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We've shared many a tip for preventing the dreaded soggy-bottomed crust that results when a pie's fruit filling releases juices as it bakes, glopping up the flour below.
You can par-bake your bottom crust; macerate (or cook) the fruit, strain off its juices, then reduce them on the stove and fold them back in; you can press a thin disc of almond paste onto the bottom crust before dumping in the filling. You can roll your crust in cookie or cracker crumbs; you can bake your pie in a glass baking dish and on a preheated pizza stone or baking sheet; you can—and should—pray to the heavens above.
But what about galettes, the happy-go-lucky, all-shapes-and-sizes cousins of pies?!?! You can't par-bake a galette, or cradle it inside a glass vessel. So what's a gal(ette) to do?
Follow the advice of master recipe developer and cookbook writer Patricia Wells. Instead of recommending that you roll the galette dough in cookie crumbs, Patricia has a lower-effort tip in her latest cookbook, My Master Recipes: Simply sprinkle those cookie crumbs over the galette dough before spooning the fruit over top. (She also recommends brushing an egg white onto the pastry and baking on a steel stone or ceramic stone.)
Patricia suggests using biscotti for her Three-Apple and Fresh Rosemary Galette, Blackberry and Raspberry Galette, and Apricot and Lavender Honey Galette—but amaretti cookies would be delicious, as would graham crackers, Nilla wafers, Biscoff cookies, and ginger snaps. (And Patricia isn't the only one who's thought-up this tip: Dorie Greenspan recommends a similar technique—with butter or spice cookies for her What's-on-Hand Galette in Baking Chez Moi.)
This summer, you can consider your galette bottoms safe from sog. Thanks, cookies.
Galette or pie: Which do prefer to make and to eat? Tell us in the comments below.