This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
This is a recipe for a bottom crust galette. A very easy and rustic version of a fruit pie.
I recently made an apple galette that was fantastic.
In the past, I have made many pies with homemade pie crust, as well as a plum cream cheese tart, that actually would classify as a galette, I just didn’t know it! Although, I had used a store-bought dough, the free-form, rustic folding style of the crust, and the ingredients exposed on top, is what would have made that also a galette.
What is a galette?
A galette is essentially a type of pie crust that is formed without using a pie dish. The galette crust is rolled out on a baking sheet, then filled with fruit fillings, cheese fillings and more and then the edges of the galette crust are rolled up to form a pie edge. The galette is then baked in the oven and served. Basically, a galette is a rustic, free-form pie crust.
Ingredients For A Galette Crust
- all-purpose flour – I prefer to use unbleached all-purpose flour
- corn meal – this is what makes this galette crust amazing and crispy! It’s the perfect addition to differentiate this crust from a traditional pie crust
- salt – I love to use coarse Kosher salt when baking
- granulated sugar – regular ol’ white sugar!
- butter – I always use salted butter for my recipes, if you would prefer to use unsalted, that is completely fine
- egg yolk – large fresh eggs work best. I use fresh eggs from my backyard chickens
- iced water – iced water is used for making pie crusts. You will fill a glass with water and a few ice cubes. Measure out the amount of water you need, but omit the ice cubes. The ice cubes are only meant to make the water very cold. As Martha always says “make it cold, bake it hot”
- egg – used for brushing the top of the galette crust before baking. Again, fresh is always best!
Supplies Needed To Make A Galette Crust
- food processor – a food processor with a “pulse” option is best as this will ensure the crust does not become over mixed
- rolling pin – for this recipe, a rolling pin that is at least 12″ long would work best since you are rolling out the crust into a 12″ circle
- baking sheet – the best option would be to use a circular pizza pan, however, an 8×12 baking sheet works just as well
- plastic wrap – once the galette crust has been made, it will need to be chilled in the refrigerator for a while. Wrap tightly in plastic wrap, flatten into a disc and chill
- parchment paper – roll out the crust on a parchment lined baking sheet, fill with filling and bake
Frequently Asked Questions
Can you use puff pastry for galette?
While a puff pastry can be used to substitute for a galette crust, the consistency of a puff pastry is different than that of a pie crust. While a galette crust is more similar to a traditional pie crust. It would be recommended to substitute a galette crust for a store-bought pie crust rather than a store-bought puff pastry.
Can you make a galette ahead of time?
Yes, a galette crust can be made ahead of time. Wrap the dough in plastic wrap and shape into a disc. Store in the refrigerator for up to 3 days prior to using.
How to fold a galette?
There is no right or wrong way to fold a galette. The most common way to fold the edges of a galette over its pie filings is to fold about 2″ at a time and then creating a crease/fold and repeating around the perimeter of the crust.
Galette Crust Recipe
- 1 egg for brushing
- 1 tsp water
- In a food processor, combine all-purpose flour, corn meal, granulated sugar and salt. Pulse a couple of times to sift all ingredients together
- Add cold butter and pulse until the mixture is crumbly resembling coarse oatmeal
- In a small bowl mix together egg yolk and iced water with a fork. Pour the egg water liquid down the feed tube of the food processor while pulsing until all of the ingredients are combined
- Remove dough mixture from food processor and form into a disc on a large piece of plastic wrap. Refrigerate for at least 1 hour or overnight
Roll out the dough and fill
- Remove from refrigerator and remove plastic wrap. Roll out on a lightly floured surface using a rolling pin. Shape the dough to form a 12" round circle about 1/4" thick.
- Place on a parchment lined baking sheet and fill with pie filling
- Fold up the edges of dough in a pleated pattern
- Return to refrigerator for 1 hour.
- In a small bowl, mix an egg and water with a fork. Brush the edges of the galette curst with egg and water using a pastry brush
- Preheat oven to 375F°
- Bake for 35-40 minutes. Remove galette from oven and let rest for a few minutes before cutting and serving