My favorite food of all time is pie. Favorite filling? Peach and blueberry. Together they are my idea of a perfect pie. But sometimes the whole process of getting pie dough into the pan is more than I want to do. Gluten-free pie dough is delicate and sticky. A galette is the perfect easy solution. it has all the same components as a pie just not in a pie pan. This gluten-free peach-blueberry galette is heavenly.
Just like a pie, galette fillings can be sweet or savory. Apples, berries, and any other fruit you put in a pie can go in a galette so feel free to use you favorite filling. But I highly recommend trying this peach-blueberry galette filling. You won’t be sorry.
Taste your fruit to determine how much sugar you will add. I personally prefer to add as little as possible. If you are using fresh, in-season fruit that is sweet, you can go with the lower amount of sugar in the recipe card below. If its not super sweet, add more.
You’ll see in the recipe card that I only toss the blueberries with sugar and corn starch. My peaches were sweet and flavorful but not dripping with juice. If your peaches are not sweet enough, gently toss them with a tablespoon of sugar. If they are very juicy add 2 tsps corn starch.
Gluten-Free Galette Crust
- Gluten-free flour blend – Be sure to use a flour blend without xanthan gum. For a store bought one, I prefer King Arthur Gluten-Free All Purpose Flour Blend. To make your own blend check out my post on gluten-free flours blends. One-to-one and similar gluten-free flour blends which are meant to be a substitute for wheat flour, will not work as well in this recipe.
- Corn starch gives this gluten-free crust a light delicate texture.
- Egg – Gluten-free crusts benefit from the extra binding power of an egg.
- Corn Meal – A galette is supposed to be more of a rustic pie so I line the pan with corn meal. The dough picks it up and gets a nice texture.
Make the Dough
I find that a food processor is the best tool for mixing up the dough. If you don’t have one, use a pastry blender or 2 forks to break up the butter. Stir in the liquid, then use your hands to pull it together.
Crust in the food processor
In a small bowl, thoroughly beat the egg, water and vinegar together. Cut the butter into cubes.
Place the dry ingredients into the food processor and pulse a few times.
Add the butter cubes.
Pulse (around 25 times) until it resembles a coarse meal (small pearl-sized pieces of butter). The mixture will start to take on a light buttery yellow tint.
With the processor running, drizzle in the egg mixture. Run until the dough comes together into a ball.
Form the dough into a thin disk and refrigerate wrapped in plastic for 30 minutes.
How to Roll out Gluten-Free Pie Dough
Splash or spray some water onto your counter top (this will keep the plastic wrap from shifting). Lay two 24″ long pieces of plastic wrap side-by-side on the counter, overlapping the long sides at least 1 1/2 inches. Smooth them out. Unwrap the dough and place it in the center of the plastic.
Place 2 more side-by-side pieces of plastic over the dough. Try to pull out some of the wrinkles.
Roll out the dough to about 1/8″ thick. Roll from the center to the outside going around in a circle to keep it round. Imagine the dough is a clock face. Roll at 12:00, then 2:00, 4:00, 6:00, 8:00, 10:00 and repeat.
Keeping the plastic on, slide the crust onto an upside down baking sheet and chill for 15 minutes. Follow the instructions in the recipe card below for assembling this peach-blueberry galette.