Nothing screams summer like blueberries! These pies without the pan are a gorgeous, low-effort dessert that is just as delicious, and if you like a high ratio of buttery crust to filling, then you might like this Summer Blueberry Galette more than a traditional pie.
Total Time
1hr 10min
0.0
0 Ratings
Author: Lauren Holdcroft at SideChef
Servings:
6
Ingredients
•
1 1/2
cups
All-Purpose Flour
•
3/4
cup
Cold
Butter
, cubed
•
4
Tbsp
Granulated Sugar
, divided
•
1/2
tsp
Salt
•
2
Tbsp
Ice Cold
Water
•
3
cups
Fresh Blueberries
•
1
Tbsp
Corn Starch
•
1
Lemon
, zested, juiced
•
1
Eggland's Best Classic Egg
, beaten
•
to taste
Powdered Confectioners Sugar
•
to taste
Fresh Mint
(optional)
Cooking Instructions
1.
In a large bowl, combine Flour (1 1/2 cups), Granulated Sugar (1 Tbsp), and Salt (1/2 tsp).
2.
Add Butter (3/4 cup) to the dry mixture bowl. Using your hands, press the butter cubes into flat pieces.
3.
Slowly add 1 Tbsp of Water (2 Tbsp) at a time and mix until it forms a rough ball of dough. If it’s not coming together, add one more Tbsp of water.
4.
Turn out onto a floured surface and roll into a rough rectangle. Fold in half and roll out again. Repeat two more times.
5.
Form into a disk, wrap with plastic wrap, and chill in the fridge for 30 minutes.
6.
While dough chills, combine Fresh Blueberries (3 cups), Granulated Sugar (3 Tbsp), Corn Starch (1 Tbsp), Lemon Zest (1), 1 Tbsp of Lemon Juice. Let sit for 15 minutes.
7.
Preheat the oven to 350 degrees F (180 degrees C).
8.
Place the parchment paper on the table. Roll dough into a large circle. Pour blueberry mix into the middle and cover with crust by folding sides towards the middle.
9.
Brush the crust with Eggland's Best Classic Egg (1).
10.
Bake for 25-30 minutes or until the crust is cooked through and the filling is bubbling.
11.
Dust with Powdered Confectioners Sugar (to taste) and optionally garnish with Fresh Mint (to taste). Serve warm.
Author's Notes
Makes 6-8 servings.
Nutrition Per Serving
CALORIES
423
FAT
26.0 g
PROTEIN
5.2 g
CARBS
43.4 g
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