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Mom's Easy(ier) than Pie Blueberry Galette

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Serves 8 | Prep Time 90 | Cook Time 40

Why I Love This Recipe

Growing up in Buffalo, NY, everyone would be shocked that there were 4 seasons, AND amazing farms that produced delicious fruits and veggies. During the summer months, my siblings and I would go blueberry picking at a local farm. Of course it was pay-by-the-pint; but growing up on the heavy side, my pint would be only 1/4 full at the end, and my stomach would be bursting. The evidence of eaten blueberries were all over my face and hands! Anyways, my mom would turn the leftover picked blueberries into a delicious pie. I riffed on her recipe and turned it into a rustic galette instead, which I think is much easier (and less fussier) than making actual pie. Although I moved away from Buffalo over 15 years ago, every time I make this it reminds me of those great summers in Buffalo and is my total comfort food! I hope you enjoy!

Ingredients You'll Need

1 ready made pie crust (not in the shell)
4 cups of fresh blueberries
Juice of 1 lemon
Lemon zest of 1 lemon
½ cup of white sugar
1 tbs of jarred lemon curd
2 tbs of cornstarch
1 tsp of vanilla extract
Pinch of salt
1 tbs of turbinado sugar
1 egg + 1 tsp of water, beaten for an egg wash


Heat oven to 400 degrees.

In a large bowl combine blueberries, lemon juice, lemon zest, vanilla and lemon curd.

In a separate bowl, whisk together white sugar, cornstarch, and salt.

Mix into the larger bowl of berries and refrigerate for at least 1 hour.

Roll out pie crust on a flour dusted counter.

Line a baking sheet with parchment paper and carefully lay the pie crust into the center of the baking sheet.

Pile the berry mixture to the center of the pie crust leaving at least a 1 inch edge around the crust.

Using your fingers, carefully pleat the sides of galette all the way around the pie.

Brush half of the egg wash around the pie crust (you will have leftover).

Sprinkle the turbinado sugar around the edges of the crust.

Bake until crust is golden brown and filling is bubbling, around 40 minutes.

Cool for 15 minutes before cutting.

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