Description
Most people don’t wander around throwing together galettes, but that’s the only reason it has such an aura of sophistication. It’s really just a pie without a pie pan. Tart blueberries pair beautifully with sweet orange rind and fresh orange juice to create a sublime, not-overly-sweet dessert.
Ingredients
- FOR THE CRUST:
- 1-¼ cup All-purpose Gluten-free Flour
- ½ teaspoons Salt
- ½ teaspoons Xanthan Gum
- ½ cups Cold Unsalted Butter Or Vegan Butter Substitute
- ¼ cups Ice Water
- FOR THE FILLING:
- 2 cups Fresh Blueberries
- ½ whole Orange
- ¼ cups Raw Sugar
- 2 Tablespoons Cornstarch
- 1-½ teaspoon Raw Sugar, For Sprinkling
Preparation
To prepare crust, whisk together flour, salt, and xanthan gum in a large bowl. Cut in the cold butter with a pastry knife or two forks, until mixture is grainy and resembles small pebbles. Add ice water a tablespoon at a time until dough forms. Wrap dough in a sheet of plastic wrap. Chill for 20 minutes before rolling out.
Preheat oven to 350 F. Unwrap the dough onto a lightly floured work surface. Roll out the pie crust and place on a large sheet of parchment paper. Trim paper so the edges don’t burn. Transfer the crust (on the paper) to a baking sheet.
Into a large bowl, add the blueberries. Zest orange peel into the bowl and squeeze in the juice. Add sugar and cornstarch. Mix well.
Dump blueberry mixture in the center of the pie crust. Gently fold edges around the blueberries. Brush edges with water and sprinkle with remaining sugar.
Bake for 25 minutes or until edges are golden brown. Eat!
