Blueberry Galette

      • Ingredients:
      • Pastry Dough


        Blueberry Filling

        • 1 pt / 551 ml Fresh Organic Blueberries⁠
        • ¼ cup / 52g Organic Cane Sugar⁠
        • 1 tsp / 2g Freshly Grated Lemon Zest⁠
        • 1 tbsp / 11g Cornstarch⁠
      • Directions:
        1. In a medium-sized bowl, combine all the ingredients for the blueberry filling and place in the fridge⁠
        2. For your pastry dough, combine all your dry ingredients in a large bowl and whisk until uniform.⁠
        3. Add sliced cold butter into dry ingredients, and using your fingertips, press each slice of butter into the flour until the butter is pea-sized and the flour looks crumbly. (Heat is the enemy here, so refrigerate when needed)⁠
        4. Add ice-cold water and mix until just combined. Cover with plastic wrap and place in the fridge while your oven preheats to 400°F.⁠
        5. In a well dusted, clean tabletop, cut your dough in half (save the other half for another time). Shape your half dough into a ball and roll out into a circle until it’s about 1/8 inch.⁠
        6. Place your Blueberry Filling into the middle and spread, making sure to leave about a 3-inch space from the sides.⁠
        7. Fold up the sides of the dough and pleat. ⁠*Optional: brush the ready-to-bake dough with egg wash (1 egg + 1 tbsp water) and sprinkle on an extra tbsp of sugar for a shiny, slightly crispy top crust!*⁠
        8. Bake in the middle of a 400-degree oven for 30-35 minutes or until the pastry is golden brown!⁠
        9. Allow to rest on a cooling rack for 20 minutes before serving.⁠