Easy Blueberry Galette

Directions

• place 1 cup flour, 1 tablespoon sugar and salt in a heavy duty gallon size plastic bag. Seal and shake to combine. Add the cold butter to bag, seal bag and press out as much air as you can. Set a rolling pin on the bottom of the bag and in a rocking motion flatten the butter beneath the pin into large flakes. Working in sections, move pin around to incorporated butter into the flour mixture. Shake the bag to mix well. Roll the pin over the whole bag and intermittently shake the bag. Roll and mix until the mixture becomes a pale yellow. Transfer the mixture to a bowl and using a bench scraper, scrape all and everything out of and off the bag. Add the cold water and toss with a rubber spatula until everything comes together. Using floured hands, knead the dough so it comes together.
• On a floured surface, using your hands press the dough into a 4 inch square.
• Roll the dough into a 10×5 inch rectangle. Starting at the top, fold the dough into thirds like a business letter. Turn the dough 90 degrees so the long side is parallel to the edge of the counter. Beginning with the long edge near you, roll the dough into a tight cylinder. Pinch the seam closed and roll the cylinder seam side down. Roll ends of cylinder toward the center in opposer directions to form an S shape. Fold the S shape in half. Press the dough into a 5 inch circle. Wrap in plastic wrap and refrigerate for 2 hours or up to two days. I do around 2-4 hours.
• Place half the blueberries in a bowl and using the back of a spatula or large spoon, press blueberries against the side of the bowl to break skins. Add remaining blueberries and 1/4 cup sugar and toss to combine. Transfer to a colander over a bowl and allow to stand for 30-60 minutes.
• Preheat oven to 400 degrees. Let the chilled dough sit on counter for a few minutes to soften, before rolling. Line a rimmed baking sheet with parchment paper. Roll dough into a 14 inch diameter circle. Gently roll the dough over the rolling pin and move the dough to the prepared pan. It is ok if the dough hangs over the pan. Place dough in refrigerator for 10 minutes.
• Remove baking sheet from refrigerator. Combine 2 tablespoons flour and 2 Tablespoons sugar in a small bowl. Sprinkle the flour/sugar mix over the bottom of the dough. Using a slotted spoon, mound blueberries in the middle and over the flour mixture. Do not add any of the juices from the bowl, yet. Carefully, crimp and fold the dough around the fruit, overlapping just 2 inches. Brush dough with egg wash and sprinkle with raw sugar.
• Bake galette for 20 minutes. While galette cooks, transfer the juice to a small saucepan and cook over medium heat until thickened and reduced to 1/4 cup, 3-6 minutes.
• Remove galette from oven and brush fruit with berry fruit mix from the saucepan. Return to oven and cook for another 25 minutes until crust is golden brown. transfer galette to a wire rack and brush with more of the remaining fruit juices. Let cool at least 30 minutes before serving.