After hearing that blueberries were ripening early this year, I decided to go to Glen Alps, a very popular hiking area in the Chugach Mountains, to see if blueberries were ripe enough for picking. It was cloudy, and it drizzled on and off, but the stillness of the weather made my adventure so much more enjoyable.
After walking a couple of steps off the trail, I noticed a bush that had only a few blueberries on it; still, it was a good sign. I moved a little further away from the trail after seeing families with buckets ahead of me; chances were they were the ones who picked the blueberries from the first bush.
I found some bushes that had more blueberries and spent an hour picking until I gathered enough blueberries for my galette, of course, I ate as I picked. Couldn’t say no to wild blueberries.
I was thinking about making a pie or tart at first, but then I remembered how easy it was to make a galette, and why not; it is even more appetizing with its rustic look, isn’t it?
Here is an updated version of my wild blueberry galette.
1 Pie Shell
3 cups blueberries
1/3 cup unrefined cane sugar
2 tbsp corn starch
1 to 2 tsp lemon juice (optional)
1 tsp vanilla extract
1 egg + 1 tbsp water
unrefined or coarse cane sugar
1 ¼ cups unbleached all-purpose flour
1/4 tsp salt
7 tbsp butter, cut into small pieces (For flakier shell after cutting it, place the butter into the freezer for 10 minutes)
3 to 4 tbsp ice water
prep: 15 min
In a blender or bowl, pulse or stir the flour and salt. Add in the butter and pulse, or using pastry blender cut in the butter, until the mixture resembles coarse crumbs. Add the water, 1 tbsp at a time. Pulse or mix until mixture comes together. With your hands shape the dough into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes, or overnight.
On a lightly floured surface, pat the dough down, and roll it out into 12 inch circle.
prep: 5 min cook: 25 min total: 30 min
In a colander, gently rinse the blueberries. Place them in a medium bowl, and add in the lemon juice and vanilla extract. In a small bowl, mix the sugar and cornstarch. Gently mix to incorporate all the ingredients. Set the bowl aside for 10 minutes, so the mixture can thicken.
In a separate bowl, beat the egg with the water.
Preheat the oven to 425 F. Line a baking sheet with parchment paper, and place the pie shell on it. Mound the filling in the center of the shell, leaving 2 inches at the edges. Fold over the edges.
Brush the top of the galette with the egg wash, sprinkle with the sugar, and place it into the oven for 20-25 minutes until golden brown.
Let the galette cool on the baking sheet for 5 minutes before transferring it to a cooling rack. For the best results, cool it before slicing.
Serve with ice cream, custard, or whipped cream.