Easy Blackberry Galette Recipe
This rustic and Easy Blackberry Galette Recipe is pie by another name, this delicious recipe is buttery, sweet, flaky and jammy, and perfect with vanilla ice cream!
Why You'll Love this Recipe
This wonderful recipe for this simple berry galette comes from Dorie Greenspan, and it's just fantastic. The crust on this rustic pie is very forgiving, and it's my favorite galette crust. This rustic tart is easy to make, and the blackberry filling is jammy and delicious.
Here are some good reasons to make it:
This is an easy dessert, than it looks, and as for hand-shaped pies, this is one of the best I've ever tasted. Perfect for your next dinner party!
You don't need to be an expert pie crust maker - almost any way you shape it will look great.
Once you get the hang of it, this crust is easy to customize with other fruit fillings.
For the full recipe and list of instructions, please scroll down to the recipe below.
Butter: Unsalted
Flour: All-purpose
Salt: For a bump of flavor
Lemon: Just the zest, no lemon juice
Sugar: For flavor and balance
Blackberries: To make a luscious berry filling
For the full recipe and list of ingredients and instructions, please scroll down to the recipe card below.
Start by making the crust for this luscious blackberry free-form tart, it will need a full 2 hours of chilling time.
Pulse the flour, sugar, salt and butter with some ice water in a food processor. Alternatively, you could use a hand-held pastry cutter to combine flour with the other ingredients.
Gather this into a loose ball, flatten it into a 12" disc, wrap in plastic wrap and refrigerate.
Make a simple, flavorful filling with blackberries in a large bowl, with lemon zest and a little sugar and some seasonings.
When ready to bake, remove the dough from the refrigerator, bring it just enough to room temperature to be pliable with a rolling pin on a lightly floured surface, then spoon in the fresh berries, pinch the ends together and brush with a little water and sugar (no egg wash needed!)
Bake this delicious rustic pie on a large baking sheet lined with a piece of parchment paper.
Bakers Sugar is a good product to use in place of regular granulated sugar for most baking, and it's pretty easy to find in well-stocked grocery stores
When you spoon the berries into the center of the dough, be sure to leave a 2" border, and pile the berries a bit more in the middle as they'll reduce when baking.
Always use cold water- a few tablespoons of ice water is best as well as cold butter cut into small pieces when making a homemade pie crust, and makes it easier to form dough into a ball.
After rolling the dough out on a lightly floured surface, brush any excess flour off with your hands or a pastry brush. This helps ensure a flaky crust.
This Blackberry Galette is wonderful with a scoop of vanilla ice cream.
Because this recipe is easy to double, make two next time you have a gathering.
Can I make this dessert in advance?
Yes you can, but I wouldn't make it more than one day in advance. My feeling is most baked goods are the very best the day they are baked. Try making the components, then assembling and baking the day you plan to eat it.
How to store leftover galette?
An airtight container always works. So does wax or parchment paper with foil on top, and then keep it refrigerated.
Easy Blackberry Galette Recipe
This easy Blackberry Galette recipe has a sturdy, flavorful crust and a sweet, jam-like Blackberry filling.
Course: Dessert
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients
▢ FOR THE GALETTE DOUGH
▢ 1 ½ cups Flour, all-purpose
▢ 2 tablespoons Sugar
▢ ½ teaspoon Salt
▢ 1 stick Butter, unsalted, cold cut into small pieces 8 tablespoons
▢ ¼ cup Ice Water
▢ FOR THE BLACKBERRY FILLING
▢ 2 ½-3 cups Blackberries, fresh, organic
▢ 1 teaspoon Lemon Zest, fresh
▢ 3 tablespoons Sugar
▢ ½ teaspoon Pure Vanilla Extract
▢ 2 tablespoons Flour, all-purpose
▢ ¼ teaspoon Salt
▢ ¼ teaspoon Cinnamon
▢ 3 tablespoons Plain Butter cookies, or graham cracker, crushed into crumbs using a plastic bag and rolling pin
▢ 1 ½ tablespoons Butter, cold, cut in small pieces
▢ 1 tablespoon Sugar
Instructions
MAKE THE DOUGH
Heat oven to 400F degrees with the rack placed in the center of the oven.
In a food processor, put the flour, sugar and salt in and pulse several times to combine.
Alternatively, use a whisk for the dry ingredients and a pastry cutter to incorporate the butter and ice water.
Scatter the cut butter over the dry ingredients and continue pulsing until the mixture is in pea-sized pieces.
Add a tablespoon or so of ice water and pulse again, repeating this process until all the water is incorporated, stopping to scrape the sides to make sure the whole mixture is processed.
The dough should hold together when you pinch it.
Turn the dough out to and gather it into a ball, then flatten into a disc and wrap in two pieces of parchment paper, one for the top of the dough round, one for the bottom.
With a rolling pin, flatten the dough again into a 12" disc.
Place on a plate and refrigerate for at least 2 hours.
Remove dough from the fridge and let it sit for about 10 minutes, until it's slightly soft and easy to work with.
Place the 12" dough disc on a place on a rimmed cookie sheet lined with parchment paper.
MAKE THE BLACKBERRY FILLING
In a medium bowl, place the berries, lemon zest, sugar, vanilla, flour, sea salt and cinnamon together gently with a spoon until just combined and the sugar and flour are dissolved, being careful not to damage the shape of the fruit.
With your fingers, sprinkle the cookie or graham cracker crumbs on the dough, leaving a 2" border around the edges.
Spoon the berries into the center of the dough, including any juices, leaving a 2" border, piling the berries a bit more in the middle.
Dot the berries with the 1 1/2 tbsp. cold butter.
Roll the dough up onto the berries, crimping the folds together with your fingers to make a galette round.
Brush the dough very lightly with a little cold water, using your fingers or a pastry brush. and then sprinkle with a tablespoon or so of fine sugar.
Bake for 45-55 minutes, until the dough is golden brown and the juices are running and bubbling down the side a little.
Remove from the oven and let it cool to room temperature before serving.
Serve with whipped cream or vanilla ice cream, if desired
Notes
I use Bakers Sugar most often in baking, which is easy to find in well-stocked grocery stores.