Blueberry Lavender Galette: a freeform blueberry pie
MY THREE SEASONS
Created and Photographed by: Sabrina Russo
Impress your friends and family with a twist on the classic blueberry pie. My Lavender Blueberry Galette is beautiful and easier to put together than a pie.
- flour -butter -vodka (or water) -apple cider vinegar (or more water) -sugar -salt -blueberries -dried lavender -cornstarch -lemon -vanilla - egg -demerara sugar
Mix dry ingredients
Combine flour, sugar and salt in a large bowl. Chill vodka and vinegar (if using) in the freezer. Add ice to water.
Rub butter into flour using fingertips to create some large, irregular pieces and some thin, flat pieces. Work quickly.
Mix together vodka, vinegar and ice water in a measuring cup. Drizzle over flour/butter mixture. Knead gently to form a dough.
Roll out dough
After dough chills and hydrates, roll dough into a 13-inch round. Transfer to a parchment lined baking sheet and chill.
In a large bowl, combine blueberries, cornstarch, lemon, dried lavender, vanilla and salt.
Place berries in center of dough. Fold over sides. Brush with egg and demerara. Bake at 400F for 45-55 minutes.
Cool and serve
Cool completely at room temperature. Top with powdered sugar, if desired. Serve with ice cream or whipped cream, if desired.