Grilled Strawberry-Blueberry Galette


One of my very favorite summer sweet treats combines a simple collection of all-natural, fresh ingredients wrapped in a classic buttery, flaky pie dough.

Spring has arrived and summer is right around the corner.  A very exciting time of year for this Midwesterner, who has “enjoyed” six consecutive months of snow, ice storms, gale-force winds, and, d...

Show More


1 1/2
cups all-purpose flour, plus 2 tablespoons
teaspoons granulated sugar
teaspoon fine salt
tablespoons cold unsalted butter, 1/4-inch dice
tablespoons solid vegetable shortening
tablespoons ice water

Ingredient Tips

The Magic Key
The key to the galette is simplicity.  Dough.  Fruit.  Nuts.  Sugar.  Egg.  Butter.  Load up the pie.  Roughly fold over the edges.  Grill.  Eat.  Done!
Make the dough ahead, up to 48 hours – this will cut the party prep time in half at minimum.
For a Dry Crust
Avoid a soggy galette by packing the almond-flour mixture into the pie dough and thoroughly draining the berries before spooning them into the galette. 



In large mixing bowl whisk together the flour, sugar and salt. Using your fingers, cut the butter and shortening into the dry ingredients until the texture resembles coarse, pea-sized crumbs. Add 2-3 tablespoons of water at a time, mixing until the dough is smooth. Form the dough into disks, wrap tightly with plastic and refrigerate at least 45 minutes or up to 48 hours.


Lightly flour a flat surface and roll out the dough to a 12-14 inch circle, 1/4-inch thick. Lay the rolled dough over a greased baking dish, then using your fingers press the dough down into the edges and bottom of the pan, leaving at least 2 inches of excess dough folded over the dish - this excess will form your crust.


Fill the pie with fruits, vegetables, meats or whatever other ingredients your heart desires.


Cook it over direct heat on the stove for the first 3-5 minutes to brown the bottom of the pie, followed by transferring it to indirect heat at no more than 400°F in the oven until the berries begin to caramelize.


Rotate your baking dish a half turn every 5-10 minutes, basting with melted butter intermittently, to ensure even cooking and a golden, flaky crust.

Made this recipe? What did you think?
Cooking Notes
Share your tips, tricks, and cooking notes with others.
Thanks for sharing your note!
Once it's been approved, it will display here.

Need help? Our Customer Support can help you with any prroduct-specific questions.
You might also like these recipes: