Gluten-Free Rustic Polenta Crusted Blackberry Galette
Amazing flavors and textures combine in this juicy & decadent gluten-free blackberry galette with a crispy polenta rustic pie crust. This rustic gluten-free blackberry pie is easy, healthy, delicious, gluten-free with a dairy-free option, too!
This beautiful galette is hands down one of the tastiest things I've ever made! The first bite, and I was sold.
I'm not sure if it's the perfect tart sweetness and juiciness of the blackberries touched by a kiss of cinnamon, or the amazingly divine crispy polenta crust that adds a wealth of flavor & texture to an already delicious pie filling. . .
But, one thing's for certain -- it's ridiculously tasty!
One of the things I liked most about this galette is how well the pie crust dough held together, rolled out, and certainly didn't act or taste as if it was missing gluten. What a treat!
Whether for yourself, your family, or for entertaining guests -- have no doubt that this wonderful galette will both impress and please the senses!
This Gluten-Free Blackberry Galette is
Filled with a plump and juicy blackberry filling enveloped in a perfectly crisp gluten-free polenta pie crust.
Easy to make.
Hearty and filling.
Gluten-free, soy-free, nut-free and refined sugar-free.
Tips for Making Rustic Gluten-Free Blackberry Pie
I like to use this polenta for this particular pie crust, but any gluten-free cornmeal will do.
Any gluten-free all purpose flour blend will work, either with or without xanthan gum.
For a dairy-free version, the butter can be replaced with unrefined coconut oil.
Any granulated sweetener can replace the coconut sugar, if need be.
For a sugar-free / no sugar added version, I recommend this sugar-free sweetener.
In a pinch, lemon juice can be replaced with apple cider vinegar, or be omitted.
Do not skip the refrigeration step, this step ensures an easily rolled out crust with just the right texture upon baking.
This delicious gluten-free galette keeps well lightly covered at room temperature for up to 36 hours or stored in an airtight container in the refrigerator for up to 3 days.
More Gluten-Free Dessert Recipes
- Rustic Pie Crust:
- 1 cup polenta (medium grind cornmeal)
- 1 cup all purpose gluten free flour
- 4 tbs coconut sugar
- 1 tsp sea salt
- 1 egg, beaten
- 1/4 cup ice water
- 1/2 cup butter, thinly sliced
- Blackberry Filling:
- 2 cups blackberries, fresh or frozen
- 2 tbs coconut sugar
- 1 tbs lemon juice
- 1 tsp ground cinnamon
- Finishing touches:
- 1 egg + 2 tbs water, for egg wash
- 1 tbs coconut sugar, for sprinkling on egg washed crust