Description
Ingredients
Scale
For the Crust
- 1 cup (2 sticks) cold, unsalted butter
- 2 1/2 cups all-purpose flour
- 1 TBSP granulated sugar
- 1 tsp kosher salt
- 1/2 cup cold buttermilk
- 1 egg (reserve for egg wash / assembly)
- 1/4 cup sanding sugar (reserve for assembly)
For the Filling
- 1 lb fresh blueberries (pat dry)
- 1/3 cup granulated sugar
- 2 TBSP cornstarch
- Zest of 1 lemon
Instructions
- In large bowl stir together flour, sugar + salt. Cut cold butter into cubes and toss to coat the butter in the dry ingredients mixture. On a floured surface dump the mixture and use a rolling pin to combine butter evenly throughout the flour mixture. Work quickly and try not to use your hands to keep the butter as cold as possible. Return your dough to your bowl, creating a well in the center.
- Add buttermilk, using a wooden spoon to combine. Mixture should be on the dry side. Wrap in waxed paper and refrigerate overnight, or for at least about an hour to chill.
- Once dough is chilled and ready to bake, preheat oven to 400 degrees. In a medium bowl, combine granulated sugar, cornstarch and zest from one lemon. Add dry blueberries to the mixture and toss to coat.
- Using a rolling pin, roll out your dough into a large circle. Remember it doesn’t have to be perfect, this is suppose to be a simple and rustic dessert. Transfer the dough onto a well greased baking pan.
- Spoon the coated blueberries onto the center of your dough and then fold the edges of the dough up and into the middle of the galette so the blueberries are contained.
- In a small bowl, whisk one egg and brush the edges of the dough with the egg wash. Generously sprinkle granulated or sanding sugar, for an extra crunch, around the surface of the dough.
- Bake for 25-30 minutes until crust is golden brown and the blueberry filling is bubbling. The dessert is best served warm.