Go Back
–+ servings
Blueberry Galette Recipe

Blueberry Galette

iamwinfred
This blueberry galette is a rustic, freeform pastry loaded with jammy, sweet-tart blueberries nestled inside a buttery, flaky homemade crust. It's everything you love about blueberry pie with a fraction of the effort — no pie dish, no crimping, no stress. Just roll, fill, fold, and bake for a stunning summer dessert that looks impressive and tastes even better served warm with a scoop of vanilla ice cream.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 1 hour
Total Time 55 minutes
Course Dessert
Cuisine French
Servings 8 slices
Calories 260 kcal

Equipment

  • Large mixing bowl For making the galette dough
  • Pastry cutter Or two forks as an alternative
  • Rolling Pin
  • Rimmed baking sheet Half-sheet size recommended
  • Parchment paper For rolling and baking
  • Medium mixing bowl For the blueberry filling
  • Plastic wrap For chilling the dough
  • Pastry brush For applying egg wash; a small spoon works as an alternative
  • Bench scraper (optional) Helpful for transferring dough
  • Zester or microplane For lemon zest

Ingredients
  

For the Galette Crust

  • 1 1/4 cups all-purpose flour 156g, plus more for rolling
  • 1 tbsp granulated sugar
  • 1/4 tsp fine salt
  • 1/2 cup unsalted butter 113g, very cold, cut into small cubes
  • 3-4 tbsp ice-cold water Add one tablespoon at a time until dough just holds together

For the Blueberry Filling

  • 2 1/2 cups fresh blueberries About 375g; frozen blueberries can be substituted, do not thaw
  • 3 tbsp granulated sugar Adjust to taste based on berry sweetness
  • 1 1/2 tbsp cornstarch Increase to 2 tbsp if using frozen blueberries
  • 1 tbsp fresh lemon juice From about half a lemon
  • 1 tsp lemon zest Freshly grated
  • 1/4 tsp vanilla extract

For Assembly

  • 1 large egg Beaten with 1 tsp water for egg wash
  • 1 tbsp turbinado sugar Or coarse sugar, for sprinkling on crust

For Serving

  • vanilla ice cream Or whipped cream; optional but highly recommended

Instructions
 

  • Whisk together the flour, sugar, and salt in a large bowl. Add cold cubed butter and use a pastry cutter or two forks to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
  • Drizzle in ice-cold water one tablespoon at a time, tossing with a fork until the dough just holds together when pressed. Turn out onto a lightly floured surface, shape into a 1-inch-thick disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  • Rinse and pat the blueberries completely dry, then combine them with the sugar, cornstarch, lemon juice, lemon zest, and vanilla extract in a medium bowl. Toss gently until evenly coated and set aside.
  • Remove the chilled dough from the refrigerator and let it rest 5 minutes. On a lightly floured sheet of parchment paper, roll the dough into a rough 12-inch circle, then slide the parchment and dough onto your rimmed baking sheet.
  • Spoon the blueberry filling onto the center of the dough, spreading it into an even layer and leaving a 2-inch border all around. Fold the dough border up and over the outer edge of the filling in overlapping sections, pressing gently to hold.
  • Refrigerate the assembled galette for 10 to 15 minutes while you preheat the oven to 400°F (205°C) with a rack in the center position.
  • Beat the egg with 1 teaspoon of water, then brush it evenly over the folded crust border, avoiding the parchment paper. Sprinkle turbinado sugar generously over the brushed crust.
  • Bake for 30 to 35 minutes, until the crust is deep golden brown and the blueberry filling is bubbling and thickened. If the edges brown too quickly, loosely tent them with small pieces of foil.
  • Let the galette cool on the baking sheet for at least 15 to 20 minutes to allow the filling to set. Slice into wedges and serve warm with vanilla ice cream or whipped cream.

Notes

  • Keep the butter very cold throughout the dough-making process. If your kitchen is warm, chill your mixing bowl before you start.
  • Do not skip the 1-hour dough chill time. It is essential for a flaky, tender crust that holds its shape during baking.
  • Pat the blueberries completely dry before mixing the filling. Any excess surface moisture can lead to a soggy galette bottom.
  • The galette dough does not need to be a perfect circle. Ragged edges and an uneven shape are part of its rustic charm.
  • If using frozen blueberries, do not thaw them first. Increase the cornstarch to 2 tablespoons and add 5 extra minutes to the baking time.
  • Make ahead: The dough can be made up to 2 days in advance and refrigerated, or frozen for up to 1 month. Thaw overnight in the refrigerator before rolling.
  • Store leftovers covered at room temperature for up to 1 day, or in the refrigerator for up to 4 days. Reheat in a 325°F oven for 10 to 15 minutes to restore crust crispness.
  • To freeze the baked galette, wrap tightly in plastic wrap then foil and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
  • For extra lemon flavor, double the lemon zest and add 1/2 teaspoon of lemon extract to the filling.
  • Short on time? A refrigerated store-bought pie crust works as a convenient substitute for the homemade dough.

Nutrition

Serving: 1SliceCalories: 260kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 100mgPotassium: 90mgFiber: 2gSugar: 14gVitamin A: 8IUVitamin C: 10mgCalcium: 2mgIron: 8mg
Keyword blueberry galette, easy summer dessert, freeform blueberry pie, homemade galette crust, rustic blueberry tart
Tried this recipe?Let us know how it was!