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Blueberry Galette Recipe

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Ingredients

Warning0 allergens identified

Blueberry Galette Recipe

For the Crust

1 ½ cups all purpose flour

1 ½ tablespoons granulated sugar

½ tsp salt

12 tablespoons unsalted butter coldcut into small cubes

¼ cup milk

½ tbsp apple cider or white vinegar

For the Filling

3 cups blueberries freshor frozen

⅓ cup granulated sugar

2 tablespoons cornstarch

1 tbsp lemon zest

1 tbsp lemon juice

1 egg yolkcombine with 1 tablespoon water for egg wash

Instructions

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Instructions

Place the flour, 1 1/2 tablespoons sugar and salt in the bowl of a food processor. Process until combined.

Add the cold butter cubes to the dry ingredients. Pulse 20-30 times until the mixture resembles a coarse meal and the butter is in pea-sized chunks.

Combine the milk and vinegar in a measuring cup. With the processor running, add the milk through the feed tube until combined and the mixture begins to clump and form a ball. This will not take long! Be careful not to over mix — as soon as you can pinch the dough together and it holds, it's done.

Pour the dough out onto a board. Form into a disc and wrap in plastic wrap, then chill for a minimum of 30 minutes. Once chilled, preheat the oven to 375 degrees F. Place the dough on a lightly floured surface and roll until 12" wide (it will be about 1/8" thick).

Line a large baking sheet with parchment paper. Roll the dough loosely around a rolling pin, then unroll over the prepared baking sheet and set aside.

Place the blueberries, sugar, cornstarch, lemon zest and juice in medium bowl. Stir the blueberry mixture until well combined.

Gently pour the blueberry filling in the center of the galette dough, leaving a 1 1/2 – 2" border. Fold the edges of the dough over the filling, overlapping it in sections. Brush the dough evenly with the egg wash.

Bake the galette for 45-50 minutes, until the crust is golden brown and the filling is bubbly. Cover with foil if the dough begins to brown too quickly. To check the dough for doneness, use a spatula to lift part of the galette. The dough should be golden brown underneath as well. Cool on a wire rack for about 10 minutes, and enjoy!

Nutrition

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Tips & Tricks (5)

Keep Butter Ice-Cold 🧈
Freeze your cubed butter for at least 30 minutes before making the crust; cold butter creates distinct pockets that produce the flakiest, most tender pastry layers.
Macerate Blueberries for Maximum Flavor 🫐
Toss fresh blueberries with sugar, lemon juice, and cornstarch 15-20 minutes before assembling to release juices and intensify flavor while the cornstarch thickens the filling naturally.
Add Vinegar to Pie Dough 🍋
The acid in apple cider or white vinegar relaxes gluten strands in the flour, making the dough more tender and easier to work with while preventing a tough, chewy crust.
Chill Dough Between Steps ❄️
Refrigerate the formed galette for at least 30 minutes before filling and baking to prevent shrinkage and ensure the crust maintains its shape and structure in the oven.
Egg Wash Creates Golden Perfection ✨
Brush the exposed crust edges with beaten egg yolk mixed with a splash of milk for a beautiful golden-brown finish and professional appearance.