Blueberry Galette

Instructions

1. Pulse flour, ½ teaspoon kosher salt,1 tablespoon granulated sugar in a food processor until dry ingredients are combined.
2. Cube cold butter and shortening and add to food processor. Pulse until butter and shortening have combined with the flour and looks like coarse pebbles.
3. Mix 2 tablespoons cold water and apple cider vinegar. Sprinkle the mixture into the dough mix and pulse until dough is sticky.
4. Place dough on a cutting board dusted with flour and shape into a 6-inch disc. Cover in plastic wrap and refrigerate for an hour.
5. Heat oven to 375 degrees.
6. Lightly crush ¼ cup of blueberries to release juices.
7. Combine blueberries, crushed blueberries, ½ cup granulated sugar, ¼ teaspoon kosher salt, lemon zest, lemon juice, and cornstarch in a bowl.
8. Roll dough out on a floured surface into a 13-inch round crust. Transfer dough to a baking sheet lined with parchment paper.
9. Whisk egg and 1 tablespoon water together for egg wash.
10. Place blueberry mixture into the center of the crust in a mound keeping a two-inch diameter of crust clear of berries.
11. Fold the 2-inch edges of dough onto and around the blueberries, slightly overlapping the dough in the process.
12. Brush the dough with egg wash and sprinkle with raw sugar.
13. Bake in the oven for 45-55 minutes until the filling bubbles and the crust is a golden brown.
14. Rest the galette on a pan for 10 minutes to set, transfer to cooling rack for 30 minutes. Serve warm.