Blueberry Galette. Fresh blueberries baked in an all butter pie crust comes together so easily, it will change your mind about making homemade pie! crust. This really is easy as pie! You're basically just mixing the dough, rolling the dough, refrigerating the dough, then filling and baking it.
*It's very important to keep your dough cold, which is why I recommend having your oven ready to go and your filling ready to go before you remove your dough from the refrigerator. Because it's already been thinly rolled out, it won't take long for it to become pliable enough for you to work with it. My dough got a little too soft after I filled and pleated it because I was taking pictures. I just put the whole tray into the freezer for about 10-15 minutes to firm it back up again before I brushed with the egg and sprinkled the sugar. I always wait to do the egg wash/sugar step until just before I bake it.
*I've read that the longer you refrigerate, the better the flavor and texture. I did one pie overnight and the other between 1-2 hours. I didn't notice a major difference in flavor or texture.
*Store baked pie lightly covered at room temperature for up to two days. After two days, the pie can be refrigerated up to two more days. Your crust will be at it's best, however, the first day it is baked.
*You could cut in the butter with a food processor, if you'd prefer. I avoid the extra dishes, but if I did use a food processor, I would probably still toss the water in by hand, with a fork, though others do the entire process in a food processor and swear by it.
*Update 6-30-16: In addition to brushing egg wash on the outside of the crust, I now brush a layer on the crust before I fill it with fruit. It helps create a barrier between the crust and berries to help to prevent a soggy bottom crust. Also, if you prefer using cornstarch for thickening instead of flour, I would use about 3 Tablespoons.
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