If you can't find wild blueberries, swap in an equal amount of conventional ones instead.
Ingredients
- 1 rolled pie crust
- 2 ½ cups fresh or frozen wild blueberries
- ¼ cup plus 1 Tbsp. packed brown sugar, divided
- 2 Tbsp. cornstarch
- ½ tsp. zest and 1 ½ tsp. juice from 1 lemon
- ½ tsp. vanilla extract
- ¼ tsp. table salt
- 1 Tbsp. unsalted butter, cut into small pieces
- ¼ tsp. ground cinnamon
- 1 large egg, beaten
Steps
- Center a rack in oven and heat to 400 degrees. Roll pie crust into a 12" circle on a lightly floured surface, then transfer to a parchment-lined baking sheet.
- In a large bowl, stir together blueberries, 1/4 cup brown sugar, the cornstarch, lemon zest and juice, vanilla, and salt. Pour onto crust, leaving a 2" to 3" border. Scatter butter over filling.
- Working your way around galette, fold dough toward center to cover about 2" of filling, overlapping dough every few inches and pressing gently to form pleats. Stir together remaining 1 tablespoon brown sugar and the cinnamon in a small bowl. Brush crust with beaten egg, then sprinkle crust and filling with sugar mixture.
- Bake until crust is golden brown and firm, 25 to 35 minutes. Transfer baking sheet to a wire rack and let galette cool at least 30 minutes before serving.
Tags
- Fresh Magazine July August 2022