In honor of American independence, I decided to make galettes – French pies – for dessert this Fourth of July. Call it an oversight on my part, but the concept of a galette just appealed to me more than good ole’ American pie. The rustic golden-brown edges and fresh fruit filling makes for a pretty crowd-pleasing dessert…even if it’s not American.
For this Fourth of July, I took on cooking the entire kit and caboodle – appetizers, dinner, and of course, dessert. Knowing I would have a lot on my plate, I unapologetically took shortcuts where possible, including using store-bought pie crusts. Although it certainly would have put my baking skills to the test to make a homemade pie crust, my better judgment advised me not to risk serving my family a wonky pie for the sake of my pride.
And truthfully, now that I know how good store-bought pie crusts can taste, I’m beginning to wonder whether it’s worthwhile to ever go through the hassle of making pie crust. These mini galettes were such a hit with everyone and were a piece of cake (or pie) to assemble! Not to mention, they were visually stunning and the perfect personal-sized dessert to serve for this Fourth of July!
Tips for Perfect Pies:
- Always work with chilled dough. If you reroll your dough scraps and the dough starts to become too warm and pliable, stick it back in the fridge for 5-10 minutes before shaping the galettes. This will make it easier to fold the dough into the desired shape as well.
- Pack as many berries as you can into the center. The berries will shrink slightly in the oven so it is better to slightly overfill the center rather than place the bare minimum in the center.
- Make sure to chill the prepared galettes before baking. This step is crucial to ensure that the pies hold their shape while baking in the oven.
- 2 pre-made pie crusts
- 2 and 1/2 cups fresh blackberries
- 1/4 cup pure maple syrup
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1 egg beaten
- 1/4 cup turbinado sugar (for sprinkling over the crust)
- 1/2 cup powdered sugar
- 1 tbsp. lemon juice
- 1/4 tsp lemon zest
- 1/4 tsp vanilla extract
- Preheat your oven to 375 degrees and line two baking sheets with parchment paper.
- In a medium-sized bowl, combine the blackberries, maple syrup, cornstarch, and lemon juice and stir to evenly coat the blackberries. Set aside.
- Unroll the pie crusts and using a bowl with a 6-inch diameter, place the bowl face-down on the dough. Drag a pairing knife around the edge of the bowl. You can reroll the scraps of dough to create between 5 and 6 pies.
- Spoon 1/4 cup of the berry mixture into the center of the pies, leaving about 1-inch of dough around the edges. Start to tightly fold the dough around the edges and up over the filling, but leaving the middle still exposed.
- Once all the pies have been prepared, brush the beaten egg over the crust of each one and sprinkle with the turbinado sugar.
- Place the prepared pies in the refrigerator for at least 30 minutes before baking. Once ready, bake the pies for 25-28 minutes until the crust is completely golden-brown.
- Remove the pies from the oven and allow them to cool while you make the icing. Combine the powdered sugar, lemon juice, lemon zest, and vanilla in a small bowl and whisk to combine.
- Drizzle the icing over each pie and optionally, sprinkle more lemon zest over the top of each one. Then, they are ready to serve! If serving later, you can reheat them in the microwave for 30 seconds and they will taste just as good too!
Nutrition Information:Serving Size: 1 pie
Amount Per Serving: Calories: 205Total Fat: 3.2gSaturated Fat: 1gSodium: 59mgCarbohydrates: 42.9gFiber: 3.8gSugar: 32.2gProtein: 2.1g