A little bit summer (blueberry!) and a little bit fall (pomegranate!) make an absolutely wonderful combination. This is the perfect way to use up those blueberries you froze after hand-picking way too many in the summer. Pomegranate, in season late October and through November, makes these galettes the perfect holiday dessert.
Blueberries and Pomegranate: a match made in heaven
Meet my newest obsession for pies and galettes. If anyone was going to put pomegranate into a pie, you know it had to be me. Pomegranate arils behave quite similar to berries when heated: they shrivel up just a bit and release some of their juices. They taste just as wonderful as a warm blueberry, but they’ve got that signature tart pomegranate pop.
Pairing the pomegranate with blueberry works so, SO well because the flavors play off each other in the most delicious ways. The blueberries are sweet, the pomegranate is tart; the blueberries are subtle, the pomegranates are sharp; the blueberries become all smushy after they bake, the pomegranates retain a bit of crunch. I’ll offer suggestions for other berries you could use with the pomegranates (see below) but really, blueberry might be the best of them all.
This post is sponsored by Florida Crystals Sugar. All opinions are my own.
All-Purpose Flour Crust vs Gluten-Free Pie Crust
This recipe uses a gluten-free flour for those with dietary restrictions. You’ll need to find a blend of flour that will behave very similarly to all-purpose (look for print that says 1-to-1 substitute for AP). The blends have xanthan gum and use a variety of non-gluten flours (rice flours, potato starch, tapioca etc.) to mimic the properties of AP. I would not use a flour without xanthan gum for a pie crust as it could lead to a very crumbly dough. Of course, if you don’t need to make it gf-free, substitute with AP flour and you’ll have the perfect crust.
I made this dough a few times and came up with some tricks to make it easier to handle, and to seriously improve the flakiness factor – not easy to do with non-gluten dough!
- First, once the dough has chilled and you are about to roll it out, I recommend you knead it – gently by squishing it together and gathering it into a ball then pressing it into your workspace. Do this until the dough resembles the consistency of sugar cookie dough. You’ll find that doing this warms up the dough and softens it, which results in a lot less tears in the dough.
- Second, use a bit of egg white in the dough, just two tablespoons. This helps the dough ‘bind’ better but also leads to a very flaky crust. I came up with this after struggling with the dough and remembering my ‘binding’ dilemma with these egg white double chocolate cookies.
- Third, use the good butter! For pie crusts I always reach for European style butter; it has a higher butterfat percentage and less water so it stays solid for longer, leading to a flakier crust.
How to make mini pie crust for galettes
Once you’ve made (or bought, if you prefer) pie crust, you have two options for how to ‘mini’ it:
- Shape cookie style: roll out the dough and use a large cookie cutter (5 inches or 6) to cut out large circles, this will give you uniform, straight edges. Keep some scraps for tears.
- As you would a galette, but mini: portion the pie crust dough into 8 balls and roll them out individually. This will give you more ‘rustic’ looking edges. You might want to reserve some of the dough scraps to patch up tears.
Working with and shaping pie gluten-free pie crust
Some things to keep in mind when working with pie crust: the dough needs to chill to hydrate the flour. Leave it in the fridge, wrapped in plastic wrap, for at least an hour. You could also make this ahead of time, it’ll be fine in the fridge for two days.
You want the dough to be thoroughly hydrated and chilled, but also easy to roll out. If I’ve left my dough in the fridge for longer than 2 hours, I let it warm up a bit at room temperature before I start working with it (about ten minutes).
Organic Cane Sugar
I used Florida Crystals® Organic Raw Cane Sugar for the crust, the filling, and to sprinkle on top of the crust. It is unrefined; a lot less processed than conventional sugar (you’ll notice it’s not as white as conventional and has a golden hue to it) and so it has more of a natural sugarcane/molasses flavor.
This is the only sugar I use to sprinkle on pie crust, muffins, or to roll cookies in; partially because I like the taste (I have ½ tsp of it in my coffee every morning, lol) but also because I love the rustic looks and crunchy edge it gives to baked goods post-bake.
How to make mini galettes
- Make pie dough, set in fridge to chill.
- Make filling, set aside.
- Roll out dough, cut mini shapes.
- Spoon filling into center, crimp edges. Freeze.
- Brush, sprinkle and bake!
Ingredient for Pomegranate Blueberry Galettes: Information & Substitutions
Flour: This crust is easily made with gluten, simply use all-purpose flour (and skip the egg white).
Butter: The most important thing about the butter is that it is cold, and stays cold. What I do to make my crust easy to work with but maintain that flaky finish is take the butter out of the fridge, cube it and then set it in the freezer while I combine my dry ingredients. Then I use a pastry knife to cut in the butter.
Ice water: This reinforces that ‘cold’ dough we are after. To “make” ice water, drop an ice cube into ¼ cup cold water before you start making the dough. Once the butter is combined, measure out only the ¼ cup you need from there.
Berries: There are a million blueberry galette recipes out there so instead of giving you alternatives to the pomegranate here, I’ll give you alternatives to the blueberries: blackberries would do, strawberries as well. If you’d like your filling really tart use raspberries.
Lemon juice: You can use lime juice instead of lemon. You could also skip this entirely and opt for a warmer flavor by using cardamom or cinnamon.
Tapioca Starch: I like this as a pie thickener a lot more than cornstarch because you cannot taste it or see it (it doesn’t cloud the filling and there’s no chalky taste). That said, if you can’t find it, cornstarch is a fine substitute.
Recipe for Pomegranate Blueberry Galettes
Pomegranate Blueberry Galettes
- Gluten-Free Pie Crust
- 2 ½ cups all-purpose flour or gluten-free 1-to1 baking flour
- 2 tablespoons Florida Crystals® organic cane sugar
- 2 teaspoons salt
- 1 cup unsalted butter, cubed and very cold
- ¼ cup ice water
- 2 tablespoons egg white (only if using gluten-free 1-to1 flour)
- Blueberry Pomegranate Filling
- 1 cup pomegranate arils, fresh
- 2 cups blueberries, fresh or frozen
- Juice of half a lemon
- ½ cup Florida Crystals® organic cane sugar
- 3 tablespoons tapioca starch
- Egg wash (1 egg combined with 1 tablespoon water)
- Florida Crystals® Organic cane sugar for sprinkling
- Step 1 To make the pie crust: Whisk together the flour(s), sugar and salt. Using a pastry knife, add in the butter until the butter is pea sized. Add the ice water and egg if using and use your hands to knead the dough into a ball. Flatten into a disk and set in the fridge for an hour, or up to 2 days. If you’ve left it for longer than 2 hours, it may need to warm up a bit before it’s easily rolled.
- Step 2 To make the filling: Toss the berries and arils together gently. Add the sugar and the lemon juice and toss to combine. Add the tapioca starch and combine gently. Set filling aside while you roll out the dough.
- Step 3 To make the mini galettes: Roll out the dough and use a large cookie cutter (6”) to cut eight circles. Arrange the doughs on a parchment lined cookie sheet. Spoon ⅓ cup of the filling into the center. Crimp the edges around the filling, if the dough cracks, use dough scraps to patch it up. Set in the freezer to chill for 20 minutes.
- Step 4 To bake the galettes: Preheat the oven to 400 F. Brush the edges of the crust with eggwash and sprinkle with sugar. Bake for 25-30 minutes until the edges are golden.