Blueberry or Saskatoon Galette
I’ve finally come to the conclusion that I’m a lazy pie maker. I don’t strive for perfection, or elaborately styled tops (not that there’s anything wrong with that), but more ease – of both assembly and eating. I do get a lot of satisfaction out of a proper crimped double crust pie, but I make galettes more often. Because they’re not as deep they bake more quickly and are easier to eat out of hand, which makes them ideal breakfast pastries and perfect for afternoon snacking.
A galette is a free-form pie, which means you can use a baking sheet, or drop it into a pie plate (or even a cast iron skillet) to give the sides a little extra support. There’s no trimming, which means no scraps, and no need to crimp. And no matter what your galette looks like going into the oven, it will look superbly rustic coming out.
Though this is technically a blueberry (or saskatoon) galette, you can swap other berries, chopped rhubarb or stone fruits (peaches, plums, apricots) when they come into season. If you’re using much juicier fruit (like plums or raspberries) I might add an extra spoonful of cornstarch, but I far prefer a juicy pie to a thick and stodgy one. And it’s OK if a galette is a bit runny… you don’t have to worry about getting a clean-ish slice out like you might with a thicker pie.
Blueberry or Saskatoon Galette
AuthorJulie
Preheat the oven to 375F. On a lightly floured surface (or on a silpat baking mat), roll the pastry out into a large circle about 14 inches in diameter. Transfer to a parchment-lined baking sheet (or transfer the mat to the sheet).
In a medium bowl (I use the same one I mixed the pastry in - no need to clearn it out!), combine the sugar and cornstarch to get rid of any lumps. Add the berries and toss to coat. Pour onto the middle of the pastry and spread out, leaving an inch or so around the edge, and fold over the edge to contain them, pressing each crease a bit to help enclose them. Drop bits of butter on the berries and if you like, beat an egg with a spoonful of water and brush all over the exposed pastry. (This will give it some shine.)
Bake for 45 minutes, or until golden and bubbly, with thickened juices. Cool slightly before serving. Serves 8.
Ingredients
Directions
Preheat the oven to 375F. On a lightly floured surface (or on a silpat baking mat), roll the pastry out into a large circle about 14 inches in diameter. Transfer to a parchment-lined baking sheet (or transfer the mat to the sheet).
In a medium bowl (I use the same one I mixed the pastry in - no need to clearn it out!), combine the sugar and cornstarch to get rid of any lumps. Add the berries and toss to coat. Pour onto the middle of the pastry and spread out, leaving an inch or so around the edge, and fold over the edge to contain them, pressing each crease a bit to help enclose them. Drop bits of butter on the berries and if you like, beat an egg with a spoonful of water and brush all over the exposed pastry. (This will give it some shine.)
Bake for 45 minutes, or until golden and bubbly, with thickened juices. Cool slightly before serving. Serves 8.
Perfect timing, Julie! I have a bunch of berries that need to be finished off and was just pondering what I should do with them and now I know! Hmmm, pie. 🙂
I am a Galette girl myself and just made a rhubarb and strawberry galette so now I think it is time for a blueberry galette!! Mmmmm. Thanks Julie!
If I were using peaches (I’ve got some frozen from last season that I best use up soon!) would you use the same amount as the berries? 3 cups?
Thank you Julie! Great blog and recipe, as always! 🙂
I’d use more – there’s less space between the berries and they’re more compact in measuring cups! but you can totally wing it!! I may add a bit more cornstarch too if they’re juicy!
When using frozen berries do you have to defrost and drain excess liquid out. Very excited about this as I was going to make a blueberry pie tomorrow Looking forward to your reply
No – keep them frozen so their juices stay inside! Toss with sugar/flour/cornstarch straight from the freezer, and then put it straight into the oven.
Oh my, Julie your Galette is beautiful. Looks so tasty.
But but how do I make pastry??
I can add the recipe I use if that helps!
Yes! What is the pastry recipe you suggest??
I do 1 1/4 cups all-purpose flour, a pinch of salt, 1/2 cup butter, 1/4 cup water!
I saw one at the Farmers market that was made with vegetables. It looked so delicious!
I’m going to give that a try. Thanks for the nudge!
Hi Julie – I love blueberry pie and often do as you do and make a “rustic” one instead of a double crust. My Mom and our Grandma always put a stalk or two of rhubarb in a blueberry pie to give it a little tartness – I usually use a little lemon juice and some cinnamon – not a lot like an apple pie – but some gives great flavour. We also like blueberry and any other fruit crisps and I add a little cinnamon there too.
Thanks for sharing this one – looks yummy.
Cousin Liz/Beth
Yes!! I often add rhubarb too – or a bit of lemon juice is smart with blueberries or saskatoons!!
Blueberry is always my favorite thing to go. I liked the above recipe and would like to give it a try soon. I’m sure it’s going to help me out both in my personal and professional life as I’m working for a domestic workers visa providing company where I’m managing the skills development department to educate the maids and nannies to understand their duties and responsibilities before sending them to different families.
I am a food lover and keep trying new recipes every now and then. I often care to pass my cooking skills with the maids so as to help them have nice items under their sleeves.
Kind Regards,
Zarah Hakimi
Maids Skill Developer at Tadbeer.ae ( https://www.tadbeer.ae )
Yum!
My friend were happy.
This is a Delicious recipe I use if that helps!