Blueberry Galette
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This rustic blueberry galette is a dessert with made juicy, fresh blueberries and lemon zest baked in a buttery, flaky crust. This French dessert recipe is super easy, and is ready to eat in 1 hour! The best part is the rustic look, which makes it achievable to make with less stress. Once you make one galette, you will want to make it with every fruit you love!
If you love easy blueberry recipes, don’t miss these recipes for overnight blueberry French toast casserole and blueberry pie with flaky crust.
Quick Look: Blueberry Galette
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6 people
- Dietary Info: Vegetarian; can be made Gluten Free, Dairy Free, & Vegan
- Method: Oven Baked
- Technique: Make the pie crust in a food processor, then chill and roll it out. Toss the blueberry filling ingredients, then spread on the pastry and fold the edges over the fillling. Brush with egg and bake.
- Flavor & Texture: This blueberry galette has a wonderfully flaky pastry and sweet, juicy filling that pairs perfectly with vanilla ice cream!
Why You’ll Love This Family Favorite!
When I first made this easy summer dessert, my son, Luca, tasted it and told me, “Mama, this tastes bomb!” This made my mama heart soar! Now, every time I make this dessert, this sweet memory of Luca shouting ‘this tastes bomb’ brings a smile to my face!
I still think this galette is elegant and perfect for a year around dessert, especially since you can use fresh or frozen berries in this recipe! The blueberries slightly pop in your mouth and remain tender and juicy. The flavor combo of the flaky, salty crust, sweet tangy blueberries, and cold, creamy ice cream is something both Luca and I call “the bomb.”
I hope you enjoy this with friends and family at your table! Enjoy as the finale of a summer meal like juicy grilled pork chops, white bean dip, and berry goat cheese salad.
Made With Amore,
“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.”
– Nicky
Table of Contents
Simple Ingredients
- Blueberries: You can use either fresh or frozen blueberries in this recipe. (If you use frozen berries, there’s no need to thaw them first.) If you have leftover blueberries, try making our homemade blueberry sauce and pair it with a slice of lemon loaf cake for another amazing sweet treat!
- Lemon Zest & Juice: Adding a splash of freshly squeezed lemon juice and zest to the filling brightens the galette and pairs beautifully with the blueberries.
- Butter: You’ll need good quality butter for the easy homemade pastry and to dot on top of the filling for extra flavor and richness. My favorite choice is Kerrygold grass fed butter.
- Allspice: This is optional, but I love how this spice adds a wonderful warm richness to the filling. Substitute with freshly grated nutmeg if you like, or leave it out altogether.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Frozen Blueberries: Add an extra teaspoon of all-purpose flour and don’t thaw the berries before using. (If you thaw them first, they will be too liquidy and will make the whole pie runny and soggy!)
- Other Fruit Versions: Swap the blueberries for any other berries (raspberries, chopped strawberries, or blackberries are great options) or other halved or sliced fruits (apricots, cherries, apples, etc.). Try my fresh peach pie recipe or Italian fruit tart with pastry cream if you are looking for other fruit desserts!
- Vegan Version: Use vegan butter in the pastry, and a vegan egg wash alternative.
- Gluten Free Version: Use your favorite measure-for-measure GF flour in the pastry, and use cornstarch or arrowroot in the filling.
How to Make Blueberry Galette
- Whisk the flour, salt, and sugar in a bowl, then pour into a food processor. Add the cubed butter.
- Pulse in a food processor until the butter is in pea-sized pieces.
- Drizzle in the cold water a little at a time, and pulse until the dough just comes together. Be careful not to over-process!
- Shape the pastry into a disc and wrap it in plastic wrap. Chill in the fridge for at least 30 minutes.
- Make the blueberry filling by whisking the sugar, flour, lemon zest, and allspice, then toss in the blueberries, vanilla, and lemon juice. Gently stir to combine.
- Once the pastry is chilled, roll it out into a 16-18 inch circle, then transfer to a parchment-lined baking sheet.
- Spread the blueberry filling in the center of the pastry, then fold the pastry up and over the filling to create a border.
- Brush the edge of the pastry with beaten egg, then dot the filling with small pieces of butter.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for another 25 minutes, or until the pastry is golden.
- Let the galette stand for 10 minutes so the juices can thicken, then slice and enjoy.
Blueberry Galette FAQs
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.
Yes, galette dough is the same thing as pie dough; the difference simply lies in how it’s used. A galette is rustic and free-form, so there’s no need for a pie dish or perfect edges. It’s meant to look a little imperfect, which is part of its charm, and makes it easy to prepare at home.
The key is to toss the blueberries with a thickener (like cornstarch or flour) so the filling sets as it bakes. In addition, bake the galette until the crust is golden and crisp so it holds everything beautifully.
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 the berries from frozen since they burst as they bake, and don’t get shriveled in the thawing process.)
Serving Suggestions
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, serve it warm with 5-ingredient lemon curd, vanilla ice cream, whipped cream with a hint of vanilla, or whipped mascarpone and a drizzle of honey.
Other summer desserts you’ll love include ricotta cheesecake, pistachio gelato, strawberry tiramisu, and strawberry rhubarb cobbler.
My Pro Tips
Expert Tips
- Keep everything cold when making the crust; that’s how you get those flaky layers.
- Serve the galette when it’s slightly warm with vanilla ice cream–it’s perfection!
- If using frozen berries, don’t thaw them first; just toss them with a little extra flour.
- Don’t stress about getting a perfect shape; rustic is exactly what you want here.
More Pie Recipes You’ll Love
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Blueberry Galette
Ingredients
For the Pie Crust
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon granulated sugar
- ½ cup unsalted butter, cold and cubed; such as Kerrygold
- 3-4 tablespoons ice water
Blueberry Filling
- 2 cups fresh or frozen blueberries, or wild blueberries if possible
- ⅓ cup sugar
- 2 tablespoons flour, add 1 extra teaspoon if using frozen berries
- 1 teaspoon vanilla extract
- ½ teaspoon allspice, optional
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
To Finish
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
Instructions
Making the Pie Crust
- In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter and use your fingers, a food processor, or a pastry cutter to work it into the flour until you have pea-sized pieces.
- Drizzle in the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Assemble the Galette
- Preheat oven to 425°F. Roll the chilled dough on a lightly floured surface into a 16-18 inch circle. Transfer to a parchment-lined baking sheet.
- Whisk together sugar, flour, lemon zest, and allspice (if using) in a medium bowl. Add the blueberries, vanilla, and lemon juice and gently toss to coat.
- Spoon the filling into the center of the dough, leaving a 2–3 inch border. Spread it out evenly, then fold the edges of the dough up and over the filling, pleating as you go.
- Dot the filling with small pieces of butter. Brush the crust's edges with beaten egg.
Bake & Serve
- Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake another 25 minutes, until the crust is golden and the filling is bubbling.
- Let rest for at least 10 minutes before slicing so the juices thicken. Serve warm or at room temperature with vanilla ice cream if desired.
Notes
- Keep everything cold when making the crust; that’s how you get those flaky layers.
- Serve the galette when it’s slightly warm with vanilla ice cream–it’s perfection!
- If using frozen berries, don’t thaw them first; just toss them with a little extra flour.
- Don’t stress about getting a perfect shape; rustic is exactly what you want here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!