Blueberry Galette

Blueberry Galette 

Perfect Pie Crust 

Courtesy of the Pioneer Woman Cooks 


*1 1/2 cups Crisco 

*3 cups all-purpose flour

*1 whole egg

*5 Tbsp. cold water

*1 tsp. salt


*Preheat oven to 400*F. 

*In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

*Form the dough into a ball, then flatten slightly into a disc. Put the dough into a zip-top bag and place in the freezer for 15 to 20 minutes.

*On a large sheet of parchment paper roll the dough, starting at the center and working your way out into a 12 to 14 inch circle. This circle doesn't have to be perfect, just in a fairly circular shape. Transfer the dough circle, on the parchment paper, to a baking sheet. Prepare the blueberry filling.

Blueberry Filling


*2 pints bluberries

*3 Tbsp. sugar

*2 Tbsp. flour

*2 tsp. lemon zest

*Juice from half a lemon


*1 egg, lightly beaten

*1 Tbsp. sugar


*In a large bowl, combine the blueberries, sugar, flour, lemon zest, and lemon juice. Toss to coat evenly. Spoon the mixture into the center of the dough circle, leaving a 2 to 3 inch dough border around the filling. Turn dough up around the filling, pinching the edges of the crust together as needed. Brush the crust with the lightly beaten egg, sprinkle with sugar. 

*Bake for 40 to 45 minutes, until crust is golden brown and filling begins to bubble slightly. Remove from oven and cool for at least 30 minutes before serving. Cut into wedges to serve.