Blueberry Galette

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/4 cup unsalted butter (cold, cut into 1/2-inch cubes)
• 2 tablespoons vegetable shortening
• 4 tablespoons ice water (more as needed)
• 1 tablespoon milk or heavy cream (for brushing)
• 1 tablespoon sparkling sugar (for sprinkling (optional))
• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 2 teaspoons fresh lemon juice

Instructions

1. 1

   First, make the pie crust: In the bowl of a food processor, pulse flour, 1 teaspoon granulated sugar, and salt until well-combined. Add cold butter cubes and shortening; pulse mixture repeatedly until butter and shortening are incorporated and butter is the size of small peas. Gradually pour in 4 tablespoons ice water, pulsing mixture repeatedly, just until a dough comes together (if the dough seems dry, add in 1 to 2 tablespoons more ice water).

2. 2

   Transfer dough to a sheet of plastic wrap. Gently pat into a disc shape, about 1 inch thick, and cover tightly with plastic wrap. Refrigerate for at least 2 hours, or up to 3 days, before using.

3. 3

   Next, make the blueberry filling: In a medium bowl, toss blueberries with 1/4 cup granulated sugar, cornstarch and lemon juice.

4. 4

   Finally, assemble and bake: Preheat your oven to 375°F. On a lightly floured surface, roll out chilled pie dough to a rough 12-inch circle; transfer to a parchment paper-lined rimmed baking sheet. Mound blueberry filling in the middle of the crust, leaving at least a 2-inch border along the edges. Fold the pie crust edges over, overlapping slightly. Brush dough with milk and 1 tablespoon sparkling sugar, if desired.

5. 5

   Bake for 40 to 45 minutes or until filling is bubbly and pie crust is golden-brown and baked through. Cool at least 15 minutes on baking sheet before serving.