Blueberry Galette

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.

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

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

2.  Process until combined.

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.

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.

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.

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.

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

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.

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.

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.