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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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