30 minutesCook Time: 1 hourAdditional Time: 1 hourTotal Time: 2 hours 30 minutes
If you’re looking for a super simple dessert that is a crowd-pleaser and super versatile, look no further! This is one of my go-to desserts to whip together when I have last-minute guests or I’m craving something sweet and decadent. This is also the best dessert for busy moms or busy people in general because you can make it in parts. The dough comes together fairly quickly. Then it sits in the fridge for a bit until the butter gets nice and cold.
I make the dough then when I have more time, I make the filling and let it sit and cool. Then when I have another pocket of time, I’ll assemble the whole thing, place it in the fridge, and right before my guests arrive, I pop it in the oven.
I sometimes double the recipe and have one in the freezer ready to be baked at any given time. The filling is all up to you. I love the idea of blueberry and cherry together. It’s a good mix of sweet and tarty but you can make it with whatever fruit you have on hand or is in season.
Ok, this recipe for the dough is magical. It’s flaky and buttery which is what you want when you’re making a pie of any kind and the change in oven temps is what brings about the perfect pie dough. Last thing I’ll add…
I used to make this dough with only butter and although it’s totally doable, the lard in this recipe is what brings it over the top. It’s flakier and it holds together without falling apart. It’s worth it!
Ingredients
Crusts
- 3 cups (375g) all-purpose flour
- 1 1/2 tsp salt
- 2 tbsp sugar
- 4 oz. lard or shortening cut into 1/2-inch pieces and frozen
- 1 cup unsalted butter cut into 1/2-inch pieces and refrigerated
- 1/2 cup ice water
- 1 tsp apple cider vinegar
Filling
- 8 cups fresh or frozen blueberries
- 3/4 cup sugar plus 2 tablespoons (separated)
- 3 1/2 tbsp corn starch
- 1/4 tsp salt
- 1 lemon zested
- 1 tbsp lemon juice
- 1 egg
- 1 tbsp water
- Combine the flour, salt and sugar in a food processor. Add the butter and lard.
- Use the food processor to work the butter and lard into the flour by pulsing it until the butter is in pea-sized pieces.
- Whisk the water and apple cider vinegar together and add it to the flour/butter mixture a few tablespoons at a time. It will start to look shaggy, but not dry. It should hold together when you squeeze it in your hand.
- Gently press the dough into a ball using a pastry scraper or your hands. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.
Filling
- In a small bowl, combine 3/4 cup of sugar, salt, and lemon zest. Massage the zest into the sugar.
- In a large bowl, toss together the blueberries, cornstarch, and lemon juice. Add the sugar/lemon zest mixture and gently stir to coat the blueberries.
Assemble Blueberry Galette
- Line a baking sheet with parchment paper. On a floured surface, roll out the chilled pie dough into an 1/8-inch-thick circle. Dust off any extra flour and lay on prepared pan. Repeat for second crust.
- Mound the blueberry filling in the middle of each crust equally. Fold and crimp the dough up, so it covers at least 2 inches of the filling. Freeze the shaped galette for at least 15 minutes to chill the dough.
- Preheat the oven to 425°F and set rack in middle of the oven.
- Just before baking, beat the egg and water together and brush the edges with egg wash. Dust crust with the remaining 2 tablespoons of sugar.
- Bake for 30 minutes, then turn the oven down to 350°F and bake for an additional 30 minutes. Serve warm or at room temperature.
You may also like these recipes:
Orange Vanilla Pound Cake with Orange Glaze
Lemon Cinnamon Rolls with Lemon Glaze
