If you want homemade pie without the hassle, this Blueberry Galette recipe is perfect for you!  It’s a rustic yet show stopping dessert with a juicy blueberry filling, easy all butter pie crust, and minimal prep. It’s the perfect spring and summer dessert!

Blueberry galette with slice cut.

It doesn’t get better than a big slice of pie brimming with fresh seasonal fruit in the summer does it?  And let’s not forget the ice cream. 🙂 

While I enjoy baking our favorite strawberry rhubarb pie in the summertime, it takes a bit of effort rolling out the top and bottom crusts, crimping the edges, and it takes around an hour to bake.

This rustic Blueberry Galette recipe is everything you love about homemade pie, but it’s much more rustic and and it bakes up in about 45-50 minutes.

Like my easy flaky pie crust, the galette dough comes together in a food processor, but it includes two more ingredients — milk and apple cider vinegar.

The milk adds moisture and richness, which makes this dough even easier to roll out. The vinegar helps inhibit gluten development, which results in a dough that’s tender and flaky.

What I love about blueberries is there’s no chopping involved. Just pop them into a large bowl with the sugar, cornstarch, lemon zest and juice, and stir to combine.

The blueberry filling is poured over the crust, then the edges are rolled over to keep the filling in place. Brush it with a bit of egg wash to promote browning, and bake it to golden brown, bubbly perfection.

Serve it with homemade whipped cream or vanilla ice cream for the ultimate summer dessert!

Blueberry galette with scoop of ice cream in center.
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Why you’ll love this recipe

  • This galette with blueberries includes a rich, buttery pie crust and a sweet, juicy blueberry filling.
  • It’s rustic yet elegant, and makes a show stopping summer dessert.
  • It has the same textures and flavors as your favorite pie, without the hassle of rolling out a top and bottom crust, and crimping the pie dough.
  • The dough can be made in advance and stored in the refrigerator until you’re ready to bake the galette.

Recipe ingredients

All you need is a few simple ingredients to make this fresh blueberry galette, most of which you probably have on hand.

Blueberry galette recipe ingredients
  • Blueberries. Fresh or frozen blueberries may be used. If using frozen, simply thaw and blot dry with paper towels.
  • Granulated sugar. Just 1/3 cup is all you need if your blueberries are fresh and in season. In season fruit is always so much sweeter!
  • Cornstarch. Helps to thicken the filling without making the blueberries look cloudy (which flour tends to do).
  • Lemon juice + zest. Fresh lemon and zest brighten the flavors in the blueberry filling.
  • Pie crust. The pie crust used in this galette recipe is a variation of my easy flaky pie crust. It’s made with flour, sugar, butter, milk and a little vinegar. The vinegar helps keep the dough flaky and tender, and the milk provides moisture and richness which makes this dough even easier to work with.

See the recipe card below for the full list of ingredients and quantities.

How to make a lemon blueberry galette

This blueberry lemon galette is so easy to make, and the galette dough may be made entirely in advance.

Simply form it into a disc, wrap it tightly in plastic wrap, and store in the refrigerator. When you’re ready to use it, allow it to stand at room temperature until it softens enough to roll it, then roll it out as directed.

Pro tip: The addition of milk in the dough adds moisture, which makes it incredibly easy to roll, while vinegar helps to create a nice, flaky crust. 

See the recipe card below for full instructions.

Prepare the galette dough

The galette dough comes together in about 10 minutes in a food processor. It can be made up to a few days in advance or even frozen for up to 3 months.

Flour, sugar and salt combined in food processor for galette dough.
Combine flour, 1 1/2 tablespoons sugar and salt in a food processor.
Butter incorporated into flour mixture for galette dough.
Add the butter cubes and pulse 20-30 times until the butter is in pea-sized chunks.
Milk and vinegar combined in a measuring cup for galette dough.
Combine the milk and vinegar in a measuring cup.
Combined galette dough in food processor.
With the processor running, add the milk through the feed tube until the mixture begins to clump and form a ball.
Galette dough formed into disc.
Pour the dough out onto a lightly floured surface and form into a disc. Wrap in plastic and chill 30 minutes.
Galette dough rolled out onto marble board.
Roll out the dough on a lightly floured work surface until it’s about 12″ wide and 1/8″ thick.

Assemble and bake the galette

When baking the galette, if it begins to brown too quickly, cover it loosely with foil for the remainder of the baking the time.

Roll the galette dough around a rolling pin and place on a baking sheet.
Roll the dough loosely around a rolling pin then unroll onto parchment lined baking sheet.
Blueberry filling for blueberry galette in mixing bow.
Combine blueberries, 1/3 cup sugar, cornstarch, lemon zest and juice in a medium bowl.
Blueberry filling in center of galette dough.
Pour the filling into the center of the galette dough leaving a 1 1/2 – 2″ border.
Edges crimped around blueberry galette.
Fold the edges of the dough over the filling, overlapping it in sections.
Blueberry galette before baking with egg wash.
Brush the dough evenly with the egg wash.
Baked blueberry galette.
Bake at 375 degrees for 45-50 minutes or until the crust is golden brown and the filling is bubbly.

Recipe FAQs

What’s the best way to tell if a galette is done?

The filling will be bubbling, and the crust will be golden brown. When in doubt, use a spatula and gently lift the bottom of the galette to check the bottom for doneness. When it’s done, the bottom will be crisp and golden brown.

Hod do you prevent a galette from getting soggy?

To prevent the galette dough from becoming soggy, you’ll want to use fresh blueberries if possible since they release less moisture than frozen. However, if using frozen, you’ll want to add the berries to the filling straight from the freezer!

The cornstarch is also essential to preventing a soggy galette, because it’s what helps thicken the filling.

Lastly, you’ll need to roll out the pie dough until it’s roughly 1/8″ thick. If you roll it thicker than that, the bottom of the galette won’t have time to cook through before the filling and top crust is done.

Can this galette be made in advance?

Yes! You can make this recipe up to one day in advance. 

Close up of slice of blueberry galette

Recipe notes

  • This all butter pie crust may be wrapped tightly in plastic wrap and frozen for up to 3 months.  To defrost, simply place in the refrigerator until thawed, then place at room temperature until soft enough to roll.
  • If you’re short on time and need to just buy a pie crust at the store, go for it. Choose one that you can roll out on the counter and not one already fitted in a pie plate.
  • We love serving this with homemade whipped cream, coconut whipped cream, or a scoop of vanilla ice cream.
  • Store leftover blueberry lemon galette loosely wrapped at room temperature for 2-3 days.
Blueberry galette with slice cut and ice cream in center

More spring and summer desserts you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Blueberry galette with slice cut.

Blueberry Galette Recipe

Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Dough Chill Time: 30 minutes
Total Time: 1 hour 35 minutes
Blueberry Galette is the hassle free way to make homemade pie! It's got a juicy blueberry filling, easy all butter pie crust and minimal prep! It's the perfect spring and summer dessert!
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Equipment

Ingredients

For the crust:

  • 1 1/2 cups all purpose flour
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter cold, cut into small cubes
  • 1/4 cup milk
  • 1/2 tablespoon apple cider or white vinegar

For the filling:

  • 3 cups blueberries fresh or frozen
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 egg yolk combine with 1 tablespoon water for egg wash

Instructions 

  • Place the flour, 1 1/2 tablespoons sugar and salt in the bowl of a food processor. Process until combined.
    1 1/2 cups all purpose flour, 1 1/2 tablespoons granulated sugar, 1/2 teaspoon salt
  • Add the cold butter cubes to the dry ingredients. Pulse 20-30 times until the mixture resembles a coarse meal and the butter is in pea-sized chunks.
    12 tablespoons unsalted butter
  • Combine the milk and vinegar in a measuring cup. With the processor running, add the milk through the feed tube until combined and the mixture begins to clump and form a ball.  This will not take long! Be careful not to over mix — as soon as you can pinch the dough together and it holds, it's done.
    1/4 cup milk, 1/2 tablespoon apple cider or white vinegar
  • Pour the dough out onto a board. Form into a disc and wrap in plastic wrap, then chill for a minimum of 30 minutes. Once chilled, preheat the oven to 375 degrees F. Place the dough on a lightly floured surface and roll until 12" wide (it will be about 1/8" thick).
  • Line a large baking sheet with parchment paper. Roll the dough loosely around a rolling pin, then unroll over the prepared baking sheet and set aside.
  • Place the blueberries, sugar, cornstarch, lemon zest and juice in medium bowl. Stir the blueberry mixture until well combined.
    3 cups blueberries, 1/3 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon zest, 1 tablespoon lemon juice
  • Gently pour the blueberry filling in the center of the galette dough, leaving a 1 1/2 – 2" border. Fold the edges of the dough over the filling, overlapping it in sections. Brush the dough evenly with the egg wash.
    1 egg yolk
  • Bake the galette for 45-50 minutes, until the crust is golden brown and the filling is bubbly. Cover with foil if the dough begins to brown too quickly. To check the dough for doneness, use a spatula to lift part of the galette. The dough should be golden brown underneath as well. Cool on a wire rack for about 10 minutes, and enjoy!

Video

Notes

  • Pro tip: The crust may be made up to a few days in advance. Simply form into a disc and wrap it in plastic wrap and store in the refrigerator. Let stand at room temperature for about 20 minutes to soften, then roll as directed.
  • Frozen blueberries may be used in this recipe as well!  Simply thaw and blot dry.
  • The dough may also be frozen wrapped in plastic wrap, then foil for up to 3 months. To defrost, simply place in the refrigerator until thawed, then place at room temperature until soft enough to roll.
  • Store leftover galette loosely wrapped at room temperature for 2-3 days.

Nutrition

Serving: 1slice, Calories: 329kcal, Carbohydrates: 39g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 70mg, Sodium: 153mg, Potassium: 83mg, Fiber: 2g, Sugar: 17g, Vitamin A: 600IU, Vitamin C: 7mg, Calcium: 23mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Dessert
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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