Amazing flavors and textures combine in this juicy & decadent gluten-free blackberry galette with a crispy polenta rustic pie crust. This rustic gluten-free blackberry pie is easy, healthy, delicious, gluten-free with a dairy-free option, too!
This beautiful galette is hands down one of the tastiest things I've ever made! The first bite, and I was sold.
I'm not sure if it's the perfect tart sweetness and juiciness of the blackberries touched by a kiss of cinnamon, or the amazingly divine crispy polenta crust that adds a wealth of flavor & texture to an already delicious pie filling. . .
But, one thing's for certain -- it's ridiculously tasty!
One of the things I liked most about this galette is how well the pie crust dough held together, rolled out, and certainly didn't act or taste as if it was missing gluten. What a treat!
Whether for yourself, your family, or for entertaining guests -- have no doubt that this wonderful galette will both impress and please the senses!
This Gluten-Free Blackberry Galette is
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Filled with a plump and juicy blackberry filling enveloped in a perfectly crisp gluten-free polenta pie crust.
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Easy to make.
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Super delicious.
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Hearty and filling.
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Gluten-free, soy-free, nut-free and refined sugar-free.
Tips for Making Rustic Gluten-Free Blackberry Pie
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I like to use this polenta for this particular pie crust, but any gluten-free cornmeal will do.
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Any gluten-free all purpose flour blend will work, either with or without xanthan gum.
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For a dairy-free version, the butter can be replaced with unrefined coconut oil.
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Any granulated sweetener can replace the coconut sugar, if need be.
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For a sugar-free / no sugar added version, I recommend this sugar-free sweetener.
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In a pinch, lemon juice can be replaced with apple cider vinegar, or be omitted.
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Do not skip the refrigeration step, this step ensures an easily rolled out crust with just the right texture upon baking.
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This delicious gluten-free galette keeps well lightly covered at room temperature for up to 36 hours or stored in an airtight container in the refrigerator for up to 3 days.
More Gluten-Free Dessert Recipes
Triple Berry Crumble Pie With Almond Coconut Oat Crust (Gluten-Free, Vegan)
Gluten-Free Carrot Cake + Orange Coconut Butter Glaze (Dairy-Free)
Gluten-Free Apple, Raspberry, & Coconut Cobbler
Strawberry Apple Crisp With Polenta (Gluten-Free, Vegan)
Blackberry Lemon Poppy Seed Crumble (Gluten-Free)
Apple & Butternut Squash Galette With Chai Buckwheat Crust And Coconut Caramel Drizzle (Gluten-Free)
Upside Down Caramelized Gingerbread Banana Cake (Gluten-Free)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
- Rustic Pie Crust:
- 1 cup polenta (medium grind cornmeal)
- 1 cup all purpose gluten free flour
- 4 tbs coconut sugar
- 1 tsp sea salt
- 1 egg, beaten
- 1/4 cup ice water
- 1/2 cup butter, thinly sliced
- Blackberry Filling:
- 2 cups blackberries, fresh or frozen
- 2 tbs coconut sugar
- 1 tbs lemon juice
- 1 tsp ground cinnamon
- Finishing touches:
- 1 egg + 2 tbs water, for egg wash
- 1 tbs coconut sugar, for sprinkling on egg washed crust
until evenly mixed.Gently stir in your egg until all is moistened, followed by your cold
water, using a spatula or your hands to mix and combine all until a
dough forms.Fold in your sliced butter, knead a few times & then form your pie
dough into a ball.Cover and refrigerate overnight, or at least 4 hours.Preheat oven to 400°F. Place a cast iron skillet or pie dish into oven
to warm up while you prepare your galette.In a large bowl, combine all filling ingredients. Toss to coat, set aside.Remove your pie crust dough from the fridge.On a lightly floured or parchment paper lined cutting
board/countertop, flatten your dough ball into a circle using your
hands.Sprinkle dough disc with a little polenta, take a rolling pin & gently
roll out into a disc/circle large enough to cover your pie
dish/skillet with a 1 1/2-2 inch overhang.Remove heated skillet/dish from preheated oven.Gently place your rolled out pie dough into your heated dish/skillet.Pour your berry filling evenly into center of pie dough.Starting with the right side overhang, gently fold dough over berries
followed by the bottom, overlapping each side with the next. Being a
rustic pie, it is okay if it isn't perfect, just try to evenly overlap
your dough over the berries all the way around.Whisk 1 egg with 2 tbs of water to form an egg wash. Brush over edges
& then sprinkle crust with 1 tbs coconut sugar.Place galette into oven and bake for 35 minutes, or until crust is
golden brown & berries are bubbling.Let it cool & set at least 10 minutes before slicing & serving.Enjoy!
Prep time:
Cook time:
Total time:
Yield:
1 galette / rustic pie or 8 slices | 1 slice:
Fat: 12g
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