My Wild Blueberry Galette is the perfect simple and elegant dessert for your holiday table.
Thank you to the Wild Blueberry Association of North America for sponsoring this post. As always, all opinions expressed are 100% my own.
Do you love homemade pie but hate all the work? My Wild Blueberry Galette has all the best parts of pie without the fuss. It has a beautiful presentation and is deceptively easy to make. This simple and elegant dessert is perfect for the holidays, especially this year when many of us will be having small gatherings. It’s just enough to feed a handful of people with maybe some leftovers (although when I tested this recipe, we polished off the whole thing in one day!).
A galette is a French pastry that’s basically like a freeform pie. It’s made with pastry dough that’s folded over a filling, which can be sweet or savory. Unlike pie, with a galette, you don’t need any special pie pans- just a standard baking sheet. There’s no top crust with a galette so you only have to roll out one piece of dough. You also don’t have to worry about rolling the dough out to an exact circle or crimping your edges neatly. With a galette, the shape doesn’t have to be perfect. And if the fruit juices start to ooze out of the sides while it bakes, it just adds to its charm.
This elegant galette features delicious wild blueberries. Wild blueberries grow in the state of Maine and are harvested in the summer but are available year-round in the freezer section of the grocery store. Compared to regular cultivated blueberries, these nutritional superstars have 2x the amount of antioxidants, 30% less sugar and 72% more fiber! Plus, wild blueberries have a more intense blueberry flavor, making them perfect for recipes like this one.
Extensive research shows that the antioxidant and anti-inflammatory properties of wild blueberries can have many positive effects on our health, especially brain health. Wild blueberries contribute to healthy brains at all ages, including children. By adding a healthy scoop of wild blueberries to your child’s diet each day, you can boost their brain health and start instilling healthy eating habits from a young age.
To make this Wild Blueberry Galette, I simply roll out some pastry dough and spread the blueberry filling over the middle. Then I just fold the edges up over the fruit, brush the edges with an egg wash and pop it in the oven. It’s as easy as that! If you want to make it even easier, you can use store-bought piecrust. Delicious, sweet blueberries encased in warm, buttery, flaky pastry dough. All the best parts of pie without the fuss. The only thing that might make this dessert even better? A scoop of cold vanilla ice cream on top. Happy Holidays!
- 1 ¼ cups flour (I used a mixture of all purpose and white whole wheat flour)
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 1 stick cold unsalted butter, cut into cubes
- 3-4 tablespoons ice cold water
- 3 cups frozen wild blueberries
- 2 tablespoons cornstarch
- 1/3 cup sugar
- 1 teaspoon lemon juice
- 1 egg
- 1 tablespoon milk or water
- 1 teaspoon turbinado sugar (can substitute regular sugar)
- Ice cream, for serving (optional)
To make the crust, place the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cubed butter and pulse until the butter is the size of peas. With the food processor running, add 2 tablespoons ice water through the feed tube. Add another 1-2 tablespoons water until the dough just holds together in large clumps. Transfer the dough to a lightly floured board or flat surface and form it into a ball, then flatten slightly into a disk. Wrap dough in plastic wrap and refrigerate at least one hour or overnight.
To make the filling, mix the frozen wild blueberries, cornstarch, sugar and lemon juice together in a bowl. Let the mixture sit for 15 minutes.
Preheat oven to 400F. Line a baking sheet with parchment paper.
Remove the dough from the fridge and place it on a floured board. Let it sit out for a few minutes to make it easier to roll. Using a rolling pin, roll the dough out until it forms a circle approximately 12 inches in diameter. Transfer the dough to the prepared baking sheet and refrigerate for 15 minutes.
Spoon the blueberry filling evenly over the chilled crust, leaving a 2-inch border. Fold the edges of the dough up over the berries, pinching it gently to seal. Make an egg wash by mixing the egg and milk together in a small bowl. Brush the edges of the dough with the egg wash and sprinkle with turbinado sugar.
Bake the galette in the oven until blueberries are bubbly and crust is golden brown, 35-45 minutes. Let cool on baking sheet for 10 minutes. Slice and serve plain or with vanilla ice cream.
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