It’s mid-July, and the entire state of Colorado isn’t burning from wildfires or underwater from flash floods. I’m marking this down as the best summer I’ve spent in my newest home yet. (Don’t remind me about the last spring hail.)
Over the weekend, I headed out to Waterton Canyon, southwest of Denver, for a morning hike along the Colorado Trail while Cameron trained with his school’s cross-country team. Dogs, even leashed ones, are not allowed on this portion of the trail since it meanders through a wildlife refuge for six miles. (Charlotte slept off her disappointment in our bed).
Waterton Canyon, through which much of Denver’s water supply flows. Image by author.
While I do like hikes with my favorite canine, I appreciated the wildlife who popped out from the hills and bushes because they weren’t worried about hyper dogs on the hunt. Birds sang and swooped above the South Platte as I hiked, and while I didn’t run into any bighorn sheep that morning, I met a sleepy gopher snake and a shade-seeking brown rabbit.
After Cameron clocked a seven-mile run with his speedy students and I finished my more modest three-and-a-half-mile hike, we’d worked up enough appetite to enjoy a summery treat. Below you’ll find the recipe for a blueberry galette that will make these hot summer days all the sweeter.
I’d been eying the cover of this month’s Bon Appetit that features a great image of this recipe. I love blueberries, but unfortunately, they’re a splurge in a state without much local berry growing. I lucked out last week, though, when the neighborhood supermarket brought in a big haul of sale blueberries.
If I didn’t convince you in yesterday’s post to put aside your spare change and purchase a food processor, let today’s offering of a lazy baker’s blueberry pie be the final inspiration for your next kitchen appliance investment. The food processor will mix up your dough in half the time and reduce the likelihood of a tough crust because whether you’re making pie or a galette, the less your warm hands touch the dough when you combine ingredients, the less the butter will soften and the less likely you’ll overknead the dough. (Soft butter makes for extra sticky dough. Overhandling wheat-based flours affects the gluten in the wheat, leading to tough crusts.)
Finally, galettes sound fancy, but the dough is actually much easier to handle than traditional pie dough because you only need to fold the dough edges over the filling. No dough trimming necessary. Assemble your-less-than-perfect dough and ingredients, and you still end up with a delicious, albeit rustic, treat. And you get to practice French. How’s that for feeling fancy?
Image by author.
(a Bon Appetit recipe)
Makes One 10-inch galette
– 1/2 cup pecans
– 1 cup plus 2 tablespoons all-purpose flour
– 2 tsp sugar
– 1/2 teaspoon kosher salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Filling and Assembly
– 12 oz blueberries (about 2 cups) (I’ve had nothing but bad luck when baking with frozen blueberries, so I stand in-season fresh blueberries here.)
– 1 TBS cornstarch
– 1 1/2 tsp fresh lemon juice
– 1/4 cup sugar, plus more for sprinkling
– All-purpose flour (for surface)
– 2 TBS milk, half-and-half, or heavy cream
1. Preheat oven to 350 degrees F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool.
2. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
3. Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Because the dough will be sticky, place a sheet of plastic wrap on kitchen counter, and gently pat dough into a 6-inch-diameter disk on the wrap. Then seal in the plastic, and chill at least 1 hour.
*Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
Filling and Assembly
1. Preheat oven to 375 degrees F. Toss blueberries, cornstarch, lemon juice, and 1/4 cup sugar in a large bowl.
2. Roll out dough on a lightly floured surface to a 12″ round. (I laid out a sheet of parchment paper and lightly floured it before rolling out the dough and then slid it on my rimless baking sheet.) Mound blueberries in center of dough, leaving a 2-inch border. Fold edges over, overlapping slightly. Brush dough with milk, and sprinkle with sugar. (I used organic cane sugar as the finishing sugar because of its larger grain and molasses finish.)
3. Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
*Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.