The week of Thanksgiving is upon us and I’ve got one last dessert recipe to share with you before the big day. This one is a blackberry thyme galette that’s super easy to throw together and a delight for the taste buds. It’s on the petite side, making it a great option for smaller gatherings, and it’s also quite customizable.
Let’s talk about crust.
I am not picky about pie and galette crusts. This might be controversial, but more often than not, I’ll use store bought. I just despise rolling out dough. And the way I see it, it’s all about the filling anyway. I’m also a big believer of making things easier for yourself on holidays like Thanksgiving. So for this recipe, you’re free to use whatever pie dough you’d like. If that means store bought, cool. But if you’ve got a signature dough recipe that you’d like to use, go for it! I’m sure it’ll be delicious.
Optional toppings
I love using pie dough to beautify my galettes and pies. All you need is a cookie cutter or stamp, and you’ll be able to jazz up your galette with very little effort. I used this set of leaf stamps, and was really happy with it. They were incredibly easy to use, and even embellished the tops of the dough, which I thought was a really nice touch. If you don’t want to buy stamps but have cookie cutters, go ahead and use them! I’ve also cut dough freehand in the past. It’s more difficult and will likely result in a less polished look, but it’s definitely an option.
In addition to my little dough leaves, I brushed the top of this galette with a whisked egg and then sprinkled it with demerara sugar. I would definitely recommend using the egg, as it’ll give your galette a nice shiny appearance, but the demerara sugar is very optional. It’s one of those things where if you have it you should totally use it, but if you have to go buy some it’s probably not worth the trouble.
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Easy Blackberry Thyme Galette
Ingredients
- 1 recipe/package Pie dough
- 400 g Blackberries (About 3 cups)
- 1/3 cup Light brown sugar
- 2 sprigs Thyme (Finely chopped)
- 2 tbsp Cornstarch
- 1/4 tsp Salt
- 1 tsp Lemon juice
- 1/2 tsp Vanilla extract
- 1 Large egg
Optional garnishes
- Extra pie dough cut into shapes
- Demerara sugar for sprinkling
Instructions
- Preheat oven to 400° Fahrenheit. Then line a rimmed baking sheet with parchment paper.
- Add the blackberries, brown sugar, chopped thyme, salt, cornstarch, lemon juice, and vanilla extract to a medium sized bowl and mix to combine and coat the fruit.
- Roll out your pie dough into an 11 inch circle. Alternately, unroll your store bought dough. Place it in the center of the lined baking sheet.
- Add all the blackberry filling to the center of your dough, leaving 1 1/2 inches of dough around the edges. Fold the rim of the dough over the filling, making sure to seal it up nicely to prevent leakage. Now add any dough garnishes you'd like to use.
- Whisk the egg and brush it onto the dough. If you're using dough garnishes, brush egg onto both sides. Sprinkle with demerara sugar if using, then bake for 35-40 minutes, or until the crust is golden and the center is bubbly.
- Let cool for about 20 minutes, then enjoy (or refrigerate for later)!
If you make this, I hope you love it! Let me know your thoughts in the comments or on Instagram.
If you’re looking for more Thanksgiving desserts, try my pumpkin pie with Biscoff crust and cookie butter mascarpone whipped cream or my apple butter burnt basque cheesecake! Have a wonderful Thanksgiving!
