Ingredients for Blueberry Galette
- Fresh Blueberries
- 2 tablespoons cornstarch
- Lemon, Zest Of
- Fresh Lemon Juice
- Cinnamon
- Pinch of salt
- Sugar
- Refrigerated Pie Crust
- 2 tablespoons cold unsalted butter
- 1 large egg, beaten
- Cooking Spray
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How to Make Blueberry Galette
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with foil and lightly grease with non-stick spray.
- In a large bowl, gently combine 4 cups blueberries, 2 tablespoons cornstarch, 1 tablespoon lemon zest, 2 tablespoons lemon juice, ½ cup granulated sugar, ½ teaspoon ground cinnamon, and a pinch of salt. Toss until blueberries are evenly coated.
- Unfold one 14-inch circle of store-bought pie dough onto the prepared baking sheet.
- Spoon the blueberry mixture into the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the berries, pleating as you go to create a rustic look.
- Dot the top of the blueberries with 2 tablespoons of cold unsalted butter. Brush the pastry edges with 1 beaten egg.
- Sprinkle the pastry edges with 1 tablespoon of granulated sugar.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool slightly before garnishing with extra lemon zest (optional) and serving warm.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
103g
Fat
19g
Carbs
15g
