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Easy Blueberry Galette | If You're Scared to Make Pie, Make This Instead!
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If a pie seems intimidating to you, then meet the galette, pie’s much easier-to-make cousin! This blueberry galette goes together in a pinch and combines the best flavors of the summer season!
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Skip ahead:
00:00 Intro
00:18 Preparing the crust
04:39 Preparing the blueberry filling
07:09 Rolling out the dough
08:49 Adding the blueberry filling
10:58 Tasting the finished galette
INGREDIENTS
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp sugar
- 10 tbsp cold butter cubed
- 4-6 tbsp ice water
For the blueberry filling
- 5 cups fresh blueberries (about 1 1/2 lbs)
- 1/3 cup sugar
- 2 tbsp cornstarch
- 1/2 tsp salt
- 2 tsp balsamic vinegar
- 1 tbsp lemon juice
INSTRUCTIONS
For the dough:
- In a large bowl, combine the flour, salt, and sugar. Mix to combine and add the cubes of cold butter. Toss the butter pieces to coat the flour. Using thumb and forefingers, work the butter into the flour mixture by pressing the pieces of butter into the flour. Continue to mix until it resembles a coarse mixture and holds together when pressed into a tight fist.
- Add 4 tbsp of ice cold water and toss to combine. Add more water as needed until the dough presses together into a disk.
- Wrap tightly in plastic and place in the refrigerator to chill for 20 minutes.
For the galette:
- Preheat the oven to 425°F.
- In a large bowl, combine the blueberries, sugar, cornstarch, salt, balsamic vinegar, and lemon juice. Mix to combine.
- Roll the chilled pie dough out into an approximately 14-inch circle. Pour the blueberry filling on the rolled-out dough, leaving a 2-inch empty perimeter. The blueberries will be piled high but will bake down. Fold the edges of the dough up onto the blueberries, making creases as needed. Brush the exposed dough with 1 tbsp heavy cream and sprinkle with 2 tsp of raw turbinado sugar.
- Place the galette in the preheated oven on the bottom rack and bake at 425°F for 20 minutes. After 20 minutes, reduce the temperature to 375°F and bake for an additional 30-35 minutes until the filling is bubbling in the middle. Remove the galette from the oven and cool completely before slicing and serving.
#dessert #summer #blueberry
------------------------------
Skip ahead:
00:00 Intro
00:18 Preparing the crust
04:39 Preparing the blueberry filling
07:09 Rolling out the dough
08:49 Adding the blueberry filling
10:58 Tasting the finished galette
INGREDIENTS
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp sugar
- 10 tbsp cold butter cubed
- 4-6 tbsp ice water
For the blueberry filling
- 5 cups fresh blueberries (about 1 1/2 lbs)
- 1/3 cup sugar
- 2 tbsp cornstarch
- 1/2 tsp salt
- 2 tsp balsamic vinegar
- 1 tbsp lemon juice
INSTRUCTIONS
For the dough:
- In a large bowl, combine the flour, salt, and sugar. Mix to combine and add the cubes of cold butter. Toss the butter pieces to coat the flour. Using thumb and forefingers, work the butter into the flour mixture by pressing the pieces of butter into the flour. Continue to mix until it resembles a coarse mixture and holds together when pressed into a tight fist.
- Add 4 tbsp of ice cold water and toss to combine. Add more water as needed until the dough presses together into a disk.
- Wrap tightly in plastic and place in the refrigerator to chill for 20 minutes.
For the galette:
- Preheat the oven to 425°F.
- In a large bowl, combine the blueberries, sugar, cornstarch, salt, balsamic vinegar, and lemon juice. Mix to combine.
- Roll the chilled pie dough out into an approximately 14-inch circle. Pour the blueberry filling on the rolled-out dough, leaving a 2-inch empty perimeter. The blueberries will be piled high but will bake down. Fold the edges of the dough up onto the blueberries, making creases as needed. Brush the exposed dough with 1 tbsp heavy cream and sprinkle with 2 tsp of raw turbinado sugar.
- Place the galette in the preheated oven on the bottom rack and bake at 425°F for 20 minutes. After 20 minutes, reduce the temperature to 375°F and bake for an additional 30-35 minutes until the filling is bubbling in the middle. Remove the galette from the oven and cool completely before slicing and serving.
#dessert #summer #blueberry
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