Go Back Email Link
+ servings
Print Recipe
5 from 1 vote

Gluten-Free Blackberry Galette

Amazing flavors and textures combine in this juicy & decadent gluten-free blackberry galette with a crispy polenta rustic pie crust.
Prep Time4 hrs 15 mins
Cook Time35 mins
Total Time4 hrs 50 mins
Course: Dessert
Cuisine: Gluten-Free
Diet: Gluten Free, Vegetarian
Servings: 8 slices
Calories: 293kcal
Author: Kristen Wood

Equipment

  • Gluten-Free All Purpose Flour
  • Polenta
  • Coconut Sugar

Ingredients

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 Pie 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

Instructions

  • In a large mixing bowl, combine polenta, flour, sugar & salt. Stir 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!

Notes

You might also like Mini Blackberry Kiwi Galettes.
You might also like our September Produce Guide.

Nutrition

Serving: 1slice | Calories: 293kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 430mg | Potassium: 107mg | Fiber: 4g | Sugar: 10g | Vitamin A: 534IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg