Pie Made Easy: A Peach & Blueberry Galette

Peaches and blueberries!  It’s summertime here in Texas and the peaches are divine. (thank you springtime rains).  So what do you do with those little peaches?  First, take a short trip to the hill country and buy as many as you can from the local farm stand.  Then, grab one of those softly fuzzy little orbs, put it up to your mouth and BITE down.  Experience the warm lush sweet nectar of the peach. And don’t be surprised if it’s juices run down your chin and into your hand. It’s just the best!  With sticky hands, drive yourself to the market and pick up some blueberries and citrus; then get yourself home.  Take out a few of your pantry staples (see below) and prepare yourself to bake one of the most fantastic rustic pies you’ve ever had!  Ok, I’m getting a little bossy but I just can’t help myself.

This recipe is one of my absolute favorites.  It couldn’t be easier and it’s the perfect dessert for your summertime entertaining.  Enjoy!


2 medium peaches, rinsed, pitted and cut into 1” pieces
½ pint of blueberries, rinsed & dried (gently)
½ Tbls of turbinado sugar
½ Tbls of all-purpose flour, + ½ tsp
½ tsp of salt
½ tsp of ground ginger
½ tsp of ground cinnamon
2 tsp of fresh lemon or orange juice
Zest of 1 medium lemon or 1 small orange
1 egg, whisked
Splash of water
1 Tbls of turbinado sugar
1 roll of Pillsbury pie dough


Preheat oven 400°
Thaw one roll of Pillsbury dough.  Place parchment paper on a ½ sheet pan.  Sprinkle ½ tsp of flour in the center of the parchment paper (same circumference of the dough – as close as possible).  Roll dough out on the floured parchment paper.  Place in refrigerator to keep cool. 

Meanwhile, in a large non-reactive bowl, gently and thoroughly mix the peaches, blueberries, sugar, ½ tsp flour, salt, ginger, cinnamon, and lemon juice. The juices of the fruit will begin to macerate and the mixture will thicken.  Set this aside and remove the dough from the fridge.  Let the dough stand at room temperature until it is pliable. 

Take the fruit mixture and place it in the center of the dough; leaving a 1-2” lip around the circumference of the dough.  It will look like a pile of fruit.  Gently fold the edges of the dough over the pile of fruit (like you would a pie crust).  The dough will not meet in the center and you don’t want it to.  It should only encase the fruit as far as it can go.  You will have a medium circle of fruit showing.  Make sure the dough is folded securely. 

Combine egg and water in a small bowl.  With a pastry brush, gently brush egg wash over the entire dough portion of the galette.  Generously sprinkle sugar over the egg washed dough.  Place in the pre-heated oven for 20 to 30minutes or until the dough is golden and the fruit is bubbling.

Yields 6 servings

*It’s always great to make your own tart dough.  But let’s face it sometimes time is an issue.  Therefore, a store-bought dough is just fine.  I used Pillsbury because I think it is one of the best and most easily accessible doughs in the market.  It just works!