Blueberry Galette
This rustic blueberry galette feels effortless, but tastes bakery-level with its juicy blueberry filling, hint of lemon, and flaky crust! Best of all, it's ready to enjoy in 1 hour.
Servings: 6 servings
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
Serving: 1slice | Calories: 343kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 342mg | Potassium: 90mg | Fiber: 2g | Sugar: 17g | Vitamin A: 599IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 2mg
