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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!

Blueberry galette with slice cut and pulled away

It doesn’t get better than a big slice of pie brimming with fresh seasonal fruit in the summer does it?  Especially when it’s a la mode. 🙂 

While I enjoy baking desserts like our favorite strawberry rhubarb pie, it takes a bit of effort.  This Blueberry Galette is the quickest, easiest way to make homemade pie, and it’s every bit as delicious.

This recipe is the ultimate summer dessert, and is hands down one of the best desserts I’ve ever made. 

The only downside is that there are never any leftovers.

Why you’ll love this recipe:

  • The rich, all butter pie crust is the perfect pairing for the sweet, juicy blueberry filling.
  • This dessert is rustic yet elegant, and makes a show stopping dessert.
  • It’s the easiest way to make homemade pie.
  • The pie crust recipe is fool proof!  It’s made in a food processor and comes together in mere minutes.

Recipe ingredients

All you need is a few simple ingredients, most of which you already have on hand.

Blueberry galette ingredients

Ingredient notes

  • Blueberries.  Fresh or frozen blueberries may be used.  If using frozen, simply thaw and blot dry with paper towels.
  • Milk.  This pie crust recipe includes milk instead of water for richness.  I used whole milk, but you may use whatever type you have on hand.
  • Apple cider vinegar.  The vinegar creates a nice, flaky pie crust.  White distilled vinegar may be substituted for the apple cider vinegar.

How to make this recipe

This blueberry galette is so easy to make, especially with these easy step by step instructions!  

Prepare the food processor pie crust

dry ingredients for food processor pie crust

1.  Place the flour, 1 1/2 tablespoons sugar and salt in the bowl of a food processor.

2.  Process until combined.

butter before and after mixing for food processor pie crust

3.  Add the cold butter cubes to the food processor and secure the lid.

4.  Pulse 25-30 times or until the mixture resembles a coarse meal and the butter is in pea-sized chunks.

add wet ingredients collage for food processor pie crust

5.  Add the milk to a measuring cup and stir in the vinegar.

6.  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.

food processor pie crust before and after shaping into disc

7.  Pour the dough out onto a board and form into a disc.

8.  Wrap the disc in plastic wrap and chill for a minimum of 30 minutes or overnight.

food processor pie crust rolled out and wrapped on rolling pin

Prepare the filling

9.  Once chilled, preheat the oven to 375 degrees. Place the dough on a lightly floured surface and roll until 12″ wide (it will be about 1/8″ thick).

10.  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.

Blueberry galette filling before and after mixing

11.  Place the blueberries, sugar, cornstarch, lemon zest and juice in medium bowl.

12.  Stir the blueberry mixture until well combined.

Assemble and bake the galette

Blueberry galette before and after crust is folded over

13.  Gently pour the blueberry filling in the center of the galette dough, leaving a 1 1/2 – 2″ border.

14.  Fold the edges of the dough over the filling, overlapping it in sections.

Blueberry galette with egg wash before and after baking

15.  Brush the top of the dough evenly with the egg wash.

16.  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 5-10 minutes and serve warm, or cool completely and store at room temperature for 2-3 days or in the refrigerator for 5-7 days.

Blueberry galette with scoop of ice cream in center

 

FAQs

What is a galette?

This is a french term meaning a simple, round cake made of pastry dough or bread.  A galette ranges from small cakes and pastries to a rustic, free form pie.

What is the difference between a galette and pie?

Pies include single crust like my pumpkin pie or double crust like Taste of Home’s apple pie, and are always made in a pie dish. 

Galettes are a rustic, french dessert that’s similar to pie, and is the same as an Italian crostata.  The pie crust is free form, with fruit filling piled into the center and the edges are folded over to encase the filling.  

How can I prevent the bottom crust from getting soggy?

  • Use cornstarch for fruit fillings.  Cornstarch is essential to thickening up the filling.  The less liquid the better!
  • Using fruit that’s higher in pectin.  Blueberries, apples, peaches, raspberries, blackberries and apricots helps create a thicker, less juicy filling.  Fruits lower in pectin like strawberries may be used, but require more cornstarch.  
  • Create a “barrier”.  Spread a barrier over the bottom crust such as grated or ricotta cheese or Greek yogurt as I did in my  tomato and butternut squash galette.  See a variety of ways The Kitchn uses to prevent soggy bottoms for fruit versions.

How do I know when the galette is done?

The filling will be bubbling, and the crust will be golden brown. 

Pro tip:  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.

Can I make this recipe ahead of time?

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

Recipe notes

  • Blueberry galette may be made up to 1 day in advance!
  • This all butter pie crust may be wrapped tightly in plastic wrap and frozen for up to 6 months.  To defrost, simply place in the refrigerator until thawed, then place at room temperature until soft enough to roll.
  • Frozen blueberries may be used in this recipe as well!  Simply thaw and blot dry.
  • Store leftover galette loosely wrapped at room temperature for 2-3 days.
  • Pro tip 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.

Blueberry galette with slice cut and ice cream in center

More blueberry desserts you’ll love:

Blueberry crumble bars

Blueberry panna cotta

Blueberry pie by Natasha’s Kitchen

Peach blueberry crisp

Did you try this recipe?  If so, I’d love to hear from you!  Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!

Blueberry galette with slice cut and pulled away

Blueberry Galette

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!
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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.
    dry ingredients for food processor pie crust
  • 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.
    butter before and after mixing for food processor pie crust
  • 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.
    add wet ingredients collage for food processor pie crust
  • Pour the dough out onto a board.
  • Form into a disc and wrap in plastic wrap, then chill for a minimum of 30 minutes.
    food processor pie crust before and after shaping into disc
  • Once chilled, preheat the oven to 375 degrees. 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.
    food processor pie crust rolled out and wrapped on rolling pin
  • Place the blueberries, sugar, cornstarch, lemon zest and juice in medium bowl.
  • Stir the blueberry mixture until well combined.
    Blueberry galette filling before and after mixing
  • 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.
    Blueberry galette before and after crust is folded over
  • Brush the dough evenly with the egg wash.
  • 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.
    Blueberry galette with egg wash before and after baking
  • Cool on a wire rack for about 10 minutes, and enjoy!

Notes

  • Blueberry galette may be made up to 1 day in advance!
  • This all butter pie crust may be wrapped tightly in plastic wrap and frozen for up to 6 months.  To defrost, simply place in the refrigerator until thawed, then place at room temperature until soft enough to roll.
  • Frozen blueberries may be used in this recipe as well!  Simply thaw and blot dry.
  • Store leftover galette loosely wrapped at room temperature for 2-3 days.
  • Pro tip 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.

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.

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