2 c blueberries - about 280g frozen
1 c sugar
3/8 c (6 T) tapioca flour
1 t cinnamon
grated zest of 1 lemon
2 single pie crusts - like Pillsbury
For crumb pie topping:
2/3 C flour
1/3 C brown sugar
1 t cinnamon
1/8 t salt
6 Tablespoons butter
Makes 2 galettes
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3 c sliced rhubarb - about 360g frozen
2 c blueberries - about 280g frozen 1 c sugar 3/8 c (6 T) tapioca flour 1 t cinnamon grated zest of 1 lemon 2 single pie crusts - like Pillsbury For crumb pie topping: 2/3 C flour 1/3 C brown sugar 1 t cinnamon 1/8 t salt 6 Tablespoons butter |
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For crumb pie topping:
Mix flour, brown sugar, cinnamon, and salt.
Cut in butter until mixture is crumbly.
Move the oven rack to the lowest possible position.
Put a pizza steel or pizza stone on the rack.
Pre-heat the oven to 500 degrees F (475 convection), for at least 30 minutes to heat the steel or stone.
Toss all the ingredients together (except crusts and topping) in a large mixing bowl.
Let it sit until it starts to thaw a bit and it gets juicy. Mix again.
Arrange pie crusts on parchment paper in 2 9-inch METAL pie pans.
Split the pie filling between them.
Sprinkle with crumb pie topping.
Fold the edges up.
Put a large piece of heavy duty foil on top of the pizza steel.
Place the pie on the foil.
Reduce oven temp to 350 convection.
Bake for 45 minutes.
Let cool 1/2 hour in the pie pan.
Remove from the pan, keeping the galette on the parchment paper.
Let cool before slicing.
The Johnson Family Cookbook