Easy Blueberry Galette
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!
Servings 12 servings
Calories 311kcal
Ingredients
For the crust
- 1 ½ cups all-purpose flour
- ½ tsp kosher salt
- 2 tsp granulated sugar
- 10 tbsp (1 ¼ sticks) unsalted butter cold, cubed
- 4-6 tbsp ice water
For the blueberry filling
- 5 cups (about 1 ½ lbs) fresh blueberries
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- ½ tsp kosher salt
- 2 tsp balsamic vinegar
- 1 tbsp fresh 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.
- Add 4 tbsp of ice cold water and toss to combine. Add more water as needed until the dough presses together into a disk.
- 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.
- 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.
Video
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 | Calories: 311kcal
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