Best Blueberry Galette
This Best Blueberry Galette is a great dessert to whip up with summer blueberries! You can also use frozen! Serve à la mode for the ultimate summer dessert!
Friends, this recipe is perfect for summer, or any time of the year. Use fresh blueberries (Mm-m-m … Oregon blueberries!), or you can even use frozen. If you love fresh blueberries, maybe you’ve tried our Blueberry Buckle Recipe or Best Blueberry Cobbler! Yum!
Best Blueberry Galette
The best thing about making a galette? The crust is rustic, and it doesn’t have to be formed perfectly. In fact, most galettes are not perfect in shape. But let me tell you, they are scrumptious in flavor!
What is a Blueberry Galette?
Galettes are supposed to look rustic, or imperfect, and can be made sweet or savory! They are golden, indulgent French desserts, with a pastry base crust, topped with either sweet or savory fillings. The edges are roughly folded up and over to create a gorgeous, rustic-looking dessert.
Why we love to make a galette for dessert
If you love eating pie, but hate making the crust, then this recipe is for you. Pies can be a lot of work, with all the rolling, cutting, and making sure you get it fluted just right. So a galette is much easier!
Ingredients for blueberry galette
Let’s get started. Gather these ingredients for this Best Blueberry Galette.
- Bluberries (we use fresh, but optional for frozen)
- One Pie crust
- Sugar
- Corn starch
- Lemon
- Butter
- Egg
- Crystalized ginger, optional (or dried ginger)
- Turbinado sugar or sugar in the Raw
How do you make a blueberry galette?
A galette is a French pastry like a pie or a tart, made with pastry dough. The dough is wrapped up and over part of the filling. The filling is made with fruit, sugar, lemon, and butter. The butter really takes the flavor to the next level. You may have already tried our Oregon Marionberry Galette recipe (watch the video).
Get the full recipe below!
- Line large baking sheet (with sides) with parchment paper.
- Roll out dough of your favorite pie crust, or use refrigerated pie crust.
- Mix sugar, cornstarch, lemon juice, crystalized ginger, and blueberries.
- Pour blueberries into center of pie crust, mounding berries in the middle.
- Fold and crimp the dough, so it covers at least 2 inches of the filling.
- Freeze the galette slightly to chill the dough.
- Whisk egg and water together. Just before baking, brush edges of pie crust with egg wash, and sprinkle the dough generously with turbinado sugar.
- Add pats of butter on top of blueberries, in three or four small pieces.
- Bake until rust is golden brown.
Whatever pie crust you would normally use (homemade or store bought), you can use for this galette. Instead of putting it in a pie dish, simply lay on a baking sheet and fold the edges of it over your fruit filling to hold everything in.
Bake and serve! It’s so good!
Tips and substitutions:
- Serve a galette in slices (like a pie).
- You can eat it both hot and cold.
- Don’t over-stuff it (it’s tempting to do).
- Bake on a cookie sheet or a flat-surface pan.
- Use any kind of fresh or frozen fruit.
- Don’t skip the sugar on top, it gives a nice crunchy texture and a pop of sweetness!
How do you serve a Blueberry Galette?
Just think of a galette as an open-face pie. When you serve it, the serving doesn’t have to be perfect like a normal slice of pie would be. In fact, it might be a little messy, like a cobbler.
Serve warm with vanilla ice cream. Or, add a scoop of ice cream in the middle, or serve it simply with a dusting of powdered sugar or some whipped cream.
We love à la mode! You, too?
Happy summer!
More blueberry desserts to try:
Strawberry Blueberry Panna Cotta
Get the Recipe:
Best Blueberry Galette
Ingredients
- 4 cups fresh bluberries, washed
- 1 pie crust
- ¼ cup sugar
- 2 Tbsp. corn starch
- Juice from half a lemon
- 1 tablespoon butter
- 1 egg
- 1 Tbsp water
- ¼ cup crystalized ginger, optional, if you don’t use, use 1 Tbsp. dried ginger
- Turbinado sugar or sugar in the Raw
Instructions
- Preheat oven to 425 degree F.
- Line large baking sheet (with sides) with parchment paper.
- Roll out dough of your favorite pie crust, or use refrigerated pie crust.
- In medium bowl, mix sugar, cornstarch, lemon juice, crystalized ginger, and blueberries.
- Pour blueberries into center of pie crust, mounding berries in the middle.
- Fold and crimp the dough, so it covers at least 2 inches of the filling. Freeze the galette for at least 15 minutes to chill the dough.
- Whisk egg and water together. Just before baking, brush edges of pie crust with egg wash, and sprinkle the dough generously with turbinado sugar.
- Add pats of butter on top of blueberries, in three or four small pieces.
- Bake for approximately 30 minutes or until crust is golden brown.
- Serve warm with vanilla ice cream. Or, add a scoop of ice cream in the middle, or serve it simply with a dusting of powdered sugar or some whipped cream.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
