This simple, rustic, and absolutely delicious blueberry galette recipe can be made with fresh or frozen blueberries. Using my perfect pie dough, the galette has a flaky pastry crust that holds in the blueberries beautifully. You can serve it with vanilla ice cream or whipped cream!
Blueberry Galette! This is really a rustic blueberry pie, made without a tin and given a more romantic name. It’s simple, delicious, easy and contains little more than plump, sweet-tart blueberries.
A galette need not be complicated, you can use fresh and/or frozen blueberries (which I always have in my freezer) with just a touch of sweetener (you decide how sweet you like it). The galette goes together fast with my perfect pie dough that holds in the berries. The blueberries have a deep purple color when they are baked, which is just the natural drama I like in a dessert.
This blueberry galette is beautiful enough to serve at a party with a scoop of ice cream. But, don’t forget, blueberries have vitamin C, fiber and are heart-healthy, so this is also the best breakfast pastry ever! The pie dough makes two disks, so you can freeze one for later or make two galettes and double the filling. My boys were home when I made this and they ate the first one in a sitting, so I quickly made a second.
Blueberry Galette Tips
- Don’t worry if your dough isn’t a perfect disk when you roll it out. It will take on it’s own shape that adds to the rustic beauty and texture.
- Store your galette in the fridge if you plan on keeping it for a few days.
- Just like with pies, make sure you use cold butter!
- Try out some other filling flavors, like my popular apple galette with almond cream!
Is Galette Dough The Same As Pie Dough?
This dough is similar to homemade pie crust. You’ll use the same simple ingredients, but there is a little more margin for error to get a flaky and tender crust in the galette dough. Some recipes also call for cornmeal, but mine is more of a classic pastry.
Video
Ingredients
Crusts
- 3 cups (375g) all-purpose flour
- 1 1/2 tsp kosher salt
- 2 tbsp granulated sugar
- 4 oz. lard or shortening cut into 1/2-inch pieces and frozen
- 1 cup unsalted butter cut into 1/2-inch pieces and refrigerated
- 1/2 cup ice water
- 1 tsp apple cider vinegar
Filling
- 8 cups fresh or frozen blueberries
- 3/4 cup sugar plus 2 tablespoons (separated)
- 3 1/2 tbsp corn starch
- 1/4 tsp salt
- 1 lemon zested
- 1 tbsp lemon juice
- 1 egg
- 1 tbsp water
Instructions
Crust
- Combine the flour, salt and sugar in a food processor. Add the butter and lard.
- Use the food processor to work the butter and lard into the flour by pulsing it until the butter is in pea-sized pieces.
- Whisk the water and apple cider vinegar together and add it to the flour/butter mixture a few tablespoons at a time. It will start to look shaggy, but not dry. It should hold together when you squeeze it in your hand.
- Gently press the dough into a ball using a pastry scraper or your hands. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.
Filling
- In a small bowl, combine 3/4 cup of sugar, salt, and lemon zest. Massage the zest into the sugar.
- In a large bowl, toss together the blueberries, cornstarch, and lemon juice. Add the sugar/lemon zest mixture and gently stir to coat the blueberries.
Assemble Blueberry Galette
- Line a baking sheet with parchment paper. On a floured surface, roll out the chilled pie dough into an 1/8-inch-thick circle. Dust off any extra flour and lay on prepared pan. Repeat for second crust.
- Mound the blueberry filling in the middle of each crust equally. Fold and crimp the dough up, so it covers at least 2 inches of the filling. Freeze the shaped galette for at least 15 minutes to chill the dough.
- Preheat the oven to 425°F and set rack in middle of the oven.
- Just before baking, beat the egg and water together and brush the edges with egg wash. Dust crust with the remaining 2 tablespoons of sugar.
- Bake for 30 minutes, then turn the oven down to 350°F and bake for an additional 30 minutes. Serve warm or at room temperature.
This crust is amazing!!! Will it hold up to freezing? For how long?
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
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.
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!
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.
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.
This was outstanding! I made it today and we loved it! My daughter now loves blueberries! Thank you for the delicious recipe available!
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
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.
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!
lovely, haven’t had one of these in forever, and I don’t think I’ve ever made one, so a great weekend baking project plus love blueberry lemon flavor, thank you!