Blueberry Galette
Evan Rossio has lived in East Grand Rapids, MI for 30 years, along with his wife Julie, his daughter Emily, and his son Jordan and daughter-in-law Hannah.
Blueberry Galette is my favorite galette recipe using an all-butter pie crust. It’s more rustic and less work than making a traditional pie. Feel free to use a pre-made pie crust, but why not make your own when it’s so easy? If you don’t have a food processor, use a whisk to combine the flour and salt, and cut in the butter by hand. It’s important to keep the crust cold. Feel free to refrigerate until ready to bake. It’s always appropriate to serve with vanilla ice cream.
Note:
A galette is basically a free-form pie that you make without a pie dish. Roll out the dough, pile the filling in the middle, and fold the edges over to keep everything in place. It’s simple and forgiving, an easy project for a novice cook or when you’re short of time or patience. Butter in the dough gives a texture that is flaky and crispy. Go sweet with fruit like apples or berries, or try a deliciously unique Grilled Pineapple, Vanilla Pastry Cream & Rosemary combination. Make a savory galette with vegetables, cheese, or a mixture of greens and crisp bits of bacon or prosciutto. Keep a disk of pie dough in your freezer, and you’ll always be ready for an impromptu dinner or dessert with what you have on hand.
Ingredients
For the pie crust:
- 150 grams (1 ¼ cups) all-purpose flour, plus as needed for flouring work surface
- ¼ teaspoon fine sea salt
- 142 grams (10 tablespoons) unsalted butter ,cold and cut into cubes
- 2 to 4 tablespoons ice water, as needed
- 1 egg, for egg wash
- Coarse sugar
For the filling:
- 400 grams (about 4 cups) blueberries
- 67 grams (⅓ cup) granualated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- Pinch of salt
Preparation
- For the pie crust: Pulse the flour and salt in a food processor. Add the butter and pulse until butter is in pea-sized pieces. Add the water and pulse just until the dough comes together. Turn out on a lightly floured surface and gather into a disk. Wrap in cling film and refrigerate for at least one hour.
2. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper and set aside. Roll out dough on a lightly floured surface into a 30 cm (12 icnh) circle and place on the baking sheet and put in the refrigerator or freezer to keep cold.
3. For the filling: In a large bowl combine the blueberries, sugar, lemon juice, cornstarch and salt, and gently mix. Remove the prepared dough from the refrigerator/freezer and mound the berry mixture in the middle, leaving about 4 cm (1 ½ inch) border. Lift the edges of the pie dough toward the center, and fold every 8-10 cm (3-4 inches). Beat the egg with 1t of water and brush over the edge of the crust, and sprinkle with coarse sugar. Bake 50-60 minutes or until crust is golden and the berries are bubbling.
Evan D. Rossio
Evan Rossio has lived in East Grand Rapids, MI for 30 years, along with his wife Julie, his daughter Emily, and his son Jordan and daughter-in-law Hannah. Evan is a recently retired attorney, having worked in the legal field since 1988. He currently does non-profit work and has a personal chef gig for a local family who appreciate healthy cuisine and have sophisticated palates (as do their young children). In his free time, he enjoys spending time with family and friends, and you can usually find him in the kitchen cooking. He is a coffee snob, enjoys wine and gin, reading, playing his guitar, and exercising. His daughter is horrified to admit that he spends more time on social media than she does. Evan and his food can be found on Instagram at @evanrossio.
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