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這款藍莓派 Blueberry Galette 不需使用烤模，用派皮作為盛載餡料的器皿，一同放入烤箱烘烤。

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份量 Yield

1個 ;約22cm的大派

one 22cm large pie

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派皮 Pie Crust

材料 Ingredients

無鹽奶油 Unsalted butter, Cold	125g
中筋麵粉 All-Purpose Flour	250g
鹽 Salt	1茶匙 1teaspoon
砂糖 Sugar	40g
冷水 Cold Water	80g

步驟 STEPS

1. 混合中筋麵粉、鹽和砂糖。Combine all-purpose flour, salt and sugar in a mixing bowl.

2. 加入冷奶油，用手搓揉混合奶油和麵粉至顆粒狀。Rub cold butter into flour mixture until they form into crumbs.

3. 加入冷水並按壓成麵團，用保鮮膜包裹，冷藏至少30分鐘。Add in cold water and mix into a dough. Cover pie dough with plastic wrap and chill at least 30mins.

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藍莓餡 Blueberry Filling

材料 Ingredients

藍莓(冷凍或新鮮) Blueberry(Frozen or fresh)	220g
玉米粉 Cornstarch	1又1/2湯匙 1& 1/2 Tablespoons
檸檬皮 lemon zest	1 個 1pcs
檸檬汁 Lemon Juice	1又1/2茶匙 1& 1/2 Teaspoons
二溫糖 Brown Sugar	50g

步驟 STEPS

混合藍莓、玉米粉、砂糖、檸檬皮和汁。Combine blueberry, cornstarch, lemon zest and juice in a mixing bowl.

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組合&裝飾 Assembly&Decoration

鮮奶油 Heavy Cream
粗蔗糖 Demerara sugar

1. 將派皮放在烘焙紙上，用麵粉棍擀開麵團至6mm厚。Roll out the dough into 6mm thickness.

2. 於派的中間倒入藍莓餡，於派邊塗刷鮮奶油，並摺疊派邊(不用完全覆蓋藍莓餡)。Mound blueberry fillings in center of dough.

3. 於派邊再次塗刷鮮奶油，並撒上粗蔗糖。Fold edges over, overlapping slightly. Brush edges with heavy cream and sprinkle with demerara sugar.

4. 放入200°C烤箱烘烤40分鐘或派邊變成金黃色。Bake at 200°C oven for 40mins or the crust is dark golden brown and filling is bubbling.

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Q&A

【藍莓派的保存 How to keep Blueberry Galette】

‧ ‧用保解膜覆蓋表以防止乾燥。Cover with plastic wrap to prevent drying out.

‧‧冰箱冷藏約4-5天。 Store in fridge for 4-5 days.

‧‧享用前用烤箱加熱。Reheat the pie before serving.

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