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Novice bakers, meet the fancier, yet messy, sister of blueberry pie. The French call her galette. To Italians, she’s crostata.
A galette is a simple, rustic version of an open-faced pie. Unlike its sister, a galette is a free-form pie that embraces flaws. The messier the pie (read: more mistakes you make), the more gorgeous it looks. It doesn’t matter if the fruit juices leak, the folds aren’t uniform or the pastry tears.
With a galette, you’ve already won the baking session as long as your ingredients are galette-appropriate. By that, we mean any leftover cooked veggies, cheese, ripe fruit, basically anything you don’t want to toss will be delicious inside a buttery pastry.
We love a no-pressure, no-waste, impressive pastry with a fancy name. Most importantly, we love to share. So, here’s our blueberry galette inspired by Bon Appetit and The New York Times recipes — the perfect Labor Day treat.
Ingredients
Crust
2 cups (4,73 dl) all-purpose flour
½ tsp salt
2 tsp sugar
¼ tsp ground cinnamon
6 tbsp cold butter or margarine, cut into chunks
6 tbsp cold solid vegetable shortening, cut into chunks
Filling
½ lemon, juice and grated zest
3 cups (7 dl) blueberries, rinsed and drained, or frozen blueberries
½ to 3⁄4 cup (1 to 1,8 dl) sugar
3 tbsp cornstarch
For a cozy evening