Blueberry Galette

Instructions

Flaky Pie Crust

1. Combine flour, sugar, and salt in a food processor. Pulse briefly.

2. Add butter and shortening in 3 parts, pulsing 5-6 times each time.

3. Mix vanilla with ice water. Add to dough 3 tablespoons at a time, pulsing briefly to combine. Add more ice water if needed.

4. Form dough into a disk, wrap in plastic, and chill in the fridge for at least 3 hours or overnight.

Galette Filling

1. Press lemon zest and sugar together with your fingers in a large bowl until the sugar is moistened and resembles wet sand. Let sit for 5 minutes.

2. Add the blueberries, vanilla, lemon juice, salt, cornstarch, and cinnamon to the lemon sugar and gently toss together. Set aside.

3. Roll pie crust into a 14”-15” circle on a floured surface. Transfer to a parchment lined baking sheet.

4. Spoon blueberry mixture over the crust, leaving a 2” border. Fold border over blueberries, pinching the edges to seal.

5. Dot blueberry filling with cubed butter. Chill galette for 20 minutes in the freezer.

6. Preheat oven to 425°F. Brush crust edges with egg wash, sprinkle with turbinado sugar, and bake for 15-18 minutes until just starting to turn golden.

7. Reduce heat to 375°F and bake for 15-22 additional minutes until crust is golden and blueberries are bubbling.

8. Let the galette cool completely on a wire rack.

9. Serve at room temperature or warm topped with ice cream!