Blueberry Galette
Prep Time:
30 minutes + 1 hour for chilling
Cook Time:
1 hour
Portions:
8
For the Crust:
3 cups unbleached all-purpose flour
1 1⁄2 teaspoons salt
2 tablespoons sugar
4 ounces lard or shortening, cut into 1⁄2-inch pieces and frozen
1 cup Real California Unsalted Butter, cut into 1⁄2-inch pieces and refrigerated
1⁄2 cup ice water
1 teaspoon vodka
For the Filling:
8 cups Fresh Blueberries
3⁄4 cup sugar + 2 tablespoons, separated
3 1⁄2 tablespoons cornstarch
1⁄4 teaspoon salt
1 lemon, zested
1 tablespoon lemon juice
1 egg
1 tablespoon water
Instructions
- Combine the flour, salt and sugar in a food processor. Add the butter and lard.
- Use the food processor to work the butter and lard into the flour by pulsing it until the butter is in pea-sized pieces.
- Whisk the water and vodka together and add it to the flour/butter mixture a few tablespoons at a time. It will start to look shaggy, but not dry. It should hold together when you squeeze it in your hand.
- Gently press the dough into a ball using a pastry scraper or your hands. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.
- In a small bowl, combine 3/4 cup of sugar, cornstarch, salt, and lemon zest. Massage the zest into the sugar.
- In a large bowl, toss together the blueberries and lemon juice. Add the sugar/lemon zest mixture and gently stir to coat the blueberries.
- Line a baking sheet with parchment paper. On a floured surface, roll out the chilled pie dough into a 1/8-inch-thick circle. Dust off any extra flour and lay crust onto the prepared pan.
- Mound the blueberry filling in the middle of crust. Fold and crimp the dough up so that it covers at least 2 inches of the filling. Freeze the shaped galette for at least 15 minutes to chill the dough.
- Preheat the oven to 425°F and set rack in middle of the oven.
- Just before baking, beat the egg and water together and brush the edges with egg wash. Sprinkle crust with the remaining 2 tablespoons of sugar.
- Bake for 30 minutes, then turn the oven down to 350°F and bake for an additional 30 minutes; let cool.
- Top with a scoop of Real California Ice Cream or whipped cream if desired before serving.
About This Recipe
There is nothing more sensational in the Summer than a freshly baked pie bursting with fresh blueberries paired with Real California Ice Cream. So grab yourself a warm slice, and a generous scoop and share with friends!
Recipe courtesy of the U.S. Highbush Blueberry Council