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1 pkg. pie crust (2 rounds of dough) 2 c. blueberries 1/4 c. sugar, plus extra for sprinkling 2 Tbsp. cornstarch 1 tsp. lemon zest Juice of half the lemon 1 tsp. vanilla Pinch of salt 1 egg 1 Tbsp. water Whipped cream, for serving Preheat oven to 425 degreesF. Stir together blueberries, sugar, corn starch, lemon zest, lemon juice, vanilla and salt in a bowl. Set it aside once combined. Unroll the two rounds of dough. Using a 5 inch pastry cutter, cut three rounds of pastry from each disk. Re-roll their scraps and cut two more rounds. Place them on two baking sheets lined with baking mat or parchment paper (4 rounds on each pan). Evenly distribute the blueberry mixture between the rounds. Gently fold over the edges of the dough in on itself to create a small rim of crust. Beat together the egg and water and brush edges of each galette. Sprinkle the crust with sugar. Bake for 15 minutes until golden and bubbly. Remove from oven and allow galettes to rest on the pan for five minutes. Remove to a platter and allow to cool. Serve warm or at room temperature with a dollop of whipped cream. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |