This Blueberry Galette recipe is a great dessert to showcase seasonal, fresh blueberries (you can use frozen out of season too!) encased in a homemade, flakey pie pastry dough. It goes perfectly with a large scoop of vanilla ice cream!

Estimated reading time: 5 minutes

Blueberry Galette

Hi Everyone, I am sharing a lovely recipe that I could eat all the time: Blueberry Galette.

It is so tasty and delicious.

I love it with a scoop of No-Churn Vanilla Ice Cream and/or Vanilla Whipped Cream on top.

You can use fresh or frozen blueberries with this Blueberry Galette recipe.

I prefer fresh blueberries, especially when they are in season.

You can take a shortcut with this recipe and get frozen pastry crust but I highly recommend my recipe for Double Pie Crust which I include in the recipe card below.

The Blueberry Galette recipe uses half of the Double Pie Crust recipe, so you can save the other half for another Blueberry Galette or other fruit galette.

Ingredients for Blueberry Galette

Double Crust Pie Pastry *this Blueberry Galette uses half of this pastry recipe

• 2 ⅓ cups all-purpose unbleached flour, plus extra for rolling out the dough
• 1 cup unsalted butter, must be solid, chilled
• 1 tablespoon granulated white sugar
• 1 tablespoon freshly squeezed lemon juice can substitute the same amount of apple cider vinegar
• ¼ teaspoon Kosher salt can substitute sea salt
• ¾ cup ice water plus more, if needed
• 1 small egg beaten, for washing the pastry before baking
• 1-2 tablespoons Florida Crystals Demerara Cane Sugar, 44 Ounce">Demerara (this is the variety that I use) baking sugar or turbinado raw sugar for sprinkling on the crust before you put it in the oven
• 1 tablespoon unsalted butter cut into small pieces to dot the top of the galette before baking

Blueberry Filling

• 12 ounces (¾ pounds, 340 grams) frozen blueberries, or 2 cups fresh blueberries, washed and dry
• ¼-1/3 cup granulated white sugar, I use organic sugar
• 2 tablespoons cornstarch
• ⅛ teaspoon Kosher or sea salt
• ½ teaspoon ground cinnamon optional, it adds a little warmth and depth of flavor

Helpful Kitchen Tools for Blueberry Galette

• measuring spoons and cups
• wet measure
• mixing bowls (this is the set that I have and love)
• pastry cutter (this is an updated version of what I have)
• pastry mat
• dough scraper
• parchment paper or a silicone baking mat
• rimmed baking sheet (I have several of these and love them)

Web Story

I know you are going to love this Blueberry Galette recipe!

Recipe Attribution

This recipe is inspired by my Incredible Homemade Apple Pie, Mile High Pear Pie, and Rustic Blueberry Galette from Loaves and Dishes.

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What’s your favorite blueberry dessert recipe?

Please let me know in the comments below! 

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Blueberry Galette

Yield: 6 slices

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

This Blueberry Galette recipe is a great dessert to showcase seasonal fresh blueberries (you can use frozen out of season too!) encased in flakey pie pastry dough. It goes perfectly with a large scoop of vanilla ice cream!

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Ingredients

Double Crust Pie Pastry *this Blueberry Galette uses half of this pastry recipe

• 2 ⅓ cups all-purpose unbleached flour, plus extra for rolling out the dough
• 1 cup unsalted butter, must be solid, chilled
• 1 tablespoon granulated white sugar
• 1 tablespoon fresh squeezed lemon juice, can substitute the same amount apple cider vinegar
• ¼ teaspoon Kosher salt, can substitute sea salt
• ¾ cup ice water, plus more, if needed
• 1 small egg, beaten, for washing the pastry before baking
• 1-2 tablespoons Demerara baking sugar or turbinado raw sugar, for sprinkling on the crust before you put it in the oven
• 1 tablespoon unsalted butter, cut into small pieces to dot the top of the galette before baking

Blueberry Filling

• 12 ounces (¾ pounds, 340 grams) frozen blueberries, or 2 cups fresh blueberries, washed and dry
• ¼-1/3 cup granulated white sugar, I use organic sugar
• 2 tablespoons cornstarch
• ⅛ teaspoon Kosher or sea salt
• ½ teaspoon ground cinnamon, optional, it adds a little warmth and depth of flavor

Instructions

Double-Crust Pie Pastry *this Blueberry Galette uses half of this pastry recipe

1. Before starting, make sure all ingredients are cold to ensure the crust comes out flaky. The whole idea through this dough-making process is to keep the dough cold so that it comes out flakey when baked.
2. In a large mixing bowl, mix 2-⅓ cups flour, 1 tablespoon sugar, 1 tablespoon apple cider vinegar or fresh lemon juice, ¼ teaspoon salt, and 1 cup chilled butter slices. Using a pastry blender, work the mixture until you get a crumbly texture with about ½-inch inch butter chunks.
3. Starting with ¼ cup ice water, gradually add the ice water into the mixture and using a large fork and then your fingertips, work the dough until it just comes together into a ball. If it needs more ice water to form a ball, then you can add more and keep the ice water on hand in case you need more later if the dough dries out.
4. Wrap the dough in plastic wrap to prevent drying and refrigerate for a ½ hour before rolling out.
5. After chilling for a ½ hour, divide the dough ball evenly in half with a dough scraper. Wrap 1 half of the dough in the plastic wrap and return to the refrigerator to use for another recipe. 
6. Roll the chilled dough out in an 11-inch circle, ¼ inch thick. Cover the dough with plastic wrap and chill the dough while you put together the blueberry filling. 

Blueberry Filling

1. Preheat oven to 450 degrees F.
2. In a large mixing bowl, mix the blueberries, cornstarch, sugar, Kosher salt, and optional ground cinnamon until combined.
3. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Place the chilled dough circle in the middle of the lined baking sheet.
4. Add the blueberry filling mixture to the middle of the dough circle and fold over the sides.
5. Brush the pastry crust with the beaten egg and sprinkle evenly with Demerara baking sugar.
6. Bake at 450 degrees for 20-25 minutes until golden. When it's done, allow cooling before serving, allowing the filling to firm up before slicing. Enjoy alone or with vanilla whipped cream and/or vanilla ice cream!

Notes

You can take a shortcut with this recipe and get frozen pastry crust but I highly recommend my recipe for Double Pie Crust which I include in this recipe card. The Blueberry Galette recipe uses half of the Double Pie Crust recipe, so you can save the other half for another Blueberry Galette or other fruit galette.

Recommended Products

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  HÖLM 3-Piece Stainless Steel Mesh Micro-Perforated Strainer Colander Set (1-Quart, 2.5-Quart and 4.5-Quart)
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  5x Pizza Pie Server Cake Holder Transfer Triangular Spade Spatula for Cake Baking Wood Wooden Handle Shovel Stainless Steel
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  Homeries Marble Pastry Board (20 x 16 Inches) - Marble Serving Tray for Cheese, Pastries, Bread - Large White Fancy Marble Slab for Cake Display Marble – Sleek Design & Non Slip Rubber Feet
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  Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP
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  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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  Pyrex Prepware 2-Cup Glass Measuring Cup

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 545Total Fat: 34gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 88mgSodium: 336mgCarbohydrates: 57gFiber: 2gSugar: 24gProtein: 4g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

*This Blueberry Galette recipe was first published on 8/17/2017 and updated and republished on 2/5/2020

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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