Sugar Sanded Toaster Pastry Crust
2 cups frozen blueberries
1/2 cup sugar
1 Tbl cornstarch
Juice of 1/2 lemon
1/4 tsp Baker's Salt
1 tsp Pure Almond Extract
1 tsp Tahitian Vanilla Cookie Extract
1 egg for brushing the crust
Ginger Sugar

This galette is the result of a happy accident. Store owner Anne thought she was grabbing a disk of pie crust from the freezer, but it turned out to be the dough used in our Sugar Sanded Strawberry Toaster Pastry recipe. This mix up resulted in a most delicious galette.

The tender, flaky crust makes for a decadent base for the sweet, syrupy blueberry filling. The filling gets our signature two-step move of using two extracts to coax out all the flavors from the fruit. We love both Vanilla and Almond extracts in blueberry desserts. For crunch, we finished off the crust with our sweet and warm Ginger Sugar. So good!


2.Preheat oven to 350°F. Set the dough on a piece of parchment paper. The parchment will help with transport to the baking sheet. Roll the dough 1/4 inch thick and into a circle. Move the circle of dough to a sheet pan.
3.In a bowl, combine the blueberries, sugar, cornstarch, lemon juice, extracts and salt. Scrape this mixture onto the center of the crust. Spread to even out but don't go to the edges of the crust.
4.Fold the edge of the crust over about 2 inches onto the blueberries. This is a free-form pie that is rustic and the blueberries are exposed in the center.
5.Whisk together the egg with a tablespoon of water to create an egg wash. Brush onto the folded over crust. Sprinkle the crust with Ginger Sugar.
6.Bake for 25-35 minutes or until the blueberries are bubbly and thickened and the crust is golden brown. Serve warm with ice cream.

Leave a Reply

Your email address will not be published.