Easy Blueberry Galette Recipe

Rustic Blueberry Galette (Blueberry Crostata) Joyous …

WebJun 8, 2019 · Roll out defrosted dough into a ~12 inch diameter circle. Place dough on a baking sheet lined with parchment paper. (See Note 1) Add …

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 …

Rating: 4.9/5(12)
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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Blueberry Galette (make ahead easy!) Vanilla And Bean

WebJun 6, 2023 · Here’s how to make it: First, make the pastry. Rest in the fridge for at least two hours, up to two days or up to two weeks in the …

1. Cut the cold butter into 1/4" (6mm) square pieces. Place the butter in the freezer for at least five minutes.
2. Place the refrigerated dough on a lightly floured work surface. Allow to set for about 30 minutes to soften as to make it more pliable to roll out. Set aside.
3. Dust the top of the pastry with flour and dust your rolling pin. Roll the dough to 1/8" (3mm) thick to about 13 1/2" - 14" round, flouring the work surface as needed to prevent sticking. Transfer the dough to a parchment lined sheet pan.Mound the blueberry mixture evenly in the center of the pastry leaving about 2" (5cm) boarder. Fold edges over the blueberries, overlapping and pleating the edges all the way around leaving the center open.
4. Arrange a baking rack in the center of the oven and preheat the oven to 375F (190C).

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