Go Back
Print
Baked blueberry galette on a serving plate. A piece of parchment paper is under the galette.

Blueberry Galette

This blueberry galette is so easy to make. Fill a piece of pie dough with a lemony-blueberry filling. Fold the dough over the edges and bake until the filling bubbles
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings

Ingredients

  • 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

Instructions

  1. Preheat oven to 375°F.

  2. Roll out the crust: Line a baking sheet with parchment paper. On a floured surface, roll out the pie dough into a 12-inch circle. Place the pie dough on the baking sheet.

  3. Make the Filling: In a medium bowl, 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.

  4. Assemble the Galette: Place the blueberries onto the pie dough, leaving about a one-inch border around the edge.

  5. 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.

  6. Bake the Galette: 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.

  7. Store the galette in the refrigerator for up to three days.