish for your next backyard gathering. I love spreading a layer of savory herbed Boursin on the pie crust, shallots, thinly sliced tomatoes and top with fresh herbs. It is a show stopper and the most delicious dish for a brunch, lunch or dinner. Below is all the goodness, plus our Foolproof Pie Crust recipe. You’re going to have the best time making pies of all shapes and sizes. Be sure to click on over to the video to bake along with me!
Click the Photo to watch the Cooking Class!
Another of our favorite summer pies is the Slab Pie, we snuck the recipe out of our Cookbook, Dinner Changes Everything and created a cooking class with it for you to enjoy. Click here for all the yum. If you have extra pie dough you might just want to make one of these as well! In our cookbook, the Slab Pie is the dessert paired with the Fall Dinner Menu …. mainly because that is when our orchard trees are the heaviest with plums, pears and apples. So we stretch the long summer days of slab pies into the fall and feast on them with Butternut Squash, Beets, Roasts and more.
Our Caramel Apple Galette (aka Hand Pie!) recipe is in our Red Tin Treats ECookBook, along with so many of our other favorite treats. There is oh so much goodness to enjoy together. But now, let’s dive into all things Summer Galette or Rustic Pie!
Essential Pie Making Tools:
Here’s the link to all of my favorite Essential Baking Tools like the Food Processor and Pastry Brush 2 tools that I call essential for making a great pie!
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Galette Style Rustic-Pie
1 batch Fail Proof Pie Crust See the Recipe Below : youll want at least 1/4 of the dough ball for 1 Rustic Pie
4 cups of fresh fruit, a mix of berries, pitted & sliced plums, pears, peaches or apples
1/2 cup raw sugar
1/4 cup corn starch
Raw Sugar, for garnishing
1 Egg + 1 Tablespoon Cream for the egg wash
Start by making your Pie Dough: You want it to be able to chill for at least 1 hour before rolling it out. But! If you have time earlier in the week, go ahead and make the pie dough. Cut it into 4 equal pieces, wrap in plastic wrap and store in your fridge. It will keep in your fridge for up to a month. Or you can freeze the dough balls to pull out whenever you’re ready to bake.
The day you’re ready to bake and serve the Galette. Pull the pie dough out of the fridge to let warm up slightly while you prep the filling.
**if you froze your dough, give it an hour or two to thaw on the counter before you try to work with it. You want it to still be cold, but workable.
Prep Your Fruit Filling : Pit and slice any plums or peaches. If you’re using pears or apples, core and peel before slicing. Berries or Cherries are a great addition! You’ll want approximately 4 cups. Galette’s hold together the best when the filling is not overabundant. Mix the sugar, corn starch and salt in and let it rest together while you roll out the pie crust.
Assemble:
Roll 1/4 of the entire batch of pie dough out into 1 large oval until it is a consistent 1/4 inch thickness. Transfer the pie dough onto a baking sheet lined with parchment paper. Then spread the filling over the middle leave 2 - 3 inches of pie dough as a border. Then fold the edges of the dough up over the filling to seal in the sides. Work carefully so you do not puncture the pie dough. Brush the crust with an egg wash (1 egg whisked with 1 Tablespoon water) For sweet pies dust the crust with raw sugar, for Savory pies dust the crust with a little coarse salt.
Bake on the parchment lined baking sheets at 400° for 40 -50 minutes. The crust will be golden brown and the filling will be bubbling when it's done!
These are BEST warm from the oven, but do keep well for a few days when stored at room temperature.
The Flakiest Fail Proof Pie Crust
3 cups Flour
1 Tablespoon granulated Sugar
1 teaspoon Salt
3/4 cup cold Butter, cut in pieces
6 Tablespoons Shortening
1/2 cup cold Water
Place the flour, salt, and sugar in the bowl of a food processor, process for a few seconds to combine. Add the butter and shortening and pulse until the mixture looks coarse and chunky, about 10 seconds. With the machine running, add the ice water in a slow steady stream. Stop the machine as soon as the dough begins to hold together. (If you do not have a food processor, you can make this by hand.)
Turn the dough out onto a lightly floured work surface, divide into 4 pieces cover with the plastic wrap. Refrigerate for at least 1 hour before working with. Or pop the prepped dough into the freezer so you can pull out portions of dough whenever you’re ready to bake!
We look forward to hearing about how you fill your Rustic Summer Pies. Cheers to enjoying all of the goodness of life together.
