I have a confession to make: I don’t really like pie crust. Perhaps because I’ve had a few too many soggy-bottomed, storebought crusts. I hate wasting food, but luckily there is usually a willing recipient nearby who will take my crust after I’ve scraped out my pie filling. More recently, I’ve learned that I like a good, homemade, all-butter pie crust just fine. Better yet, I love a good tart crust or shortbread crust. And perhaps best of all, I love a crisp, nutty galette crust baked with a crunchy layer of sugar on top.
The good news is that galettes are meant to be rustic. So if a lattice design on a pie gives you anxiety, have no fear! Here, pecans add extra flavor and texture to the easy, whole wheat crust. Other nuts, like hazelnuts or almonds, work just as well. The presentation is as easy as rolling the crust out and folding it over the edges of the filling.
Starting in spring, I pile strawberries high in this crust. In summer, I mix in blueberries, blackberries, and raspberries, and then peaches, figs, or plums in late summer. You can use any berries or stone fruit you have on hand. I like to keep the filling minimal so the fruit can shine, but a few scrapes of lemon zest or a sprinkle of fresh thyme can be nice additions. This recipe was adapted from Bon Appetit magazine, which suggests adding a bit of cinnamon to the crust.
I like to make this crust recipe and halve the dough so I can bake two smaller galettes (as pictured). The half size is perfect for a little picnic or a treat with tea for 2-4 people. I wrap the other half of the dough and keep it in the freezer for an easy dessert when I’m tight on time later. Obviously, you can just make the whole thing all at once, too.