Camille Styles

The Sweeter Side

Bumbleberry Galettes with Cornmeal Crust

April 26th, 2017

I was inspired to create today’s recipe, thanks to a run-in with some especially lackluster pie dough. Actually, several lackluster pies, filled with some of the tastiest, freshest fillings I’ve ever had, but surrounded by under-baked, flavorless, dry crust. The worst, right?! As I indulged in a slice of one of these said pies (we’ll leave the bakery unnamed), I couldn’t help but daydream about how I would improve upon its exterior. More bake time? Butter instead of shortening? Less kneading? The answer was all of the above, which really all boils down to one thing. In my opinion, a great pie crust needs texture.

Bumbleberry Galettes with Cornmeal Crust

bumbleberry galettes with cornmeal crust

Serves 9 small galettes


For the cornmeal crust: 

  • 2 cups white whole wheat flour (can sub all-purpose)
  • 1/2 cup cornmeal
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold, cut into cubes
  • 1/2 cup cold buttermilk plus 2 to 3 tablespoons more if your dough is dry

For the bumbleberry filling: 

  • 1 cup sliced rhubarb, fresh or frozen
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • 2 cups fresh, sliced strawberries
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 egg beaten with a splash of water, for egg wash
  • course sugar, for sprinkling
  • ice cream, for serving



  1. To prepare the pie dough: Combine the flour, cornstarch, sugar and salt in the bowl of a food processor. Pulse to combine. (Note: for smaller food processors, make the dough in two batches.)
  2. Scatter the butter cubes over the top of the flour and pulse until mixed but there are still large chunks, about 10-12 pulses.
  3. Pour in the cold buttermilk and pulse until there are some chunks of butter the size of large peas, some smaller. The dough should be shaggy, and is moist enough when it sticks together when pinched between your fingers.
  4. Pour dough out onto a floured sheet of parchment paper. Form into two discs then wrap in  plastic wrap and refrigerate for at least an hour, up to overnight.
  5. To prepare the filling: Combine the fruit, sugar, lemon juice and cornstarch in a large bowl. Stir well to ensure the fruit is coated in cornstarch.
  6. To assemble and bake: Preheat the oven to 425F and line two baking sheets with parchment paper.
  7. Once the dough is chilled, on a lightly floured surface roll out one disc to about 1/8-inch thick. Use a salad bowl or 6-inch cake pan to measure and cut out 6-inch circles of dough. Place your dough rounds on a parchment-lined baking sheet and refrigerate. Repeat with the second disc. Once all your rounds are cut, refrigerate for 10-15 minutes to chill.
  8. Divide the fruit mixture between your 9 rounds, leaving about 1-inch of space on all sides. Fold up the edge of each dough round around the fruit, pleating the dough as you go. Tuck in any extra fruit, and brush the edges of the dough with the egg wash and sprinkle with course sugar.
  9. At this point, I like to freeze my galettes for 30 minutes to guarantee they hold their shape in the oven. This step is optional but recommended.
  10. To bake, place the baking sheets on the center rack of the oven and bake for 25-30 minutes or until golden brown and the fruit juices are bubbling.
  11. Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a rack to finish cooling.
  12. Serve with vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Show Comments +

  1. Kris says:

    It’s “coarse” sugar, not “course” sugar. 🙂 Recipe looks amazing! Can’t wait to try it this summer.

  2. Wonder if I am the only one who at first wondered, what is a bumbleberry?

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