Piles of fresh summer fruit are wrapped in perfectly flaky pastry in this rustic, simple but impressive fruit galette. The pie crust recipe makes enough for two galettes, so double the fruit filling if you want to make two. Otherwise the crust freezes really nicely for up to a month when packed in a plastic resealable bag.
I used a mix of plums, nectarines, peaches and blackberries but let your imagination go wild! If you like a more tart filling, reduce the sugar to 1/3 cup. I top each slice with lightly sweetened whipped cream or a small scoop of vanilla ice cream.
- 4 c. fruit (I used sliced nectarines, peeled peaches, plums and blackberries)
- ½ c. sugar
- 2 Tbsp. cornstarch
- 1 Tbsp. fresh lemon juice
- 1 tsp. vanilla
- 1 Tbsp. cold butter, cut into small pieces
Combine all ingredients except for the butter in a large bowl and stir to combine. Set aside.
Pie Crust: (makes enough for 2 galettes)
- 2 1/2 c. all-purpose flour
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 c. vegetable shortening
- 1/2 c. (1/4 lb.) cold butter, cut into 1/2” cubes
- 1/4 c. ice water
- 1 egg
- 2 Tbsp. sugar
- In a food processor, add all of the dry ingredients and pulse to mix.
- With the food processor off, sprinkle the butter and shortening on top of the dry ingredients and pulse just until the fat is incorporated and is the size of peas.
- Turn the machine off, and drizzle the water over top. Pulse the dough until it starts to stick together in clumps (not one large dough ball). Add additional water, 1 Tbsp. at a time, if needed to get it to the consistency you desire.
- Divide the dough into two discs by pressing the dough together, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling it out.
To assemble the pie:
- Heat the oven to 400F.
- On a well-floured surface, roll out one of the dough balls in a rough circle approximately 1/8” thick and about 16-18″ in diameter (we aren’t going for perfection here). Transfer it to the baking sheet (line the sheet with parchment paper if you want to avoid the fruit mess).
- Pile the filling evenly in the centre of the prepared pie crust. You may not be able to fit all of the fruit on the crust, I reserved about 1/4 of the filling to fit in after the crust is assembled.
- Using your fingers, gently fold the pie crust over the outer edge of the fruit filling, creating an envelope around the fruit but leaving the centre of the fruit exposed. Pile any remaining fruit in the centre of the pie and top with the cubes of cold butter (from the filling ingredients) sprinkled evenly over the fruit filling.
- Whisk the egg and brush over the pie crust. Sprinkle with the sugar.
- Bake for approximately 30-40 minutes, until the pie is golden brown.
- Remove from the oven and cool.