BLUEBERRY GALETTE

 

Yield: 6-8 servings

Author: Ana Marti

Blueberry Galette

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

This rustic blueberry galette is one of the easiest pies you will make this Summer. Made with a buttery, flaky pie crust and filled with bursting juicy blueberries. Serve with vanilla ice cream for the perfect slice!

Ingredients

Crust

• 1 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 tablespoon granulated sugar
• 1 vanillina packet (optional)
• 7 tablespoons cold butter, diced into small cubes
• 1 teaspoon apple cider vinegar
• 1 egg yolk
• 3-5 tablespoons ice-cold water
• egg wash (1 egg beaten with 1 tablespoon milk)
• coarse sugar (optional)

Blueberry Filling

• 2 1/2 cups blueberries
• 2 tablespoons all-purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• pinch of salt
• juice and zest of half lemon

Instructions

1. To make the Crust: In a large bowl, mix flour, salt, sugar, vanillina (if using). Add cold butter and cut the butter into the dry mixture with a pastry cutter until you have small pea-sized crumbs.
2. In a small bowl, whisk the cold water and egg yolk together. Drizzle the mixture onto the dry ingredients along with the apple cider vinegar. With a wooden spatula, mix it until the dough starts to come together.
3. Turn the dough out onto a clean surface, pack it into a ball and flatten into a disk. Cover tightly with plastic wrap and refrigerate for at least 30 minutes.
4. Once the dough has been in the refrigerator for 30 minutes, preheat the oven to 425 degrees F.
5. Make the filling by adding all the filling ingredients into a medium bowl. Toss everything together until the blueberries are well coated.
6. Roll out the dough and place it on a parchment paper-lined baking sheet. Pile the blueberry filling in the center, leaving about a 2-inch border around the edge. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around. Brush the crust with the egg wash and sprinkle with coarse sugar.
7. Bake in the preheated oven for 25 to 30 minutes or until the crust is golden brown.
8. Let the galette cool before serving, and ENJOY!

Notes:

• The pie dough can be made up to 3 days in advance. Once ready to roll, remove it from the refrigerator and let it stand at room temperature for 10 minutes.
• If the dough starts to crack, the dough is either too cold to roll or too dry and needs more liquid. In that case, sprinkle the dough with a bit of cold water or let it stand at room temperature a few more minutes before you continue to roll. 
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