Blueberry or Saskatoon Galette – Dinner With Julie


I’ve finally come to the conclusion that I’m a lazy pie maker. I don’t strive for perfection, or elaborately styled tops (not that there’s anything wrong with that), but more ease – of both assembly and eating. I do get a lot of satisfaction out of a proper crimped double crust pie, but I make galettes more often. Because they’re not as deep they bake more quickly and are easier to eat out of hand, which makes them ideal breakfast pastries and perfect for afternoon snacking.

A galette is a free-form pie, which means you can use a baking sheet, or drop it into a pie plate (or even a cast iron skillet) to give the sides a little extra support. There’s no trimming, which means no scraps, and no need to crimp. And no matter what your galette looks like going into the oven, it will look superbly rustic coming out.

Though this is technically a blueberry (or saskatoon) galette, you can swap other berries, chopped rhubarb or stone fruits (peaches, plums, apricots) when they come into season. If you’re using much juicier fruit (like plums or raspberries) I might add an extra spoonful of cornstarch, but I far prefer a juicy pie to a thick and stodgy one. And it’s OK if a galette is a bit runny… you don’t have to worry about getting a clean-ish slice out like you might with a thicker pie.

Yields8 Servings

pastry for a single crust pie

1/4 cup sugar

1 Tbsp cornstarch

3 cups fresh or frozen blueberries (or saskatoons)

1-2 Tbsp butter, cut into bits

1 egg, for brushing (optional)

1

Preheat the oven to 375F. On a lightly floured surface (or on a silpat baking mat), roll the pastry out into a large circle about 14 inches in diameter. Transfer to a parchment-lined baking sheet (or transfer the mat to the sheet).

2

In a medium bowl (I use the same one I mixed the pastry in – no need to clearn it out!), combine the sugar and cornstarch to get rid of any lumps. Add the berries and toss to coat. Pour onto the middle of the pastry and spread out, leaving an inch or so around the edge, and fold over the edge to contain them, pressing each crease a bit to help enclose them. Drop bits of butter on the berries and if you like, beat an egg with a spoonful of water and brush all over the exposed pastry. (This will give it some shine.)

3

Bake for 45 minutes, or until golden and bubbly, with thickened juices. Cool slightly before serving. Serves 8.

Ingredients

 pastry for a single crust pie

 1/4 cup sugar

 1 Tbsp cornstarch

 3 cups fresh or frozen blueberries (or saskatoons)

 1-2 Tbsp butter, cut into bits

 1 egg, for brushing (optional)

Directions

1

Preheat the oven to 375F. On a lightly floured surface (or on a silpat baking mat), roll the pastry out into a large circle about 14 inches in diameter. Transfer to a parchment-lined baking sheet (or transfer the mat to the sheet).

2

In a medium bowl (I use the same one I mixed the pastry in – no need to clearn it out!), combine the sugar and cornstarch to get rid of any lumps. Add the berries and toss to coat. Pour onto the middle of the pastry and spread out, leaving an inch or so around the edge, and fold over the edge to contain them, pressing each crease a bit to help enclose them. Drop bits of butter on the berries and if you like, beat an egg with a spoonful of water and brush all over the exposed pastry. (This will give it some shine.)

3

Bake for 45 minutes, or until golden and bubbly, with thickened juices. Cool slightly before serving. Serves 8.

Blueberry or Saskatoon Galette



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