Blueberry Galette

This blueberry baby marks my first galette. What I love about this bake is it’s tart but not too tart and sweet but not teeth achingly sweet. Even with the Lemond curd the flavors were delightful. Citrus, butter, and flour are generally always fully stocked at my apt. so it was a no brainer. The blueberries are nostalgic. My parents are from Michigan and we always make a point to grab blueberries when we pass through. So when I bought 10lbs this summer I wanted to find a way to use them beautifully.

I’ve never made a pie crust before and honestly baking intimidates me because you need to be so precise. I watched a short clip about pie crust on the plane and thought okay let’s give this a go. Cut the butter to a medium size, squish the butter in flour, and always keep it cold are what I took away. It tasted so good too. A little thin on the rollout but still flaky. Overall, I’m happy with how it turned out and happy I could share it with a handful of friends. That’s the best part, really.

Recipe

The pie crust recipe I just found online. Use a butter one!

For the filling I used 3c blueberries, 1/2c sugar, pinch of salt, one lemon zested, half lemon juice, & tablespoon of cornstarch. mix and plop in the center of the rolled out crust.

I just started folding the sides in to create a round, and brushed with one egg. Throw in the oven at 400 and check after 20mins. You may need 5 more minutes.

3c Blueberries

1/2c sugar

Pinch of salt

1 lemon zested

1/2 lemon juice

1 TBL cornstarch

Pie crust

Egg wash