Make the Pie Dough

Combine the dry ingredients: Add the flour, sugar and salt to a food processor fitted with the blade attachment. Pulse one or two times.

Add butter and shortening: Cut the butter into small pieces (about 1-inch), then add to the food processor. Cut the shortening into 2-4 pieces and add to processor. Pulse until everything is combined and the mixture resembles coarse breadcrumbs.

Add cold water: Drizzle the ice water into the food processor, pausing to pulse periodically. After several pulses the dough should start to form into a ball. The dough should stick together if you pinch it. 

Chill: Remove the dough from the food processor and wrap it in plastic wrap. Gently smush it together briefly with your hands to make everything finish forming a cohesive dough. Then pat it into a round and chill in the fridge for at least one hour.

Assemble the Galettes & Bake

Preheat the oven to 425F. Line a baking sheet with parchment paper.

Prep the fruit. Wash and thinly slice the peaches. Wash the blueberries and make sure there are no stems. Set aside.

Roll out the dough. On a well floured countertop, roll the dough out. If you are making one large galette, roll it out into a 13-14 inch rough circle. If you are making 3 galettes, divide the dough into 3 equal parts and roll each one into a 9 inch rough circle.

Transfer the dough to your baking sheet. The easiest way to do this is to gently roll the dough over your rolling pin and then lift the dough on the pin. You can also roll out the dough between two sheets of parchment paper and then just transfer the parchment paper to your baking sheet. If you do this, you don’t need to line the sheet before hand. Remove the top layer of parchment paper.

Trim the edges. (optional) Using a knife or pizza cutter, trim just the edges of the dough so that the circles have clean edges. Save the extra dough. You can also skip this step completely and let the edges be their rustic selves.

Fill the dough. Spread the jam over the dough, leaving a 4-inch margin for a large galette and a 3-inch margin for smaller galettes. Top with graham cracker crumbs. Add the fruit. You can arrange the fruit in a pretty pattern if you like.

Fold up the edges. Gently fold the edges of each galette over the filling.

Roll out extra dough (optional). If you trimmed the dough, you can roll it out and form it into little shapes like stars or hearts with cookie cutters. Place these on top of the fruit.

Add egg wash and sugar. Combine 1 egg with 1 tablespoon of water. Whisk well. Brush over the dough. Sprinkle sugar over the dough and fruit.

Bake. Place the galette(s) in the oven and bake at 425F. There are two steps to baking. First, we are going to bake the crust, then we are going to cover the galettes and let the fruit soften further.

• For a large galette, the baking time will be 25-30 minutes or until golden.
• For 3 small galettes, the baking time will be about 25 minutes or until golden. 

Once this initial baking period is done, cover the galette with aluminum foil by just laying a piece of foil loosely over the top of the baking sheet. We are just going to give the fruit more time to cook while preventing the crust from over-browning.

Lower heat to 400F. Bake the covered galette(s) for an additional 10-15 minutes or until the filling is bubbly and the fruit is soft.

Cool and serve. Remove from the oven and let cool 5-10 minutes. Serve with ice cream or whipped cream if desired.