This recipe is based off of a galette crust posted by Bon Appetit a few years ago (click the link to check out the original recipe). This recipe has been my go-to for galettes, and galettes are my go-to baking project. They work perfectly with all kinds of fruits (even tomatoes!), come together relatively quickly, and have all of the satisfying aspects that one would get from a pie.
I decided to update the original recipe to add whole wheat flour to compliment the filling for a plum galette I made last week. I added almonds to my recipe instead of the pecans that were originally called for. What I love about this recipe is that the nuts can be changed out to whatever is on hand or based on whatever flavor profile you are going for.
I loved the deep, wheat flavor that came out of this pie dough – it was very reminiscent of graham crackers. The almonds add a very subtle nuttiness that compliments stone fruits (peaches, plums, nectarines, cherries) very well. The dough comes together in a matter of minutes, although it should rest in the refrigerator for at least two hours before rolling to allow the dough to properly hydrate and the butter to fully chill. With this dough and a little planning, you’re well on your way to a beautiful, simple galette for dessert!
Recipe down below, photo up top!
Whole Wheat Almond Pie Dough
- ½ cup of almonds
- 1 cup whole wheat flour
- 2 tsp sugar
- ½ tsp salt
- ½ cup (1 stick) unsalted butter
- 4 tbsp ice water
- Add almonds to a blender or food processor and pulse until chopped fine. Transfer to a large bowl and add the flour, sugar, and salt. Stir to combine.
- Cut the butter into pieces and add each piece into the flour mixture. Using your hands, incorporate the butter into smaller pieces while working them into the flour mixture.
- When the butter pieces are about the size of a pea, add the water and stir to combine. The dough should come together fully once the water has been mixed in. If still crumbly, add more ice water one tablespoon at a time until the dough forms into a firm ball.
- Form the dough ball into a disc and wrap in plastic wrap. Refrigerate the dough for at least two hours before use. This will allow the dough to fully hydrate and the butter to cool.
- When ready to use, roll out on a floured surface into a disc to create any galette of your choice!