I have a confession to make, the first time I made a homemade pie crust was this year. I must have been sick the day we made pie crust in cooking class back in high school. I have always been really nervous to make my own. My sweet friend Julie showed me last month how easy making a pie crust really is and now I’m addicted. Good thing my family loves pie.
While this isn’t technically a pie I still used my pie crust recipe to make this peach blueberry gallate. This is the perfect end of summer dessert to bring to a barbeque, or family dinner! Let’s be honest though, I will be eating this for breakfast, lunch, and probably a midday snack with my afternoon tea. It’s that good!
Pie Crust (makes one crust)
1 ½ cups flour
1 ½ tsp sugar
¼ tsp salt
1 whole stick of cold butter
1/3 cup cold water
Step 1: In a bowl combine flour, sugar, and salt.
Step 2: Cut cold butter in ½ inch squares. Use hands and mix butter in flour mixture until butter is pea size.
Step 3: Add cold water to mixture. Still using hands work mixture into disk.
Step 4: Wrap dough in plastic wrap and refrigerate for 45 minutes.
Peach Blueberry Galette
Preheat oven 375 degrees
1 cup blueberries
½ lemon juiced
1 tsp vanilla
½ tsp cinnamon
2 tsp cornstarch
Step 1: Combine peaches, blueberries, lemon juice, vanilla, cinnamon, and cornstarch.
Step 2: Roll dough into circle. Pie crust should be about ¼ inch thick.
Step 3: Dump peach filling into the middle of piecrust.
Step 4: Fold over the edges of the pie crust.
Step 5: Place galette on cookie sheet, with parchment paper for easy transfer after gallate is baked.
Step 6: Brush pie crust with milk and sprinkle with sugar.
Step 7: Bake galette for 40 mins or until golden brown.
Serve with vanilla ice cream or whipped cream