This is really a rustic blueberry pie, made without a tin and given a more romantic name. It’s simple, delicious, easy and contains little more than plump, sweet-tart blueberries. A galette need not be complicated, you can use fresh and/or frozen blueberries.
Crust (This recipe makes 2 crusts, so freeze one disk for another time)
3cups(375g) all-purpose flour
4oz.lard or shorteningcut into 1/2-inch pieces and frozen
1cupunsalted buttercut into 1/2-inch pieces and refrigerated
1tspapple cider vinegar
8cupsfresh or frozen blueberries
3/4cupsugarplus 2 tablespoons (separated)
3 1/2tbspcorn starch
Combine the flour, salt and sugar in a food processor. Add the butter and lard.
Use the food processor to work the butter and lard into the flour by pulsing it until the butter is in pea-sized pieces.
Whisk the water and apple cider vinegar together and add it to the flour/butter mixture a few tablespoons at a time. It will start to look shaggy, but not dry. It should hold together when you squeeze it in your hand.
Gently press the dough into a ball using a pastry scraper or your hands. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.
In a small bowl, combine 3/4 cup of sugar, salt, and lemon zest. Massage the zest into the sugar.
In a large bowl, toss together the blueberries, cornstarch, and lemon juice. Add the sugar/lemon zest mixture and gently stir to coat the blueberries.
Assemble Blueberry Galette
Line a baking sheet with parchment paper. On a floured surface, roll out the chilled pie dough into an 1/8-inch-thick circle. Dust off any extra flour and lay on prepared pan.
Mound the blueberry filling in the middle of each crust equally. Fold and crimp the dough up, so it covers at least 2 inches of the filling. Freeze the shaped galette for at least 15 minutes to chill the dough.
Preheat the oven to 425°F and set rack in middle of the oven.
Just before baking, beat the egg and water together and brush the edges with egg wash. Dust crust with the remaining 2 tablespoons of sugar.
Bake for 30 minutes, then turn the oven down to 350°F and bake for an additional 30 minutes. Serve warm or at room temperature.
Serve with ice cream or whipped cream, if desired!