Blueberry Galette
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Bursting with sweet summer blueberries, wrapped in flaky and oh-so tender pie crust. This easy-to-make Blueberry Galette is the ultimate summertime recipe! Every bite is seriously SO. GOOD. The pie crust consists of only 5 ingredients, comes together quickly, and requires NO refrigeration time! Then, it’s filled with sweetened blueberries, hinted with lemon zest, and baked to golden perfection. It’s effortlessly pretty, easy to make, and a real crowd pleaser. Serve with a scoop of vanilla ice cream for a sweet dessert that is perfect to bake today, tomorrow, WHENEVER!
About The Recipe
If there’s one thing I love about summer, it’s all the fresh fruit coming into season! In our opinion, it might just be one of the best time of years.
Warm weather, sunshine, and delicious in-season produce!
One of the things we look forward to most are definitely blueberries. So, when we went to the Farmer’s Market last weekend and saw all the fresh berries…we just knew we needed to make something with them!
Though, I think my mom and I ate about half of them on the way home! They were so unbelievably good. Like, perfectly sweet, full of flavor, and SO juicy.
We knew that we needed a dessert that could really let them shine. And, it really took us no time to decide on what to do.
What better way to showcase the gorgeous berries than a galette?!
It’s been so long since we last shared a galette! It’s not something we think of often, but when we do, we always wonder what took us so long to make another one.
And this galette is the perfect combination of everything. It’s a dessert you are not only going to love, but one that you are going to want to make again, and again, and again because it’s so simple!
Our classic homemade pie crust that’s tender, flaky, buttery, and lightly sweetened, filled with blueberries that have been tossed with sugar and lemon zest to really enhance their flavor.
Every bite is literally bursting with fresh blueberries!
Though, be sure to serve this delicious galette with a scoop of vanilla ice cream to really turn this from an outstanding dessert to one that’s seriously irresistible. SO. GOOD.
What is a Blueberry Galette?
A galette is essentially the same thing as a pie! Though, think of it as an open faced pie, but without all the effort. Yep! There’s no need for pie pans, refrigerating, or top crusts here. All you need is some pie dough rolled out, filled with your filling of choice (for this recipe, we chose blueberries!), and then the edges are folded over to hold in alllllll the goodness.
Galette’s can be made sweet or savory. They also are intended to look very rustic. Which, in my opinion, adds to their charm!
What’s The Difference Between Galette and Crostata?
The word, “galette” is the French term. “Crostata” is Italian! They are used interchangeably, as both words describe the same delicious dessert.
Reasons You Will Love This Blueberry Galette
- SUPER easy to make!
- Requires minimal ingredients.
- The perfect way to use in-season blueberries.
- Effortlessly pretty!
- A real crowd pleaser.
Equipment Needed
- Food Processor
- Rolling Pin
- Cookie Sheet
- Mixing Bowl
- Pastry Brush
Ingredients
Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.
For The Crust:
- All-Purpose Flour – You don’t need any specialty flour with this recipe! Regular un-bleached all-purpose flour works perfectly and yields a tender, but oh-so delicious crust every time.
- Granulated Sugar – A touch of sugar not only sweetens the pie crust, but it also promotes even-browning!
- Salt – An essential in baking. Salt adds depth of flavor, while also enhancing the flavors of the baked good it’s added to. No baked treat is complete without it!
- Unsalted Butter – Butter is the secret to tender, flaky, and delicious pastry. We chose to use unsalted butter for this recipe to help us control the amount of salt in the recipe!
- Cold Water – This is what brings the pie dough together. Though, it MUST be very cold water, as anything warmer may melt/soften your butter, and keep this crust from coming-together/baking properly.
For The Filling:
- Fresh Blueberries – Make sure your blueberries are washed, dried, and contain no stems or rotten bits.
- Granulated Sugar – Adds a touch of sweetness, while also creating almost a “jammy” interior as the galette bakes!
- All-Purpose Flour – We added just a little bit of flour to absorb any excess liquid. No excess liquid = crunchy pie pastry!
- Lemon Zest – A pinch of zest brightens this galette, while also really complimenting the blueberries.
How To Make This Blueberry Galette
Step 1: Prepare pie dough
In the bowl of a food processor fitted with a dough blade, combine flour, sugar, and salt. Pulse 2 or 3 times to combine.
Add butter, a few pieces at a time. Pulse until combined leaving visible pieces of butter.
Add water. Pulse just until it forms a dough.
Step 2: Roll out
Turn dough out onto a piece of parchment. Form into a disc. Roll out in a circle to 3/16 inch. Set aside.
Step 3: Make filling
In a large bowl, combine blueberries, sugar, flour, and lemon zest. Use a rubber spatula to mix well.
Step 4: Fill and bake
Spoon filling in center of dough. Spread slightly, leaving a 1-2 inch border around the edges. Fold dough over edges of filling, overlapping as necessary.
Brush top of crust with heavy cream. Sprinkle with coarse sugar.
Bake for 50 minutes, until crust is golden brown and filling is bubbly.
FAQ’S & Troubleshooting
How to keep the bottom of a galette from getting soggy?
There are actually a couple tricks to this! The first one is adding flour to the filling. It sounds weird, I know, but trust us on this one. The flour will help absorb the excess liquid and help ensure no soggy bottoms! You can also bake it on an cookie sheet. This allows for better air circulation as it bakes, which also means crunchier crust!
Can I use frozen blueberries?
Of course! Frozen fruit will work just fine in this recipe. Just remember to thaw them before you mix the filling.
Why does my pie dough need more/less water than stated in the recipe card?
When it comes to making pie dough, the amount of water needed is always an ever-changing amount. The amount of water you need is dependent on the type/brand of flour used, the humidity outside, where you live, etc. So many things can effect how your flour absorbs the water. It’s always best to add water 1 Tablespoon at a time!
Why did the butter leak from the crust while baking?
The general culprit to this issue is that the butter chunks were too big. If the butter chunks are too big, while the butter melts when baking, instead of providing flaky layers, it melts out of the crust. The butter needs to be in small-ish chunks. Use the photos in the post above to help!
Why did my filling leak out?
If the filling leaked out while baking, it sounds like the dough might’ve been rolled too thin or there were cracks in the dough. Either of these can cause some leakage.
What’s the purpose of brushing the crust with cream?
Brushing the crush with cream helps the crust brown, while also adding a hint of richness to the crust.
Can I make this into mini galettes?
Absolutely! There’s nothing more fun than having personal sized galettes. We chose to do a large one because, well, it seemed fun! But, if you’d rather have individual sized, go for it! Just be sure to divide the dough and don’t over work it.
What To Serve With This Blueberry Galette
The wonderful thing about galette’s is that they are SUPER simple! This one in particular can go with so many different things. Here’s a quick list of a few of our favorite treats to serve with this galette!
- Dusted with powdered sugar
- Vanilla Ice Cream
- Lavender Ice Cream
- Blueberry Cheesecake Ice Cream
- Chantilly Cream
How To Store
Once this galette is made and cooled, it can be kept in the fridge for 2-3 days. Just remember, the crust won’t be as crunchy! It’s always better to enjoy this recipe freshly baked.
You can also freeze this galette, if you’d like! Just wrap it in plastic wrap and place in a freezer safe bag. It should keep for about 2-3 months.
Substitutions
- Frozen blueberries can be used instead of fresh. Just remember to thaw them first!
- If desired, you can use a mix of berries in this recipe.
- To make this recipe vegan, use your favorite plant-based butter and non-dairy whipping cream.
- Store-bought pie dough may be used, but we can’t guarantee the outcome.
- If you don’t have unsalted butter, you can use salted butter. Just omit the salt in the recipe
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Expert Tips
- Be careful to not overwork the pie dough! The more the dough is worked, the less tender and flaky it will be.
- Depending on certain factors, you may need more or less water for the pie dough. Add the water 1 Tablespoon at a time to ensure you don’t add too much water.
- If your dough seems sticky after mixing, be sure to lightly flour your parchment paper and the top of the dough.
- Remember to keep a 1 – 2 inch boarder around the edge of the galette when you fill it. This is about the perfect size, as it’s just enough crust to hold it all together, while also giving you the maximum amount of berries!
- Be sure to use good blueberries for this recipe. I know it sounds a bit odd, but if the blueberry is sour, bitter, or has no flavor it won’t taste good in this galette!
- Don’t skip brushing with cream and adding the coarse sugar on the crust! This adds a little extra flavor and sweetness to the crust.
- For the crispest crust possible, it’s best to bake this galette on a light colored cookie sheet!
When you make this Blueberry Galette, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Blueberry Galette
Ingredients
Crust
- 2 cups all purpose flour*
- 2 Tablespoons granulated sugar
- ⅔ teaspoon salt
- ¾ cup unsalted butter, cold, cut into chunks
- 5 Tablespoons cold water
Filling
- 4 cups fresh blueberries
- ⅛ cup granulated sugar
- 2 Tablespoons all purpose flour
- 1 teaspoon lemon zest
To Finish
- 3 Tablespoons heavy cream
- 1½ Tablespoons coarse sugar
Instructions
Crust
- Heat oven to 375℉.
- In the bowl of a food processor fitted with a dough blade, combine flour, sugar, and salt.
- Pulse 2 or 3 times to combine.
- Add butter, a few pieces at a time.
- Pulse until combined leaving visible pieces of butter.
- Add water.
- Pulse just until it forms a dough.
- Turn out onto a piece of parchment.
- Form into a disc.
- Place another sheet of parchment on top.
- Roll out in a circle to 3/16 inch. Set aside.
Filling
- In a large bowl, combine blueberries, sugar, flour, and lemon zest.
- Use a rubber spatula to mix well.
Assembly
- Remove parchment from top of dough.
- Spoon filling in center of dough.
- Spread slightly, leaving a 1-2 inch border around the edges.
- Fold dough over edges of filling, overlapping as necessary.
- Slide galette onto a large cookie sheet.
- Brush top of crust with heavy cream.
- Sprinkle with coarse sugar.
- Bake for 50 minutes, until crust is golden brown and filling is bubbly.
Notes + Tips!
- Frozen blueberries can be used instead of fresh. Just remember to thaw them first!
- If desired, you can use a mix of berries in this recipe.
- To make this recipe vegan, use your favorite plant-based butter and non-dairy whipping cream.
- Store-bought pie dough may be used, but we can’t guarantee the outcome.
- If you don’t have unsalted butter, you can use salted butter. Just omit the salt in the recipe.
- Be careful to not overwork the pie dough! The more the dough is worked, the less tender and flaky it will be.
- Depending on certain factors, you may need more or less water for the pie dough. Add the water 1 Tablespoon at a time to ensure you don’t add too much water.
- If your dough seems sticky after mixing, be sure to lightly flour your parchment paper and the top of the dough.
- Remember to keep a 1 – 2 inch boarder around the edge of the galette when you fill it. This is about the perfect size, as it’s just enough crust to hold it all together, while also giving you the maximum amount of berries!
- Be sure to use good blueberries for this recipe. I know it sounds a bit odd, but if the blueberry is sour, bitter, or has no flavor it won’t taste good in this galette!
- Don’t skip brushing with cream and adding the coarse sugar on the crust! This adds a little extra flavor and sweetness to the crust.
- For the crispest crust possible, it’s best to bake this galette on a light colored cookie sheet!
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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