Finish summer off with this Blueberry Galette! It’s like a blueberry pie but with half the effort. Buttery, flaky crust, and a gooey, jammy center of blueberries, lemon and sugar. Slice it up and serve it with vanilla ice cream, this blueberry galette is great for dinner parties when guests want dessert but you don’t want to try too hard (it’s me, I want the dessert).
What is a galette?
A galette is a rustic, free form pastry that is made with pie dough and folded around the filling. It isn’t baked in a dish, which means that you can make it easily on a baking sheet. It’s also a simpler process in general and requires much less finesse.
Galettes can be sweet or savory, and I actually have an Heirloom Tomato Galette with Pesto and Mozzarella recipe that is almost reminiscent of pizza.
Equipment to make a blueberry galette
Here’s what you need to make this recipe:
- A large metal baking sheet – to bake our galette in the oven! I usually use the Goldtouch pans from Williams Sonoma.
- A food processor – to make our galette dough. I use one from Cuisinart.
- A rolling pin – to roll out our galette dough.
- parchment paper – to keep the galette from sticking to the pan.
- a bowl – to mix our blueberry filling.
Ingredients for a blueberry galette
Add these ingredients to your grocery list to make this recipe without a hitch:
- all purpose flour
- unsalted butter – you just need one stick
- granulated sugar – for the crust and filling
- salt
- 1 egg
- blueberries – grab about 2 pints! I prefer fresh over frozen.
- a lemon
- cornstarch – if you don’t have this or cannot find it, you could omit it. However, it helps immensely to thicken the blueberry mixture and give it the appropriate texture.
- vanilla ice cream – for serving
Tips for making blueberry galette
Keep everything cold: Be sure to use cold butter and ice water for the galette dough. And don’t skip chilling the dough before rolling it out. It will keep the crust flaky and easy to work with.
Leave a border when making the galette: Keep about 2 inches of dough around the edge to fold over. If you make it too shallow, the filling could leak out.
Rustic folds are okay: don’t stress about symmetry – it’s part of the look!
How to make blueberry galette
Let’s make it together!
Step 1
Make the galette dough. In the food processor, add the flour, salt and granulated sugar. Pulse a few times until mixed. Then drop in the butter cubes. Pulse again until the butter is incorporated.
Add the ice cold water one tablespoon at a time, pulsing thoroughly in between. Once the dough forms into a ball, stop adding water. (I net out around 4-6 tablespoons usually).
Step 2
Turn the dough out onto a surface and form it into a flat oval with your hands. Then wrap it in plastic wrap and place it in the fridge to chill for at least 30 minutes.
Step 3
Prepare the blueberry mixture. In a bowl, add the blueberries, lemon juice, granulated sugar and cornstarch. Mix with a spoon and set aside.
Step 4
Preheat the oven to 375℉. Sprinkle a surface with flour and unwrap your dough. With a rolling pin, roll the dough out into a large circle, at least until it’s about twelve inches wide.
Place the blueberry mixture in the center of the dough, and spread it out into an even layer. Leave about a 3-inch border of crust around the filling (it’s likely going to be uneven, which is fine). Lift the edges of the dough and start to fold it in so that it’s just touching the start of the blueberry filling. Fold all the way around the circle.
Brush the egg wash on the dough (all over!). Then sprinkle on additional granulated sugar where you just put that egg wash.
Step 5
Bake the galette in the oven for 35-40 minutes, until the crust is a deep golden brown. Let cool for five minutes and eat! Serve with ice cream.
Storage and Leftovers
Lightly cover the galette and place it in the refrigerator for up to four days. If you think you can eat it within 48 hours, you can leave it out at room temperature.
To reheat: You can use the microwave, but beware that it can make the crust soggy. Place it in the oven at 350°F for about 5-7 minutes (if it’s just one slice). For the whole galette, let it heat for about 10-15 minutes.
Other recipes to try
If you liked this blueberry galette recipe, check out these other recipes on the blog:
Heirloom Tomato Galette with Pesto and Mozzarella
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Blueberry Galette
Equipment
- 1 large metal baking sheet
- 1 Food processor to make the crust
- 1 bowl to make the filling
- parchment paper
- Rolling Pin
Ingredients
For the galette crust
- 1½ cups all purpose flour
- 12 tbsp cold butter sliced into 12 cubes
- 1 tbsp granulated sugar
- ½ tsp salt
- 4-6 tbsp ice cold water
- 1 egg for egg wash
- granulated sugar for sprinkling
Blueberry Filling
- 2½ cups fresh blueberries
- ¼ cup granulated sugar
- juice from half a lemon
- 1 tbsp corn starch
- vanilla ice cream for serving
Instructions
- In the food processor, add the flour, salt and granulated sugar. Pulse a few times until mixed. Then drop in the butter cubes. Pulse again until the butter is incorporated.1½ cups all purpose flour, 1 tbsp granulated sugar, ½ tsp salt, 12 tbsp cold butter
- Add the ice cold water one tablespoon at a time, pulsing thoroughly in between. Once the dough forms into a ball, stop adding water.4-6 tbsp ice cold water
- Turn the dough out onto a surface and form it into a flat oval with your hands. Then wrap it in plastic wrap and place it in the fridge to chill for at least 30 minutes, or up to 48 hours.
- Prepare the blueberry mixture. In a bowl, add the blueberries, lemon juice, granulated sugar and cornstarch. Mix with a spoon and set aside.2½ cups fresh blueberries, ¼ cup granulated sugar, juice from half a lemon, 1 tbsp corn starch
- Preheat the oven to 375℉. Sprinkle a surface with flour to prevent sticking and unwrap your dough. With a rolling pin, roll the dough out into a large circle, until it's about twelve inches wide in diameter (does not need to be a perfect circle).
- Place the blueberry mixture in the center of the dough, and spread it out into an even layer. Leave about a 3-inch border of crust around the filling (it's likely going to be uneven, which is fine).
- Lift the edges of the dough and start to fold it in so that it's just touching the start of the blueberry filling. Fold all the way around the circle.
- Scramble the egg in a small bowl for egg wash. Brush the egg wash on the dough. Then sprinkle additional granulated sugar where you applied the egg wash.1 egg, granulated sugar
- Bake the galette in the oven for 35-40 minutes, until the crust is a deep golden brown. Let cool for five minutes and eat! Serve with ice cream.vanilla ice cream
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