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–+ servings

Galette (Panless Pie: Any Flavor!)

5 from 9 votes
This impressive, rustic pie is deceptively simple, and you likely already have the ingredients. It comes together quickly using nearly any fruit you have on hand!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings8 slices
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Ingredients

All Butter Pastry Crust

  • 2 cups all-purpose flour
  • 11 tablespoons butter
  • ¼ teaspoon salt
  • 4-5 tablespoons ice water

Fruit Filling

  • 4 cups prepared fruit peeled, pitted, diced, etc
  • ½ cup granulated sugar feel free to use a little less depending on the sweetness of your fruit
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter for dotting on top
  • ½ teaspoon extract of choice optional, almond is a delicious addition to most fruits

Optional Ingredients

  • squeeze of lemon juice and/or sprinkle of cinnamon optional, these are great additions to apple or pear pies
  • a little milk or cream to brush over finished crust
  • 2 tablespoons coarse sugar for sprinkling over finished crust
US Customary - Metric

Instructions

All Butter Pastry Crust

  • Measure flour and salt into a bowl. Cut cold butter (straight from fridge) into small chunks and throw on top of the flour.
  • Cut the butter into the flour. Until butter is in small pieces but still clearly visible.
  • Add ice water a tablespoon at a time while stirring dough mixture with a fork.
  • Use hands to bring it all together and pat into a ball. Wrap in plastic and put it in the fridge until ready to use. It's best if it can chill for a minimum of 30 minutes, but at the very least, chill while you prep your fruit.

Fruit Filling and Assembly

  • Preheat oven to 375℉.
  • Prepare your fruit of choice and add sugar to taste, up to ½ cup, as well as any optional extracts or spices you desire. Sprinkle flour in evenly and stir it all up.
  • Place a piece of parchment paper that's large enough to cover your baking sheet on your work surface. Lightly dust your parchment and place pie dough down. Lightly dust the top as well.
    Roll out in a circle (it's okay to have rough edges!) You want it to be at least 12″ in diameter. Use a paring knife or pizza cutter to trim edges if you need to so you have a circular shape, but don’t worry about it being perfect- that’s the beauty of a galette– it’s supposed to be messy looking!
  • Pick up parchment and place on a baking sheet.
  • Dump your fruit mixture right in the middle of your pie dough.
  • Take the edges of the dough and pull them up, folding over the fruit by aout 2 inches, pleating as you go.
  • Dip your fingers in some water and moisten in between the pleats to seal them a little better. When it’s all wrapped up, press lightly with your fingers all around it. Cut your 2 tablespoons butter in small pieces and dot the fruit.
  • Brush the folded over edges of the dough with a little milk and sprinkle with coarse sugar, if desired.
  • Place in the oven for 50-60 minutes. The fruit should be bubbling and the crust golden brown. When finished remove from oven and place pan a cooling rack.
  • Cool for about 15-20 minutes before serving. This helps the fruit to set up. Cut into wedges and definitely serve with a big scoop of ice cream on top!

Notes

  • Store leftovers, tightly covered, in the refrigerator and enjoy within 3-4 days for best results.
  • If you'd like some other crust options, check out this Shortening Crust, this Cornmeal Crust, or this Pastry Style Pie Crust. All of them will work beautifully here.
  • Note that the crust recipe is quite generous. It gives you a little wiggle room to really get your galette the size you want. You can likely make one large galette and one small on with the crust recipe as written, or 4-6 mini galettes.
    You can make the crust ahead of time and keep in the fridge until you're ready to use it.
  • Nutritional information was calculated using cherries and 1/4 cup sugar. 1 slice is 1/8th of the recipe.

Nutrition

Serving: 1slice, Calories: 355kcal, Carbohydrates: 43g, Protein: 4g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 220mg, Potassium: 195mg, Fiber: 2g, Sugar: 15g, Vitamin A: 613IU, Vitamin C: 5mg, Calcium: 20mg, Iron: 2mg
Course: Desserts
Cuisine: Baked Goods, French
Keyword: Galette {Panless Pie: Any Flavor}
Calories: 355kcal
Cost: $5
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