The Best Blueberry Galette

Pies & Tarts
May 30, 2022
Pies & Tarts
May 30, 2022

The Best Blueberry Galette

  • Prep time: 10 min
  • Cook time: 35 min
  • Total time: 1 hr

This classic blueberry galette is the perfect easy treat to whip up using all those fresh blueberries. This rustic blueberry

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The Best Blueberry Galette

This classic blueberry galette is the perfect easy treat to whip up using all those fresh blueberries. This rustic blueberry galette is way easier to make than a homemade pie and every bit as tasty! Serve à la mode for the ultimate summer dessert!

blueberry galette with vanilla ice cream scoop

The Best Blueberry Galette

If you love eating pie, but hate making it raise your hand! HELLO IT’S ME. Pies can be a lot of work. So much rolling, cutting, arranging, getting just right… there must be an easier way, right?

Yes there is. And it’s called a galette

This easy blueberry galette is basically a lazy girl’s blueberry pie. All you have to do is place the blueberries on top of the dough, and fold the dough however you want. The result is a beautiful, organic, rustic blueberry galette that tastes every bit as delicious as a pie with half the work. I love serving this at dinner parties when I know my guests want a dessert but I don’t feel like trying that hard (just don’t tell them that).

blueberry galette with vanilla ice creamWhat is a blueberry galette?

A galette is essentially an open-faced pie. You’ll use the same buttery, flaky pie crust you’d use in a homemade pie, but instead of putting it in a pie dish and making some fancy edge and design on top, you simply fold the edges of it over your fruit filling to hold everything in.

Galettes are supposed to look quite rustic and can be made sweet or savory! You assemble and bake them on a baking tray, so you don’t have to worry about shaping them in a pie plate or anything like that! I served this blueberry galette with a scoop of ice cream in the middle, but you can serve it simply with a dusting of powdered sugar or some whipped cream.

blueberry galette with golden brown crust

Blueberry galette ingredients

This rustic blueberry galette is made with simple ingredients that will really shine through in the finished product, so make sure you’re using high quality berries and butter for  the best results! Here’s your shopping list:

  • Pie Crust
  • Egg
  • Blueberries
  • Granulated Sugar
  • Lemons
  • Corn Starch
  • Salt

blueberry galette with vanilla ice cream

How to make homemade pie crust

Making homemade pie crust can seem intimidating, but once you get the hang of it it’s actually kind of fun to make. Simply combine all the dry ingredients, cut in the butter and add enough water (or vodka) to form a dough! I love to use my food processor for this, but you can also make it by hand if you don’t have one or just don’t feel like breaking out the food processor.

Once the the pie crust comes together, form it into a flat, oval disk and refrigerate before rolling out!

You should refrigerate your pie dough for at least a half hour, but up to 2 days! If you’re not ready to make a pie just yet, you can also freeze your dough for up to 3 months and pop it out of the freezer whenever you’re in need of the perfect homemade pie crust. Just take it out the day before you want to use it to defrost in the fridge!

blueberry galette close up

Tips for the best blueberry galette

Galettes are way easier to make than pies and tarts. A few key things to remember when making a galette from scratch are:

  • Make a homemade pie crust — I know it’s a little extra work, but it is SO worth it for this easy blueberry galette. You’ll get the best flaky texture and buttery flavor for a homemade pie crust, and the crust will hold its shape better in the oven. That being said, if you’re in a pinch you can definitely make this blueberry galette with a premade pie crust
  • Use good blueberries — The quality of your fruit will really make or break your blueberry galette. We recommend using fresh, sweet blueberries if you can get your hands on them! I like to splurge on the organic ones–it really makes a difference!
  • Don’t overstuff the galette — I like to mark where the edge of the filling should be with a pie plate (I explain how to do this in the recipe below). If you put too much filling inside the galette, the crust might not bake properly and the filling might ooze out while the galette is in the oven.
  • Top the crust with sugar — This is a nonnegotiable for me. Topping the crust with sugar will give your pie crust a beautiful golden brown, sweet, crunchy finish that is both beautiful and delicious!

Happy baking, my friends!

XXX

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The Best Blueberry Galette

5 from 3 reviews

This classic blueberry galette is the perfect easy treat to whip up using all those fresh blueberries. This rustic blueberry galette is way easier to make than a homemade pie and every bit as tasty! Serve à la mode for the ultimate summer dessert!

This classic blueberry galette is the perfect easy treat to whip up using all those fresh blueberries. This rustic blueberry galette is way easier to make than a homemade pie and every bit as tasty! Serve à la mode for the ultimate summer dessert!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: dessert
  • Category: pie
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: dessert
  • Category: pie
  • Method: oven
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: dessert
  • Category: pie
  • Method: oven
  • Cuisine: american

Ingredients

for the pie crust*

  • 1 1/4 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold, cut into cubes
  • 23 tablespoons ice cold vodka or water
  • 1 egg, for egg wash
  • coarse sugar

for the blueberry filling

  • 4 cups blueberries, washed
  • 1/3 cup granulated sugar
  • 1 Tablespoons lemon juice
  • 2 Tablespoons corn starch
  • pinch salt

Instructions

  1. Place the flour, sugar, and salt in a food processor. Add the cold butter to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.
  2. Add in the vodka (or water), one tablespoon at a time. If your dough has come together, don’t add any more vodka. You want just enough to bind the dough into a ball.
  3. Turn the dough out of the food processor and form into a flat oval disk and wrap in plastic wrap. Place in fridge for at least 30 minutes, but up to 3 days.
  4. Once your dough has chilled, preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
  5. Sprinkle a work surface with flour. Roll your dough out into a 12-inch circle. Place dough onto prepared baking tray. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your filling!
  6. In a large bowl combine the blueberries, sugar, lemon juice, salt and cornstarch. Stir to coat the berries evenly.
  7. Place the blueberry mixture in the center of the pie crust into an even layer. Lift the edges of the pie dough in towards the center, folding every 3-4 inches as you go around.
  8. Mix egg with 1 tablespoon water and brush over crust. Top with coarse sugar if desired. Bake for 30-40 minutes, until the blueberry filling is bubbling and the crust is golden brown. Serve with vanilla ice cream!

Keywords: blueberry galette, easy, the best

Notes

  1. We recommend making a homemade pie crust, but you can also use a premade pie crust if you’re in a pinch!

— STILL HUNGRY? —

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Recipe rating

  1. I used there recipe, only difference I added a teaspoon of vanilla and a teaspoon cinnamon to the filing. The crust, and filling, is to die for !

  2. Such an amazing recipe! I refrigerated my pie dough for a couple of days and it handled very well when I was finally ready to use it! I added lemon zest to the filling for an extra pop of citrus — but the recipe is perfect as is!

  3. tried this out but with strawberries and it was sooo good!! swapped out the lemon juice for vanilla extract and followed everything else.

  4. Another winner. The dough could not have been easier and I just subbed blackberries because that’s what I had. Came out excellent.