Blueberry Pan Pie

This is traditionally called a galette! I made this dessert the first time after having a homemade blueberry pie, made by my aunt. The pie was amazing, but it was so big, there was no way I would be able to eat a whole one. So, I came up with this recipe to be able to have a similar flavor, but using less ingredients and tools.

Ingredients:

Crust

• 2 c flour
• 3 tbsp sugar
• ½ tsp salt
• 1 ½ sticks cold butter, diced
• 3-4 tbsp ice cold water (I like to measure and add the water from a bowl of ice water)

Filling

• 4 cups frozen blueberries
• 4 tbsp sugar
• 1 lemon (zest and juice)
• 2 tbsp flour
• Dash of salt

Instructions:

• Add the flour, sugar, salt and ½ of the butter to a blender or food processor OR use a bowl and 2 forks to cut in the butter. Stop when the bits of butter are smaller than a pea.
• Add the rest of the butter and do the same thing. The key here is to keep the butter cold. This will help make the most flakey crust, so try to use your hands as little as possible. Your hands are warm and will start to soften the butter.
• Begin adding the water to the dough until the dough STARTS to come together. You do not want to add too much. It should still be a little crumbly.
• Turn out the dough onto your countertop and knead it to come together and form a disk (less than 1 minute).
• Wrap in plastic wrap or a plastic bag and put it in the fridge
• Chill for 15 mins to overnight
• Lightly flour you countertop. Roll out dough to a large circle. The dough should be roughly ⅛ “ thick. Take your time with this step.
• Place the dough on a sheet pan with parchment paper
• Add ½ of the blueberries, sugar, lemon, salt, and flour to a saucepan, cook until bubbling.
• Turn off the heat and add the other 1/2 of the blueberries to cool down the mixture
• Add the filling to the middle of your dough
• Fold in the edges, starting on one side and making your way around the pie OPTIONAL: brush with egg wash (1 beaten egg) and sprinkle with raw sugar
• Bake at 400 degrees for 24-30 mins, until golden brown on the top
• Let cool for at least 10 minutes before serving