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 so 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 my idea of heaven!
Be sure to check out more of my gluten-free fruit pies including my gluten-free cherry pie and my easy gluten-free strawberry pie with a no-bake filling. Love blueberries as much as I do? Don’t miss my gluten-free blueberry crisp and my gluten-free, grain-free banana blueberry muffins.
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.
Peach-Blueberry Galette – Gluten-Free
- 1¼ cup gluten-free flour blend*
- ⅓ cup non-gmo corn starch
- 1 Tbsp sugar reduce to 1 tsp for savory galettes
- ½ tsp xanthan gum
- ¾ tsp salt
- 8 Tbsp cold unsalted butter
- 1 large egg
- 2 tsp vinegar
- 2 tsp cold water
- 1 additional egg for egg wash
- 1¼ c fresh blueberries
- 3 small-medium sized peaches or 2 large on the firmer side of ripe
- 1 Tbsp corn starch
- 1-2 Tbsps sugar
- 2 tsps lemon juice
- Make the Crust
- In a small bowl, thoroughly beat the egg and vinegar together. Cut the butter into cubes.
- Place the dry ingredients into the bowl of a food processor and pulse a few times to combine.
- Add the butter and pulse until it resembles a coarse meal (small pearl-sized pieces of butter).
- 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.
- Prepare the Filling
- Cut the peaches in half and remove the pit. Cut into 1/4" slices
- Toss the blueberries with the sugar corn starch and lemon juice.
- Roll Out the 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, overlapping the long sides by 2 inches, on the counter. Smooth them out. Place the unwrapped dough onto the plastic
- Place 2 more side-by-side pieces of plastic over the dough.
- 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.
- Keeping the plastic on, slide the rolled out crust onto an upside down sheet pan and chill for 20 minutes.
- Pre-heat the oven to 350°F
- Assemble the Galette
- Place a piece of parchment paper on an upside down sheet pan. Sprinkle the corn meal on the parchment. This will create a nice texture on the crust.
- Remove the top layer of the plastic from the crust. Flip it over and onto the parchment.
- Brush the dough with the beaten egg.
- Pile the blueberries in the center of the dough in a 5-6" circle.
- Arrange the sliced peaches around them going to about 3-4" from the edge of the crust.
- Fold the crust over the fruit, a small section at a time, creating a fold to shape it. If it tears, just press it together with your fingers.
- Brush the exposed crust with the egg wash.
- Bake for 40-45 minutes or until the crust turns golden and the blueberries start to bubble.