Blueberry Pistachio Galette
User Reviews
5
2 reviews
Excellent
Blueberry Pistachio Galette
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We love this blueberry pistachio galette! A pistachio pie crust filled with fresh blueberries and baked until juicy and bubbly and hot, topped with vanilla ice cream. Summer is the best!
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Ingredients
- 4 cups all-purpose flour sifted
- ½ cup pistachios plus more for topping, salted, roasted
- 3 tablespoons sugar
- 1 egg large, lightly beaten
- 1 teaspoon white vinegar
- ½ cup water ice cold
- 1 ½ cups butter 3 sticks or 24 tablespoons, cold, unsalted, cut into pieces
- 1 egg for brushing, plus a few drops of water, beaten together
- 3 cups blueberries
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 3 tablespoons pistachio nuts plus more for topping, chopped
- coarse sugar optional
- Ice cream vanilla, for serving
Instructions
- NOTE: this makes TWO galette crusts! I highly suggest following this recipe and making two - stick one in the freezer so you have it when needed. You can freeze it for 3 months!
- Add the flour, pistachios and sugar to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and divide it in half. Form each half into a disc and wrap it in plastic wrap. This dough makes enough for 2 galette crusts! One can go right in the freezer to save.
- Refrigerate the dough for 30 minutes. Freeze one of the other balls of dough!
- After 30 minutes, preheat the oven to 400 degrees F.
- Place the blueberries in a large bowl. Stir together the sugar, cornstarch , lemon juice and salt. Pour it over the fruit and toss well.
- Remove the crust from the fridge. Roll the crust into a “rustic” shape – like a big circle with ragged edges, until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
- Layer the berries in the center leaving a 2-inch+ border of crust. Once the fruit is layered, fold the crust over top of it. Brush the crust with the beaten egg wash.
- Sprinkle some chopped pistachios on top. You can also add on some coarse sugar if you wish!
- Bake the galette until the crust is golden and the fruit is syrupy, about 40 to 45 minutes.The blueberries may burst a bit. Let it cool slightly before serving with ice cream and chopped pistachios.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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