This is for all of you non-bakers. I understand the aversion to baking pies, worrying how they will turn out, fear of failure and all that stress. Well, that is what makes this recipe so appealing, it comes together in minutes, with virtually no stress. Doesn’t hurt that it’s delicious and a definite crowd pleaser.
Although I give you a crust recipe here (scroll to the bottom), you can certainly make it even easier, with excellent results, by using a good, store-bought pie crust. My only caution…do not bother with the frozen crusts that come in a tin foil pan.
FILLING INGREDIENTS
12 oz. blueberries
1 Tbs. corn starch
1/4 tsp. cinnamon
1/4 cup sugar
1 1/2 tsp. fresh lemon juice
zest of half a lemon
turbinado sugar, for sprinkling
ASSEMBLY
Preheat oven to 375º.
In a large bowl, combine the blueberries, cornstarch, lemon juice, zest, cinnamon and sugar. Then, toss well to combine and coat the berries. Roll out the crust (store bought or homemade…see below) on a lightly floured surface, to about a 12″ round. Transfer the crust to a parchment lined baking sheet.
Next, mound the blueberry mixture in the middle of the crust, leaving about a 2″ border. Then, fold the edges over the blueberry mixture, overlapping slightly. Brush the edges of the crust with some milk and sprinkle with the turbinado sugar.
Finally, bake the galette for about 45 minutes or until the crust is a deep brown and the filling is bubbling. Make sure to check on it, all ovens vary and it may take a little more or less time. Cool a bit before serving. This can also be done earlier in the day, then briefly reheat in the oven, before serving. Make sure to top with some good vanilla ice cream!
Here is the crust recipe, for those of you that wish to go to the next level and make your own. I don’t think you’ll be disappointed!
CRUST INGREDIENTS
1/2 cup pecans
1 cup plus 2 Tbs. all-purpose flour
2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. cinnamon
1 stick (8 oz.) butter, chilled and diced
CRUST
Preheat oven to 350º.
Toast the pecans, in a single layer, on a sheet pan, occasionally tossing, until fragrant and slightly browned, about 10-15 minutes. When pecans have cooled, pulse them in a food processor until the texture of coarse meal.
Add the flour, sugar, salt, cinnamon and pulse to combine. Then, add the butter and again, pulse until the mixture is resembles coarse meal, leaving a few larger, pea-size pieces. Transfer the mixture to a large bowl and drizzle with 4 Tbs. of ice water. Mix well, until it comes together, adding another tablespoon of water, if needed. Gently pat the dough into a small disk, wrap in plastic and chill for an hour or more. This can be done a couple of days prior to using.
