This blueberry galette is a stunning showcase of juicy blueberries and buttery homemade pie crust. It’s so easy to make, you won’t believe how divine it tastes!
When I think of what my go-to summer dessert is, a galette always comes to mind. It’s the perfect low maintenance treat to whip up when I have fresh fruit on hand — and it’s bound to impress anyone. I’ve been making my peach galette for over 10 years now, and lately I’ve been experimenting with different fillings. Strawberries, apples, cherries, pears, even veggies — you name it!
I call a galette a “rustic pie” because it has all the flavors of a regular pie, but with half the effort. The more rustic it comes out looking, the better it tastes (if you don’t believe me, try it!). Galettes match my personality so much… even if they’re not the most detail oriented or put together, they produce fantastic results. And that’s what matters!
Blueberry Galette Video
How To Make a Blueberry Galette
Forget the fuss of a top crust and make this gorgeous blueberry galette in under an hour. “Easy” is in the title of this recipe for a reason!
- Make the crust: In a medium bowl, mix together the flour and salt. Use your hands to work the cold butter into the flour mixture.
- Chill the crust: Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
- Mix up the filling: In a medium bowl, toss together the blueberries, sugar, and cornstarch. If desired, add lemon juice and lemon zest.
- Assemble the galette: Place the dough on a sheet of parchment paper and roll it out into a 12-inch circle. Transfer it onto a baking sheet. Dump the filling in the center of the dough, leaving a 2-inch border, then fold the extra dough over the filling.
- Bake the galette: Brush the exposed edges of the dough with the egg wash and sprinkle the sugar on top. Bake the galette at 375°F for 35-40 minutes. Allow it to cool slightly before enjoying.
Hot tip: For a mini galette version (perfect for individual servings), divide the dough into 2-3 pieces. Roll out each piece to roughly six inches in diameter, then assemble as directed.
Tips for a Foolproof Galette
Not to brag… but I’d say I know a thing or two about galettes. These rustic pies have been a family favorite for years, and I’m here to share all my top tips with you!
- Opt for fresh blueberries. I’ve had the most success with fresh blueberries in this recipe. If you have only frozen blueberries, bake the galette right away before the berries thaw and make a runny filling.
- Don’t skip the vinegar in the dough! This is my little baker’s hack to a super flaky, tender pie crust. Vinegar prevents the dough from getting tough by slowing down gluten formation.
- Grate the butter. To save time (and prevent achy fingers!), grate the butter directly into the dough with a cheese grater.
- Keep the dough cold. Handle the butter minimally to keep it from melting, and use ice water (either throw an ice cube in and measure out a tablespoon of water, or get it straight from the fridge). The colder the crust is, the flakier it’ll turn out when it hits the heat of the oven.
- Bake the galette at 375°F. Every recipe is different, but I’ve found that 375°F is the perfect temperature for my galettes. The high heat prevents a soggy crust and results in golden-brown perfection every time.
- Add toppings! Think of this galette as a blueberry pie… serve it with whipped cream, vanilla ice cream, or any of your other favorite toppings.
Make Ahead
One of the reasons I’m crazy about galettes is how easy they are to prep in advance. Assemble the galette a few hours before serving and keep it refrigerated. When your sweet tooth is ready to be satisfied, pop the galette straight from the fridge into the oven and enjoy!
Storage & Reheating
Honestly, a galette is best served fresh out of the oven — but I’d be lying if I said the leftovers aren’t delicious as well. Here’s how I store and reheat leftover galette to indulge again another day.
- Room temperature: To store for up to two days, place the leftover galette in an airtight container and store at room temperature.
- Refrigerator: To store for up to five days, refrigerate the galette in an airtight container.
- Reheating: To re-crisp the crust, reheat the galette in the oven at 350°F for 6-8 minutes. For a quicker option, use the microwave.
More Blueberry Recipes
- Blueberry Muffins — Check out the secret ingredient that makes these extra moist!
- Blueberry Pancakes — Fluffy buttermilk pancakes jam-packed with blueberries
- Blueberry Scones — Mouthwatering and beloved for generations
- Steamed Blueberry Pierogi — Soft and chewy yeast dough with a juicy blueberry filling
Recipe
Ingredients
Galette Crust
- 1 1/2 cups all purpose flour
- 8 tbsp unsalted butter very cold
- 1/4 tsp salt
- 1 large egg
- 1 tsp white vinegar
- 1 tbsp water very cold
Blueberry Filling
- 4 cups blueberries washed and dried
- 1/4 cup granulated sugar
- 1 tbsp corn starch
Egg Wash
- 3 tbsp raw sugar
- 1 egg whisked
Instructions
- To make the crust, combine the flour and salt in a medium bowl. Grate the butter into the flour, then toss to combine.
- In a separate bowl, whisk together the egg, water, and vinegar.
- Add the liquid ingredients to the flour mixture and stir to combine. If the dough is too dry, add a little water just until it sticks. Form the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Preheat the oven to 375°F. Place the dough on a sheet of parchment paper and roll it out into a 12-inch circle. Transfer the parchment paper with the dough on it to a baking sheet.
- In a medium bowl, toss together the blueberries, sugar, and cornstarch until evenly combined. Optionally, add lemon juice and zest for a citrusy flavor.
- Dump the filling in the center of the dough, leaving a 2-inch border around the outside. Fold the border of dough over the filling.
- Brush the edges with beaten egg and sprinkle with coarse sugar. Bake the galette for 35-40 minutes, or until the filling is bubbly and the crust is golden. Allow the galette to slightly cool before slicing in. Serve and enjoy!
This is a perfect recipe! I have blueberry plants and this was Perfect. The crust was AH-maze-ing. Tender and flaky and the filling highlighted the fruit and was not overly sweet. Will make over and over. Looking at the rear of your recipes! Will
Make the Peach one next!!
Thanks for the comment, Shelley! I'm super excited that your going to be making this galette over and over. I agree — try the peach one next! Enjoy 🙂