Wild Blueberry Galette

5 from 7 votes

My Wild Blueberry Galette is a simple and elegant dessert that's bursting with the vibrant hues and sweet essence of wild blueberries.

Prep Time30

Cook Time45

Resting Time1

Total Time2 15

Course: Dessert

Cuisine: American, French

Servings:

Calories: 240kcal

Author: Dr. Sonali Ruder

Ingredients

Crust:

1 ¼ cups flour (I use 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

Filling:

3 cups frozen wild blueberries
2 tablespoons cornstarch
⅓ 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)

Instructions

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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