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Blueberry galette

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients

  • I package of store-bought frozen pie dough thawed slightly
  • 1 pint of fresh blueberries rinsed
  • 2 tbsp of corn starch
  • 1 tbsp of fresh lemon juice
  • 1 tbsp of lemon zest
  • 1/4 cup of sugar
  • 1/4 tsp of salt
  • 2 tbsp of buttermilk or any milk
  • 1 tbsp of demerara sugar or any sugar
  • For serving - additional lemon zest and/or your choice of ice cream

Instructions

  • Preheat your oven to 375
  • Make sure your pie-dough is still cold, but not frozen. It's best to allow your frozen pie-dough to thaw out in your fridge overnight. But if you haven't done that - you can always just let your dough sit out on your counter for an hour or two and let it thaw out a little. But you still want your pie-dough to be COLD.
  • Once your pie-dough has thawed slightly, it's time to roll it out.
  • On a lightly flowered surface, using a rolling pin, roll your pie dough out into a circle until the dough is between 1/4-1/2 inch thick (my dough formed roughly a 12" circle). It doesn't have to be a perfect circle.
  • Then transfer the dough to a baking sheet lined with parchment paper
  • Meanwhile, prepare the filling by adding the blueberries, lemon juice/zest, sugar, salt, and corn starch to a bowl. Give it a gentle toss.
  • Then add the filling to the center of the dough and spread it out, leaving a good 1-inch border along the circle.
  • Fold the border of the dough up and over the berries and use your fingers to gently "fold and crimp" the dough. Again, it doesn't have to be perfect.
  • Then using a pastry brush or a spoon, lightly brush milk on the edges of the galette and sprinkle with the finishing sugar.
  • Place the baking sheet into the oven and bake for 25-30 minutes or until the galette is golden brown and bubbly.
  • Remove from the oven and allow the blueberry galette to cool slightly.
  • To serve, garnish with additional lemon zest and a generous scoop of ice cream
  • Enjoy!