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1
Preheat oven to 400u00b0 F
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2
In a Kitchenaid mixer with the paddle attachment or a food processor, mix together the dry ingredients. Add the cubed butter and mix or pulse until butter breaks down into pea-sized pieces. If you don't have a stand mixter, you can use a pastry cutter, kitchen knives, or even (cold) hands to crumble the butter in the dough. Just try to work quickly if using your hands so the butter doesn't melt!
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3
With the machine running or pulsing, add the ice water until the dough JUST begins to come together. Without the mixer, you can use your hands for this step.
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4
Turn the crust mixture out onto some plastic wrap, then wrap it and flatten it into a disk shape. Refrigerate for about 10 minutes while you prepare the filling.
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5
Throw all the filling ingredients into a bowl and mix well, so that that the sugar and flour coat all the blueberries.
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6
Remove the chilled crust from the fridge and unwrap it onto a silpat or piece of parchment paper large enough to cover your baking sheet. Dust it with flour, then roll out the dough until it is between 1/8 and 1/4-inch thick.
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7
Spoon the filling and its juices into the middle of the crust and spread it out, leaving a 2-inch border of crust. Fold the border of the crust over onto the filling, creating nice rustic edges.
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8
Brush the crust with the beaten egg and sprinkle it with sugar. Slide the galette, still on the silpat or parchment paper, onto a baking sheet. Bake for about 40 minutes, or until crust is golden brown.
