Blueberry cheesecake galette


This rustic berry pie is taken to the next level with a cheesecake filling.

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon all-vegetable shortening
2 to 3 tablespoons cold water
2 cups fresh blueberries
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon cornstarch
Dash salt
2 teaspoons water
1 package (8 oz) cream cheese, softened
1 egg, separated
2 teaspoons grated lemon peel
Powdered sugar

Line rimmed baking sheet with cooking parchment paper. In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flakier. If refrigerated longer, let pastry soften slightly before rolling. Using floured rolling pin, roll pastry into 12-inch circle. Fold pastry into fourths; place on baking sheet.
In medium bowl, toss blueberries with 1/4 cup of the sugar, the cornstarch, salt and water. In separate medium bowl, beat cream cheese with remaining 2 tablespoons sugar, the egg yolk and lemon peel with electric mixer on medium speed until smooth.
Spread half of cream cheese mixture over pastry within 2 inches of edge. Top with blueberry mixture. Fold pastry edge up over mixture, pleating as necessary. Spread remaining cream cheese mixture over blueberry mixture within 1 inch of pastry edge. Refrigerate galette 30 minutes.
Place oven rack in lower third of oven. Heat oven to 425°F.
Using pastry brush, brush egg white over edge of pastry. Bake 20 to 25 minutes in lower third of oven until edges of pie crust are golden brown. Let cool completely before serving, about 1 hour. Sprinkle with powdered sugar just before serving.