who doesn't love a blueberry galette?

Ingredients:
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*for the crust
1 1/2 cups all-purpose flour (i use @bobsredmill organic all-purpose flour)
1 tbsp granulated sugar
1/2 tsp salt
10 tbsp unsalted butter cold, cut into cubes
4-6 tbsp ice-cold vodka or water
1 egg, for egg wash
coarse sugar

*for the filling
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5 cups fresh blueberries (about 1 1/2 lbs)
1/3 cup sugar (i use coconut or maple)
2 tbsp cornstarch or arrowroot powder
1/2 tsp salt
2 tsp balsamic vinegar
1 tbsp fresh lemon juice

Instructions:
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1. In a big mixing bowl, combine the flour, salt, and sugar. Stir to incorporate, then introduce the cold butter cubes. Gently toss the butter to coat it with flour. Using your thumb and forefingers, press the butter pieces into the flour until the mixture resembles coarse crumbs and can be pressed together firmly.

2. Pour in 4 tablespoons of ice-cold water and mix until combined. Add additional water as necessary until the dough forms into a cohesive disk when pressed together.

3. Wrap tight in plastic wrap and place in fridge to chill for at least 20 minutes. Preheat your oven to 425F.

4. In a large mixing bowl combine blueberries, sugar, cornstarch/arrowroot powder, balsamic + lemon juice. Mix to combine.

5. Roll out the chilled pie dough into a circle roughly 14 inches in diameter. Spread the blueberry filling evenly over the dough, leaving a 2-inch border around the edges. The blueberries will form a generous mound but will settle as they bake. Fold the edges of the dough up and over the blueberries, creating folds as necessary. Brush the exposed dough with 1 tablespoon of heavy cream and sprinkle evenly with 2 teaspoons of raw turbinado sugar.

6. Place the galette on the lower rack of the preheated oven and bake at 425°F for 20 minutes. Lower the temperature to 375°F and continue baking for another 30-35 minutes until the filling bubbles in the center. Take the galette out of the oven and allow it to cool completely before slicing and serving.

Notes:

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*make sure butter is cold when making pie crust so you get a flaky crust
*depending on thetime of year/humidity levels you may need different amounts of water

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