I am particular about my fruit pies. The fruit must be tender, the flavor, sweet-tart. But especially important is the ratio of fruit to crust. I expect the two to meld like a symphony, the deep bass of the crust complimenting but not to overtaking the melody of the fruit. And I call my kids picky!
This Strawberry Blueberry Galette hits the mark perfectly, and not just by chance. It’s a romance that was long in the making.
I first combined these two healthy fruits in a mini-pie. It was cute and fun, but fell short when I wanted to feed a crowd. When I tried to upsize it (twice), I didn’t love it anymore. I was sad the romance was over so soon.
Over time I realized that the fruit was just too intense. It’s not you, it’s me…
Until I remembered galettes.
According to Fine Cooking, “the term galette is used primarily to refer to rather rustic, free-form tarts-made with a single crust of pastry or bread dough, like a pizza. If the filling is very moist, the sides of a galette may be folded up and over to contain the juices.” Yes, spread out a round of crust, spoon the filling onto the middle, then pinch up the edges around it. They are wonderful to make because they are super easy (use a packaged crust if you are a pie crust novice) and forgiving (no fluting pie edges).
A galette can be savory or sweet, and my family especially loves Goat Cheese & Roasted Vegetable Galette for a fun dinner. But while my savory galettes seemed to always hit their mark, the fruit varieties were consistently off. Finally, I realized that for mild fruits like peaches… the crust was overpowering the delicate flavor. End of experiment.
But now I realized that my strawberry blueberry pie needed more crust–it was meant to be a galette! And a doomed relationship was reborn.
Yes, the rest, as they say, is history.
- 1 1/2 cup blueberries
- 2 ½ c sliced strawberries (3-4 cups whole berries)
- 1 T minute tapioca (aka granulated tapioca) - see note
- 1 T cornstarch
- 1/2 c sugar
- 1 pie crust round
- (optional) egg, sanding sugar for glaze
- Combine berries, tapioca, cornstarch and sugar. Let sit for 15 minutes to soften the tapioca.
- Spray a pie pan with non-stick spray, then lay pie crust round in it. Pile berry mixture in the center.
- Fold over the pie crust edges to partially cover the fruit (by and inch or a bit more). Pinch the pie crust together to seal.
- For a finished look, brush the top of the crust with beaten egg and sprinkle with sanding (large crystal) sugar.
- Bake at 400 F for approximately 50-60 minutes or until berries are bubbling.
- Remove and let cool to solidify juices. Serve with ice cream or whipped cream if desired.
- I usually bake a galette in a jelly roll pan just in case there is any leakage. But for this particular galette I use a pie pan because the runoff can be significant.
- You can use 2 T cornstarch if you don't have instant tapioca