It's always good to keep some simple and rustic dessert recipes in your back pocket for when you need a delicious dessert without the fuss. When you're craving something sweet or have guests coming over last minute, my blueberry cornmeal buttermilk galette is the perfect no fuss dessert. This free form pie is simple to make, versatile and incredibly delicious.
Cornmeal Buttermilk Pie Dough
This galette dough is made with the addition of cornmeal, lending a little bit of extra crunch to the crust. Buttermilk gives the dough a bit of tang and makes for a more tender dough. It's one of my favorite pie doughs and pairs the best with berries and stone fruits.
This pie dough is made like a traditional pie dough, by combining flour, cornmeal, sugar and salt together in a large bowl. Cubed, cold butter is cut in with a pastry cutter, until the butter is pea sized pieces. Cold buttermilk is added to the flour mixture until the dough just comes together. If there are still large dry pockets of flour, add additional buttermilk, a teaspoon at a time until the dough *just* holds together.
You can also make this pie dough in a stand mixer. Mix together the dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Add the cold cubed butter, and mix on low until the butter has been cut into pea sized pieces. Pour in the buttermilk and mix until the dough *just* comes together.
Wrap in plastic wrap and chill for a hour. Roll the dough to a 12" round and refrigerate the dough while preparing the blueberry filling.
This blueberry filling is super easy, requires few ingredients and can be interchanged with other fruits. I love the flavor of the cornmeal and blueberries together. So good! You can use fresh or frozen berries for this recipe, or a combination of the two. Just note that you will have to smash half of the berries when making the filling. Sugar, lemon zest, lemon juice, tapioca starch and salt are tossed together with the blueberries and turned out into the center of the rolled out pie dough, leaving a 2 inch border around the edge.
Fold dough edges up and over the filling, forming about 8-10 pleats as you go. Brush the dough with the cream to help it brown, and sprinkle with turbinado sugar for some extra crunch. Bake until bubbly. I like to serve this galette warm with a large scoop of vanilla ice cream right in the center so that it begins to melt into a luscious vanilla sauce over the berries.
If you make this blueberry cornmeal buttermilk galette, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.
For more blueberry recipes, check out these posts:
Blueberry Lemon Thyme Loaf Cake
Maple Bacon Blueberry French toast Cupcakes
Blueberry Cornmeal Buttermilk Galette
- 1 Food processor optional
Cornmeal Buttermilk Galette Dough
- 1 ⅓ cups (160g) all purpose flour
- ⅓ cup (52g) yellow cornmeal
- 2 tablespoons granulated sugar
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter, cubed and cold
- ¼ cup (57g) buttermilk, cold
- 3 cups (420g) blueberries
- ½ cup (99g) granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons tapioca starch (also known as tapioca flour)
- ⅛ teaspoon fine sea salt
- 1 tablespoon heavy cream
- 2 teaspoons turbinado sugar
Make the cornmeal buttermilk pie dough.
- Mix together the flour, cornmeal, sugar and salt together in a large bowl.
- Using a pastry cutter, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of butter is ok too). You can also do this in a stand mixer or food processor.
- Using either your fingers or a spatula, stir in the buttermilk, a tablespoon at a time. The dough should be moist and slightly sticky, but not wet, with no big pockets of dry flour remaining.
- Fold the dough onto its self until all flour is incorporated, forming the dough into a ball. Use a light hand to keep the butter from melting.
- Flatten the ball into a disc and wrap tightly with plastic wrap.
- Refrigerate the dough for one hour or for up to three days.
- Line a cookie sheet with parchment paper.
- Place the dough on a lightly floured surface or a non-stick rolling mat. Roll from the center outward, rotating the dough 180 degrees, with your hands, every so often. This helps keep its round shape and prevents sticking. Add a little more flour if needed to prevent sticking.
- Roll the dough to about ⅛" thick and about 12" round. Transfer the dough onto the parchment lined cookie sheet.
- Chill for 20 minutes.
Make the blueberry filling.
- Preheat the oven to 400F.
- Place half of the blueberries in a medium sized bowl and mash with a fork or a potato masher.
- To the mashed blueberries, add the remaining blueberries, sugar, lemon zest, tapioca starch, and salt. Stir to combine well.
- Mound the blueberry filling in the middle of the crust. Fold and crimp the dough up, about 8-10 pleats.
- Brush the edges of the dough with the cream using a pastry brush.
- Sprinkle the turbinado sugar over the cream.
- Bake the galette for 40-50 minutes, or until golden brown and bubby.
- Serve warm or at room temperature.
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