Easy Blueberry Galette

I have no idea why I waited this long in life to make a galette because they are so easy to make, so delicious, and so simple. However, a month or so ago I needed to come up with a quick, easy dessert that didn’t require buying any additional ingredients, and I realized this was my chance to finally try making a galette. I had a package of Aldi piecrusts in the refrigerator, blueberries in the freezer, a lemon, an egg, and cornstarch – everything needed to create a delicious dessert.

A galette, the French open-faced pie, is the lazy girl’s way to make a pie. A galette doesn’t require loads of ingredients, It’s supposed to look rustic. It doesn’t require a lot of effort to shape it just so in a pie pan. It can be served with ice cream or whipped cream but plain is just as good.

I am looking forward to making more galettes, especially a peach one this summer, or peach and plum (cherry too). Aldi’s refrigerated pie crusts make the perfect size galette for Brett and me; for a larger one I would combine the two crusts that come in the package and roll them out into a larger circle. Don’t skip the sugar on the crust either!

EASY BLUEBERRY GALETTE

Ingredients:

• 4 cups blueberries (fresh or frozen)
• 1/3 cup granulated sugar
• 1 TBSP lemon juice or grated lemon zest
• 2 TBSP cornstarch
• pinch of salt
• homemade or refrigerated pie crust for a 9″ pie
• 1 egg
• sugar for sprinkling
• vanilla ice cream or whipped cream (optional)

Preheat oven to 375 degrees. Place a piece of room temperature pie crust on a piece of parchment paper on a baking sheet. Make a light indentation with a 9″ pan in the center of the dough – this lets you know how far out to place your filling.

In a medium bowl, mix the berries with the sugar, lemon juice or zest, cornstarch and the salt. Stir to make sure the berries are evenly coated with the cornstarch and sugar. Place the berry mixture in the center of the crust in an even layer.

Lift and fold the pie crust every 3 or 4 inches over the berry filling, leaving an open space in the middle. Mix the egg with 1 TBSP of water and brush the crust. Sprinkle generously with sugar. Bake for 30-40 minutes, or until the crust is golden brown and the blueberry filling is bubbling.

Serve warm with a scoop of ice cream or a dollop of whipped cream, if desired.