Thursday, June 23, 2011

Blueberry galette

If you have trouble justifying the preparation of a nice berry pie for a two-person household, this is your solution: a blueberry pie for two. A galette is essentially a pie crust folded around you choice of tasty filling. Now I have to admit, I did not make the crust for this one, but a nice store-bought one works out just as well.

1x9-inch pie crust
2 cups of blueberries (about a dry pint)
zest of a lemon
1 tbsp freshly squeezed lemon juice
0.25 tsp cinnamon
2 tbsp starch
0.25 tsp salt
1/3 cup and 2 tsp sugar
0.5 tbsp butter

Preheat the oven to 425F. Roll out your pastry dough and lay it into a pie shape.

Wash the blueberries and mix with the lemon zest and juice (do not use the industrial-strength, bottled juice! fresh juice only), 1/3 cup sugar, cinnamon, salt and starch.

Pour the filling in the middle of the pie crust, leaving a 1-2 inch edge. Fold the edge over the filling, forming ruffles.

Brush the edge with milk and sprinkle with 2 tsp sugar. Cut the butter on top of the berries in thin slices. Bake for 25-30 minutes, until center is bubbly and sides are golden brown.

Serve with a scoop of vanilla ice cream.

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