Blueberry and Raspberry Galette

Fall is almost here. The air is chilly and crisp.  I’m ready to go apple picking in the next few weeks and of course can’t wait to go to the pumpkin patch so Bryan and I can carve them.  This time of year also means lots and lots of baking.  I love having the oven on to help balance out the chill in the house.

Last night I made Bryan some blueberry muffins and today I woke up in the baking mood again.  Seeing as I am still unemployed, what else am I to do besides cook and bake tasty things for Bryan.  Last week I made him a gluten filled apple pie and posted a photo of it on Facebook.  Everyone got all excited because it looked sooo yummy and I sadly had to post under the photo that it wasn’t gluten-free.  Oh but how I wish it was because that pie crust looked so good.  I decided that I would start trying other pie crust recipes and I hope to create a nice flaky one at some point.  I did some searching around for an easy gluten-free pie crust recipe.  I found some recipes with horrible reviews so I stayed clear of those.  I did find one little gem in my searching today – Carrie of Ginger Lemon Girl has a fantastic Easy Gluten Free Pie Crust Recipe on her blog.   Not too many ingredients and I just so happened to have them all on hand.

Even though I was searching for a gluten-free pie crust recipe I had in my head that I wanted to make a galette – a bit more rustic than a pie.  So I made her super simple recipe and decided to cut the dough in half and freeze the other half for another day.  Like I said this was super simple to make and pretty easy to work with.  She even put a disclaimer under the recipe.  When I first rolled it out and tried to lift it on to my baking sheet it all fell apart so I just wrapped it tightly in plastic wrap and put in the freezer for a few minutes to harden just a bit.

*** Please be aware that because the dough does not contain gluten it may STILL tear while you are transferring it to the pie tin. That is OKAY!! This dough is very forgiving and you can simply press the dough back together in the pie tin and even “patch” the dough if necessary with leftover crust! It will “mesh” together beautifully and is very, very forgiving!! ***

I’ve been asked several times today “What is a Galette?”  In simple terms it is a free form pie, but here is an official definition:

Galette is a general term used in French to designate various types of flat, round or freeform crusty cakes. One notable type is the galette des Rois (King cake) eaten on the day of Epiphany. It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients.

Ginger Lemon Girl’s Easy Gluten Free Pie Crust

4 ounces cream cheese **
4 ounces (1/2 cup, or 1 stick) butter**
3/4 cup cornstarch
1/2 cup tapioca flour
1/2 cup white rice flour
1/4 cup sorghum flour
1/4 teaspoon salt
1 tablespoon granulated sugar

Directions:

*30 minutes before making pie crust, remove butter and cream cheese from fridge and set on counter to soften.

Preheat your oven to 350 degrees. Mix together softened cream cheese and butter. Mix remaining dry ingredients in a small bowl and whisk together. Add dry mixture slowly to cream cheese mixture. If you use a stand mixer this will be easy, and you can slowly combine the ingredients on medium speed for 2-3 minutes until dough forms a stiff ball. If mixing by hand, this may take 5-8 minutes to combine well enough to form into a stiff ball.

You can chill dough if you like, but you can also use this dough immediately. When ready to use dough, place two sheets of a good quality plastic wrap on your counter or table. Place the sheets of plastic wrap side by side, slightly overlapping, to give you enough space to roll out a 9″or 10″ crust. Sprinkle white rice flour on the plastic wrap and place the dough in the center.

Sprinkle additional white rice flour on top of the ball of dough. Then, place a new sheet of plastic wrap on top of the ball of dough (so it won’t stick to the roller) and start to roll out your pie crust starting from the center. Roll out the crust to 1/4″ thickness, or however thick you desire. I actually had enough dough to make a large 10″ pie crust along with a smaller 8″ pie crust. So you could probably make 2 (9″) crusts with this dough if you desired.

Gently place crust in pie or tart shell and bake as directed in your recipe of choice.

I prepared the crust per her instructions.  Then I rolled out half of the dough into a 8 inch circle, sprinkled the dough with a cinnamon and sugar mixture.  Added my berries (1/2 cup of small blueberries and 3/4 cup of raspberries) to the center of the dough and gently started to fold up the sides.  This is a rustic free form pie, so it doesn’t have to be perfect.  If you need to use cold water to seal the dough folds together.  I didn’t need to use water, but did need to patch my dough a little bit.  Once it was all together, I sprinkled the top lightly with sugar and baked at 400 degrees for 40 minutes (if you making a larger galette, you may need to cook it a bit longer).

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One thought on “Blueberry and Raspberry Galette

  1. I like the pie crust! Using cream cheese in it reminds me of a Smitten Kitchen recipe that also uses cream cheese in a galette crust that I want to try (not gluten-free, but can be done). Your galette looks lovely and great choice of fruit/berries!

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