I do. All the time.
As a blogger, I’m always trying to take a couple process shots during the actual baking process. It’s become second nature to me, switching back and forth from the camera to the spatula, but remembering to stop periodically to take process shots was probably the most difficult aspect of blogging that I encountered when I first started. Suddenly baking a batch of cookies took twice as long because I felt compelled to stop every minute to wipe my hands, take a photo, and wash my hands again before continuing. The baker in me was impatient and didn’t want to wait for process shots.
Now, not taking process shots feels strange, almost, as if I’ve forgotten an important step in the recipe. After I assembled this Blueberry Galette, I realized that I had forgotten the camera upstairs in my bedroom. Drawing up a blank, I remembered that my younger brother had borrowed it and still had it in his possession. As I knocked on his locked bedroom door, my frustration growing, my other brother explained that Kyle couldn’t hear me because he was taking a shower and that I should “wait ten minutes”.
This is the kid takes hour-long showers, who sings in there (and probably does air guitar) when he thinks we’re not listening.
The blogger in me really wanted the before shot, but the baker side of my brain knew that waiting for ten minutes for the camera— while the frozen blueberries thawed and released juices, and the butter in the pie crust warmed up and melted—wasn’t practical. Annoyed that I didn’t have the camera, I popped the galette into the oven and went up to my room to pout.
The very simple solution to this blogging woe: make another galette and reshoot. Another blueberry pastry made for my own consumption? Count me in.
- 1 ¼ cups all purpose flour
- 1/4 teaspoon salt
- 6 tablespoons butter
- 1 tablespoon lemon juice
- 5-6 tablespoons ice water
- 3 cups frozen blueberries
- 3 tablespoons sugar
- 3 tablespoons flour
- 1/8 teaspoon cinnamon
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 egg
- pinch of salt
- coarse sugar, for sprinkling
For crust, in a large bowl, stir flour and salt together. Cut butter into flour until coarse crumbs form. In a small bowl, stir lemon juice with water.
Gradually add a few teaspoons of water to the flour-butter mixture at a time. Stir and push moistened pastry to side of bowl. Repeat until all flour is moistened. Form the pastry into a flattened ball and fold the dough over itself a few times. This will create more layers of butter and pastry and result in a flakier crust. Wrap, and chill for at least an hour.
Preheat the oven to 425F. In a medium bowl, stir the blueberries, sugar, flour, cinnamon, lemon zest, lemon juice, and vanilla extract together. On a lightly floured surface, roll pastry to 3/8-inch thick and transfer to a parchment-lined baking sheet. Carefully place the blueberries onto the center of the pie dough, leaving a 3 inch border on all sides. Fold sections of the pie dough up over the filling, creating a pleated pattern. Repeat until all the dough is folded over.
In a small bowl, beat the egg with a couple teaspoons of water and a pinch of salt. Brush the eggwash over the dough and sprinkle with coarse sugar. Bake for 20 minutes; lower the heat to 400F and bake for another 15-20 minutes, until the pie crust is golden brown and the filling is bubbly and cooked through. Let cool slightly before serving.