Blueberry Galette

Add the dough’s all-purpose flour, sugar, and salt into a food processor. Pulse a few times to mix. Cut the cold butter into tablespoon-size pieces. Put the butter into the food processor, and pulse until the butter is cut into small pieces. While pulsing the food processor, pour in the ice water slowly.

Pour out the shaggy dough mixture onto a sheet of plastic wrap, and then knead and turn it a few times to bring dough together. Flatten it into a 1-inch-thick disk, cover it in plastic wrap, and chill it in the fridge for an hour.

As the dough chills in the fridge, add all of the filling’s ingredients into a medium-size bowl. Stir to combine. Remove dough from the fridge, and allow it to rest on the counter for 5 minutes. Roll the pie crust out into a circle that’s about a ¼ of an inch thick. Transfer dough to a parchment-lined baking sheet.

Spoon the filling onto the middle of the dough, leaving about a 3-inch border around the edge. Fold the edge up and over the filling, creating pleats. Brush the dough’s edges with egg wash, and sprinkle with optional coarse sugar, if desired.

Bake at 425°F for about 25 minutes, until the pastry is golden brown. Allow it to cool for at least 30 minutes before serving, and enjoy!