How To Make This 4 Ingredients Pie Crust, Watch Now
This Mango Galette is one of my favorite pie to make during summer when there’s abundance of fresh sweet mango. I love mango and I hope I could have it all year-long but sadly that is not the case. In Vancouver, we only have it between Spring – end of summer. There are still some in the market during early fall but they are not as sweet as during summer season. Plus they hike up the price because there’s less supply.
Almost every year, I make at least 1 or 2 pie during the summer. The likes of Mini Berries Fruit Pie or Mango Custard Shortbread Tart, those two are my favorite. But this pie is different, it’s easier to make than any of those two, but it is equally good and delicious. This is a free form pie, no pie pan needed.
I like it when I can make pie without a pie pan, it’s so liberating to do whatever I want with the dough, to shape it the way I want to and fold it however I want to. This is this kind of pie. It’s like my Peaches and Cream Rustic Pie, no pie pan needed, just the dough and your hands. I like being able to shape it in a more rustic look, who cares about the shape, nobody’s checking anyway. Besides, the more uneven it is, the better it looks, at least that’s how I see it. All you need to do is to roll the Pie Crust dough, you can use store-bought or homemade. Roll out the pie crust into a circle about 1/8 inch thick, not too thick. That’s it! The pie crust is ready for filling. Now Let’s talk about the filling.
Fresh Mango, nothing else.
That’s all you need, fresh thinly sliced or diced mango and nothing else. Cut them up then set aside. Done! You now have a filling to use. See how simple it is?
Now you understand why I love this pie, I cannot get easier than this. No pie pan and all fresh mango for the filling and you got yourself a nice looking summer pie. It’s perfect for summer lunch, it easy to make and it’s shouts summer!! Oh how I love summer, don’t you? Now, let me show you how you can make this beautiful looking delicious Mango Galette.
- Pie Crust – Homemade Pie Crust or Store-Bought. I used my own pie crust.
- 3 Large Fresh Ripe Mango – sliced thinly
- 1 tsp granulated sugar
- 1-2 tbsp Salted Caramel Sauce or Honey (optional)
- 1 tsp confectioners/icing sugar
- Egg wash – 1 beaten egg + 1 tsp water (optional)
- Make the Pie Crust: I used my Homemade Pie Crust. You can make this ahead of time, thaw and roll when ready to use.
- Prepare the Fruit Filling: Slice the Mango thinly and set aside.
- Roll and Fill the Crust: Roll the pie crust into 8-9 inch size. Arrange the sliced mango in the center while leaving about 1 1/2-nch allowance at the side. Fold the sides towards the center as shown in the photo. Cover with plastic wrap and chill in the freezer for 30 minutes. Brush the edge with egg wash (if using) then sprinkle top with granulated sugar before baking.
- Preheat the oven to 375. Bake for 45 – 50 minutes or until the edges are browned. Set aside and let cool completely before slicing. For better result, have it chilled in the fridge for at least 30 minutes before serving.
- Serve: Serve with a scoop of vanilla ice cream and dust top with confectioners sugar and drizzle with honey or Salted Caramel Sauce before serving.
For a More Stable and Flakey Dough, Blind Bake (pre-bake) the Pie Crust
Do steps step 1 and 2. Roll, shape and fold the dough without arranging the Mango on top. Chill the shaped pie in the freezer for 30 minutes. Brush the edge with egg wash (if using), then pre-bake (blind baking) the crust at 350F for 25 minutes, this will make the crust browned and stable before adding the Mango. Arrange the Mango on top, sprinkle with granulated sugar and bake for another 20 minutes or until edges are browned to your liking. Let cool before slicing.
Makes 8 slices.
- Peaches and Cream Rustic Pie
- Mango Custard Shortbread Tart
- Mini Berries Fruit Pie
- Salted Caramel Sauce
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