Created By:

Driscoll's Blueberry Galette with ice cream and package of berries
Driscoll's Blueberry Galette with a package of berries

Description

Love pie but not all the work? Ditch the stress and save yourself some time by making this blueberry galette seasoned with warm fall spices. Make it a day ahead or enjoy it warm with a scoop of vanilla ice cream!

  • 1 1/4 Cups all-purpose flour
  • 1/4 Tsp. salt
  • 1 stick (1/2 cup) unsalted butter, cubed and chilled
  • 4-6 Tbsp. ice water, divided
  • 1/4 Cup granulated sugar
  • 1 Tsp. ground cinnamon
  • 1/4 Tsp. cardamom
  • 1/4 Tsp. ground nutmeg
  • 1/8 Tsp. ground ginger
  • 1 Tbsp. cornstarch
  • 3 Packages (6 ounces each) Driscoll’s Blueberries
  • 1 Tbsp. lemon juice
  • 1 large egg
  • 1 Tsp. coarse sugar
  1. PLACE 1 ¼ cup flour into a medium bowl.
  2. ADD 1/4 teaspoon salt.
  3. CUT IN 1 stick butter using a pastry cutter, fork, or two knives until mixture resembles pea-sized crumbs.
  4. ADD water one tablespoon at a time and STIR between each addition just until dough begins to stick together. Do not over process.
  5. TURN OUT dough onto a lightly floured surface.
  6. KNEAD dough gently until it comes together into a ball. Do not over process.
  7. SHAPE dough into a disk.
  8. WRAP dough tightly in plastic wrap and REFRIGERATE 30-60 minutes or up to 3 days.
  9. PLACE 1/4 cup granulated sugar into a medium bowl.
  10. ADD 1 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, and 1 tablespoon cornstarch.
  11. STIR to combine ingredients.
  12. ADD blueberries and SPRINKLE with 1 tablespoon lemon juice.
  13. STIR thoroughly to combine ingredients.
  14. COVER blueberry mixture and REFRIGERATE until ready to use.
  15. PREHEAT oven to 425°F.
  16. LINE a baking sheet with parchment paper.
  17. UNWRAP dough and PLACE onto a lightly floured surface.
  18. ROLL OUT dough to a 12-inch circle.
  19. DUST dough lightly with flour and ROLL carefully around rolling pin.
  20. UNROLL dough carefully onto baking sheet.
  21. SPOON blueberry mixture into center of dough and LEAVE a 2-inch border all around.
  22. FOLD edges of dough over berry mixture and OVERLAP as needed.
  23. PRESS overlapping seams together gently to seal.
  24. CRACK 1 egg into a small bowl.
  25. ADD 1 tablespoon water and WHISK thoroughly to make egg wash.
  26. BRUSH exposed pastry with egg wash and SPRINKLE with 1 tablespoon coarse sugar.
  27. BAKE 30-35 minutes or until crust is golden and filling is bubbly.
  28. COOL on baking sheet 10 minutes.
  29. SERVE warm or at room temperature.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g