Blueberry Peach Galettes and How to Make the Best Pie Crust - All the Tips and Tricks

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients, while cake flour can be cheaper for some.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar can be more economical.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a natural thickener, while flour is often more affordable.

Begin by making your homemade flaky pie crust.

In a medium bowl, combine 2.5 cups of flour, 0.5 teaspoon of salt, and 2 tablespoons of sugar; whisk to combine.

Slice 2 sticks of cold butter into small cubes and add them to the flour mixture.

Use a pastry cutter or your hands to break the butter into the flour until it resembles a crumbled consistency.

Add ice water to the butter mixture one tablespoon at a time, using 4-5 tablespoons total, until the dough comes together.

Shape the dough into a disc using plastic wrap; divide it into two smaller discs and refrigerate for at least one hour.

Slice 1-2 ripe peaches and add them to a small bowl with 1 tablespoon of cornstarch and 2 tablespoons of sugar; mix gently until coated.

In another bowl, add 3 cups of blueberries (frozen is fine, do not thaw) with 2 tablespoons of sugar, 1 tablespoon of cornstarch, lemon zest, and lemon juice; mix gently and set aside.

Roll out the chilled dough on a floured surface, dusting flour on the parchment paper and on top of the dough.

Arrange the peach slices in a circular pattern over the dough, leaving a 2-inch border; discard excess juices from the peaches.

Transfer half of the blueberries on top of the peaches, keeping them in the middle.

Fold the edges of the dough over the fruit, overlapping every two inches and pinching to secure; refrigerate while preparing the second galette.

Preheat the oven to 425°F (220°C).

Roll out the remaining dough and transfer the rest of the blueberries in the middle, arranging peach slices on top.

Fold the edges of the galette up and over the fruit, pinching the overlapping edges together.

In a bowl, whisk together 1 egg yolk with 1 tablespoon of milk; brush the crust with the egg wash.

Sprinkle sugar over the crust for a golden finish.

Transfer to the preheated oven and bake for 25-30 minutes until the crust is golden brown and the peach juices are syrupy.

Dust with powdered sugar and let sit for 15-20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens