Toasted Sesame Blueberry Galette | Nakano Flavors
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Toasted Sesame Blueberry Galette

Toasted Sesame Blueberry Galette

Did you know the secret to a flaky, tender pie crust is vinegar? Vinegar helps prevent gluten from forming, so when you substitute some of the water in a recipe with vinegar, you’ll end up with a flakier crust. I upgraded my vinegar pie crust with a splash of @nakanoflavors Toasted Sesame Rice Vinegar to add a mild nutty flavor to my pie crust! NAKANO® Toasted Sesame Rice Vinegar is a new must-have pantry staple and I’ve been using it to make all sorts of sweet and savory dishes! I used the pie crust to make a Toasted Sesame Blueberry Galette. Blueberry and sesame seeds go so well together and it’s a new flavor combo that I’m now obsessed with! What’s your favorite weird-but-totally-delicious flavor combo?
Yield: 1 Pie | Prep Time: 1 hour and 20 minutes | Cook Time: 40 minutes

Ingredients

Pie Crust

  • 1 1/2 cup (177 g) all-purpose flour
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 2 tbsp. ice-cold water
  • 2 tbsp. NAKANO Toasted Sesame Rice Vinegar

Filling

  • 2 cups (300 g) fresh blueberries
  • 1 tsp. lemon zest
  • 2 tsp. fresh lemon juice
  • 1/4 cup (50 g) granulated sugar
  • 1 ½ tbsp. cornstarch
  • 1/4 tsp. salt
  • 1 egg (for egg wash)
  • 1 tbsp. sesame seeds

Directions

  1. Add flour, sugar and salt to a mixing bowl and mix well.
  2. Add in cold butter and rub the butter into the flour with your hands or a pastry cutter until the butter is smaller than a pea.
  3. Add in your ice-cold water and vinegar and bring the dough together into a ball.
  4. Flatten the dough into a disc and wrap in cling wrap.
  5. Refrigerate for 1 hour.
  6. Mix all the filling ingredients together in a mixing bowl.
  7. Roll out the cold pie-crust dough into a 10-inch circle.
  8. Spoon the blueberry filling into the center, leaving a 2-inch border.
  9. Fold the edges over the blueberries and brush edges with egg wash and sprinkle with sesame seeds.
  10. Bake at 400°F for 35-40 minutes or until the crust is golden brown.
  11. Cool for 15 minutes before slicing!

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