My husband and I have been craving for pies lately, and it just so happens that there’s new bar recently opened a block away called “Pie Bar.” First thing I thought was “finally! a pie shop close to our place!” Ever since they opened weeks ago, we have been regular customers. In fact, I am having their Coconut custard pie right now while writing this post. We just love pie. Period. That is why I really treasure this blueberry galette recipe. A galette may not be a “pie” since I haven’t used my pie dish at all for this recipe, but I believe this is a rustic form of it. Galette is a cousin of pies and tarts, and the easiest to make because they are virtually formless. This recipe is so simple; you can make the pastry with just a few ingredients, use your favorite fruit as filling, then work your way around the dough to create pleated edges. I still need to work on my pleating though, but it doesn’t have to be perfect and that’s what makes it rusty and very homemade.
If you don’t want to make your own pastry for this, you may use a a 9-inch refrigerated pie dough. Personally, I haven’t tried using a refrigerated pie dough for this recipe but I read in some recipes that they use them. If you did use the pie dough, please let me know how It turned out, I would really appreciate that! But, If you are feeling adventurous then I suggest you try making this pastry on your own. It will be worth it I promise! Just imagine crusty, flaky and buttery crust just as you take your first bite, then the blueberries will add a fruity sensation in your mouth.
No time to make a pie? make a galette instead!
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For the crust
1 1/4 cups all-purpose flour
1/2 tsp salt
1 tbsp sugar
1/2 cup unsalted butter (1 stick), cold and cut into cubes
3-4 tbsp very cold water (about 1/4 cup)
cold mixing bowl
For the filling
1 lb fresh blueberries (about 3 cups)
2 tbsp cornstarch
1 tbsp grated lemon zest
1 tbsp fresh lemon juice
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup sugar
For the egg wash
1 egg, lightly beaten
1 tbsp sugar, for sprinkling
1. Place rack in the middle of the oven. Preheat to 400 degrees F. Place a piece of parchment paper onto a large baking sheet then set aside.
2. To prepare the crust: put the flour, salt and sugar in a food processor. Pulse a few times until mixed. Add butter and pulse until the mixture resembles fine breadcrumbs texture. Dump the mixture into the cold bowl, add 2 tbsp cold water then mix. Pour the rest of the cold water then knead until mixture binds together and a smooth dough forms. Add more water a tablespoon at a time if dough came out dry. Work as quickly as possible to prevent the dough from becoming warm. Form a round dough then wrap in plastic wrap and chill for about 30 minutes.
3. For the filling, combine all ingredients in a mixing bowl and gently stir together until well mixed and blueberries well-coated.
4. Once the dough is chilled, place it onto a lightly floured surface and roll out into about 12 inches in diameter. Transfer onto the baking sheet and place the blueberry mixture in the middle of the dough, leaving 1 to 2 inches border around edge.
5. Gently fold the edges of the dough over the blueberry mixture, creating pleated edges. Brush the pastry with some of the beaten egg and sprinkle with sugar.
6. Bake until pastry is golden and the blueberries are bubbling, about 25-30 minutes. Let cool until just warm. Slice into 6 equal slices.