1 It’s summer. 2 It’s summer. 3 It’s summer. 4 It’s summer. 5 It’s summer.
Enjoy the weekend.
Summer Blueberry Galette
If you have extra crust and extra berries, add them to a ramekin to make a mini pie. Warning: If you have more than one child, this may result in an epic eye-scratching battle. Best to avoid altogether or make enough minis to go around. If you have the time or the inclination to make a pate brisee, by all means go for it.
Preheat oven to 425°F. Place one piece of a 9-inch storebought frozen pie crust (such as Trader Joe’s or Pilsbury) on a cookie sheet and allow to thaw.
In a mixing bowl, gently toss about 2 cups of fresh blueberries with 1/4 cup sugar, a light dusting of corn starch (about 2 teaspoons), a pinch of cinnamon, and the juice of half a lemon. Scoop into the center of your dough, leaving a 1-inch border.
Working in a circle, fold the crust in overlapping pieces over the berries as shown. (Once you get going the overlapping of the dough should feel natural but if not, no worries, there is no real art to this — in fact, sometimes, the more artless the better.) Using a pastry brush, brush the crust with a beaten egg. (This is an excellent task for kids.)
Bake for 15 minutes at 425°F, then turn heat down to 350°F without opening the oven. Bake another 15-20 minutes until the crust is golden and the blueberries are bubbling. If the crust is looking too brown before the blueberries bubble, cover the galette with foil and continue baking. Serve warm with vanilla ice cream or freshly whipped cream.
PS: I’m so making this berry dessert next.