My new obsession? Pies. I am SO into pies right now. It’s not even that I love eating them (though that’s obviously always a bonus); it’s so much more than that. When making pie dough, you’re able to set aside that pastry blender, and just dig in with your hands. It’s direct contact with the thing you’re creating, and it just doesn’t get more personal and literally hand-made than that. A fresh, flaky, all-butter pie crust is a blank canvas, and the possibilities are truly endless. The idea of filling it with ANYTHING is just so exciting to me.
I might love pie, but that, doesn’t mean that I’m particularly good at it…yet. See, that’s actually the funny thing about pie: it’s not as easy to make as it looks. You’ve got a lot working against you; butter melting in the dough because you’re handling it too much. Adding too much, or even too LITTLE, water to your pie crust. Overworking the dough. UNDERworking the dough. Filling spilling over the sides while it’s baking. Honestly, the possibilities of pies to make are endless, and the possibilities of things going wrong when making said pie are also, yes, endless. But you must be brave, little baker. Be brave. Don’t apologize. Make your pie with confidence. And, if you’re still feeling a little iffy, take a step back, and make a galette.
The beauty of the galette is: the more rustic, the better. If you’re just so-so at pie decoration, you’ve got nothing to worry about. All you need is your favorite fruit filling, a little heavy cream, some sugar to sprinkle, and some expert edge-folding abilities. That’s it. You just roll out your crust, pop it on your baking sheet, add your filling, brush on your heavy cream to give it that deep, beautiful browned crust, sprinkle a little sugar, and pop it in the oven. It’s the perfect anytime almost-pie.
Now, you could go with a classic all-butter crust, but why do that when you can make things a little more interesting with pecan? Toasting whole pecans in the oven for 15 minutes before crushing them brings an extra level of flavor, and gives the crust a little texture that pairs well with the softness of the blueberries when baked. Pair this galette with a scoop of your favorite vanilla bean ice cream, or some homemade whipped cream (I put mine in the freezer!) and totally go to town.
So, we’ve done sweet. What do you say we try a savory galette next time?
What You’ll Need:
- 1/2 cup pecans
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) chilled unsalted butter, cut into cubes
- 12 ounces blueberries (about 2 cups)
- 1 tablespoon cornstarch
- 1 1/2 teaspoons lemon juice
- 1/4 cup sugar, plus more for sprinkling
- 2 tablespoons milk or heavy cream
Find the recipe on Bon Appetit!