Galette Crust Recipe
This is a recipe for a bottom crust galette. A very easy and rustic version of a fruit pie.
Ingredients
Dough
- 1 c all-purpose flour
- 1/4 c corn meal
- 1/2 tsp salt
- 1 tbs granulated sugar
- 1 stick butter
- 1 egg yolk
- 2 tbs iced water
Brushing
- 1 egg for brushing
- 1 tsp water
Instructions
Crust dough
- 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
Bake
- Preheat oven to 375F°
- Bake for 35-40 minutes. Remove galette from oven and let rest for a few minutes before cutting and serving
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