FOR THE CRUST:
- 1 cup (226 grams) unsalted butter, cold and cut into cubes
- 2 1/2 cups (310 grams) all-purpose flour
- 1 tablespoon (10 grams) sugar
- 1 teaspoon (4 grams) salt
- 1/2 cup + 1 tablespoon buttermilk, cold
FOR THE FILLING:
- 1 pound (510 grams) fresh blueberries
- 1/3 cup (60 grams) sugar
- 2 tablespoons (20 grams) cornstarch
- 1/4 teaspoon (1 gram) fresh ground nutmeg
- Zest of 1 lemon
- 1 egg, for egg wash
- Sanding sugar, for sprinkling
- To make the pie crust, in a large bowl, stir together the flour, sugar and salt. Add the butter and toss to coat the butter. Dump entire contents of the bowl out onto a well-floured surface. With a well-floured rolling pin, roll the mixture together, flattening the butter into the flour. Use a bench scraper to bring the mixture back together again as needed. When the butter is in long sheets and evenly distributed through the flour, return the mixture to the bowl and create a well in the center.
- Add the buttermilk into the well and use your fingers or a wooden spoon to combine. Add more buttermilk a tablespoon at a time, if necessary, but the mixture should be a little on the dry side. Dump the contents back onto your floured surface and divide into 6 disks. Wrap in plastic wrap and chill in the fridge for one hour or overnight.
- To make the galettes, preheat oven to 400 degrees and line 2 sheet pans with parchment paper.
- Combine the sugar, cornstarch, nutmeg and lemon zest in a bowl. Add the blueberries and toss to coat. Roll out each disk of pie dough into an 8-10 inch circle. It doesn’t need to be exact or even. Spoon 1/6 of the blueberry mixture into the center of each disk and fold the dough up and over the filling. Brush with the dough with the egg wash and sprinkle with the sanding sugar.
- Place the galettes on the prepared sheet pans and bake until crust is golden and the filling is bubbling, about 30-35 minutes, rotating the sheet pans halfway through.
- Serve warm or at room temperature. Store galettes in the fridge for up to 3-4 days.