B.C. blueberry galette with almond crust

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Take a departure from the usual blueberry pie with this galette recipe using B.C. blueberries.


1¼ all-purpose unbleached flour, plus 1/4 cup for rolling
1 tbsp granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, chilled and cut into small cubes
2 tsp vinegar
3 tbsp ice water

In a large bowl combine the flour, sugar and salt. Use a pastry cutter to cut in the cold butter until you have a coarse, crumbly pea-size mixture. Alternatively, pulse in a food processor.

Sprinkle the vinegar and ice water into mixture a tablespoon at a time. Finish mixing dough with hands to until it just comes together; do not over mix.

Form into two discs, wrap well in plastic wrap and chill for at least an hour.


4 cups fresh or frozen B.C. blueberries
1/3 cup granulated sugar
2 tbsp all-purpose unbleached flour
1 tbsp fine lemon zest
3 tbsp fresh lemon juice
1 tsp cinnamon
2 tbsp unsalted butter, chilled and cut into small cubes

Mix the blueberries (do not thaw if using frozen), sugar, flour, lemon and cinnamon together in a separate bowl. Cube 2 tbsp of cold butter and set aside.

To finish

1 large egg
1 tbsp milk
1/2 cup sliced almonds

Pre-heat oven to 400°F /205°C with rack positioned in the centre. Line a large baking sheet (or two small) with parchment paper.

Prepare the egg wash by whisking the egg and milk.

Remove dough from refrigerator 15 minutes before rolling. Roll out the dough on a floured surface into a rough circle measuring about 1/8” thick and 12” in diameter.  

Transfer dough to the lined baking sheet, fill each with blueberry mixture, leaving 3” around the edge, and dot with cubes of butter.

Fold and overlap the edges of the dough, leaving a 4” opening in the middle.

Brush the dough with egg wash.

Scatter the sliced almonds on the dough and lightly press in.

Bake in the middle rack of the pre-heated oven for 40 to 55 minutes until bubbling and golden brown.

Allow to rest at room temperature. Serve with ice cream.