I often can get caught up in naming recipes and things I create to be so much more elegant than they are. This really comes from my time in the restaurant industry when every detail of the recipe had to be named with such fancy so I could sell more of the dish. For this Blueberry Galette recipe, just think simplicity, which you’ll for sure see in the recipe below. It starts of course with the pie dough and to give it a little twist I snuck some lemon juice and lemon zest in there thanks to my Microplane; I also really like my Trudeau grater as well.
Add all of that lemon goodness along with the flour, salt and ice cold butter to a food processor and pulse until the butter is about the size of rice. The next step is to slowly drizzle in some ice cold water, and by ice cold I mean let your measured out water sit in the freezer for 20 minutes.