Blueberry Galette

 

 

The Galette Crust

• 1 1/4 cups flour
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold
• 2-3 tbsp cold water
  
  
• 1 egg & tbspn water for an egg wash
• Some coarse sugar to sprinkle  on the folded crust  

The Blueberry Mixture

• 4 cups blueberries
• 1/3 cup sugar
• 1 tbsp lemon juice
• 2 tbspn cornstarch
• Zest of one lemon chopped fine
• pinch of salt 

Putting it Together

Put flour, sugar, salt in food processor. Pulse to mix.

Add butter and pulse till mixed.

Add cold water while blades are running.

Pour mixture on floured surface. Create a flat oval disk. Wrap in plastic wrap and place in fridge to rest for at least 30 minutes.

Pre-heat oven to 375F

Roll out the dough to make a circle about 12 inches in size. Then place a 9" pie pan, upside down, and press into the dough. The edges of the pie pan make a light circular line in the dough. This will be helpful to show where to place the blueberries at the end.

In a bowl, combine blueberries, sugar, lemon juice, lemon zest and stir.

Place blueberry mixture within the circle, fold the edges  of the dough over the blueberries.

Wash the crust with the egg/water mixture. Sprinkle with coarse sugar.

Bake at 375 for 30-40 minutes.