Originally Posted by
madamekelly
I have bought them for years, and lately discovered what you describe in the name brand ones, but the generic store brand from "the richest owners/ poorest employees" store, are still nice. I use them to make Gallettes.
Because some one asked, "Galettes" are just a fancy French word for a pie made without a pie tin, it is how grandma made them. Kind of like the formless tarts you see on baking shows. Put the crust out flat, and put enough filling in the center (half of what fills a normal crust), fold the edges up toward the center pinching as needed, and bake as usual. I also use less sugar than recipes call for. I like my pies just a little tart, they taste more like fresh fruit that way.