Table of Contents
  1. Are you ready for a dessert that's easier than pie?
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. Other summer dessert recipes to try.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Easy Blueberry Galette Recipe

If a pie seems intimidating to you, then meet the galette, pie’s much easier-to-make cousin! This blueberry galette goes together in a pinch and combines the best flavors of the summer season! 

Are you ready for a dessert that’s easier than pie?

When it comes to a galette, you’re really cutting out the hardest part of making a pie. When making a traditional pie, after rolling out the dough, you fit the crust into a pie pan. The pans are deep and take a lot of filling, which leads to a long bake time.

With a galette, the idea is to freeform it, providing a rustic quality to the overall dessert. This makes the entire recipe a lot faster and without as much hassle!

If you’ve never made a pie or feel that your pie-making skills need work, this is the recipe for you. If you’re a seasoned pie maker but want something a little quicker without sacrificing flavor, this is the recipe for you. This recipe is for everyone!

Hand holding pie scoop pulling piece of blueberry galette from rest of galette with white piece of parchment paper underneath.

Everything you’ll need to make this recipe.

While pies traditionally seem like they would have lots of ingredients, the items needed for this blueberry galette are pretty minimal. The crust is made with five ingredients and the filling with six. Here are some of the important ingredients:

  • Balsamic vinegar may sound like an odd ingredient to add to a sweet dessert. But when it comes to blueberries, such as my blueberry pie and blueberry jam, the tanginess and sweetness of the balsamic vinegar really bring out the fruit flavor. Once baked, you never taste the vinegar but taste more like blueberry.
  • Lemon juice is a bright citrus punch that brings out even more of the fresh fruit flavor.
  • Cornstarch is the thickener in this galette recipe. Sometimes flour is used, sometimes minute tapioca, but they all do the same thing. The cornstarch is just enough to hold the filling together but does not make it gluey.
  • Blueberries have the most flavor when they’re in season and are picked at their peak ripeness with the most sugar content. If possible, look for local blueberries so they retain the flavor without being shipped from afar.
White countertop with ingredients needed to make a blueberry galette including blueberries, lemon, sugar, flour, and butter.

Here’s how to make this recipe.

Making a pie seems like it’s quite a bit of work, with multiple components and a long baking time. That’s why this galette is a great alternative, with fewer steps, an easy crust that can be as rustic as you want, and a simple filling. Here are the steps to make this recipe:

  1. Prepare the crust. In a large bowl, combine the flour, salt, and sugar. Mix those three ingredients together quickly. Then add in the cubed butter, mixing the pieces with the flour to coat them. With thumb and fingers, crush the pieces of butter one by one, forming a rough cornmeal-like texture. To test whether the butter is crushed enough, take a handful and press in your fist. If the mixture stays together but then can be crumbled apart easily, it’s ready to go.
  1. Add in the ice-cold water and mix it into the dough. When everything is combined, pick up a handful of the dough, and make a fist. If the dough stays together and does not crumble apart immediately, it has enough water. If the dough falls apart easily, add more water a teaspoon at a time.
  1. Wrap the dough in plastic and place it in the refrigerator to chill. Lay out a piece of plastic wrap and pour the shaggy dough on top. Use the plastic wrap to form the ingredients into a round shape that’s cohesive dough. Once wrapped, place the dough in the refrigerator to chill for about 20 minutes, so the butter is cold again and the mixture fully hydrates.
  1. Prepare the blueberry filling. Using the same bowl that the dough was mixed in, pour in the blueberries. Add in the sugar, cornstarch, salt, balsamic vinegar, and lemon juice. Mix everything together with a spatula. Then take a potato masher and smash a small amount of the blueberries. This will release some of the blueberry juices and activate the cornstarch. Give the filling one final mixing and set aside until the dough is ready.
  1. Roll the dough out into a circle. Once the dough has chilled, remove it from the plastic wrap and place it on a well-floured surface. Also, add some flour to the dough itself. Roll out the dough to a 14-inch circle, being as rustic or perfectionist as you desire. Once at the correct size, transfer the dough to a parchment-lined baking sheet.
  1. Place the blueberry filling on top of the dough. Pile the blueberries in the center of the dough. And while it may seem like quite a few blueberries, the dough will be folded over the edges of the blueberries at the edges, creating a pocket that prevents any fruit from escaping.
  2. Wrap the edges of the dough over the edge of the filling. Once all of the blueberries are on the dough, wrap up about two inches of the outside edges of the dough. Where two parts of the dough meet, fold the underside, and crease the top piece. Brush the edges with cream and sprinkle with turbinado sugar.
  1. Bake the galette. Place the galette in a preheated 425°F oven for 20 minutes. Then turn the oven down to 375°F and bake for an additional 30 minutes.

These pro tips will make this recipe a success.

  • Anytime you make a pie crust, make sure that the added butter is cold. This will ensure that the crust turns out flaky. If the butter doesn’t seem cold enough, pop it in the freezer for a short amount of time to make sure it is well-chilled. If the dough feels like it’s getting too warm, put it in the refrigerator for a short time, just to cool the butter down.
  • Depending on the time of year and the humidity level, the dough may need different amounts of water. After the water is added to the dough and a fist full of dough is made, it should stick together without immediately crumbling apart.
  • Until blueberries are mashed, they don’t release their juices. When making this galette, make sure to take a potato masher (or another mashing device) and mash some of the blueberries. This will ensure that some of the blueberry juice is released, allowing the cornstarch to be activated and creating a more flavorful filling.
  • When rolling out the dough, turn the dough about a quarter turn between each roll of the rolling pin. This will ensure that the dough does not stick to the countertop.
  • Once the galette has been baked, allow it to cool completely before slicing. If you cut into the “pie” while it’s still warm, the juices from the blueberry filling will spill out everywhere, ruining the beautiful presentation.
Hand holding pie serve with piece of blueberry galette with rest of galette below.
Just look at that delicious filling with whole blueberries and a perfectly baked crust!

Frequently asked questions about this recipe.

Can the dough be made with a food processor?

Sure, using a food processor will work. However, it’s easier to mix it by hand (no extra dish to wash), and I think it provides a better texture to the dough. If using a food processor, make sure not to break down the butter too much; leave some larger pieces.

Can frozen blueberries be used in the filling?

Of course! If using frozen blueberries, do not let them thaw fully because they will be too mushy. Instead, mix them into the filling while they’re still slightly frozen.

Can this galette be made with another fruit besides blueberries?

Yes, this recipe works with most summer berries and stone fruits. The pounds of fruit should be the same for each type but may need to be adjusted.

Watch how to make this recipe.

More summer desserts

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

Baking pan with white parchment with baked blueberry galette with one slice pulled out from others.

Easy Blueberry Galette

5 from 5 votes
If a pie seems intimidating to you, then meet the galette, pie’s much easier-to-make cousin! This blueberry galette goes together in a pinch and combines the best flavors of the summer season!
Prep Time 20 mins
Cook Time 50 mins
Chill Time 20 mins
Total Time 1 hr 30 mins
Servings 12 servings

Ingredients

For the crust

  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • 2 tsp sugar
  • 10 tbsp cold butter cubed
  • 4-6 tbsp ice water

For the blueberry filling

  • 5 cups fresh blueberries (about 1 ½ lbs)
  • cup sugar
  • 2 tbsp cornstarch
  • ½ tsp salt
  • 2 tsp balsamic vinegar
  • 1 tbsp lemon juice

Instructions
 

For the dough

  • In a large bowl, combine the flour, salt, and sugar. Mix to combine and add the cubes of cold butter. Toss the butter pieces to coat the flour. Using thumb and forefingers, work the butter into the flour mixture by pressing the pieces of butter into the flour. Continue to mix until it resembles a coarse mixture and holds together when pressed into a tight fist.
    1 ½ cups all-purpose flour, ½ tsp salt, 2 tsp sugar, 10 tbsp cold butter
  • Add 4 tbsp of ice cold water and toss to combine. Add more water as needed until the dough presses together into a disk.
    4-6 tbsp ice water
  • Wrap tightly in plastic and place in the refrigerator to chill for 20 minutes.

For the galette

  • Preheat the oven to 425°F.
  • In a large bowl, combine the blueberries, sugar, cornstarch, salt, balsamic vinegar, and lemon juice. Mix to combine.
    5 cups fresh blueberries (about 1 ½ lbs), ⅓ cup sugar, 2 tbsp cornstarch, ½ tsp salt, 2 tsp balsamic vinegar, 1 tbsp lemon juice
  • Roll the chilled pie dough out into an approximately 14-inch circle. Pour the blueberry filling on the rolled-out dough, leaving a 2-inch empty perimeter. The blueberries will be piled high but will bake down. Fold the edges of the dough up onto the blueberries, making creases as needed. Brush the exposed dough with 1 tbsp heavy cream and sprinkle with 2 tsp of raw turbinado sugar.
  • Place the galette in the preheated oven on the bottom rack and bake at 425°F for 20 minutes. After 20 minutes, reduce the temperature to 375°F and bake for an additional 30-35 minutes until the filling is bubbling in the middle. Remove the galette from the oven and cool completely before slicing and serving.

Notes

  • Anytime you make a pie crust, make sure that the added butter is cold. This will ensure that the crust turns out flaky. If the butter doesn’t seem cold enough, pop it in the freezer for a short amount of time to make sure it is well-chilled. If the dough feels like it’s getting too warm, put it in the refrigerator for a short time, just to cool the butter down.
  • Depending on the time of year and the humidity level, the dough may need different amounts of water. After the water is added to the dough and a fist full of dough is made, it should stick together without immediately crumbling apart.
  • Until blueberries are mashed, they don’t release their juices. When making this galette, make sure to take a potato masher (or another mashing device) and mash some of the blueberries. This will ensure that some of the blueberry juice is released, allowing the cornstarch to be activated and creating a more flavorful filling.
  • When rolling out the dough, turn the dough about a quarter turn between each roll of the rolling pin. This will ensure that the dough does not stick to the countertop.
  • Once the galette has been baked, allow it to cool completely before slicing. If you cut into the “pie” while it’s still warm, the juices from the blueberry filling will spill out everywhere, ruining the beautiful presentation.

Nutrition

Serving: 1serving
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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3 Comments

  1. 5 stars
    WOW! I don’t usually make food and then rave about it but I have to say this was one of the yummiest things I have ever made!! My husband actually said “you don’t usually go on and on about things that you make lol!” Thank you very much! I will come back to this website for more recipes!!

  2. 5 stars
    Excellent filling.
    My pie crust split which resulted in a sticky oven mess. I would definitely make this again with ? A thicker crust.

  3. 5 stars
    Five stars from my husband!! Im definitely adding this crust technique and recipe to my recipe tool box! Thank you for sharing! Love your posts and recipes!