BLUEBERRY GALETTE | Anitas Delights

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: blackberries

Frozen blueberries are often more affordable and convenient.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar can be more economical.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a gluten-free thickening alternative.

Preheat the oven to 425°F (218°C).

In a bowl, combine all-purpose flour, granulated sugar, and salt.

Add a packet of Italian vanilla extract (vanillina).

Cut extremely cold butter into the flour mixture using a pastry cutter until it resembles pea-sized pieces.

Mix in one egg yolk and about three tablespoons of ice cold water, starting with two tablespoons.

Add apple cider vinegar to the mixture for flakiness.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

In a bowl, mix fresh blueberries with flour, cinnamon, granulated sugar, a pinch of salt, lemon zest, and lemon juice.

Roll out the chilled dough on a floured surface to fit a baking dish.

Transfer the dough to a baking dish lined with parchment paper, creating a rustic edge.

Add the blueberry mixture to the center of the dough, forming a mound.

Fold the edges of the dough over the blueberries, tucking it in as needed.

Brush the crust with an egg wash and sprinkle coarse sugar on top.

Bake in the preheated oven for 25-30 minutes until the crust is golden.

Allow to cool at room temperature before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens