Comments on: A Simple and Rustic Blueberry Galette

By: Nancy Mroz

Nancy Mroz — Sun, 29 Jun 2025 20:47:23 +0000

This crust is amazing!!! Will it hold up to freezing? For how long?

By: Ann

Ann — Sun, 29 Jun 2025 14:50:12 +0000

Loved the recipe, esp crust. I lack confidence w pie crust- rolled this to 1/4”, seemed thin to me. Filled galette and had nearly 1/2 the blueberries left. Stephani’s comments re: “roll to less than 1/8” and min of 16” diam.” I will heed her note, next time. I may roll it right onto parchment as I’m nervous about it breaking if I roll it so thin. Overall, great recipe!
*Helps a lot to make the crust one day ahead

By: Suzanne Chapman

Suzanne Chapman — Sat, 24 Aug 2024 20:01:13 +0000

Love this recipe! I’ve made it several times this summer. It is not too sweet yet not too tart. The pie crust is both crisp and flaky. I will use it going forward on all my pies.

By: Lauren

Lauren — Tue, 02 Jan 2024 21:05:16 +0000

I made this as a Christmas dessert and used frozen blueberries….it turned out absolutely fantastic. The dough was easy to work with and it was super tasty. I even loved the leftovers that were cold from the fridge. Will be saving this one! Thanks!

By: Crabby

Crabby — Tue, 29 Jun 2021 12:37:55 +0000

This Galette was exquisite. I have been baking for years, and this pastry crust was by far the best I have ever tasted. I used to use Crisco all the time, but have since gravitated to all butter crusts. The small amount of Crisco used in this recipe makes all the difference. And a few extra steps of chilling the dough is definitely worth it. The blueberry filling was just right. Not too sweet. I love this recipe and highly recommend you trying it.

By: Douglas Bourdo

Douglas Bourdo — Sun, 27 Jun 2021 16:42:54 +0000

Incredible Dessert! Here in New Mexico, blueberries are available in abundance, year round. The perfect food for taste and health. This is an outstanding recipe. I have made this many times and friends ask for it regularly. Thank you so very much.

By: Ann Christine Hoffmann

Ann Christine Hoffmann — Fri, 25 Jun 2021 20:05:28 +0000

This was outstanding! I made it today and we loved it! My daughter now loves blueberries! Thank you for the delicious recipe available!

By: Renee Harnsberger

Renee Harnsberger — Thu, 24 Jun 2021 16:14:40 +0000

When baking a galette, why does the butter seep out of the baking crust and brown/burn in the
sheet pan? I do refrigerate the dough before rolling and also refrigerate/freeze the cubed butter.
Thank you

By: Stephani from The ZoeBakes Team

Stephani from The ZoeBakes Team — Sun, 09 May 2021 01:37:10 +0000

In reply to Lisa. Hi Lisa, no need to defrost the blueberries before adding the other ingredients. As for the dough, it should be slightly less than 1/8 inch thick and at least 16 inches in diameter. Happy baking!

By: Lisa

Lisa — Sat, 08 May 2021 16:16:42 +0000

If using frozen blueberries, should they defrost first before adding the other ingredients to it? Also, what size should you roll out the dough too?

Thanks.