Gluten Free Blueberry Galette

subheading: Gluten free flaky pie crust:

160 g (1⅓ cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

10 g (1 tbsp) caster/superfine or granulated sugar

½ tsp xanthan gum (If your gluten free flour blend already contains xanthan gum or other binders, add only ¼ tsp.)

¼ tsp salt

115 g (1 stick) cold unsalted butter, cubed

75 g (¼ cup 1 tbsp) cold water (Either very cold tap water or chilled water from the fridge will work best here.)

subheading: Blueberry filling:

500 g (about 3¾ cups) fresh or frozen blueberries (If using frozen blueberries, use them straight from frozen, don't thaw them.)

75 g (¼ cup 2 tbsp) caster/superfine or granulated sugar

10 g (1½ tbsp) cornstarch (US)/cornflour (UK)

15 g (1 tbsp) lemon juice, freshly squeezed

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

subheading: You'll also need:

1 US large/UK medium egg, whisked, for egg wash

1 to 2 tbsp granulated sugar, for sprinkling before baking

Directions at theloopywhisk.com

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