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Every 4th of July I make a red-white-and-blue dessert like this Strawberry-Blueberry Galette. Aside from the fact it’s an American holiday it’s also my husband’s birthday. While the entire nation is celebrating Independence Day, we are quietly celebrating at home with a home cooked meal the way my husband wants it. He is not one for big parties but prefers a low-key family day with homespun dishes.
Summer is in full force as I write this. There is a heatwave in the forecast all week. Our menu is basically barbecues, and I am grilling everything else we will have on this holiday. Instead of baking a cake, I decided to bake a galette – which looks like an open pie. A galette in French cuisine refers to flat, round, free form crusty cakes. Once out of the oven, a fruit galette looks beautiful and elegant. If you make this, it comes out so festive-looking that it will seem like you were at the stove for hours. But it only takes a few minutes, especially if you decide to use store-bought pie pastry crust.
I usually have some homemade pie crust discs in my freezer which I prepared weeks in advance. So that is what I’m using for this recipe. You can make your pie pastry from scratch or else you can use a store-bought pie crust. It’s summer and it’s too sweltering hot so there is no need to overthink this. Use what is convenient for you right now.
There is an abundance of fruits in season during summer and you can choose whatever you fancy or what’s available that’s good for a pie. As far as the filling for this galette goes, the recipe is flexible. I chose red and blue berries for the occasion. A warning though: Use the amount of fruit I indicated in the recipe here. If you use too much fruits, then it gets heavy for the pastry. You might end up with a leaky galette.
As soon as the galette comes out of the oven, the fragrant, buttery aroma of freshly-baked pastry crust is hard to resist. The scent of fruity flavors floats around, as well. Slice the galette in wedges and pair this with vanilla ice cream. You’ll have the perfect red-white-and-blue sweet ending to your 4th of July barbecue.
- 2 cups all-purpose flour for pie pastry crust
- 1 teaspoon salt for pie pastry
- 1/2 cup unsalted butter very cold, straight from the refrigerator, cut into small cubes, for pie pastry
- 4 to 6 Tablespoons ice water
- 2 cups fresh strawberries washed, hulled, sliced in halves
- 1/2 cup fresh blueberries
- 1 teaspoon calamansi or lemon juice
- 2 Tablespoons granulated sugar
- 2 Tablespoons cornstarch
- 1 whole egg for egg wash, beaten
- 1 Tablespoon water for egg wash
- 2 Tablespoons brown sugar to sprinkle brown sugar
- for serving vanilla ice cream
- Make the pie crust pastry or else use a store-bought pie pastry if you're out of time.
- To make a homemade pie crust: Using a food processor, pulse the flour and salt for 10 seconds. Add the cubes of chilled butter. Process again for 30 to 40 seconds till flour mixture looks coarse with small lumps. Add 3 tablespoons of ice cold water. Pulse 5 to 7 times till dough looks smooth. Add 1 to 2 tablespoons more of iced water if needed to make the dough stick together. Shape the pastry in two round discs about 5 inches in diameter. Wrap in plastic wrap. Refrigerate for at least 1 hour till ready to roll out.
- *Note: This pastry recipe makes two pie crusts. Use one for this galette. The remaining pie crust can be kept wrapped and frozen till ready to use.
- When ready to roll, unwrap and place the pastry crust between two pieces of parchment or wax paper. On a floured surface, roll out the chilled dough with a rolling pin. Shape the dough in a free form circle.
- Transfer the rolled-out pastry crust on a baking sheet lined with parchment or baking paper. Set aside.
- Preheat the oven to 400 F.
- In a large mixing bowl, combine the fruits, calamansi (or lemon) juice, granulated sugar, cornstarch. Blend well.
- Pour the fruits mixture on the center of the pastry pie crust. Leave about 1 inch around the borders for folding the crust.
- Fold up the borders in pleats all around. The galette should look like a round open pie with pleats around.
- Beat together the egg and water in a small bowl to make the egg wash. Seal the pleats by brushing egg wash all over the pastry borders.
- Sprinkle brown sugar on the pastry and the filling.
- Bake the Strawberry-Blueberry Galette in the center rack of a preheated 400 F oven for 30 minutes.
- When done, slide the baked galette on a serving platter. Slice in wedges and serve warm with vanilla ice cream on the side.
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Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]