Blueberry Galette

Tempt your eyes and your taste buds with this easy Blueberry Galette. From the flaky crust sparkling with turbinado sugar to the juicy blueberries in the filling, this rustic pie is sweet perfection.

Most people think a galette is a fancy French pastry requiring a culinary degree and hours slaving away in the kitchen, oui? Don’t be fooled by the trickery, the answer’s actually no. Or non. Or however people in France say “uh uh”. Sure, the name implies a time-consuming complexity that Julia Child herself would struggle to prepare. But take it from someone who burns toast on a regular basis: a galette is an easy dessert that can be whipped up quickly on any continent.

Basically galette is just a swanky way of saying pie but with more syllables and, admit it, any dessert that comes with a French name automatically sounds impressive. The great thing about a galette is that it’s supposed to look rustic and imperfect. So if your pie crusts always turn out wonky like mine (thanks for nothing, Florida humidity), a galette is a no-fail solution to pie crust problems. And the fruit filling is just as forgiving. Fresh, juicy blueberries are best but if all you’ve got is a bag of frozen, go for it. Your taste buds won’t know the difference.

Fresh or frozen, simply toss whatever berries you’re using with a little sugar, lemon juice and cornstarch then dump them into the center of your rolled-out dough. All that’s left is to fold up the edges, brush with egg wash, sprinkle with course sugar and bake. Then voilà! You’ve got yourself a fancy-sounding, delicious tasting blueberry galette. Bon appétit!

Before sharing the recipe for Blueberry Galette, here are a few tips to help you out:

Ingredient Tips

Cornstarch thickens the berry juices so the galette doesn’t get soggy. If you don’t have cornstarch, tapioca flour will work as a substitute.

Sprinkle galette with turbinado sugar just prior to baking. This course sugar is larger in size than granulated, which means it’s more resistant to heat and gives the galette texture and crunch.

Preparation Tips

If you don’t have a food processor, use a pastry cutter to cut cold butter into the dry ingredients for the dough until it resembles damp sand. Next, add ice water 1 tablespoon at a time until dough forms.

After the galette is assembled, brush the dough edges with egg wash. The egg/heavy cream mixture helps seal the edges, adds shine and enhances color during baking.

Galette dough can be made up to 3 days in advance. Cover with plastic wrap then store in the refrigerator until ready to use.

How to Store a Blueberry Galette

Galettes taste best the day they are baked. If you have leftovers, store them loosely covered at room temperature up to 2 days.

I hope you enjoy this rustic Blueberry Galette. Please leave a rating and review when you try the recipe for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like blueberry recipes then you’ll love these baked Blueberry Donuts. Soft, fluffy and bursting with fresh blueberries, these homemade donuts will be devoured in record time. 

Blueberry Galette

Heather Wolf

Tempt your eyes and your taste buds with this easy Blueberry Galette. From the flaky crust sparkling with turbinado sugar to the juicy blueberries in the filling, this rustic pie is sweet perfection.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chill 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Pies and Tarts

Cuisine American

Servings 6

Ingredients

  

Galette Dough

• 1 1/2 cups all-purpose flour unbleached
• 1 1/2 tsp granulated sugar
• 1/4 tsp sea salt fine
• 8 tbsp unsalted butter cold and cubed
• 3 tbsp ice cold water

Blueberry Filling

• 3 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 1/2 tsp lemon juice freshly squeezed
• 1 1/2 tbsp cornstarch

Egg Wash

• 1 large egg
• 2 tsp heavy cream
• 1 tbsp turbinado sugar

Instructions

 

Galette Dough

• Combine flour, sugar and salt in a food processor. Pulse a few times to combine.
• Add cubed butter to food processor then pulse until butter is reduced to the size of small peas and mixture resembles damp sand.
• Add ice water, 1 tablespoon at a time, pulsing after each addition until dough forms.
• Remove dough from food processor then, using your hands, form dough into a ball.
• Flatten dough into the shape of a disk, wrap in plastic wrap then refrigerate for 30 minutes until firm.

Blueberry Filling

• Place blueberries, sugar, lemon juice and cornstarch in a large bowl. Stir until combined then set aside until dough is chilled.

Assembly

• Preheat oven to 400 degrees.
• Remove chilled dough from the refrigerator. Let it set at room temperature for 15 minutes then roll out on a floured surface with a rolling pin until the dough circle measures 14 inches in diameter.
• Gently transfer dough to a parchment-lined baking sheet. Spoon blueberry filling and juices onto the center of dough, leaving a 2 inch boarder around the perimeter.
• Carefully fold dough up and over the edges of the berry filling, overlapping as you go. Pinch dough edges to seal.

Egg Wash

• Whisk together egg and heavy cream in a small bowl.
• Brush dough edges with egg wash then sprinkle with turbinado sugar.

Bake

• Bake galette for 30-35 minutes or until crust is golden brown and the fruit is bubbling hot.
• Remove from oven and allow the galette to rest on the baking sheet for 15 minutes to cool.
• Serve plain, with a dusting of powdered sugar or a scoop of vanilla ice cream.
• Cover and store leftovers at room temperature up to 2 days.

Keyword blueberry, galette