• Prep Time 25 minutes
  • Baking Time 50 minutes
  • Makes 3 Galettes – about 15 slices
  • Freezing Excellent

Ready.
Set.
Make.

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Ingredients

  • Pie crust
  • 2 cups Robin Hood® Original All Purpose Flour
  • 3/4 tsp salt
  • 1 cup Crisco® All Vegetable Shortening
  • 1 egg
  • 2 tbsp cold water
  • 1 tbsp white vinegar
  • For each Galette use the following proportions
  • 1 1/2 cups fruit of your choice (sliced peaches, blueberries, pitted cherries etc.)
  • 2 tbsp Robin Hood® Original All Purpose Flour
  • 1 tbsp white sugar or more if fruit is not sweet
  • Topping
  • 1 egg, beaten
  • 3 tbsp SUGAR IN THE RAW® Natural Turbinado Sugar

Serving Size: 3 Galettes – about 15 slices

Directions

Serving Size: 3 Galettes – about 15 slices

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper
  • Pie Crust
  • Combine flour and salt in large mixing bowl. Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas. Beat egg, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of the mixture is moistened. Divide dough in 3 and shape each into a ball. Roll into a circle about 9” wide. Place on parchment paper lined baking sheet. Repeat with remaining dough, ensuring they are evenly spaced.
  • For each Galette
  • Combine fruit, flour and sugar. Place in centre of each crust. Brush beaten egg around edge of pie crust and gently fold over fruit. Brush egg over top and sprinkle with coarse sugar.
  • Bake in preheated oven for 10 minutes, reduce temperature to 350°F and continue baking another 35-40 minutes or until fruit is bubbling and crust is golden. Cool on wire rack.

Finished!

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