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Blueberry Galette
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Blueberry Galette

A delicious galette with fresh blueberries, lemon juice and a buttery crust. Easier than a pie but still features the ideal blend of pie dough and fruit filling.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: French
Keyword: blueberry galette, lemon blueberry galette, simple blueberry galette
Servings: 8 slices
Calories: 302kcal
Cost: $40

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