Blueberry-Orange Galette

Name: Blueberry-Orange Galette
Ingredients: FOR THE CRUST:; 1-1/4 cup All-purpose Gluten-free Flour; 1/2 teaspoons Salt; 1/2 teaspoons Xanthan Gum; 1/2 cups Cold Unsalted Butter Or Vegan Butter Substitute; 1/4 cups Ice Water; FOR THE FILLING:; 2 cups Fresh Blueberries; 1/2 whole Orange; 1/4 cups Raw Sugar; 2 Tablespoons Cornstarch; 1-1/2 teaspoon Raw Sugar, For Sprinkling

12 ingredients

5 steps

Ingredients

FOR THE CRUST:
1-1/4 cup All-purpose Gluten-free Flour
1/2 teaspoons Salt
1/2 teaspoons Xanthan Gum
1/2 cups Cold Unsalted Butter Or Vegan Butter Substitute
1/4 cups Ice Water
FOR THE FILLING:
2 cups Fresh Blueberries
1/2 whole Orange
1/4 cups Raw Sugar
2 Tablespoons Cornstarch
1-1/2 teaspoon Raw Sugar, For Sprinkling

Directions

1

To prepare crust, whisk together flour, salt, and xanthan gum in a large bowl. Cut in the cold butter with a pastry knife or two forks, until mixture is grainy and resembles small pebbles. Add ice water a tablespoon at a time until dough forms. Wrap dough in a sheet of plastic wrap. Chill for 20 minutes before rolling out.
2

Preheat oven to 350 F. Unwrap the dough onto a lightly floured work surface. Roll out the pie crust and place on a large sheet of parchment paper. Trim paper so the edges don't burn. Transfer the crust (on the paper) to a baking sheet.
3

Into a large bowl, add the blueberries. Zest orange peel into the bowl and squeeze in the juice. Add sugar and cornstarch. Mix well.
4

Dump blueberry mixture in the center of the pie crust. Gently fold edges around the blueberries. Brush edges with water and sprinkle with remaining sugar.
5

Bake for 25 minutes or until edges are golden brown. Eat!