A Blueberry Galette is an excellent dessert when you can buy (or pick) really good, fresh blueberries! The filling is the perfect balance of sugar, lemon and fresh blueberries, all wrapped in a rustic, flaky pie crust. Top with some ice cream or whipped cream and you have the perfect dessert.
During the fall and winter we also like to make this Apple Crostata with Carmel Drizzle . A crostata is similarly a “rustic pie”.
Or if you have hit the blueberry jackpot you can also make this delicious Blueberry Crumble!
Make This ASAP
- You need to make this asap because it is the best Blueberry Galette recipe.
- Everyone loves dessert!
- The filling is super easy to make, just mix 4 ingredients together.
- The crust is super flaky ( Pie Crust with Vodka) and will become your go-to crust recipe!
- Or keep it super simple and buy a store bought refrigerated pie crust.
What is A Galette?
A galette is basically a really rustic pie. The filling is usually some sort of berry, fruit, or vegetable, with a crust folded just over the edges so you can still see the filling.
A galette can be sweet, like this Blueberry Galette, or it can be savory, like this Tomato Galette.
The nice thing about a galette is that you do not need to be able to crimp a crust or make a lattice like with fancy pie. Just roll out the dough, dump the filling the middle, and fold the edges over. Easy!
These are the things you will need to make the blueberry filling and the crust. If you are going to use a store bought refrigerated pie crust you will only need the berries, sugar, cornstarch and lemon!
Step by Step Picture Instructions
If you are making your own pie crust start by following the instructions over at this Vodka Pie Crust Recipe post. It is a really flaky and delicious crust!!
Once your dough is ready preheat your oven to 375 degrees. Also prep a rimmed baking sheet by lining it with parchment paper or a reusable silpat.
Roll your dough into a rough circle, about 10-12 inches wide (it does not need to look pretty!!!). Then transfer it to your prepared baking sheet.
Pro Tip: An easy way to transfer dough after it is rolled out is to lightly roll it up onto your rolling pin. Then unroll it on the parchment lined baking sheet.
Now in a medium sized bowl stir together the sugar and cornstarch, making sure there are no clumps. Add the blueberries and lemon juice. Stir everything together so the sugar coats the berries.
Pro Tip: Do not mix your berries ahead of time. The sugar will “melt” off the berries and then stick to the bottom of the bowl. It is best to mix and then immediately pour the berry mixture into the crust.
Pour the berry mixture into the middle of the pie crust. This will be about a 7-8 inch circle of berries.
Gently fold the edges of the crust over the berries by about an inch. It is ok to overlap the crust a little. Just make sure there are no holes in the dough around the edges.
It is totally ok if it looks rustic and kind of messy!! See the picture for reference:
Now whisk together your egg with 1 tablespoon of water. This is called an egg wash and will help make your crust nice and golden!
Lightly brush a thin layer of the egg wash over the top of the crust. You will not use all the egg wash!!
Sprinkle some extra sugar (or raw/turbinado sugar if you have it) over the crust.
Bake for 45 minutes at 375 degrees until it is golden brown and the berries and bubbling and juicy.
Let it sit at room temp for about 20 minutes. This will thicken and set the blueberries before you cut into the galette.
This is a great dessert but it also makes a great breakfast with a cup of hot coffee!
Serve the galette warm or at room temp with a scoop of ice cream or a dollop of sweetened whipped cream… or both!
If you have leftovers simply store at room temp, covered, for up to 3 days.
Other Delicious Blueberry Recipes
Blueberry Galette Recipe
- food processor (if making pie crust)
- To make your own crust – Pie Crust with Vodka
- Alternately, you can purchase a refrigerated pie crust at the store.
- 2 cups fresh blueberries
- ¼ cup sugar + extra sugar for sprinkling on the crust
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- pinch of kosher salt
- 1 large egg whisked with 1 tablespoon water (called an egg wash)
- ice cream and/or whipped cream (recipe below in notes)
- If you are making your own pie crust go ahead and do that first. Then pop it in the fridge to chill. If you bought a store-bough crust skip to the next step.
- Preheat the oven to 375°. Line a rimmed baking sheet with parchment paper or a reusable silpat.
- On a lightly floured surface roll your dough out to be about 10-12 inches round. Then transfer it to your parchment lined baking sheet. Pro Tip: to transfer rolled out dough lightly roll it around the rolling pin and then unroll it onto your baking sheet.
- In a bowl stir together the sugar, cornstarch, and pinch of salt.
- Add the blueberries and lemon juice to the sugar mixture. Stir to coat the berries. Then immediately pour into the center of your crust, making about a 7-8 inch circle of berries. Pro Tip: Do not mix your berries ahead of time. The sugar will "melt" off the berries and stick to the bottom of the bowl. Mix them and then immediately pour into your crust.
- Fold the edges of the crust over the berries by about 1-1.5 inches. This does not need to look pretty! Just make sure there are no holes in the crust around the sides.
- Lightly brush the crust with the egg wash (you will not use all the egg wash!!) then sprinkle some sugar on the crust edges, it will adhere to the egg wash.
- Bake for 45 minutes, until the blueberries are bubbling and the crust is golden.
- Let cool for about 20 minutes before serving. This will allow the juices to set before cutting into the galette.
- Serve the Blueberry Galette cut into wedges and serve with ice cream or whipped cream on top.
- Store any leftovers at room temp in an air tight container for up to 3 days.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.