Real men eat pie. For dinner. And dessert. And… if there are leftovers, for breakfast.
At this weekend’s backyard barbecue you’ll find me surrounded by great friends, good music, copious amounts of tender baby back ribs, mouth-watering medium-rare rib eye steaks, a few ice cold adult beverages, & a fantastic after-meat-treat to satisfy the ‘ole sweet tooth!
That said, one of my very favorite summer sweets combines a cornucopia of all-natural, fresh ingredients wrapped in a classic buttery, flaky pie dough. This rustic dish is fired up in a cast iron pan, infusing subtle, smoky flavors into the caramelized summer fruits that are loaded into this gorgeous galette. Whether laid live fire over the stainless steel grates of this Bachelor’s grill, or roasted to perfection in the oven, this. Is. The. Dessert. Of. Summer.
So, what is a galette? Well… Galettes are recognized in French cuisine as flat free-form pastry cakes. The long & short… It’s a pie.
The key to the galette? SIMPLICITY! Dough. Fruit. Nuts. Sugar. Egg. Butter. Load up the pie. Roughly fold over the edges. Grill. Eat. Repeat!
Simple enough, right?
But, my favorite part – this rustic pie lays no concerns to perfect measurements, primp, and / or pretty lattice. The man’s pie of man’s pies. Either way… I’ll confirm this recipe is as simplistic as baking gets. Delicious beyond words. Oh… and, absolutely phenomenal in presentation.
- 1½ cups all-purpose flour, plus 2 tablespoons
- 3 teaspoons granulated sugar
- ½ teaspoon fine salt
- 6 tablespoons cold unsalted butter, ¼-inch dice
- 3 tablespoons solid vegetable shortening
- 6 tablespoons ice water
- In large mixing bowl whisk together the flour, sugar and salt.
- Using your fingers, cut the butter and shortening into the dry ingredients until the texture resembles coarse, pea-sized crumbs.
- Add 2-3 tablespoons of water at a time, mixing until the dough is smooth.
- Form the dough into disks, wrap tightly with plastic and refrigerate at least 45 minutes or up to 48 hours.
- Lightly flour a flat surface and roll out the dough to a 12-14 inch circle, ¼-inch thick.
- Lay the rolled dough over a greased baking dish, then using your fingers press the dough down into the edges and bottom of the pan, leaving at least 2 inches of excess dough folded over the dish - this excess will form your crust.
- Fill the pie with fruits, vegetables, meats or whatever other ingredients your heart desires.
2. When rolling out the dough, there's no need to form a perfect circle or be exact in circumference or thickness - a bit of difference creates character in the end product.
3. For the best results, ensure that when the dough is pressed into the baking dish that at least 2 inches of excess dough remain folded over the edge.
This strawberry-blueberry recipe is incredibly versatile… If this Red, White & Blue combination isn’t up your alley, the galette and can be easily replicated using a variety of fruits, nuts, or even CHOCOLATE.
Recommendation: When preparing galettes for your next backyard barbeque party or not-so-fancy indoor soiree – Prepare all dough an evening in advance (see recipe above). During the party… Set out a buffet of various fresh berries, filling ingredients, and chocolate. Allow guests to select their individual filling ingredients. In 30 minutes or less, each of your guests will have their own made-to-order pie!
Okay… time for you to get baking. The list below looks a bit extensive, but the vast majority of these ingredients are already in your pantry & / or can be easily found at your local farmer’s market – And, once you get the hang of this pie bakery madness, it’s plain ‘ole easy breezy!
LONG LIVE THE LONG WEEKENDS OF SUMMER! CHEERS!
- Egg Wash
- 1 egg, beaten
- 1 teaspoon canola oil
- Dry Galette Filling
- ½ cup almonds
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 pinch salt
- Fruit Galette Filling
- 2 cups strawberries, stems removed, rinsed, patted dry and chopped
- 3 cups blueberries, rinsed and patted dry
- 1 tablespoons brown sugar
- 1½ tablespoons corn starch
- ½ lemon juice
- Galette Topping
- 2 tablespoons unsalted butter, melted
- ¼ cup sliced almonds
- 2 tablespoons turbinado sugar, raw sugar
- Vanilla ice cream, optional
- Make the basic pie dough and refrigerate 2 hours or up to 48 hours in advance.
- Preheat the grill to medium-high, about 400 degrees.
- Remove the pie dough from refrigerator, roll it out, press it into a greased baking dish and brush dough with the egg wash. Set aside.
- In food processor, pulse together the almonds, flour, granulated sugar and a pinch of salt until fine. Set aside.
- In large bowl, toss together chopped strawberries, blueberries, brown sugar, corn starch and lemon juice. Let set for 10 minutes, then drain all the liquid to avoid a soggy galette.
- Spread almond-flour mixture over the pie dough. Spoon in the fruit, filling the pie to the brim.
- Fold pie edges over the fruit filling, then brush the folded dough with butter and sprinkle with coarse sugar and shaved almonds across the top of the pie.
- Place the baking dish on the grill grates over direct heat for the first 3-5 minutes, browning the bottom of the pie.
- Transfer to indirect heat and bake with the grill lid closed for 20-25 minutes, or until the pie crust is golden brown and the fruit is just bubbling. Turn the pie 1½ turns every 5-10 minutes, basting intermittently with melted butter.
- Carefully remove the pie from the grill and set on a cooling rack for 10-15 minutes before serving.
- Plate with vanilla ice cream and serve.
Avoid a soggy galette by packing the almond-flour mixture into the pie dough and thoroughly draining the berries before spooning them into the galette.
Cook over direct heat for first 3-5 minutes to brown the bottom of the pie, then transfer to indirect heat at 400 degrees until the berries begin to caramelize.
Rotate your baking dish a half turn every 5-10 minutes, basting with melted butter intermittently, to ensure even cooking and a golden, flaky crust.