Camden Harbour Inn’s Blueberry Galette
Summer blueberries shine in this simple, beautiful galette recipe from Maine’s Camden Harbor Inn.
This easy blueberry galette recipe comes courtesy of Gwenythe Frechette, pastry chef at Camden Harbour Inn, a AAA Four Diamond property on Maine’s picturesque Penobscot Bay.
For the crust
Ingredients
2 1/3 cups (335 grams) all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons table salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
6 tablespoons ice-cold water
1 large egg
1 egg yolk
1/4 cup cold water
Sanding sugar, for sprinkling (optional)
Instructions
First, make the pie crust. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingertips, crumble the butter into the flour until the mixture looks like cornmeal with some pea-sized chunks of butter. Add the ice-cold water and mix with a fork until just combined. Do not overwork.
Wrap the dough in plastic wrap and chill in the fridge for at least 1 hour.
For the filling
Ingredients
4 cups wild Maine blueberries
1/2 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons lemon zest
2 tablespoons cornstarch
Instructions
While the dough is chilling, prepare the filling. Using a rubber spatula, gently stir together the blueberries, sugar, lemon juice, lemon zest, and cornstarch, being careful not to burst the berries. Let sit at room temperature for up to 2 hours.
Once the dough is chilled, roll the crust on a lightly floured surface to a 12-inch circle. In a small bowl, whisk together the egg, egg yolk, and water.
Line a baking sheet with parchment paper and preheat the oven to 350ºF. Transfer the rolled-out dough to the baking sheet and gently pile the filling into the center of the dough, leaving a 1 1/2-inch border around the edges. Gently fold the dough over the filling, leaving the center of the pastry open. Carefully pinch the edges together so the dough will hold. Brush the edges of dough with the egg mix and sprinkle liberally with sanding sugar, if using. Bake the galette until the crust is a dark golden brown, 25 to 35 minutes. Let cool, remove from baking sheet, and serve.
