Blueberry Galette Recipe Ina

Rustic Blueberry Galette (Blueberry Crostata) Joyous …

WEBJun 8, 2019 · Step 3: Bake Blueberry Crostata. Bake Blueberry Galette in the oven for 45 minutes at 375℉. When it is done, let it rest for 10 …

1. Pre heat oven to 375 degrees F.
2. In a large bowl, combine bleuberries, lemon juice, cornstarch and sugar. Gently combine, avoid crushing the blueberries.
3. Roll out defrosted dough into a ~12 inch diameter circle. Place dough on a baking sheet lined with parchment paper.
4. Add blueberry mixture to the dough, leaving ~2 inches on the edges without blueberries.

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Rustic Blueberry Galette • Loaves and Dishes

WEBNov 29, 2020 · Dot the top of the galette with the pea-sized butter pieces. When completed, set aside. In a small bowl whisk the egg and a splash …

1. Preheat the oven to 450 (yes, I know, that is a high heat – trust me). Prepare a half sheet size baking dish with parchment paper. Lay out the refrigerated pie crust onto the baking sheet and set aside.
2. In a bowl mix the berries (OK to use unthawed frozen berries – that is what I did in these pictures), sugar, cornstarch, lemon juice, zest and pinch of salt. Carefully spoon the berry mixture onto the center of the pie crust. Gently pinch up the sides of the pie crust to make crust bowl for the berry mix. Pull the edges in towards the center as you pinch around the outside of the pie crust. Dot the top of the galette with the pea-sized butter pieces. When completed, set aside
3. In a small bowl whisk the egg and a splash of water together. Paint the edges of the pie crust with the egg wash (this gives it the golden brown color). When done, sprinkle the edges with the turbinado (raw) sugar.
4. Place in the oven on the center rack and bake for 20-25 minutes. Remove when the crust is golden and the center is bubbly.

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Rustic Blueberry Galette ZoëBakes

WEBApr 28, 2021 · 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. …

1. For the crust: Combine the flour, salt and sugar in a food processor. Add the butter and lard.
2. Use the food processor to work the butter and lard into the flour by pulsing it until the butter is in pea-sized pieces.
3. 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.
4. 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.

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