My husband loves anything fruity, so I try to find any excuse to bake something special for him. This blueberry galette has just the right balance of tangy, sweet, and buttery flavors!
So what is a galette? A galette is like a free-form pie. I’ve found that I’m not very good at making regular pies, not because of the taste but because I can’t seem to make it look pretty. However, since a galette is just a slightly “uglier” pie, I can get away with a lot, haha. Regardless, I thought a blueberry galette sounded delicious, so I just went for it.
I gotta warn ya: don’t make this on a hot day. It will be really hard to work with the pastry since the butter melts faster. Ask me how I know. You want to make sure you keep your hands and pastry as cool as possible so that you don’t have to chill it so frequently while you work on it. When I was dumb enough to make this on a hot day, I had to chill my pastry every 5 minutes while rolling. I definitely learned my lesson since then. However, this blueberry galette was worth it!
Tools you’ll need
- 245 g all-purpose flour
- 226 g salted butter (about 2 sticks)
- 100 g sour cream
- 1.5 tsp baking powder
- 1 egg yolk
- splash of heavy cream
- sprinkle of turbinado or demerara sugar
- 1 pint blueberries (about 2 cups)
- 70 g sugar
- 1 tbsp corn starch
- juice of 1 small lemon
- Pulse the flour, salted butter, sour cream, and baking powder in a food processor until you get little bits of lumps of butter (about a size of a bean). If you have smaller pieces than that, that's fine too. Just don't get your dough too "sandy." You want enough slightly bigger pieces in there to make your pastry flaky.
- Pour it out on a floured flat surface so you can squeeze it together to make a dough. Form it into a ball and wrap in plastic. Chill for about an hour in the fridge.
- While the pastry dough is chilling, you can put the blueberries in a small bowl and toss them in the sugar, corn starch, and lemon juice so that every blueberry is coated.
- Preheat your oven at 350 degrees.
- Take our your chilled dough onto a floured flat surface and roll it out in a larger circle to about 1/4-inch thickness.
- You can put your pastry dough on parchment-lined baking sheet OR do what I did and make things easier for you and put on on parchment-lined 6-inch (or an 8-inch) oven-safe round skillet. I'm really terrible at keeping the filling intact while I fold the sides of the pastry to make my galette, so it makes things easier to have it in a mold like a skillet so you can add the filling without much fussing.
- Add the filling in the middle and leave about at least 1.5-inch pastry on the edges. Carefully fold the edges toward the center to encase the blueberry filling.
- Slightly whisk the egg yolk and splash of heavy cream and brush it on the pastry. And if you have turbinado or demerara sugar, sprinkle some of that on top of the pastry too.
- Bake for 35-40 minutes, making sure the pastry is a nice golden brown color.
- Let it rest. Add some lemon zest on top if you want to be extra fancy. Enjoy!
“A galette is just a slightly ‘uglier’ pie”