This blueberry galette is so easy to make. Place a piece of pie dough, either homemade or store-bought, on a sheet pan. Fill it with a lemony-blueberry filling and fold the dough onto the filling to form an edge. Each galette is different but they all look so rustic and cute! Bake until the filling bubbles and then enjoy!
If you’ve never made a blueberry galette, think of it like a cross between a pie and a tart. The ratio of crust to filling is a delight and it takes so much less time to make. All you need are four ingredients (plus some pie dough) and about an hour. The reward for your efforts is a perfect summer dessert!
Blueberry Galette Ingredients.
Blueberries. You’ll need about two cups of blueberries for this recipe. You can either use fresh or frozen berries. If you’re using fresh blueberries, remove any stems or damaged berries. Then wash and dry the berries before making the filling. Wet berries can make the filling loose. For frozen berries, thaw the berries and drain the excess liquid. Then use as directed.
Lemon Zest. The zest of one lemon adds a light lemon flavor that compliments the blueberries.
Sugar. A little sugar adds sweetness.
Cornstarch. Thickens the filling.
Pie Crust. Use a homemade or store-bought pie dough.
How to Make a Blueberry Galette.
- Heat the oven. It’s important to bake a galette in a preheated oven. If you place it into a cold oven, the fat runs out of the crust, making it heavy and greasy. Turn the oven on before you make the filling. This way, it’ll be ready and waiting when you’re done assembling the galette.
- Rub the lemon zest into the sugar. If you want to get the most flavor out of lemon zest, rub it with the granulated sugar. Within seconds, the granulated sugar transforms. It’ll feel damp and smell divine. This is one step you don’t want to skip.
- Whisk the cornstarch into the sugar. A little cornstarch thickens the filling. To keep it from clumping, stir it together with the granulated sugar and lemon zest before adding the blueberries. Then stir in the blueberries. The sugar-cornstarch mixture will lightly coat the berries but most falls to the bottom of the bowl. That’s fine. Simply sprinkle it over the berries as you fill the pie dough.
- Assemble the galette on a sheet pan. Line a sheet pan with parchment paper and place your pie dough round into the center. Add the filling, leaving about an inch or so of pie dough around the edge. Fold the dough up and onto the filling, pleating it as you go. Assembling it on the pan means you won’t have to move a filled galette.
- Bake until bubbly. It’s important that the filling bubbles. Cornstarch, which we’re using to thicken the filling, must boil (bubble) to thicken. If you don’t see bubbles, the filling will be thin and runny.
Like an apple galette, this blueberry galette tastes great on it’s own. If you’d like to serve it with a topping, here are some suggestions.
- Whipped cream. Need I say more?
- Ice cream. Vanilla ice cream is great! But so is lemon gelato or cherry or strawberry ice cream.
- Sour cream. A dollop of unsweetened sour cream adds a tangy finish to the galette. I also love sour cream on cheesecake cupcakes. It’s a really lovely finish to many desserts!
- 1 (9-inch) pie dough, rolled into a circle
- ¼ cup granulated sugar, plus more for sprinkling
- Zest of one lemon, about two teaspoons
- 1 tablespoon cornstarch
- 2 cups blueberries, about 12 ounces
Preheat oven to 375°F.
Place the pie dough on a parchment-lined baking sheet. Combine the granulated sugar with lemon zest. Rub together until the sugar seems damp. Add the cornstarch and stir to combine. Gently stir in the blueberries.
Place the blueberries onto the pie dough, leaving about a one-inch border around the edge.
Fold edge of dough over the blueberries, pleating as needed. If the dough tears, pinch it back together.
If desired, sprinkle sugar over the edges of the dough.
Bake until the filling bubbles and the crust is golden brown, about 40 minutes. Allow the galette to cool for about 15 minutes before serving.
Store the galette in the refrigerator for up to three days.