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/2XIuspMINGREDIENTSFor the dough: 1 ½ cups all-purpose flour1 cup spelt flour1 teaspoon kosher salt1 teaspoon sugar1 egg¼ cup apple cider vinegar ¼ cup ice water 2 sticks (16 tablespoons) salted butter, cubed and freezer-coldFor the filling:4 dry pints of wild blueberries (or 3 dry pints conventional), sorted of any stems or debris4 tablespoons sugar1 tablespoon plus 1 teaspoon organic corn starch3 tablespoons brandy1 pinch kosher salt1 tablespoon finely grated orange zest1 tablespoon orange juice5 drops (I used Bitterman’s) mole bitters For finishing the galette: 1 egg, beaten (for egg wash)Demerara sugar, to sprinkleSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.