Leftover pie crust? Put it to wonderful use with this delicious vegan galette with cranberries recipe! Sweet & tart, straightforward, and perfect for a Holiday feast.
For the Dough:
- 1 2/3 cups all-purpose flour (plus more for dusting)
- 1 tbsp sugar
- 1 tsp salt
- 8 oz unsalted vegan butter, cold (I prefer Miyoko’s, or Earth Balance non-palm oil)
- 1/2 cup cold water
For the Filling:
- 2 cups fresh cranberries
- 1/2 cup cane sugar
- 1 tbsp arrowroot starch* (or cornstarch)
- 1 tbsp water
- pinch of salt
- 2 tbsp non-dairy milk or water (for the edges)
- Whisk the flour with sugar and salt in a large bowl. Cut cold vegan butter into 1-inch cubes and smash the cubes flat.
- Add cold water and knead the mixture into a ball. Laminate the ball by rolling into a 12-inch square, and folding in half a few times. Use extra dusting flour as needed. Divide the block in half using a sharp knife. Chill for at least half an hour.
- Dust flour onto a large piece of parchment paper. Directly on the parchment paper, roll each piece of chilled dough into two 12-inch disks for larger-sized, or several smaller disks to make smaller-sized galettes. The thickness should be about 1/8 inch. “Rustic” edges are completely fine—and often desired!
- Transfer the parchment paper containing the rolled disks onto a baking sheet. Chill for at least 2 hours.
- Move the rack to the middle of the oven and preheat to 400°F.
- Meanwhile, in a medium bowl, combine water and arrowroot starch. Then add the rest of the filling ingredients to prepare the filling.
- Spoon the filling into the middle of the galettes, leaving 1 to 1 1/2 inches at the edges. Then fold the edges in. Brush the edges of the galettes with water or non-dairy milk.
- Bake at 400°F for 15 minutes, then reduce the temperature down to 375°F and bake for another 15-20 minutes, or until golden brown. The filling should be bubbly as well.
- Let cool at room temperature for at least 10 minutes before serving. Serving à la Mode with vanilla ice cream is highly recommended!
I prefer using arrowroot starch for a clear and glossier finish as well as minimal taste, but it basically does the same thing as cornstarch so feel free to substitute! All we need is for the filling to hold together.