Ingredients
Units
Scale
For Crust Use: Ultimate All-Butter Pie Crust
Blueberry Filling:
- Ingredients
- 2 cup fresh blueberries (I also like using frozen blueberries especially Wyman’s Wild blueberries)
- 1/3 cup sugar
- 2 Tablespoons flour (if using frozen berries add 1 teaspoon more of flour and sugar)
- 1 teaspoon vanilla extract
- 1/2 teaspoon allspice (you can omit this, but I love the slight nutty flavor it adds)
- 1 Tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1 Tablespoon butter – pea sized pieces
Instructions
- Preheat the oven to 425 degrees F
- Unwrap pie dough from the fridge, roll out on floured surface to make a large circle (about 16-18 inches in diameter)
- Place the dough on a piece of parchment paper that is on a baking sheet.
- In a bowl add sugar, lemon zest, allspice (if using), and flour. Mix together with a fork or whisk. Add in the blueberries, vanilla, and lemon juice and stir to coat.
- Pour blueberry mixture into the center of the pie dough and gentle spread out leaving a 2-3 inch boarder on the edges). Start folding the edges up and over the edge of the filling. Do this around entire galette.
- Dot the top of the galette with the pea-sized butter pieces. When completed, set aside. Crack an egg and beat it with a fork. Brush the edges of the pie crust with the egg wash (this gives it the golden brown color).
- Place in the oven on the center rack and bake for at 425 degrees F for 15 minutes then turn down the temp to 350 degrees F for 25 minutes. Remove when the crust is golden brown and the center is bubbly.
- When done, remove from oven. and let the it sit for at least 10 minutes, allowing the sweet fruit juices to thicken slightly.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Sweet/ Dessert
- Method: Italian/ French
- Cuisine: Italian/ French