Galettes Galore + The New New Pie Crust (Sprouted Wheat Flour)

Is that a galette? A crostada? A rustic pie or a deconstructed pie? Whatever you call it, it’s delicious and easy. I personally like calling them galettes and making them instead of proper pies so read on for a foolproof, healthy way to make desserts all summer with whatever fruit you have on hand.

It all started with some rhubarb that a friend gave me. Immediately, I thought strawberry rhubarb pie, natch!, and with a little googling, some experimenting, and three galettes later, I have the perfect method.

I based the crust on my favorite pie crust recipe which calls for all purpose flour but we are not eating that any more so I wanted to see if that recipe would work with sprouted wheat flour. With literally one tweak, the crust works perfectly and now I know I can make a galette anytime.(Recipe below)

The basic recipe for a fruit galette is crust filled with fruity filling (fruit + coconut sugar + arrowroot powder.) Toss the fruit, cook it down if desired, fill the center of the crust, fold and crimp, and bake. You can do this with any fruit and even savory fillings too including this caramelized onion galette or this tomato pie.

For a strawberry rhubarb (see above), it is important to cook the fruit a little bit before baking as the rhubarbs need to soften up. I used 2 big rhubarbs, about 1 cup of cup up strawberries, 1/4 cup coconut sugar, and 1 tablespoon arrowroot.

For this plum variation, see below, I used two ripe plums that were just hanging around. I sliced the plums and tossed them with a little coconut sugar, filled the pie crust and baked it. Any stone fruit would work the same way. Think peaches and nectarines!

I’ve also been making minis galettes because a) why not and b) bite size food is always more fun to eat! Am I right? I know I am!

One pie crust recipe makes about 12 crusts using my second to largest circle cutter. Your mileage may vary depending on the size/thinness you desire. But, for 6 crusts, I made just enough filling by cooking down 1/2 cup blueberries, a sprinkling of coconut sugar, and a splash of lemon juice. This amount will vary as well. Be creative, you can’t really mess it up.

Sprouted Wheat Flour Pie Crust

I love using sprouted wheat flour because even my gluten-free husband can eat it. This recipe is foolproof!

Course Dessert
Servings 1 crust


  • 1 cup sprouted wheat flour I like organic sprouted wheat from Arrowhead Mills
  • 1 teaspoon salt
  • 1 teaspoon coconut sugar
  • 1/3 cup melted coconut oil
  • 3 tablespoons water


  1. Scoop out a cup of flour. Add the salt and sugar and mix around to incorporate.

  2. Add the coconut oil to a measuring cup. Then, add three tablespoons of water.

  3. Add the oil/water mixture to the flour and mix together. It will come together quickly and easily. (If it seems too dry, add a tablespoon of water and recombine. It's easier to work with and roll out if it is moist rather than crumbly.)

  4. Have two big pieces of plastic wrap ready along with a rolling pin.

  5. Turn out dough onto one of the pieces of plastic wrap. Top with the other piece and roll out the dough, turning it every so often so the dough becomes round and flat and as thin as you like it.

  6. If you are making minis, cut the little doughs out with a big circle cutter.

  7. Preheat the oven to 350. Line a baking sheet with parchment. 

  8. Transfer the crust(s) to the baking sheet and pour your filling into the crust or use a scooper to measure out the filling for minis.

  9. Fold/crimp the edges just to be sure the filling stays inside. (For the most part. A little leakage is NBD.)

  10. Bake minis for 30 to 35 minutes and 40 to 45 minutes for a whole galette, just be sure the filling looks cooked and the edges and bottom are brown. Enjoy!



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