Gallette Blueberry – Spotlight News

Blueberries must be a delicious part of
People’s daily meals because this is delicious
Fruit packs are nutritious. blueberry
They are a great source of antioxidants, which can help the body ward off various diseases.

Native to North America, blueberries are available
Fresh, frozen, canned and used in a variety of recipes. Plus they’re home be it one of them
Serve breakfast, dinner or dessert. However, many people feel that it is better to eat blueberries
Pie filling.

Various pastries showcase blueberries, including French galettes. Galette is not a pie, but more than that
Free-form crunchy cake. However, it is more like a pie, which makes it a welcome alternative
popular pastries. This recipe is for “Blueberry Galette”
Courtesy of the American Highbush Blueberry Council,
It is a delicious treat and perfect for entertaining.


  • sift 3 cups unbleached all-purpose flour
  • 1 12 teaspoons of salt
  • 2 tablespoons of sugar
  • 4 ounces lard or shortening, cut into 12-inch pieces and frozen
  • 1 cup unsalted butter, cut into 12-inch pieces and chilled
  • 12 cups of ice water
  • 1 teaspoon vodka
  • Stuff 8 cups fresh or frozen blueberries
  • 3⁄4 cup sugar, plus 2 tablespoons, separated
  • 3 12 tablespoons starch
  • 1/4 teaspoon salt
  • 1 lemon, grated
  • 1 tablespoon of lemon juice
  • 1 egg
  • 1 tablespoon of water



1. Combine the flour, salt and sugar in a food processor. Add butter and lard.

2. Use a food processor to work the butter and lard into the flour by whisking until the butter is in pea-sized pieces.

3. Whisk the water and vodka together and add them
to the flour/butter mixture a few tablespoons in a
time. It will start to look shaggy, but not dry. it should
Firm when you squeeze it in your hand.

4. Gently press the dough into a ball using the pastry
scraper or your hands. Divide the dough into two parts and make round discs. Wrap the dough
Plastic wrap and place in the refrigerator for at least an hour, or overnight.


1. In a small bowl, mix together 3⁄4 cup sugar, cornstarch,
salt and lemon zest. Knead the zest into the sugar.

2. In a large bowl, mix the blueberries and lemon juice. Add the sugar/lemon peel mixture and stir gently to coat the blueberries.

3. Line the baking tray with parchment paper. On a floured surface, roll out cooled pie dough into a circle 1⁄8 inch thick. Shake off any extra flour and place the crust on the prepared pan.

4. Place the berry filling in the middle of the crust.
Fold and crimp the dough until it is covered
At least 2 inches of filling. Freeze the galette for at least 15 minutes to chill the dough.

5. Preheat the oven to 425 F and place a rack in the middle of the oven.

6. Just before baking, whisk the eggs and water to-
Cover and brush edges with egg wash. spray
Drizzle with the remaining 2 tablespoons of sugar.

7. Bake for 30 minutes, then turn the oven down to 350 F and bake for an additional 30 minutes.

This recipe yields 12-inch galette crusts. Extra dough can be stored in an airtight container for up to 1 month.

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