I love blueberry pies but the idea of making a pie crust, then trying to get the perfect shape and filling overwhelms me. This is why I love making galettes! They are so easy, just as pretty if not more so, and every bit as delicious. I made one and froze it before baking. Once I got up to the cottage I left it in the fridge over night and then baked it. It turned out perfectly and everyone loved it! Serving it with vanilla ice-cream is definitely recommended.
1 cup plus tbsp flour
2 tsp sugar
1/2 tsp kosher salt
1/4 tsp cinnamon
1/2 cup (1 stick) chilled butter, cut into pieces
2 cups blueberries
1 tbsp cornstarch
1 1/2 tsp lemon juice
1/4 cup sugar, plus extra for sprinkling
2 tbsp milk
Mix flour with sugar, salt and cinnamon.
Cut butter into flour, using either a food processor or a pastry cutter or 2 forks.
Roll into a disc, wrap in plastic wrap and chill in refrigerator for at least 1 hour.
When ready to make crust, on a large piece of parchment paper, roll dough out into a 12" circle using a rolling pin and or the palms of your hands. Size and shape do not have to be exact. Do not stress!
In a separate bowl toss blueberries with cornstarch, lemon juice and 1/4 cup sugar. Place the blueberry mixture in the centre of the rolled out galette dough.
Fold outer edge of galette dough in towards the filling, making a boarder around the blueberry filling.
Brush outside dough with milk and sprinkle with sugar.
Transfer parchment paper lined galette onto a baking sheet. Cut excess parchment paper so not too much is hangig over the sides.
Galette can be frozen at this point. If you are freezing it wrap well in plastic wrap with cookie sheet underneath to keep its shape.
Bake 375 for around 45 minutes, or until dough is browned and blueberry filling is bubbling.
Allow to cool 15 minutes before serving.
Adapted from Bon Appetit