This week, our teen chef class made blueberry galettes with pie dough from scratch. Galatte is a French term for a pie made without a pie tin. A fruit filling is the most traditional. We discussed why it is so important to keep the butter cold while making a pie dough and some tips on how to accomplish this like using ice water in the recipe. These can be made as one large galette or in individual sizes.
Blueberry Galette
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Ingredients
- ½ batch Homemade pie crust
- 3-4 cups fresh berries
- ¼ cup cornstarch
- ½ cup sugar
- 1 egg, beaten with a splash of milk (for egg wash)
Instructions
- Preheat the oven to 425 degrees.
- Wash berries and make sure to dry them thoroughly before continuing.
- Strawberries should be halved or quartered. Sprinkle cornstarch over berries and toss to evenly coat. Using a potato masher, give berries a light mash to get their juices flowing. They should still retain their overall shape but just be a little softened up.
- Roll dough into a 14-inch round on a piece of parchment paper. Transfer to a lined baking sheet.
- Mound berries in the center of the dough leaving a 1 inch border of dough all the way around the mound.
- Sprinkle sugar evenly over the top of the berries, retaining a tablespoon or so for the crust.
- Fold dough over berries, overlapping segments on the previous one and pinching together any overlapping areas of dough. Brush all exposed dough with egg wash and sprinkle with remaining sugar
- Bake about 35 minutes for large galette, until crust is golden brown and filling is bubbling. Individual galettes will take around 15 minutes. Let cool 5 minutes. Slices into wedges and serve warm.
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https://kitchenhouseaustin.com/blueberry-galette/
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