Vegan Blueberry Galette
If you avoid blueberry pie due to the excessive amount of filling, this Vegan Blueberry Galette is for you. Easy to make and light on the innards, it is truly the epitome of fruity desserts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 1 galette 1x
- Category: Pies and Pastries
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Crust
1 1/2 c all purpose flour
1 1/2 tsp sugar
1/2 tsp salt
1/4 tsp cinnamon
1/2 c non-hydrogenated shortening or vegan butter, cold
**If using vegan butter omit salt
4-6 tbsp ice water
Filling
2 c fresh or frozen blueberries
2 tbsp sugar
1 tbsp cornstarch
1 tbsp lemon juice
1 tbsp lemon zest
**non dairy milk for brushing + extra granulated sugar for sprinkling
Instructions
- Make the Dough: In a large bowl whisk together all purpose flour, sugar, salt (if using non-hydrogenated shortening) and cinnamon. Cut cold butter or shortening into flour mixture. Using a pastry cutter, work mixture until it has a homogenous, pebbly consistency. Using a wooden spoon, stir in ice water one tbsp at a time until dough starts to come together. You may not need all of the water. Use your hands to form into a ball. Wrap in plastic wrap and place in the refrigerator until ready to use, at least 30 minutes.
- Prepare the Filling: Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Set aside. Add blueberries to a medium bowl. Sprinkle sugar, cornstarch, lemon zest and juice over the top of the berries and stir gently to combine.
- Prepare the Crust: Take prepared dough from refrigerator and remove plastic wrap. Place directly onto prepared baking sheet. This will eliminate the need to transfer the dough once it is rolled out. Roll out into a shape that resembles a circle until dough is about 1/4 inch thick.
- Assemble the Galette: Pour blueberry mixture over the rolled out dough leaving about a 2 inch perimeter around the edge. Begin to fold edges of dough over the blueberry mixture pleating as you go. Think of your circle as having eight sides and eight pleats. Brush the crust of your galette with non-dairy milk and sprinkle generously with sugar.
- Bake: Place on center rack of oven and bake for 35-45 minutes or until crust is golden brown. Allow to rest for at least 30 minutes before serving.
Notes
* Galette will keep in an airtight container stored at room temperature for 2 days.
Find it online: https://censoredbaker.com/vegan-blueberry-galette/
