Blueberry Galette with Almond Crust | BC Blueberry Council

Ingredients

• 1¼ cups (185 g) All-purpose unbleached flour, plus ¼ cup for rolling
• 1 tbsp (15 ml) Granulated sugar
• ½ tsp (2.5 ml) Salt
• ½ cup (125 g) Unsalted butter, chilled and cut into small cubes
• 3 tbsp (45 ml) Ice water
• 2 tsp (10 ml) Vinegar
• 4 cups (600 g) B.C. blueberries, fresh or frozen
• ⅓ cup (60 g) Granulated sugar
• 2 tbsp (20 g) All-purpose unbleached flour
• 1 tbsp (15 ml) Lemon zest, finely grated
• 3 tbsp (45 ml) Fresh lemon juice
• 1 tsp (10 ml) Cinnamon
• 2 tbsp (30 g) Unsalted butter, chilled and cut into small cubes
• 1 large (15 g) Egg
• 1 tbsp (15 ml) Milk
• ½ cup (50 g) Sliced almonds