- 3 cups unbleached all-purpose flour
- 1 1⁄2 teaspoons salt
- 2 tablespoons sugar
- 4 ounces lard or shortening, cut into 1⁄2-inch pieces and frozen
- 1 cup unsalted butter, cut into 1⁄2-inch pieces and refrigerated
- 1⁄2 cup ice water
- 1 teaspoon vodka
- 8 cups fresh or frozen blueberries
- 3⁄4 cup sugar + 2 tablespoons, separated
- 3 1⁄2 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 lemon, zested
- 1 tablespoon lemon juice
- 1 egg
- 1 tablespoon water
- Combine the flour, salt and sugar in a food processor. Add the butter and lard.
- Use the food processor to work the butter and lard into the flour by pulsing it until the butter is in pea-sized pieces.
- Whisk the water and vodka together and add it to the flour/butter mixture a few tablespoons at a time. It will start to look shaggy, but not dry. It should hold together when you squeeze it in your hand.
- Gently press the dough into a ball using a pastry scraper or your hands. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.
- In a small bowl, combine 3/4 cup of sugar, cornstarch, salt, and lemon zest. Massage the zest into the sugar.
- In a large bowl, toss together the blueberries and lemon juice. Add the sugar/lemon zest mixture and gently stir to coat the blueberries.
- Line a baking sheet with parchment paper. On a floured surface, roll out the chilled pie dough into a 1/8-inch-thick circle. Dust off any extra flour and lay crust onto the prepared pan.
- Mound the blueberry filling in the middle of crust. Fold and crimp the dough up so that it covers at least 2 inches of the filling. Freeze the shaped galette for at least 15 minutes to chill the dough.
- Preheat the oven to 425°F and set rack in middle of the oven.
- Just before baking, beat the egg and water together and brush the edges with egg wash. Sprinkle crust with the remaining 2 tablespoons of sugar.
- Bake for 30 minutes, then turn the oven down to 350°F and bake for an additional 30 minutes.
- This recipe yields two 12-inch galette crusts. Extra dough can be stored in an airtight container in the freezer for up to one month.