Easy Blueberry Galette
This Easy Blueberry Galette is the perfect simple summer dessert made with an easy homemade pie crust and fresh juicy blueberries!
Servings 12 slices
For the crust:
- 1 1/2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small chunks
- 1/4 teaspoon lemon juice
- 3-4 tablespoons ice cold water
For the filling
- 5 cups fresh blueberries
- 1/3 cup cornstarch
- 1/2 cup granulated sugar
- 1 pinch salt
- 2 tablespoons lemon juice
- zest of one lemon
- 1 egg
- 1 tablespoon water
- 1-2 tablespoons coarse sugar
For the crust:
Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain. Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water. If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
Dump the rough dough onto the counter and form it into two disc shapes and wrap it in plastic, placing it in the fridge to chill for 30 minutes or overnight.
For the filling:
Add the blueberries to a bowl, along with the cornstarch, sugar, salt and lemon juice and zest. Toss just until combined.
Set the filling aside while you prepare the crust for baking.
Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out the ball of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.
Transfer it to baking sheet lined with parchment paper
Add the blueberry filling and pile it into the middle of the dough, leaving a large edge.
Fold the edges of the dough up onto the pile of blueberry filling, creating the edge crust. pinch the pieces you fold up into each other to seal them shut (so the filling can't escape).
Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.
Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit for about 40 to 45 minutes or until the filling is bubbly and the crust is golden brown.
Let the galette cool to room temperature before slicing and serving with whipped cream or ice cream.
Watch the galette closely as it bakes to ensure it bakes and browns evenly. Feel free to turn the it around halfway through baking so it browns evenly in your oven.
Serving: 1slice | Calories: 219kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 108mg | Potassium: 69mg | Fiber: 2g | Sugar: 17g | Vitamin A: 289IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 1mg