This traditional blueberry galette is a simple and delicious dessert, ideal for using fresh blueberries. It’s easier than making a homemade pie and equally delightful. Enjoy with ice cream for a perfect summer treat!
Who here enjoys pie but dislikes the effort it takes to make one? I certainly do. Making pies involves a lot of labor – rolling, cutting, arranging – is there a simpler approach?
Certainly! “Yes, there is. It’s known as a galette.”
This simple blueberry galette is like a quick and easy blueberry pie. Just arrange blueberries on the dough, and fold it as you like. It creates a rustic, delicious galette with less effort. I enjoy serving it at dinner gatherings when I want a hassle-free dessert.
What is a blueberry galette?
A blueberry galette is a delicious pastry dish. It’s essentially an open-faced pie made with a buttery, flaky pie crust, similar to what you’d use for a homemade pie. However, instead of placing it in a pie dish and creating intricate designs on top, you fold the edges of the crust over the blueberry filling to hold it all in.
Galettes have a rustic appearance and can be sweet or savory. They’re assembled and baked on a tray, eliminating the need for a pie plate. I paired this blueberry galette with ice cream, but it can be served with powdered sugar or whipped cream.
Is galette dough the same as pie dough?
The dough for a galette is the same as the dough for pies; however, it bakes differently. The borders of a galette are folded up over the filling before baking it on a baking pan. When making a pie, the dough is pressed up the sides of a circular pie pan. On top of the filling, a second pie crust may occasionally be present.
Blueberry Galette Ingredients
This homemade blueberry galette relies on top-notch ingredients. Choose excellent berries and butter for the best outcome. Here’s your shopping list:
- Pie Crust
- Egg: Whisk an egg (white or whole) for crust glazing.
- Blueberries: If fresh blueberries are available, use them! If fresh blueberries are unavailable, frozen blueberries will work.
- Granulated Sugar
- Lemons: You should use 2 tsp lemon zest and 2 tbsp lemon juice.
- Corn Starch: Coat blueberries in flour/cornstarch to prevent galette sogginess and thicken the sauce.
How to make homemade pie crust
Making your own pie crust may appear daunting, but it’s surprisingly enjoyable. Just mix dry ingredients, blend in butter, and add water (or vodka) to form dough! I enjoy using my food processor, but you can also make it by hand if you prefer.
Once the pie crust has come together, shape it into a flat, oval disc and chill it before rolling it out!
Refrigerate the pie dough for at least 30 minutes, but up to 2 days! If you aren’t ready to create a pie right away, you can freeze your dough for up to 3 months and pull it out whenever you need the perfect handmade pie crust. Simply remove it from the freezer the day before you intend to use it and place it in the refrigerator to thaw!
Tips for the best blueberry galette
Galettes are simpler than pies and tarts. Key tips for homemade galette:
- Make a homemade pie crust — Prepare a homemade pie crust for the best results in this simple blueberry galette recipe. While it requires extra effort, the flaky texture and rich buttery flavor are truly worth it. The homemade crust maintains its shape well during baking. In a hurry? You can use a store-bought pie crust as an alternative.
- Use good blueberries — Choose excellent blueberries; their quality is crucial for a delicious blueberry galette. Opt for fresh, sweet blueberries, preferably organic for the best results!
- Don’t overstuff the galette — Avoid overfilling the galette to ensure proper baking and prevent filling spillage in the oven. Use a pie plate as explained in the recipe below to mark the filling’s edge.
- Top the crust with sugar — Sprinkle sugar on the crust for a golden, sweet, and crunchy finish that’s essential for a delightful pie.
Cover leftovers with plastic wrap and store in the refrigerator for up to 5 days; eat cold or reheat to warm.
In a pie, there’s typically a base and a top layer of crust, which can be plain or lattice-style. It’s baked in a sloped pan with crimped edges. On the other hand, a galette has a thin, single-layer crust that’s freeform and baked directly on a sheet. Its edges are folded over the filling, leaving it visible.
Galette can become soggy due to excess moisture from the filling. To prevent this, sprinkle cookie crumbs on the dough before adding the fruit. You can also brush the pastry with egg white and bake it on a stone. Additionally, ensure your dough isn’t too thick to maintain a flaky texture.
For The Pie Crust*
- 1 ¼ cups All purpose flour
- 1 tbsp Granulated sugar
- ½ tsp Salt
- ½ cup Unsalted butter cold, cut into cubes
- 2 to 3 tbsp Ice cold vodka or water
- 1 Egg, for egg wash
- coarse sugar
For The Blueberry Filling
- 4 cups Blueberries, washed
- ⅓ cup Granulated sugar
- 1 tbsp Lemon juice
- 2 tbsp Corn starch
- A pinch of salt
- Combine the flour, sugar, and salt in a food processor. Then,add the chilled butter to the processor and pulse until the blend takes on the appearance of damp sand, with no significant butter chunks left.
- Mix in the vodka (or water) gradually, adding one tablespoon at a time. Stop adding vodka once the dough has formed a cohesive ball. Aim for just the right amount to hold the dough together.
- Take the dough out of the food processor and shape it into a flat oval disk. Wrap it up with plastic wrap and put it in the refrigerator. Let it chill for at least 30 minutes, or you can leave it in there for up to 3 days.
- After your dough has had a chance to chill, go ahead and heat up your oven to 375°F. Also, get yourself a cookie sheet and cover it with parchment paper. Keep it handy for later.
- Lightly dust your work surface with some flour. Now, roll out your dough until it forms a 12-inch circle. Carefully transfer the dough to your prepared baking tray. Next, position a 9-inch cake pan in the center of the circle and gently press it down. This step will help you create a clear guide for where to place your filling.
- In a spacious mixing bowl, blend together the blueberries, sugar, lemon juice, a pinch of salt, and cornstarch. Gently stir to ensure the berries are evenly coated.
- Take the blueberry mixture and gently spread it out in the middle of the pie crust, ensuring an even layer. Now, carefully lift the edges of the pie dough inward, folding it every 3-4 inches as you work your way around the center.
- Combine an egg with one tablespoon of water, then gently brush this mixture over the pastry crust. Optionally, you can sprinkle some coarse sugar on top. Pop it into the oven and bake for approximately 30 to 40 minutes. Keep an eye on it until the blueberry filling starts to bubble and the crust turns a lovely golden brown. Once it's done, serve it alongside a scoop of creamy vanilla ice cream for a delightful treat!