Rustic Blueberry Galette
Simple, easy and ready in just a few! An open faced pie is always a good idea, especially when it has a unique name, is freeform and tastes this good!
Servings: 8 servings
- 1 refrigerated pie crust the kind in the dairy section
- 2 Cups of blueberries fresh or frozen
- 1/3 cup sugar
- 2 tbs corn starch
- ½ lemon – juice and zest
- Tiny Pinch of salt
- 1 tbs butter – pea sized pieces
- 1 egg
- 2 Tbs turbinado raw sugar
Preheat the oven to 450 (yes, I know, that is a high heat – trust me). Prepare a half sheet size baking dish with parchment paper. Lay out the refrigerated pie crust onto the baking sheet and set aside.
In a bowl mix the berries (OK to use unthawed frozen berries – that is what I did in these pictures), sugar, cornstarch, lemon juice, zest and pinch of salt. Carefully spoon the berry mixture onto the center of the pie crust. Gently pinch up the sides of the pie crust to make crust bowl for the berry mix. Pull the edges in towards the center as you pinch around the outside of the pie crust. Dot the top of the galette with the pea-sized butter pieces. When completed, set aside
In a small bowl whisk the egg and a splash of water together. Paint the edges of the pie crust with the egg wash (this gives it the golden brown color). When done, sprinkle the edges with the turbinado (raw) sugar.
Place in the oven on the center rack and bake for 20-25 minutes. Remove when the crust is golden and the center is bubbly.
If you are wondering what a galette is, it is just a pie without a pie pan! Super easy and freeform!
Use frozen or fresh blueberries, either one works.