The blueberry Galette, now that’s a word we don’t say often in southeast Texas. Galette pronounced ga-let is a flat round cake of pastry often topped with fruit!! So basically a deconstructed pie with no plate!! The simplicity combined with the elegance of this dish is perfect. It’s so easy, but looks so pretty!!
First the pre-made pie crust, bless the souls that created these. Now I found a really yummy looking recipe that has a homemade pie crust with pecans, looks delish! But today I went with the easy pre-made. It’s so simple to put together, pinch up the sides of the crust and bake to perfection. The slightly sweet blueberry filling with the crunch of the pie crust is heavenly. Now word to the wise if you are feeding more than 3-4 people, make 2 of these, they aren’t very large and a small piece just will not satisfy. Top with a scoop of vanilla bean ice cream and you are ready to go.
Ingredients: 1 refrigerated pie crust the kind in the dairy section, 2 cups of blueberries fresh or frozen, 1/3 cup sugar, 2 tbs corn starch, ½ lemon – juice and zest (or lime), pinch of salt, 1 tbs butter – pea sized pieces, 1 egg, splash of milk, Turbinado raw sugar
Fresh blueberries don’t last long in my household, always little fingers sneaking some.
Turbinado sugar is yummy, if you don’t have any on hand, white sugar will suffice.
Roll on the dough on your parchment paper.
In your favorite colorful bowl, add your blueberries, pinch of salt, sugar, corn starch, lemon juice and zest (or lime juice and zest if you are like me and forgot to buy lemons) and mix well.
slowly add the blueberry mix on top of the pie dough while slowly folding and pinching up the side of your dough.
Add a egg and splash of milk to make your egg wash, mix well.
Pinch small pea sized pieces of butter on top
Paint the edges of the pie crust with the egg wash (this gives it the golden brown color)
Sprinkle on the turbinado sugar on the edges of the crust.
Then bake in your hot 450 oven for 20-25 minutes, keep a close watch on it.
Observe the gorgeousness!!
Top with your favorite “Nilla” ice cream, as my boys call it.
slice,
and enjoy!!
If you like this Blueberry Galette, Try These:
1 year ago: Dear G and C
2 years ago: C and G turn 3
4 years ago: Chicken Pot Pie Casserole
Did you make this recipe?
Leave a comment below, then snap a picture and tag @newlyweds_blog on Instagram so I can see it!
Print This RecipeBlueberry Galette
Slighted adapted from Loaves and Dishes
Ingredients
1 refrigerated pie crust, the kind in the dairy section
2 cups of blueberries fresh or frozen
1/3 cup sugar
2 tbs corn starch
½ lemon (or lime)– juice and zest
pinch of salt
1 tbs butter – pea sized pieces
1 egg
splash of milk
Turbinado raw sugarInstructions
Preheat the oven to 450° (yes, I know, that is a high heat – trust me). Prepare a half sheet size baking dish with parchment paper. Lay out the refrigerated pie crust onto the baking sheet and set aside.
In a bowl mix the berries, sugar, cornstarch, lemon juice, zest and pinch of salt. Carefully spoon the berry mixture onto the center of the pie crust. Gently gather, pinch or tuck up the sides of the pie crust to make crust bowl for the berry mix. Pull the edges in towards the center as you pinch around the outside of the pie crust. Dot the top of the galette with the pea-sized butter pieces. When completed, set aside.
In a small bowl whisk the egg and a splash of milk together. Paint the edges of the pie crust with the egg wash (this gives it the golden brown color). When done, sprinkle the edges with the turbinado (raw) sugar.
Place in the oven on the center rack and bake for 20-25 minutes. Remove when the crust is golden and the center is bubbly.
