So taking this to light, and coming off the high of my killer pastry dough I used for this pie last week, I decided to take a crack at it.
I used the same recipe for this pastry dough as I did my previous, and used half to make a decent sized galette (and then another one later...), so if you're really hungry, or you know you're preparing this for a larger group of people, you can always use the combined dough pieces. Nothing wrong with an extra super-sized pastry to impress a few friends right?
Blueberries have been insanely popular, from what I've seen coming from Bon Appetit and their version, and many others, so since I'm a berry fiend, I naturally have multiple pints just laying around in my fridge. And a lemon too. One thing I've discovered since baking with fruit is that lemon makes so many flavors pop. I was pretty apprehensive to it at first, because lemons are tart and I envisioned them ruining my precious sweets, but I took the plunge, and have never been more confident in using them with just about everything. They're perfect for brightening up a this galette too.
Hope you all give this one a go! Are there any fruits you've been seeing lately in your produce section or farmers market? Let me know in the comments below!
Serves 8 people
To get the recipe for the crust I used for this dessert, click this link here. You can halve the recipe or make a really thick crust. You can also use a store bought pie crust as well if you're short on time.
2 pints of blueberries
1/2 cup sugar
1 1/2 tablespoons corn starch
1/2 teaspoon salt
Juice and zest from 1 lemon
4 tablespoons butter
*You will need 1 egg whisked for brushing the pastry dough
Preheat oven to 350 degrees and prepare a baking pan by dusting it with flour.
You can roll the crust out prior to making it, or do it once you've prepared the blueberry mixture, either way, keep it chilled while you're working on the blueberries.
1. Pour the 2 pints of blueberries into a large mixing bowl. Add the lemon juice and zest, along with the 1/2 cup of sugar and stir until everything is evenly distributed. Sift in the corn starch and add in the salt, then mix everything together once more.
1. Roll out dough on a pan and pour blueberry mixture in center. Make sure there is about 1" of empty room around the border so you can pleat the edges around the blueberry "mountain". Once the edges are folded inward, (see photograph for reference if you need a visual), brush the dough with the egg wash and set it in the oven for roughly 25-30 minutes, or until the dough starts to brown.