Blueberry galette

Serve with vanilla ice cream.

Blueberry season is here <3 I celebrated the season with an open French blueberry pie or a blueberry galette. The whole point with galette is that you don't need to get perfect but that it looks like about right :) You can either make a one big pie or then several small ones. I made a big one in an oven casserole with 30 cm in diameter.

4,5 dl flour
1,25 dl corn flour (I used Maizena and it worked well even though it is not corn flour)
0,5 tsp salt
1 tbsp sugar
220 g butter
0,5 dl water

Filling:
1 l blueberries
juice of a half a lemon
1,25 dl sugar
1,25 dl potato flour

Mix the flour, corn flour, salt and sugar. Then mix it with butter that is at room temperature. When all the flour is mixed with butter, add the cold water and mix the dough well as a ball. Place the dough in a plastic bag and let it be in a fridge at least one hour.

Let the dough be in a fridge at least an hour.

Meanwhile mix lemon juice, sugar and potato flour with blueberries.

Potato flour keeps the juice from blueberries in the pie.

Use a rolling pin to roll the dough as thick as 0,5 cm. Place the blueberry mix in the middle and turn the covers over the pie.

Let the pie to be in the oven about 50 minutes or when golden brown in 175 ºC.

Let the pie to cool down before serving. Serve with vanilla ice cream.