Blueberry Galette Recipe
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!

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!
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.
- 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.
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.
Recipe FAQs
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.
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.
Yes! You can make this recipe up to one day in advance.
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.
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 Recipe
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
20 Comments on “Blueberry Galette Recipe”
I used frozen blueberries from our garden to make this delicious galette. The crust was easy to make and held up in this rustic take on pie. I made it in a very shallow 10-inch glass pie pan, instead of on parchment paper but folded about 1 1/2” of the crust over the blueberry filling for the galette look.
Thank you so much for sharing your feedback Barbara and I’m glad that you enjoyed the galette!
Delicious!! The pastry is light and flaky and filling perfect. I didn’t use a food processor – never have luck with it. Very easy to do by hand. I’m making it again using peaches and blueberries. Thanks for the recipe!!
I’m so glad you enjoyed the galette Cyndi, and thank you for the review!
This recipe was perfect! The pie crust is buttery flakey and crisp.
I’m so glad you enjoyed it Angela!
Have made this gallette three times this summer. It’s a big hit at our home!
I’m so happy to hear that you love it and thank you for the review! 🙂
I’ve been making these for a decade. Your recipe is the most streamlined and direct and is now my “best of best” . It yields the best results! Cornstarch is key. If too much liquid at the beginning of bake- the crust will give way before stiffening leaving you with a blue bubbling pond that makes it virtually impossible to separate the Galette from parchment! I add raw sugar onto egg wash also. It looks good, adds crunch. I didn’t have zest in my recipe. I liked it so much I doubled amount second time! Delicious!
Thanks again.
I’m so glad to hear that you enjoyed the galette David and thank you for sharing your feedback! I truly appreciate it. 🙂
I think if we make the filling sooner and let it rest in fridge, sugar lets the fruit water out and might do the cornstarch work!
If you did this without cornstarch you would then have to strain the juices (which would discard a lot of the sugar), and the filling still might not thicken the way you’d like.
I made it with same amount of blackberry, peach and chocolate instead of blueberries for the first time and it was great! Pro tips are awesome and I am not even a professional cook but descriptions are very complete. Thank you 🙏
I’m glad you enjoyed it and thank you for sharing your substitutions!
The recipe was easy to follow and yielded delicious results! I substituted the lemon for a lime because it’s all I had on hand and it was lovely.
I’m glad that you enjoyed this Bruce, and lime juice sounds like a great addition! Thanks so much for your feedback.
What a beautiful summery dessert! I’ve been loving blueberries this season. Need to make this galette soon!
Thanks Nicole! This dessert is an all time favorite for me. 🙂
I can never resist a blueberry galette – and this looks amazing!! What a lovely dish to make the most of this beautiful produce.
It’s definitely my favorite. Sounds like we’re on the page Alexandra!