Blueberry Galette

I had pie crust scraps in the freezer and a bag of frozen blueberries taking up space.  I also had no interest in making a proper pie.  A galette is an easy way to make a not-perfect, rustic pie.

It really took about five minutes to put this together and shove it in the oven, which was already at temp from a challah-baking day.  It's taking me two months to go through a batch now, with eating half as much bread.  Yes, that means the same loaf is brought out for two Shabbats.  It also means that the next round will be the High Holy Days batch, and that will last until Thanksgiving, unless I start adding more bread into my life.  Now that the crisis is over, it's getting harder to justify to myself not eating as many carbs.  I don't want to get back to that place.

That said, I only added two tablespoons of sugar to this galette.  The berries were plenty sweet.  If you used a more tart berry, like raspberry, you would have to add more.  I wouldn't call this low-carb, but it wasn't excessively carby either.  Served with some no-sugar vanilla ice cream, I considered this guilt-free.

*Crust for one 9" pie
*3 C blueberries (frozen ok)
2 Tb sugar
1 Tb cornstarch
1 Tb lemon juice
1 Tb butter
Coarse or sanding sugar, optional

1.  Preheat oven to 350º.  Line a baking sheet with parchment, because there's about a 90% chance this is going to get messy in the oven.

2.  In a bowl, toss together blueberries, sugar, cornstarch, and lemon juice.

3.  Lay crust on parchment.  Pour berries into the center.  Yes, they're going to roll.  Keep putting them back.

4.  Fold crust up and inward in segments.  It's easiest to slice if you make the same number of folds as servings, so you'll probably end up with an octagon.  It's perfectly fine if some of the berries are under the folds, like a stuffed crust.

5.  Dot the top with bits of butter.  If desired, sprinkle with coarse sugar.  You can even brush the crust with milk or egg wash if you want that look.  I left it bare.

6.  Bake 50 minutes to an hour, until the crust is done and the berries are bubbly.  There's probably going to be blueberry juice outside of the crust, which is why there's parchment.  If it gets on the baking sheet, start soaking the pan as soon as you remove the galette, before it sets, and it should come right off.  Allow to cool halfway on the sheet before moving to a cooling rack.  It's going to be a little fragile.

7.  Serve room temperature or slightly chilled.  Ice cream or whipped cream makes a great companion.

Serves about 8

Difficulty rating  π