Blueberry Galette

The perfect summer dessert! This Blueberry Galette is easy to make, uses minimal ingredients, and is a real crowd pleaser. Every bite is bursting with fresh in-season blueberries, tender, but oh-so flaky pie crust, and is just melt-in-your-mouth delicious!

Course: Desserts

Cuisine: American

Prep Time: 30

Cook Time: 50

Total Time: 1 20

Servings: slices

Calories: 245kcal

Ingredients

Crust

2 cups all purpose flour
2 Tablespoons granulated sugar
⅔ teaspoon salt
¾ cup unsalted butter cold, cut into chunks
5 Tablespoons ice 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℉/190℃.
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

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.

Expert Tips:

Be careful not to 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!

Nutrition