Desert Recipes · Uncategorized

Blueberry Pecan Galette

It is so good with a little vanilla ice cream or homemade icing on it!
1 1/4 c. all purpose flour
1/4 tsp salt (optional. I omit it)
1/2 c. butter, chilled & diced
1/4 c. ice water
Mix together well with a mixer until it forms into dough consistency. Refrigerate for an hour. It will be less sticky and easier to roll when chilled.
Roll out the same way as if you were making a pie shell. A nice, flat circle. 
Sprinkle about 5 tbs corn starch in center and sprinkle 5 tbs sugar on center of dough.
Blueberry Filling:
2 cups fresh blueberries
1/3 c. sugar
5 tbs corn starch
Mix well in a bowl.
Pour fruit into the center of the dough leaving about 2 inches around the edge of the crust clear.
Fold edges of crust up, leaving center open,
Sprinkle 1 tbs of sugar over the whole top, including dough. 
Sprinkle 1 tbs of corn starch over fruit.
Beat an egg in a small bowl and brush egg onto edges of the crust.
Press 1/4 to 1/2 c pecans pieces into the crust edge.
Bake at 350 degrees for 30-35 minutes.
Let cool and serve!
Tip: I rolled dough out on a silicone cooking mat, it helped a lot. I didn’t have to lift the galette to transfer to a cookie sheet. Instead, I picked up the entire mat and placed it on the cookie sheet to bake.

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