We Can’t Believe We Never Thought of This!
If you’ve ever made a galette, you know that this tasty and rather unusual looking pie can be a bit tricky to get just right in terms of the crust, especially if you’re using a berry filling. That’s because as the fruit filling bakes, it releases juices that make the crust soggy, meaning your beautifully, perfectly crafted pie crust will likely fall apart as soon as you take it out of the oven and try to eat it.

For the traditional bottom pie crust, there are lots of things you can do to prevent this from happening including cooking the fruit first, draining the juice and then adding it to the pie. You can also apply the almond paste to the bottom crust before adding the filling, use a glass baking dish, and any other number of effective methods. Those don’t apply to a galette crust, however, so what do you do to prevent it from getting soggy when you add a fruit filling? Well, we have an incredibly easy technique that anyone can do and that works remarkably well. You won’t believe how easy it is!

Click on the next page for the recipe >

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