This post may contain affiliate links. Please read our disclosure policy.
A Blueberry galette is a fruit dessert with juicy, fresh blueberries and lemon zest baked into a buttery, flaky crust. This French dessert recipe is easy and simple to make and just as easy to eat! The best part is the rustic look that makes it achievable to make with less stress. Once you make one galette you will want to make it with every fruit you love!
Made with Amore,
Elena
What is a Galette?
Simply put, it’s pastry dough wrapped around fresh fruit. We love easy, delicious desserts! Galettes are a French pastry and similar to a pie or tart. They are free form and rustic in design. You don’t need any special tools or pans to make a galette and it truly is one of those desserts that anyone can make.
What to Serve with a Blueberry Galette
You don’t have to serve anything with a rustic galette, it is truly magical all on its own. If you want to get fancy for a get-together, there are a few options that always work beautifully with galettes!
- good quality vanilla ice cream
- freshly whipped cream with a hint on vanilla
- whipped mascarpone cream sweetened with honey
Fresh or Frozen Fruit for Pies
The fruit really shines in a galette so fresh and in season is always better. With that said, It might be winter time and I’m craving a blueberry galette and nothing can stop me so… I will use frozen when needed. The key when using frozen fruit is adding a little extra binding agent such as flour or cornstarch to ensure the extra fruit juice turns into that ooey gooey jam like filling.
You CAN thaw frozen fruit first, but you DO NOT NEED TO thaw frozen blueberries (or other fruits) before baking them in a pie. You will need to bake the blueberry pie longer than you would with fresh or thawed fruit. That’s it! I prefer baking them frozen since the burst as they bake and don’t get shriveled in the thawing process.
Story: The “Bomb” Blueberry Galette
The name for this blueberry galette came from my 4 year old son, Luca- “mama, this tastes bomb!”. That’s when my mama heart soars! Especially, since he is the child that loves to call all food any potty word you can imagine. Even if he LIKES what’s he’s eating there is something about brining up gross images while eating food, that I worked hard to prepare, that satisfies him. I’ll never understand. If I were naming this galette I find the names ‘elegant blueberry galette’, ‘rustic blueberry galette’, or ‘summer blueberry galette’ more appealing, but that doesn’t elicit the same memory for me. I think of Luca’s voice shouting ‘this tastes bomb’ every time I make it. I still think this galette is elegant and perfect for a year around dessert. The blueberries slightly pop in your mouth and remain tender and juicy. The flavor combo of the flaky salty crust, sweet tangy blueberry, and cold creamy ice cream is something I indeed call, BOMB!, maybe Luca is right after all. I hope you enjoy this with friends and family at your table.
More Galettes, Pies, and Tarts for YOU
Best Jam filled Mini Pies
Best Blueberry Mini Pies
Ice Cream Sandwiches (Pie Crust)!
Best Banana Cream (Dream) Pie
More PIES HERE
RECIPE
Prep Time: 20 min Cook Time: 40 min Total Time: 60 min Yield: 6 servings
For Crust Use: Ultimate All-Butter Pie Crust
Blueberry Filling
Ingredients
2 cup fresh blueberries (I also like using frozen blueberries especially Wyman’s Wild
blueberries)
1/3 cup sugar
2 tablespoons flour
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon allspice (you can omit this, but I love the slight nutty flavor it adds)
1 tablespoon lemon juice, fresh squeezed
1 tablespoon butter – pea sized pieces
Instructions
- Preheat the oven to 425 degrees F
- Unwrap pie dough from the fridge, roll out on floured surface to make a large circle (about 16-18 inches in diameter)
- Place the dough on a piece of parchment paper that is on a baking sheet.
- In a bowl add sugar, allspice, and flour and sift together with a fork or whisk. Add in the blueberries, vanilla, and lemon juice and stir to coat.
- Pour blueberry mixture into the center of the pie dough and gentle spread out leaving a 2-3 inch boarder on the edges). Start folding the edges up and over the edge of the filling. Do this around entire galette.
- Dot the top of the galette with the pea-sized butter pieces. When completed, set aside. Crack an egg and beat it with a fork. Brush the edges of the pie crust with the egg wash (this gives it the golden brown color).
- Place in the oven on the center rack and bake for at 425 degrees F for 15 minutes then turn down the temp to 350 degrees F for 25 minutes. Remove when the crust is golden brown and the center is bubbly.
- When done, remove from oven. and let the it sit for at least 10 minutes, allowing the sweet fruit juices to thicken slightly.
Best Blueberry Galette Recipe
Blueberry galette is a fruit dessert with juicy, fresh blueberries and lemon zest baked into a buttery, flaky crust. This French dessert recipe is easy to make and easy to eat! Once you make one galette you will want to make it with every fruit you love!
- Total Time: 60 min
- Yield: 6 servings 1x
Ingredients
For Crust Use: Ultimate All-Butter Pie Crust
Blueberry Filling:
- Ingredients
- 2 cup fresh blueberries (I also like using frozen blueberries especially Wyman’s Wild blueberries)
- 1/3 cup sugar
- 2 Tablespoons flour (if using frozen berries add 1 teaspoon more of flour and sugar)
- 1 teaspoon vanilla extract
- 1/2 teaspoon allspice (you can omit this, but I love the slight nutty flavor it adds)
- 1 Tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1 Tablespoon butter – pea sized pieces
Instructions
- Preheat the oven to 425 degrees F
- Unwrap pie dough from the fridge, roll out on floured surface to make a large circle (about 16-18 inches in diameter)
- Place the dough on a piece of parchment paper that is on a baking sheet.
- In a bowl add sugar, lemon zest, allspice (if using), and flour. Mix together with a fork or whisk. Add in the blueberries, vanilla, and lemon juice and stir to coat.
- Pour blueberry mixture into the center of the pie dough and gentle spread out leaving a 2-3 inch boarder on the edges). Start folding the edges up and over the edge of the filling. Do this around entire galette.
- Dot the top of the galette with the pea-sized butter pieces. When completed, set aside. Crack an egg and beat it with a fork. Brush the edges of the pie crust with the egg wash (this gives it the golden brown color).
- Place in the oven on the center rack and bake for at 425 degrees F for 15 minutes then turn down the temp to 350 degrees F for 25 minutes. Remove when the crust is golden brown and the center is bubbly.
- When done, remove from oven. and let the it sit for at least 10 minutes, allowing the sweet fruit juices to thicken slightly.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Sweet/ Dessert
- Method: Italian/ French
- Cuisine: Italian/ French
It was delicious! The crust was very flaky
We use this crust for so many delicious pies! Happy you loved it.
The first CBE recipe I tried and it was an immediate hit! I’ve since made many more with all kinds of delicious fillings. Thanks for keeping things simple and delicious.
It is so fresh and tasty. Can’t beat that buttery crust!