It’s a rustic-looking, slapped-together pie without the fuss of pie-making. If pastries were like undergarments, then a pie would be like a pair of Spanx — fully encased in pastry dough and crimped to perfection, while the galette would be its hippie cousin; open, free-form and imperfect. It’s essentially filling — in this case, fruit wrapped in pastry. It’s easy and everyone makes a beautiful galette.
Cube and freeze the butter before preparing the pie dough. Having very cold butter is essential to creating a flaky crust. Roll out the pie dough to 1/8-inch thickness and approximately 12 inches in diameter. It does not need to be perfectly round. Having jagged edges also adds to the galette’s rustic charm.
To prevent a soggy bottom, brush the crust with corn syrup or a beaten egg white before filling. This will act as a moisture barrier between the crust and the fruit juices while baking.
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