We came upon a huge sale on organic blueberries at the grocery store last Friday; people were literally carting away giant cases of blueberries, and as tempting as it was I knew I couldn’t buy that much blueberries.

We’re weeks away from receiving our (yearly) box of blueberries from a local farm here, and we still have a freezer half full of frozen berries from last year that we’re slowly working through.

I got a pint to make fresh blueberry sauce for breakfast; however, I woke up the next morning to a giant box of blueberries on the kitchen counter anyway. My brother brought us blueberries!

So I guess we’ll be making blueberry desserts this week; blueberry ice cream, blueberry scones, muffins, cakes, pies and galettes… all week! Such a horrible horrible predicament!

Galettes are usually the first dessert I think of making with fresh berries because it’s super simple, and doesn’t require a lot of hard work, and they make the most charmingly beautiful and rustic looking pies, with a more crisp crust.

A warm slice of this blueberry lemon galette with a scoop of ice cream is marvelous… any excuse to eat ice cream, right?

The citrus flavour from the lemon juice and zest gives the pie a delicious refreshing kick.

Did I mention that it was quite easy to make? The crust can be made a day or two ahead and refrigerated, I used coconut oil in this recipe for a nice golden flaky buttery crust – and making the pie wholly plant-based.

A little tip for working with coconut oil dough, it gets very hard when chilled, you just have to let the dough warm up a little bit before rolling.

So there you have it; galettes a freeform rustic tart/pie, the first in the long line of blueberry desserts coming our way.
Or perhaps we’ll just keep making these, just because they’re that awesome, and good for breakfast too with a cup of coffee.

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Blueberry Lemon Galette

INGREDIENTS

• 1 1/4 cups flour
• 4oz (1/2 cup) coconut oil, chilled & cubed
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon cardamom
• 1/2 teaspoon nutmeg
• 1 tablespoon apple cider vinegar
• 2 – 3 tablespoon chilled water
• 3 cups fresh blueberries
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1/2 teaspoon ground cinnamon
• 1/2 cup turbinado sugar, plus more for sprinkling
• 1/4 teaspoon salt

DIRECTIONS

1. Combine flour, coconut oil, salt, sugar and spices in a food processor
2. Pulse until well incorporated
3. Add apple cider vinegar
4. Add water 1 tablespoon at a time until dough forms
5. Alternatively, mix ingredients by hand, adding water once the dough has a crumbly texture
6. Cover dough with plastic wrap and refrigerate at least 30 minutes, or as long as 24 hours
7. Preheat an oven to 350 degrees F. and line a baking sheet with parchment paper
8. In a large bowl, combine blueberries, cornstarch, lemon juice and zest, cinnamon, sugar and salt
9. Toss gently to mix and coat blueberries
10. Roll chilled dough out on a lightly floured surface to about 10 – 15 inches in diameter
11. Transfer dough onto the baking sheet
12. Pour the blueberry mixture in the center of the dough, leaving 1 – 2 inches border around the edge
13. Working in a circle, gently fold the edge of the dough over the blueberries, creating pleated edges
14. Brush the top of the edge with ‘egg wash’ (mix equal parts of oil, coconut milk and sugar and a pinch of salt) (optional)
15. Sprinkle with turbinado sugar or some other coarse sugar
16. Bake for 25 – 30 minutes, until pie is golden and the blueberries are bubbling
17. Let cool, slice and serve with ice cream
18. Enjoy!

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