Blueberry Galette

🧂 Ingredients

• 2½ cups all-purpose flour

  (plus more for rolling)
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 1 cup butter

  (cubed and frozen)
• ½ cup ice water
• 4 cups blueberries
• ¼ cup sugar
• 2 tablespoon all-purpose flour
• 1 large lemon

  (zested and juiced, reserve 2 tablespoons of juice)
• 1 large egg
• 1 tablespoon milk
• 1 tablespoon coarse sugar

  (optional, such as Turbinado)

Instructions

• 1 To get started, add your 2½ cups all-purpose flour, ¼ cup granulated sugar, and
  ¼ teaspoon salt into a food processor. Pulse the food processor a handful of
  times.
• 2 Add the 1 cup butter into the food processor and pulse it repeatedly until the
  butter has broken down into small, pea-sized chunks.
• 3 While continuing to pulse the food processor, slowly add the ½ cup ice water in
  small increments. Pick up a small piece of the dough and squeeze it in your
  hand. If the mixture doesn't hold together, add a bit more water, pulse, and try
  again.
• 4 Place the pastry dough onto a pastry mat or sheet of parchment paper and knead
  it 2-3 times. Gently, press the dough down and flatten it into a one-inch thick
  circle. Next, cover it in plastic cling film wrap and place it in the fridge to
  chill for 1 hour.
• 5 Meanwhile, preheat your oven to 425°F (220°C/Gas Mark 7). Once the dough has
  finished chilling, transfer it to the counter and let it sit at room temperature
  for a few minutes (to prevent cracking).
• 6 Roll out the pie crust until it is approximately ¼-inch thick and then place it
  onto a baking sheet.
• 7 To make the blueberry filling, add the 4 cups blueberries, 1 large lemon juice
  and zest, ¼ cup sugar, and 2 tablespoon all-purpose flour into a mixing bowl.
  Stir gently to combine the ingredients.
• 8 In a small mixing bowl, add the 1 large egg and 1 tablespoon milk and lightly
  beat them together.
• 9 Next, spoon the blueberry filling onto the prepared pastry dough. Make sure that
  you leave a 2-3 inch border around the edge.
• 10 Fold the edge of the dough over the filling while forming loose pleats along the
  way. Brush the pleated edges with your egg wash mixture and sprinkle it with 1
  tablespoon coarse sugar, if desired.
• 11 Place the prepared galette into the preheated oven and bake it for 25 minutes,
  or until the filling is bubbling and the pastry has turned a golden-brown color.
• 12 Remove the baked galette from the oven and allow it to cool slightly before
  serving.

Nutrition Info