( or, Easy Rustic Pie )
Classic Blueberry Galette is a favorite treat around here. They are easy to make, bursting with flavor, and so easily customizable! This week, this recipe is brought to you by Jen The Fearless, aka, my wife. Blueberries are my favorite fruit, and this is a dessert that she enjoys making for us, so win-win for me.
What is a Galette?
Simply put, it’s pastry dough wrapped around fresh fruit. We love easy, delicious desserts!
Galettes are a French pastry and similar to a pie or tart. They are free form and rustic in design. You don’t need any special tools or pans to make a galette and it truly is one of those desserts that anyone can make.
You will need
Parchment Paper
Large Mixing Bowl
Small Mixing Bowl
Pastry Brush
Some basic mixing tools and measuring tools
Ingredients
A pie crust (homemade or store bought roll out type, not frozen) or a puff pastry sheet
Blueberries, 1 pint
1/4 to 1/3 cup sugar, depending on how sweet you want it
2 teaspoons corn starch
1 tablespoon lemon juice
1/2 teaspoon salt
an egg for the egg wash
extra sugar to sprinkle on crust edges
Instructions
Preheat oven to 425
Rinse the blueberries
Put berries in large mixing bowl, check for bad ones or stems
Sprinkle in corn starch, stir gently to coat
Put in sugar, stir gently to coat
Sprinkle lemon juice over berries
Sprinkle salt over berries
Unwrap the pie crust and place on a piece of parchment paper that is on a baking sheet.
Pour blueberry mixture into the center of the crust. Start folding the edges up and over the edge of the fruit. Do this around entire crust.
Crack an egg, add a splash of water, and beat it with a fork. Brush the crust with the egg, covering it all.
Sprinkle with the extra sugar.
Bake for 15-25 minutes or until the crust is a golden brown, not burnt. Watch for the berries to pop open and release their juices.
When done, remove from oven. and let the galette sit for at least 10 minutes, allowing the sweet fruit juices to thicken slightly. Trust me, it is so worth the wait, yum.
Notes
Make sure that the berries are popping open before you call it done. You want the natural juices to come out during the baking.
I like to serve with some ice cream or whipped cream, but that's your choice.
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