In July and August, when a surplus of blueberries is the juicy, delicious norm, I bake galettes, which I’m fond of for their rustic charm and expanses of juicy, glistening fruit. Whether I’ve foraged the berries, tiny and wild, from the carpets of low bushes in the blueberry barrens of Maine or purchased them by the quart at a farmers’ market or roadside stand, there’s no better way to celebrate the deep indigo, sweet-tart delights than by encircling them in a flaky, buttery crust.
The dough, of course, is the foundation of the dessert. This summer, I decided to pursue a rough puff—a shortcut puff pastry that’s made by working cold butter into the flour using a technique called fraisage that creates long, thin sheets of fat. The dough is then rolled out and folded several times to create incredibly crisp and flaky layers. Senior Editor Lan Lam recently used rough puff for her fruit hand pies because it has more structure than regular pie dough,
