This blueberry galette tastes like pie but is much easier to make! It’s full of jammy blueberries wrapped in a flaky pie crust. Serve it warm with a generous scoop of creamy ice cream, and you’ll have the ultimate dessert that’s sure to please your taste buds.
I love spring desserts that are easy to make, like this Strawberry Rhubarb Fool, Berry Icebox Cake, or this Lime Cheesecake Fluff.
Malinda’s Baking Tips:
- Don’t get hung up on rolling out a perfect circle for this galette. Galettes are more rustic and don’t require a pie pan, crimping, or fluting!
- No need to pre-cook the filling like some other recipes may call for! This recipe is all about being easy.
- Don’t be tempted to overstuff the galette. Overstuffing makes it hard for the crust to cook properly.
Brief Overview On How To Make Blueberry Galette:
I highly suggest making your own pie dough because it tastes so much better and has a better texture (pssst…it’s flakier!) Plus, since there is no worry about how it will look, it is the perfect way to practice getting better at making pie dough.
This is such an easy dessert; as I mentioned earlier, you don’t have to worry about rolling out the perfect circle! When filling your galette, make sure you don’t overfill it or the crust may not bake properly and become mushy.
Keep the berries tight and compact, and leave about a 2-3″ edge to fold over. Fold over the dough however you like!
Pro Tip!
If you want the edges of your pie crust to sparkle, brush them with an egg wash before baking. An egg wash is an egg mixed with a little water, milk, or buttermilk to thin it out a little to make it easier to brush.
After brushing the crust with the egg wash, sprinkle it with coarse sugar or turbinado sugar. Bake as directed.
Can You Also Use Frozen Blueberries In A Galette?
Yes, which makes this dessert even better because you can make it in the middle of winter! Use the same amount of frozen blueberries as fresh and do not thaw.
Why Do You Add Lemon To Blueberries?
In this recipe, it helps enhance the blueberry flavor. It is just enough to brighten up the blueberries and bring out their natural sweetness without tasting like lemon. If you would like a stronger lemon flavor in this recipe, add more zest.
More Fruit Desserts You May Like:
Blueberry Galette Recipe
Ingredients
- 4 cups (600g) fresh blueberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon all-purpose flour
- juice of ½ a lemon
- 1 tablespoon salted butter
- 1 (9 inch) pie crust (homemade or store-bought)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine the blueberries, sugar, flour, and lemon juice; set aside.4 cups (600g) fresh blueberries, ¼ cup (50g) granulated sugar, 1 tablespoon all-purpose flour, juice of ½ a lemon
- Roll the pie dough to a 14" circle (roughly) and transfer to the prepared baking pan. Spoon blueberry mixture into the center of the dough leaving a 3 inch border. Fold this border over the fruit. Top the center with dots of butter.1 (9 inch) pie crust (homemade or store-bought), 1 tablespoon salted butter
- Bake for 25-30 minutes or until the filling is bubbly and the crust is golden brown. Cool on the baking sheet for 5-10 minutes before serving.
Notes
- You can also make this in a 12″ cast iron skillet instead of a baking sheet if desired.
- STORAGE: Store cooled leftovers covered in the refrigerator for up to 5 days.
- FREEZER-FRIENDLY: Wrap completely cooled galette in plastic wrap and then in heavy-duty foil. Freeze for up to 3 months.
- NUTRITION: Nutrition is calculated for the entire batch. Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
Nutrition
