Blueberry Galette with Vodka Crust
Impress your guests with our Blueberry Galette with Vodka Crust. You can also substitute two cups of blackberries for blueberries to change up the flavor, and top with vanilla or butter pecan ice cream.
1 hour, 10 mins
Total cook time
- 1/3 cup sliced almonds
- 1/2 cup quick oats
- 1/2 cup Signature SELECT® all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoon Signature SELECT® sugar
- 1/2 cup (1 stick) ice cold unsalted butter (cut into 1/4 inch cubes)
- 2 tablespoons ice cold vodka
- 2-3 tablespoons ice cold water
- 4 cups Signature SELECT® blueberries
- 1 tablespoon Signature SELECT® all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 cup Signature SELECT® sugar
- 1 tablespoon lemon zest
In a food processor, combine almonds, oats, flour, salt and sugar; pulse 2 times. Add butter and pulse 2 more times. Add vodka through top pour section while pulsing 2 more times. Add water through top pour section and pulse 1-2 times. Dough should be in coarse pieces. Wrap dough with plastic wrap and shape into a round disk. Let chill for 1-2 hours.
Preheat oven to 350º. Between 2 sheets of parchment paper roll crust into a 14-inch round. Transfer parchment to a baking sheet and remove top piece of parchment.
In a mixing bowl combine four cups of berries, flour, salt, sugar and lemon zest and place in center of dough, leaving 2 inches around the edge. Fold up sides.
Bake for 45-55 minutes, until crust is golden and filling is bubbly. Let cool. Serve slightly warm or at room temperature.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.