Award-winning food stylist and photographer Melina Hammer dropped by to make a galette with a bounty of fresh-picked blueberries—but this isn’t your run-of-the-mill sheet pan number. She made hers in an All-Clad sauté pan, which makes for a deep, evenly-cooked, and perfectly-crisp crust, every time. All that’s missing is a little crème fraîche (ice cream works, too). This video is made in partnership with All-Clad Cookware. GET THE RECIPE ►► https://f52.co/2XIuspM

INGREDIENTS
For the dough:
1 ½ cups all-purpose flour
1 cup spelt flour
1 teaspoon kosher salt
1 teaspoon sugar
1 egg
¼ cup apple cider vinegar
¼ cup ice water
2 sticks (16 tablespoons) salted butter, cubed and freezer-cold

For the filling:
4 dry pints of wild blueberries (or 3 dry pints conventional), ​​sorted of any stems or debris
4 tablespoons sugar
1 tablespoon plus 1 teaspoon organic corn starch
3 tablespoons brandy
1 pinch kosher salt
1 tablespoon finely grated orange zest
1 tablespoon orange juice
5 drops (I used Bitterman’s) mole bitters

For finishing the galette:
1 egg, beaten (for egg wash)
Demerara sugar, to sprinkle

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