Cranberry Sauce and Blueberry Galette
Wondering what to do with leftover cranberry sauce after the holidays? This cranberry sauce and blueberry galette is just the thing.
Not only is this galette delicious, its quick and easy to make too.
For example, premade unbaked rolled pie crust is used which saves time compared to making homemade crust.
And there’s no fuss required when it comes to crimping the edges of the pie crust.
As a matter of fact, there’s no crimping required at all because the edges of the crust are just folded, creased, brushed with egg wash and topped with sugar.
Then into the oven it goes.
About Baking
When baking this galette, if the juices from the filling happen to run over the crust it’s not a problem because the galette is baked on a parchment paper lined sheet pan.
And, if juice does run over the crust a little, it gives the galette a nice rustic look.
About Serving
The combination of blueberries and cranberry sauce tastes wonderful together and this galette is delicious served warm just on its own without any toppings.
But when it comes to double crust pies (or in this case, a galette) with berry or fruit filling that’s served warm, vanilla ice cream on top tastes heavenly.
It’s so good when the ice cream melts and mixes in with the warm pie filling and crust.
Who would have thought that vanilla ice cream and cranberry sauce taste good together, but along with blueberries, in this galette it sure does.
About the Ingredients
In this recipe I used leftover homemade cranberry sauce that I made called “Apple Pie Filling Cranberry Sauce“.
But canned whole or jellied cranberry sauce should also work nicely.
If you’d rather use homemade crust, you may like this recipe for homemade pie dough that’s included in this galette recipe “Mango, Blueberry and Ginger Galette“.
Let’s check out the ingredients.
Galette – Leftover cranberry sauce (whole or jellied), premade rolled pie crust, fresh blueberries, granulated sugar, egg wash, and sanding sugar (or other large crystal sugar)
Egg Wash – water and egg
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preheat the oven to 400 degrees F.
For the Sheet Pan:
Line a large sheet pan (with sides) with parchment paper.
For the Cranberry Sauce and Blueberry Galette:
On the lined sheet pan, unroll the pie dough to form a large circle.
For the Filling – To the middle of the pie dough, add cranberry sauce (whole or jellied).
Using the back of a spoon, or a soft spatula, spread the cranberry sauce out to about 3 inches from the edges of the dough.
Next…
…sprinkle sugar evenly on top of the cranberry sauce.
Top the cranberry sauce with blueberries…
…in an even layer.
Fold in the edges of the pie dough (the edges without any filling on it) toward the middle of the galette to form a “ring” of pastry around the outside edge of the galette.
TIP – When folding in the edges of the pie dough, crease them a little so that when looking at the galette from a top view, the filling has a circular shape.
Adjust the dough if needed so that the amount of dough folded over the filling is about the same width.
For the Egg Wash:
In a small bowl, add egg and water.
Whisk together.
Using a pastry or cooking brush…
…brush the egg wash onto the pie dough.
For the Sanding Sugar:
TIP – As soon as possible after brushing on the egg wash, add the sanding sugar to the pie crust so that it will stick.
On top of the pie crust and filling…
…sprinkle sanding sugar.
Baking the Galette:
Bake in a preheated oven (400 degrees F.) until the crust turns golden-brown (about 31 to 33 minutes).
Remove the galette from the oven and let it cool a little bit before serving.
Serve warm…
…just as is…
…or top with vanilla ice cream (or whipped cream).
Next…
…time to dig in…
Thank you so much for stopping by CCC!
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Cranberry Sauce and Blueberry Galette
Ingredients
- 1 premade unbaked 9-inch pie crust (rolled pie dough)
- 1 cup cranberry sauce (whole or jellied)
- 1 tablespoon granulated sugar
- 1 cup fresh blueberries stems removed and rinsed
- 1 egg, beaten for the egg wash
- 1 tablespoon water for the egg wash
- 1 tablespoon sanding sugar (or other large crystal sugar) for topping the galette
Equipment
- Large sheet pan (with sides)
- parchment paper
Instructions
- Preheat the oven to 400 degrees F.
- For the Sheet Pan - Line a large sheet pan (with sides) with parchment paper.
- For the Galette - On the lined sheet pan, unroll the pie dough to form a large circle.
- For the Filling - To the middle of the pie dough, add cranberry sauce (whole or jellied). Using the back of a spoon, or a soft spatula, spread the cranberry sauce out to about 3 inches from the edges of the dough.
- Sprinkle sugar evenly on top of the cranberry sauce. Top the cranberry sauce with blueberries in an even layer.
- Fold in the edges of the pie dough (the edges without any filling on it) toward the middle of the galette to form a "ring" of pastry around the outside edge of the galette.When folding in the edges of the pie dough, crease them a little so that when looking at the galette from a top view, the filling has a circular shape.
- Adjust the dough if needed so that the amount of dough folded over the filling is about the same width.
- For the Egg Wash - In a small bowl, add egg and water. Whisk together. Brush the egg wash onto the surface of the pie dough
- As soon as possible after brushing on the egg wash, add the sanding sugar to the pie crust so that it will stick.
- For the Sanding Sugar - Sprinkle sanding sugar (or other large crystal sugar) on top of the pie crust and filling.
- Baking the Galette - Bake in a preheated oven (400 degrees F.) until the crust turns a light golden-brown color (about 31 to 33 minutes). Remove the galette from the oven and let it cool a little bit before serving.
- Serve warm just as is or topped with vanilla ice cream or whipped cream.
Notes
TIPS:
- When folding in the edges of the pie dough, crease them a little so that when looking at the galette from a top view, the filling has a circular shape.
- After brushing the egg wash on the pie crust, as soon as possible while the dough is still wet (from the egg wash), sprinkle sanding sugar on the crust so that it will stick.
Pie Recipes
Here are more pie recipes you may like “Blackberry and Lemon Mason Jar Lid Pies“, “Warm Cherry Pie Rolls” and “No-Bake Cherry Cheese Pie“.
Cranberry Sauce Recipes
Here are some more recipes for cranberry sauce you may like “Whole Cranberry Sauce with Blackberries and Lime“, “Cranberry Sauce with Orange and Spice” and “Lemonade Cranberry Sauce“.
Recipes with Blueberries
More Recipes with Blueberries You May Like:
Blueberry Muffins with Lemon Streusel
Cornbread with Blueberries, Cinnamon and Sugar
