Sunday, May 26, 2013

Blueberry Galette

Blueberries are my favorite snack food.

I'm not saying I'm opposed to the occasional [bag full of] Sour Cream and Onion Lay's, but I think blueberries are a little better for your breath [and your hips] than those delicious chips.

My family buys our berries at Sam's club-- partly because we eat them so quickly that we'd have to take out a mortgage to buy them at Central Market-- and partly because they sell really stinking tasty berries.

I'm telling you, nothing compares to Sam's Club's blueberries. They're so big and fresh. Yum!

The first time I tried a blueberry, I spat it out [I was about 4]. Now I can't get enough of 'em!

Blueberry Galette

Yields: 9 inch galette

1 recipe Flakiest Pie Crust

3 cups fresh blueberries
3 tbsp flour
1/3 cup sugar

1 egg
Sugar for sprinkling

1. Preheat oven to 350 degrees fahrenheit.

2. Roll out the raw pie crust dough to about a 13 inch circle. Don't try to make it perfect-- it just needs to roughly be a circle. Imperfection is what makes it a galette!

3. Transfer the raw dough to a cookie sheet lined with silpat or parchment paper.

4. Put the blueberries in a medium bowl. Top with flour and sugar. Mix so that all of the blueberries are coated. If you need to add more flour and sugar, do so.

5. Put the coated blueberries in the center of the rolled-out dough and fold up the edges of the dough over the outer edges of the berries. Brush the beaten egg with a pastry brush on the dough that's folded up. Sprinkle the sugar on the egg washed dough.

6. Bake at 350 for about 25-30 minutes, or until crust turns golden.

Bon app├ętit!

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