📖 Instructions

1. Start with Your Dough – The Heart of the Galette: In a large bowl, whisk together 1 ¼ cups (150g) all-purpose flour, 1 tablespoon granulated sugar, and ½ teaspoon salt. Make sure it’s really well combined. You want those dry ingredients evenly distributed for a consistent crust.
2. Incorporate the Butter – Flakiness is Key!: Cut 8 tablespoons (113g) of very cold, unsalted butter into ½-inch cubes. Drop these cold butter cubes into your flour mixture. Now, using a pastry blender, two knives, or even your fingertips (work quickly!), cut the butter into the flour until it resembles coarse meal, with some pea-sized pieces of butter still visible. Don't overmix! Those visible butter bits are what make your crust wonderfully flaky.
3. Add the Ice Water – Just Enough: Gradually add 3-4 tablespoons of ice-cold water, one tablespoon at a time, mixing lightly with a fork until the dough just starts to come together. The dough should still look a little shaggy but should hold together when you pinch a piece. You might not need all the water, or you might need a tiny bit more – it depends on your flour and humidity. Be cautious; too much water makes tough dough.
4. Form and Chill the Dough – Patience is a Virtue (and makes better crust): Gently gather the dough into a ball and flatten it into a thick disc. Wrap it tightly in plastic wrap. Now, this next step is crucial for success, don't skip it! Pop it in the refrigerator for at least 30 minutes, or up to 2 days. This chilling time allows the gluten to relax and the butter to firm up, both essential for a tender, flaky crust.
5. Prepare Your Blueberry Filling – Sweet and Simple: While the dough chills, get your filling ready. In a medium bowl, combine 2 cups (about 300g) fresh blueberries (or frozen, not thawed), ¼ cup (50g) granulated sugar, 1 tablespoon cornstarch (this helps thicken the juices so your galette isn’t watery), and 1 teaspoon lemon juice (to brighten the flavors). Give it a gentle toss to coat all the berries. The cornstarch is your secret weapon against a soggy bottom!
6. Preheat Your Oven and Prep Your Pan: Preheat your oven to a good, hot 400°F (200°C). Line a large baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze, trust me.
7. Roll Out the Dough – Embrace the Imperfections!: Take your chilled dough out of the fridge. On a lightly floured surface, roll the dough into a rough 12-inch circle, about ⅛ to ¼ inch thick. Don't worry if it's not perfectly round; the rustic look is part of the galette's charm! Carefully transfer the rolled dough to your prepared baking sheet.
8. Assemble Your Galette – The Artistic Part: Spoon the blueberry filling into the center of the dough, leaving a generous 2-inch border all around. Try to make an even layer of berries.
9. Fold the Edges – The Signature Look: Gently fold the dough border up and over the edges of the blueberry filling, pleating it as you go. You'll leave the center of the fruit exposed. It’s okay if there are little cracks in the dough; just press them together gently. This creates that beautiful free-form shape.
10. The Finishing Touches (Optional but Recommended): In a small bowl, whisk 1 egg with 1 teaspoon of water to make an egg wash. Lightly brush the folded dough edges with this egg wash. This gives the crust a gorgeous golden sheen. For extra sparkle and a bit of crunch, sprinkle 1-2 teaspoons of turbinado sugar (or regular granulated sugar) over the egg-washed crust.
11. Bake to Golden Perfection – The Grand Finale: Carefully slide your baking sheet into the preheated oven. Bake for 45-55 minutes, or until the crust is deeply golden brown and the blueberry filling is bubbly and fragrant. Keep an eye on it; ovens vary! If the crust is browning too quickly, you can loosely tent it with foil.
12. Cool and Serve – The Best Part: Once baked, carefully remove the galette from the oven and transfer it (still on the parchment paper) to a wire rack to cool for at least 15-20 minutes. This cooling time allows the filling to set up nicely. Slice and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy your homemade, beautiful, and absolutly delicious blueberry galette!