This blueberry galette is an incredibly easy-to-make French pastry that is baked until golden brown and loaded with fresh blueberries. It is so much less work than your traditional pie but with all of the wonderful flavor. Once you try this dessert, you'll want to make it all the time.
Try any of my blueberry recipes for a wonderful summertime treat like fresh blueberry pie, a blueberry tart, or sour cream blueberry pie.
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A blueberry galette is a delicious fruit pastry that is incredibly easy to make. While it is already simple to prepare, you can make it even easier by using some store-bought pie dough.
Whether you choose to make it completely from scratch or add in some pre-made elements, it will be 100% satisfying. It is a fantastic fresh fruit dessert to serve on any occasion.
🥘 Ingredients
This ingredient list consists almost entirely of household staples. If you want to make it even easier, using store-bought filling and pie crust will make this a 2-ingredient dessert.
Pie Pastry
- Flour - 2½ cups of all-purpose flour, plus some more for rolling out your dough.
- Sugar - ¼ cup of white granulated sugar.
- Salt - ¼ teaspoon of salt to balance everything out.
- Butter - 1 cup of butter that has been cubed and then frozen.
- Water - ¼ cup of ice water to adjust the consistency of the dough.
Filling
- Blueberries - 4 cups of fresh blueberries. If you want to use frozen blueberries, make sure to let them completely thaw beforehand.
- Sugar - ¼ cup of granulated sugar.
- Flour - 2 tablespoons of all-purpose flour to thicken it up.
- Lemon - 1 large lemon that has been zested and juiced (*see note).
Egg Wash
- Egg - 1 large egg.
- Milk - 1 tablespoon of milk.
- Coarse Sugar (optional) - 1 tablespoon of coarse sugar, such as Turbinado, for sprinkling on the pastry.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🍴 Equipment Needed To Make A Galette
To get started making this luscious berry dessert, you'll need to grab a few essential items. I always start with getting my butter cubed and put it into a dish so I can set it in the freezer while I prep everything else.
Next up, gather your measuring cups, a food processor, and a rolling pin for making the pastry dough. After that, you'll need a mixing bowl to combine the blueberry filling and a baking sheet to finish your dessert.
🔪 How To Make A Blueberry Galette
If you are choosing to use store-bought dough and/or filling, simply skip down to the assembly portion of the instructions.
This dessert is great for a crowd, as it will yield about 10 servings.
Make The Pie Pastry
Add dry ingredients. To get started, add your 2½ cups of flour, ¼ cup of sugar, and ¼ teaspoon of salt into a food processor. Pulse the food processor a handful of times.
Add the butter. Add the 1 cup of frozen, cubed butter into the food processor and pulse it repeatedly until the butter has broken down into small, pea-sized chunks.
Adjust consistency. While continuing to pulse the food processor, slowly add the ½ cup of ice water in small increments. Pick up a small piece of the dough and squeeze it in your hand. If the mixture doesn't hold together, add a bit more water, pulse, and try again.
Chill the dough. Place the pastry dough onto a pastry mat or a piece of parchment paper and knead it 2-3 times. Gently press the dough down and flatten it into a one-inch thick circle. Next, cover it in plastic wrap and place it in the fridge to chill for 1 hour.
Preheat oven. Meanwhile, preheat your oven to 425°F (220°C). Once the dough has finished chilling, transfer it to the counter and let it sit at room temperature for a few minutes (to prevent cracking).
Roll out the dough. Roll out the pie crust until it is approximately ¼-inch thick and then place it onto a baking sheet.
Make The Blueberry Filling
Combine ingredients. To make the blueberry filling, add the 4 cups of blueberries, 2 tablespoons of lemon juice, zest from 1 lemon, ¼ cup of sugar, and 2 tablespoons of flour into a mixing bowl. Stir gently to combine the ingredients (*see note).
Assemble The Galette
Beat egg. In a small mixing bowl, add 1 egg and a tablespoon of milk and lightly beat them together.
Top the dough with filling. Next, spoon the blueberry filling onto the prepared pastry dough. Make sure that you leave a 2-inch to 3-inch border around the edge.
Fold the dough. Fold the edge of the dough over the filling while forming loose pleats along the way. Brush the pleated edges with your egg wash mixture and sprinkle it with sugar, if desired.
Bake. Place the prepared galette into the preheated oven and bake it for 25 minutes, or until the filling is bubbling and the pastry has turned a golden-brown color.
Cool. Remove the baked galette from the oven and allow it to cool slightly before serving.
For a wonderful finishing touch, top your galette with a scoop of vanilla ice cream or a generous spoonful of whipped cream. Everyone will love it. Enjoy!
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💭 Angela's Pro Tips & Recipe Notes
- Alternatively, you can use this super easy butter pie crust!
- For another easy, delicious filling option, you can use this blueberry pie filling!
- If you want to save some time (and make this even easier), you can also use a store-bought pie crust or puff pastry sheets.
- If your dough cracks while you are rolling it out, press the crack together and then let it rest for a few minutes before continuing.
🥡 Storing & Reheating
Place any leftovers into a sealed container and store them in the fridge for up to 4 days.
To freeze the galette, place the leftovers into a freezer-safe, airtight container and freeze for up to 1 month. Let it defrost in the fridge overnight before reheating.
Reheating Blueberry Galette
You can reheat your leftovers in small, 20-second increments in the microwave. Additionally, you can pop it in the oven at 325°F (165°C) until it is warmed all the way through.
❓ Recipe FAQs
If you are worried about your galette getting soggy underneath, you can lightly dust the pastry with semolina flour or breadcrumbs before adding the filling.
Yes! This is one of the reasons why it is such a convenient dessert. You can assemble the galette and bake it the next day. Additionally, you can prepare it entirely (bake it) and store it in the fridge until you need it.
One of the awesome things about this dessert is its versatility. This sweet treat can be enjoyed either hot or cold.
🫐 More Blueberry Recipes
- Blueberry Baked Donuts
- Blueberry Tart
- No Bake Blueberry Cheesecake
- Blueberry Cream Cheese Scones
- Blueberry Pancakes From Scratch
- Cherry Blueberry Dump Cake
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📖 Recipe Card
Blueberry Galette
Ingredients
Pie Pastry
- 2½ cups all-purpose flour (plus more for rolling)
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 cup butter (cubed and frozen)
- ½ cup ice water
Filling
- 4 cups blueberries
- ¼ cup sugar
- 2 tablespoon all-purpose flour
- 1 large lemon (zested and juiced, reserve 2 tablespoons of juice)
Egg Wash
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional, such as Turbinado)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make The Pie Pastry
- To get started, add your 2½ cups all-purpose flour, ¼ cup granulated sugar, and ¼ teaspoon salt into a food processor. Pulse the food processor a handful of times.
- Add the 1 cup butter into the food processor and pulse it repeatedly until the butter has broken down into small, pea-sized chunks.
- While continuing to pulse the food processor, slowly add the ½ cup ice water in small increments. Pick up a small piece of the dough and squeeze it in your hand. If the mixture doesn't hold together, add a bit more water, pulse, and try again.
- Place the pastry dough onto a pastry mat or sheet of parchment paper and knead it 2-3 times. Gently, press the dough down and flatten it into a one-inch thick circle. Next, cover it in plastic cling film wrap and place it in the fridge to chill for 1 hour.
- Meanwhile, preheat your oven to 425°F (220°C/Gas Mark 7). Once the dough has finished chilling, transfer it to the counter and let it sit at room temperature for a few minutes (to prevent cracking).
- Roll out the pie crust until it is approximately ¼-inch thick and then place it onto a baking sheet.
Make The Blueberry Filling
- To make the blueberry filling, add the 4 cups blueberries, 1 large lemon juice and zest, ¼ cup sugar, and 2 tablespoon all-purpose flour into a mixing bowl. Stir gently to combine the ingredients.
Assemble The Galette
- In a small mixing bowl, add the 1 large egg and 1 tablespoon milk and lightly beat them together.
- Next, spoon the blueberry filling onto the prepared pastry dough. Make sure that you leave a 2-3 inch border around the edge.
- Fold the edge of the dough over the filling while forming loose pleats along the way. Brush the pleated edges with your egg wash mixture and sprinkle it with 1 tablespoon coarse sugar, if desired.
- Place the prepared galette into the preheated oven and bake it for 25 minutes, or until the filling is bubbling and the pastry has turned a golden-brown color.
- Remove the baked galette from the oven and allow it to cool slightly before serving.
Notes
- Alternatively, you can use this super easy butter pie crust.
- For another easy, delicious, filling option, you can use this blueberry pie filling.
- If you want to save some time (and make this even easier), you can also use a store-bought pie crust or puff pastry sheets.
- If your dough cracks while you are rolling it out, press the crack together and then let it rest for a few minutes before continuing.
- To store: Place any leftovers into a sealed container and store it in the fridge for up to 4 days.
- To freeze: Place the leftovers into a freezer-safe, airtight container and freeze for up to 1 month. Let it defrost in the fridge overnight before reheating.
- To reheat: You can reheat your leftovers in small, 20-second increments in the microwave. Additionally, you can pop it in the oven at 325°F (165°C) until it is warmed all the way through.
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