I feel very lucky to live in a place where I can enjoy beautiful locally grown blueberries every summer. I especially like baking with them since they are very versatile and freeze well, not to mention they are packed with great nutrients. Blueberries is one of those ingredients that you don’t have to be fuzzy with, just wash them and they are already to use. This recipe is very easy and simple, it is a rustic free-formed fruit pie, don’t worry if you don’t get it perfect! Since the fruit pairs very well with hazelnuts, I’ve added an extra element of hazelnut crumble on top for flavour and a little crunch. The crumble is optional, the pie is just as good without it! Alternatively you can also make a large galette, the instructions are also below under “TIP”.
Pâte Brisée recipe adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, by Joanne Chang with Christie Matheson. Published by Chronicle Books 2010.
- 1 3/4 cups (245 grams) unbleached all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks / 228 grams) cold unsalted butter, cut into 12 pieces
- 2 egg yolks
- 3 tablespoons cold milk
- 3 1/2 cup Fresh or frozen blueberries
- 1/2 cup Sugar or more
- 2 tbsp Corn Starch
- Juice and zest of half of a large lemon
- 3 tbsp (45 grams) Butter, softened
- 1/4 cup Brown sugar
- 1/4 cup All purpose flour
- 1/4 cup Ground hazelnuts (hazelnut flour)
- 1/4 tsp Ground cinnamon
- 1/4 tsp Salt
- Egg wash or milk for brushing
- Coarse sugar or granulated sugar
- Whipped cream or vanilla ice-cream
- Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined. Scatter the butter over the top. Mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.
- In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 30 seconds, or until the dough just barely comes together. It will look really shaggy and more like a mess than a dough.
- Dump the dough out onto an unfloured work surface, then gather it together into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface (at Flour we call this “going down the mountain”), until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.
- Gather up the dough, wrap tightly in plastic wrap, and shape it into a log. Refrigerate for at least 4 hours before using. The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
- In a medium saucepan on medium heat, combine all ingredients, and cook mixture until it bubbles, about 10-15 minutes. *Stir often to prevent bottom from burning! Transfer to a bowl, cool and chill in the fridge until ready to use.
- Combine all ingredients in a small bowl with your hands. Wrap in plastic and chill until ready to use.
- Line two baking sheets with parchment. Preheat oven to 375F.
- It is easier to de-chill the pastry dough for about 10-15 minutes before rolling. When ready, cut the dough into roughly 6 equal pieces. On a lightly floured surface, roll on the larger side to the size of about 20cm in diameter. It will be about 4-5mm thick. Don't worry if it is not circular, it will add to the rustic look of the galettes.
- Fill centre of the rolled pastry with filling, leaving about 4cm around the edges. Carefully fold up the edges to enclose the filling, the next fold you make should overlap the previous one. Transfer to a baking sheet, one pan should fit 3 galettes. Break up the crumble into pea size pieces and scatter all over the filling. Brush the crust with egg wash or milk, sprinkle with sugar.
- Bake one tray at a time (keeping the other tray of shaped galettes in the fridge), for 30 minutes, rotating the pan halfway, until the crust and crumble has turned golden brown.
- *TIP: Make the components ahead for up to 3 days, store them in the fridge until you are ready to bake and serve them. The crust and crumble can be wrapped tightly in plastic and can be frozen up to 1 month. You can also make a large galette with this recipe, roll out the pastry dough into a 13 inch round, fill with filling, leaving a 2 inch border, and follow the same folding and garnishing method as above. This will yield a 9 inch round galette. Baking time will be longer, bake for about 1 hour and 10 minutes, until the sides and crumble have turned golden brown and the centre is bubbling.
- Serve in room temperature, they are the best eaten the day they are baked. The galettes are delicious on their own, but serving them with a dallop of whipped cream or a scoop of vanilla ice-cream make them the best summer dessert!
I love the rustic look of these free-formed pies, not to mention that not having to stress over making that perfect lattice of making a pie is a added bonus! These are great for dinner parties or just chilling out on the patio on a lazy summer night.
Nothing shouts summer more than a fruit pie/galette with ice-cream! Cheers!