Blueberry galette is an easy dessert with a free-form rustic and flaky crust wrapped around a sweet, juicy blueberry filling.
You can have it as is or top it with your favorite ice cream or whipped cream. It's the perfect dessert for those who love pie but want something easier to prepare.
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You'll love this blueberry galette recipe because it's so easy to prepare and packed with blueberry flavor.
It features a free-form pie crust that you can make easily in a food processor and shape on a baking tray without a pie dish.
The combination of the flaky crust with the baked juicy blueberries is one of the most decadent and delicious things you can eat.
You can make this delicious French recipe in less than one hour; we assure you that everyone will love it. It's impossible not to love.
Ingredients & Substitutions
Flour: we recommend using all-purpose flour. For gluten-free, use a 1-to-1 gluten-free flour.
Butter: you can use vegan butter or regular unsalted butter.
Sugar: white sugar is best, but brown sugar works too.
Iced water: to help bring the dough together.
Salt: just a pinch of sea salt for a nice tongue-tickling flavor boost.
Blueberries: fresh blueberries are best for this blueberry galette recipe because they are juicier and less watery. They are also plumper, and the galette will have a more succulent bite and look better.
However, frozen blueberries work well too.
Substitute most other berries and stone fruits for the blueberries. You can try blackberries, raspberries, apricots, peaches, nectarines, plums, and cherries.
Lemon: the grated zest adds a pleasant lemon aroma, which matches the blueberries nicely. You can also add a touch of lemon juice.
Vanilla: you can use vanilla extract or the seeds inside a vanilla pod.
Sugar: white or brown sugar is necessary to boost the flavor of the blueberries.
Flour or cornstarch: you'll need some all-purpose flour or cornstarch to absorb the juice the blueberries release as they bake.
How to make blueberry galette
Make the homemade pie crust
To a food processor, add flour, sugar, salt and cold butter cut into cubes.
Pulse a few times until the butter has absorbed all the flour.
Add about a tablespoon of iced water and pulse until the ingredients are combined and you get a crumbly dough that looks like wet sand.
Transfer the dough to a worktop and compact it into a disc.
You don't have to knead the dough; press it with your hands instead.
Transfer it to an airtight container and chill in the fridge for 15 to 30 minutes.
Tip: a reusable airtight container is more environmentally friendly than plastic wrap and, in the long run, more economical.
Make the blueberry filling
Rinse the blueberries with cold water and add them to a bowl while still wet.
Add grated lemon zest, lemon juice, sugar, flour or cornstarch, and vanilla extract, and toss with a spoon.
Shape the blueberry galette
Preheat the oven to 400°F or 200°C. Take the pastry dough out of the fridge and place it on a worktop between two sheets of parchment paper.
Roll out the dough with a rolling pin. Try to get a roughly round shape 13 inches or 33 cm wide.
Transfer the dough and the parchment paper to a baking sheet and remove the paper on top (you can save it and reuse it for another recipe).
Arrange the blueberry mixture in the center, leaving about 1.5 inches or 4 cm at the edges.
Fold the pastry around the berries, pulling the corners of the parchment paper towards the center (see video recipe).
Brush the edges with water (there's no need for egg wash), then sprinkle the edges with a few pinches of sugar.
Bake at 400°F or 200°C for 30 to 35 minutes or until golden brown.
Let cool down for at least 30 minutes before slicing and serving.
Note: it's OK if some blueberry juices leak from the pastry while the galette bakes.
You can eat blueberry galette warm or at room temperature.
We recommend serving it with a scoop of vanilla ice cream or whipped cream (of course, non-dairy ice cream and non-dairy whipped cream work super well here).
Tomato galette is probably our favorite savory galette recipe. We make it with a lemon ricotta filling covered in juicy cherry tomatoes.
As it bakes, the tomatoes melt, releasing their irresistible juice; the crust gets flaky, and the filling is super tasty.
Check out our tomato galette recipe.
Galette dough is the same as pie dough, made with flour, butter, salt, and water.
If the galette is sweet, add a couple of tablespoons of sugar to make a sweet dough.
You can substitute store-bought puff pastry for homemade pie crust.
You can use frozen blueberries in a galette. Arrange them on the pastry dough while still frozen.
Avoid kneading the dough: it's best to compact the dough together without kneading to achieve the flakiest pie crust. Kneading develops the gluten in the flour, which is excellent for making pizza or bread but not great if you want a crisp galette.
Make ahead: you can make a blueberry galette ahead of time and keep it at room temperature for a couple of days. It'll be delicious on the second day as the flavors have time to meld. You can also make and freeze the galette, then bake it from frozen.
Refrigerator: put it in the fridge if you store leftovers for over a few days.
Freezer: we don't recommend freezing the galette once it has been baked. However, you can freeze it before baking, then bake it from frozen. It keeps in the freezer for three months.
Reheat: if you like a warm galette, reheat it in the microwave for a few seconds.
More blueberry recipes
More summer desserts
- Vanilla custard (soy milk, sugar, cornstarch, vanilla extract, etc.)
- Fruit tart (strawberries, banana, blueberries, flour, sugar, oil, milk, etc.)
- Vegan lemon tart (lemon, flour, sugar, turmeric, cornstarch, oil, etc.)
- Easy vanilla cake (flour, sugar, vanilla extract, sprinkles, oil, etc.)
For many more easy dessert ideas, check out our desserts category page.
- Food processor
- Rolling pin
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- 5 ounces butter or non-dairy butter, cold and diced
- 1½ tablespoons iced water
- 2 tablespoons sugar
- 3 cups blueberries
- ¼ cup sugar + 1 tablespoon for top
- 1 teaspoon lemon zest grated
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour or cornstarch
MAKE PIE CRUST
- To a food processor, add 1½ cups all-purpose flour, 2 tablespoons sugar, ¼ teaspoon salt, 5 ounces butter (cold and diced).
- Pulse a few times until the butter has absorbed the flour. Add 1½ tablespoons iced water and pulse a few more times till you have a crumbly dough.
- Transfer the dough to a worktop and compact it into a disc. Put it in an air-tight container and let rest in the fridge for 15 to 30 minutes.
MAKE BLUEBERRY FILLING
- Rinse 3 cups blueberries with cold water and add them to a bowl while still wet.Add ¼ cup sugar, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons all-purpose flour and 1 tablespoon vanilla extractToss with a spoon.
SHAPE BLUEBERRY GALETTE
- Preheat oven to 400°F or 200°C. Take pastry dough out of the fridge and place it on a worktop between two sheets of parchment paper.Roll out the dough with a rolling pin. Try to get a roughly round shape 13 inches or 33 cm wide.Transfer the dough and the parchment paper to a baking sheet. Remove the paper on top (you can save it and reuse it for another recipe).
- Arrange the blueberry mixture in the center. Leave about 1.5 inches or 4 cm at the edges.
- Fold the pastry around the berries, pulling the corners of the parchment paper towards the center (see video recipe).Brush the edges with water, then sprinkle with a few pinches of sugar.
- Bake at 400°F or 200°C for 30 to 35 minutes or until golden brown.Let cool down for at least 30 minutes before slicing and serving.
- We recommend serving it with a scoop of vanilla ice cream or whipped cream (of course non-dairy alternatives work well here).