Rustic Blueberry Galette
Ingredients
Pie Crust:
- 2 cups all purpose flour
- 8 tablespoons cold, unsalted butter
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 tablespoons ice water
Blueberry Filling and Assembly:
- 2 cups blueberries
- ¼ cup granulated sugar
- 1 tablespoons cornstarch
- ¼ teaspoon lemon zest
- 1 tablespoon heavy cream, optional
- coarse sugar, optional
Instructions
Pie Crust:
- In a food processor add in 1 cup of flour and freezer cold, cubed stick of butter, and top with remaining cup of flour, sugar and salt.
- Pulse this mixture in short bursts until mixture is slightly crumbly.
- Slowly add in chilled water, one tablespoon at a time, while pulsing until mixture is crumbly.
- Turn out mixture onto plastic wrap and lightly press together until a disk of dough is formed. Wrap in the plastic wrap.
- Allow dough to chill for at least an hour in refrigerator or 30 mins in freezer. You can also refrigerate overnight. Must be chilled before use.
Blueberry Filling and Assembly:
- Preheat oven to 400°F
- In mixing bowl combine blueberries, sugar, cornstarch, and lemon zest.
- Food together until thoroughly combined. Set aside to work on the dough
- Line a sheet pan with parchment paper.
- Take out chilled dough and roll out with rolling pin into a circle. Roll until about an ⅛ inch thick (~14” round)
- Roll dough onto your pin and transfer to parchment paper lined sheet pan
- In the middle of dough carefully place blueberry filling in a circle leaving a 3 inch border
- Fold in the edges over the fruit, pleating as you go. Blueberries should be nicely contained. Optionally, brush dough with heavy cream and sprinkle with coarse sugar.
- Place in the oven for 30 minutes. Reduce heat to 350°F then bake for an additional 10-15 minutes until crust is golden brown and fruit is bubbling
- Allow to cool for a minimum of 30 minutes before serving. Serve alone or with ice cream!
- Enjoy!