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22 SOUTHERN SENIOR MAGAZINE | Summer 2023 This flaky dessert is all about the blueberries Blueberries should be a delicious part of people's daily diets because this flavorful fruit packs a nutritious punch. Blueberries are a great source of antioxidants, which can help the body fend off various illnesses. Native to North America, blueberries are available fresh, frozen and canned and are used in a variety of recipes. Plus, they're right at home whether one is serv- ing breakfast, dinner or dessert. However, many people feel that blueberries are best eaten as pie filling. Various pastries showcase blueberries, including the French galette. A galette is not a pie, but more of a freeform crusty cake. However, it is similar to pie, mak- ing it a welcome alternative to that popular pastry. This recipe for "Blueberry Galette," courtesy of the U.S. Highbush Blueberry Council, is a delicious treat that's perfect for entertaining. Blueberry Galette 8 portions Crust 3 cups unbleached all-purpose flour 11/2 teaspoons salt 2 tablespoons sugar 4 ounces lard or shortening, cut into 1/2-inch pieces and frozen 1 cup unsalted butter, cut into 1/2-inch pieces and re- frigerated 1/2 cup ice water 1 teaspoon vodka Filling 8 cups fresh or frozen blueberries 3/4 cup sugar, plus 2 tablespoons, separated 31/2 tablespoons cornstarch 1/4 teaspoon salt 1 lemon, zested 1 tablespoon lemon juice 1 egg 1 tablespoon water Crust 1. Combine the flour, salt and sugar in a food proces- sor. Add the butter and lard. 2. Use the food processor to work the butter and lard into the flour by pulsing it until the butter is in pea-sized pieces. 3. Whisk the water and vodka together and add it to the flour/butter mixture a few tablespoons at a time. It will start to look shaggy, but not dry. It should hold together when you squeeze it in your hand.