Blueberry Galette Recipe: How to Make Blueberry Galette

For the crust:

• 1 cup unbleached all-purpose flour
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ cup (1 stick) unsalted butter, chilled, cut into ½-inch pieces
• 1½ tablespoons ice water
• ½ tablespoon apple cider vinegar
• 1 egg, lightly beaten
• Turbinado sugar, for sprinkling

For the blueberry filling:

• 4 cups fresh blueberries
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• ¼ teaspoon salt

1. 1

   Preheat the oven to 385 degrees Fahrenheit.

2. 2

   Combine the flour, salt, and sugar in a large bowl.

3. 3

   Add the cold cubed butter to the flour mixture, and work it between your fingers until the dough resembles coarse crumbs and there are no large pieces left (the dough should just hold together when pressed in a handful). Alternatively, use the pulse function on a food processor, taking care not to overwork the dough.

4. 4

   Turn the dough out onto a clean floured surface, and add the cold water and vinegar. Comb through the dough with your fingers until well-combined, then begin to knead the dough until it comes together, no more than a couple of minutes.

5. 5

   Divide and form into a shaggy disc about 1-inch thick. Wrap in plastic wrap, and place in the refrigerator for at least two hours.

6. 6

   While the dough rests, combine all of the ingredients for the blueberry filling in a medium bowl. Stir to evenly combine.

7. 7

   Generously dust a clean work surface with flour, and roll the dough into a 12-inch circle. Gently transfer the dough to a parchment-lined baking sheet.

8. 8

   Working quickly, arrange the blueberry mixture in the center of the dough, leaving a 2-inch border.

9. 9

   Then, using the parchment paper to guide you, fold the edges of the dough up and onto itself, one section at a time.

10. 10

    Brush the exposed dough with egg wash and sprinkle with turbinado sugar.

11. 11

    Bake galette for 40-50 minutes, until crust is golden-brown and the blueberries are soft. If bits of blueberry begin to burn before the crust is finished, simply tent a piece of foil over the fruit and continue baking.

12. 12

    Cool the galette to room temperature before serving.

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