Crust Ingredients
3 c flour
1 1/2 c shortening
1 egg (beaten)
1 t salt
5 T cold water
1 T white vinegar
3 c flour
1 1/2 c shortening
1 egg (beaten)
1 t salt
5 T cold water
1 T white vinegar
Filling Ingredients
2 c frozen blueberries
1/2 c sugar
1 T cornstarch
Zest & juice of one lemon
2 c frozen blueberries
1/2 c sugar
1 T cornstarch
Zest & juice of one lemon
Beaten egg & cream plus turbinado sugar for garnish before baking.
Instructions
Preheat over to 425°
Preheat over to 425°
1. In a large bowl, add flour and shortening. Cut shortening into flour with a pastry blender until it forms coarse crumbs.
2. Add salt, egg, water & vinegar and mix thoroughly.
3. Split into three pieces. Place each piece into a bag and form into a disk. Place all in the freezer for at least 30 minutes.
4. When dough is cold and firm, remove one disk and set in on the counter.
5. Mix filling making sure all berries are well coated in the liquid.
6. Coat a rolling surface with flour. Remove dough from bag and for with your hands into a bigger disk. If it's too firm allow to sit a few more minutes.
7. When you can form the dough, place it on the floured surface, coat with some flour and roll gently. Flip often working to about 1/8" thickness.
8. Use a 6" pastry cutter or bowl to cut into circles. Place circles on parchment or silicone mat on a baking sheet, four to a sheet.
9. To make galettes, place about 1/4 c of the berry mixture in the center of a dough circle. Gently gold up about one inch of the dough, pleating each successive fold all around the perimeter of the galette.
10. Once a four galette on the sheet are filled, brush egg/cream mixture on the crust then sprinkle on a generous amount of turbinado sugar to coat.
11. Bake at 425° for 13-16 minutes until browned.
12. Remove from oven and allow to cool for several minutes before removing from pan to a cooling rack.
2. Add salt, egg, water & vinegar and mix thoroughly.
3. Split into three pieces. Place each piece into a bag and form into a disk. Place all in the freezer for at least 30 minutes.
4. When dough is cold and firm, remove one disk and set in on the counter.
5. Mix filling making sure all berries are well coated in the liquid.
6. Coat a rolling surface with flour. Remove dough from bag and for with your hands into a bigger disk. If it's too firm allow to sit a few more minutes.
7. When you can form the dough, place it on the floured surface, coat with some flour and roll gently. Flip often working to about 1/8" thickness.
8. Use a 6" pastry cutter or bowl to cut into circles. Place circles on parchment or silicone mat on a baking sheet, four to a sheet.
9. To make galettes, place about 1/4 c of the berry mixture in the center of a dough circle. Gently gold up about one inch of the dough, pleating each successive fold all around the perimeter of the galette.
10. Once a four galette on the sheet are filled, brush egg/cream mixture on the crust then sprinkle on a generous amount of turbinado sugar to coat.
11. Bake at 425° for 13-16 minutes until browned.
12. Remove from oven and allow to cool for several minutes before removing from pan to a cooling rack.
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