Bilberry Galette

This super easy bilberry galette is full of summer fresh bilberries and is surrounded by a flaky and delicious pastry crust. Add a scoop of ice cream or a dollop of whipped cream to take it to the next level. If you haven't heard, a galette is the easiest pastry to make and is incredibly delicious. It's basically a pastry-pizza. You can use any number of fruits to fill it but bilberries are always a good choice. I like taking some fresh berries and a chilled bag of pastry dough to a friend's house. You can just throw this dessert together in no time at all. Galettes are supposed to be rustic so don't stress out about the perfect edge or fold.

Pastry:
2½ cups all-purpose flour, unbleached (300 g)
¼ cup granulated sugar (50 g)
¼ tsp. sea salt (1 g)
1 cup unsalted butter, frozen (226 g)
¼ cup ice water (60 mL)

Filling:
4 cups blueberries (750 g)
¼ cup sugar (50 g)
2 Tbsp. all-purpose flour, unbleached
1 Tbsp. lemon zest, freshly grated (15 mL)
2 Tbsp. lemon juice, freshly squeezed (30 mL)

Egg Wash:
1 egg
1 Tbsp. milk

To Serve:
whipped cream
crème fraîche
ice cream

For the Pastry:
Add the 2½ cups flour, the sugar, and salt into a food processor. Give it a few pulses.

Cut cold butter into Tbsp. size pieces. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.

Slowly drizzle in about ¼ cup of the ice water while pulsing processor. If the mixture doesn't hold together when you squeezer a clump in your hand then add a bit more water and pulse.

Transfer dough onto a pastry mat or sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap and chill for an hour.

Once your pie crust is chilled, preheat an oven to 425°F (220°C/200°C fan, Gas Mark 7).

Remove the dough from fridge and let it warm up on the counter for a few minutes, this will prevent cracking. Roll our pie crust to about ¼ of an inch and transfer to a baking sheet.

For the Filling:
In a bowl, gently stir together the berries, lemon juice, zest, sugar, and flour.

Assembly:
In a small bowl, lightly beat the egg with a Tbsp. of cream.

Spoon the filling onto the dough, leaving a 2-3" border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Brush pastry with egg wash and sprinkle with sugar if desired.

Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes. Cut into wedges. Serve warm or at room temperature with whipped cream, crème fraîche or ice cream.