Except for the folded over part of the crust on my galette, the bottom crust tastes and feels like raw dough. Why?

Except for the folded over part of the crust on my galette, the bottom crust tastes and feels like raw dough. Why? Asked by PieGirl 15 months ago Similar questions: folded part crust galette bottom tastes feels raw dough Food & Drink > Cooking.

Similar questions: folded part crust galette bottom tastes feels raw dough.

If so, you may want to try to blind bake it for 7 to 10 minutes first. Prick the bottom crust in a few spots with a fork, bake at 375 for 7 to 10 minutes. Take it out of the oven and then add your apples.

Hope this works for you! .

Oh shoot! I just re-read your question and realized that you're doing a rustic style galette, not the kind in a tart pan. That changes my answer.

When you put in your apples, are you putting them directly into the crust as you cut them? If so, try this instead: Cut your apples to the size pieces that you want and put them in a bowl. Put your sugar and spices on them while they're in the bowl, toss them and let them sit for 5 minutes or so.

When you go back to them, drain the juice and then add the apples to the crust. This helps to eliminate some of the moisture that the apples bring to your pie party, and therefore, should get rid of some of the raw texture. I've also heard of people cooking the apples for a few minutes to remove some of the moisture.

I've not tried it, so I can't say if it works or not.

Also, when you bake the pie, do 10 to 12 minutes at 425, then lower the oven to 375 to finish baking. The lower temperature and longer time should help the bottom crust get done.

To put it simply you have to pre bake your galette for a short time before you add the fruit and complete the baking. Most recipes call for five to seven min. Of pre baking the crust.

Fruit on top of soggy dough will never cook up nice for you on a galette.

Also sometimes it is helpful to seal the pastry crust with a little jam before adding the fruit. Brush some jam (apricot is good) on after taking the pre baked crust out. A shaped galette form on a pice of parchment paper should hold up well for you.

That would seem to me to imply that it is undercooked. It might need to be cooked a little bit longer, or in a different pan, to be cooked properly. I sent a link for your question to a pastry person who can probably give you some good advice.

I baked it on parchment on a standard cookie sheet at 425 F for 25 minutes. Now I have it back in the oven on 450 F for additional time. I had baked two and tested the first one.

Yuck! Hopefully the second will be better. Thanks for passing on my question for more detail!

PieGirl 15 months ago .

I don't have much experience with anything fancier than pie (I actually gad to look up what a galette is, but if she gets the message, she should be able to give you some excellent tips for next time.

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