Blueberry Galette
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This blueberry galette recipe is calling your name! It’s a super simple and easy recipe that makes a gorgeous and insanely delicious dessert. Forget about fancy pies with those perfect crusts – this galette is all about that relaxed, rustic look.Imagine fresh blueberries baked to perfection nestled in a buttery, flaky crust. It’s both fancy-feeling and totally down-to-earth, making it perfect for any occasion!
Why You’ll Love Blueberry Galette
- Easy Breezy Baking: No pie-making pro? No problem! This galette is perfect for beginners – it’s quick, easy, and requires zero fancy skills.
- Rustic Charm: Ditch the perfectly formed pie crust! The galette’s free-form design adds elegance without the stress of crimping. Plus, it’s got that adorable homemade look.
- Flavorful: Fresh blueberries baked with lemon and cinnamon create the perfect combination of flavors in every bite. It’s sweet,warm, and absolutely delicious.
- Get Creative: Not a blueberry fan? Swap them out! Feeling fancy? Add a crumble topping. Want something saucy? Drizzle with your favorite sauce!
- All-Occasion Dessert: Brunch, potlucks, cozy dinners – this galette is your new go-to dessert! It’s light, refreshing,and guaranteed to please a crowd.
Before You Get Started: A couple notes to help you get the best results.
Always: Read the full instructions before starting.
When Preparing: The longer the batter sits, the more it affects the baking process, including the taste and texture and overall outcome.
Oven Temperatures: These will vary by oven. The safest way to determine oven temperature accuracy is by using an oven thermometer.
Ingredients Needed To Make Blueberry Galette
- Pie Crust (store-bought or homemade pie crust)
- Blueberry Pie Filling
- Egg (for egg wash)
- Water (for egg wash)
- Sugar
For the Homemade Blueberry Pie Filling
- Fresh Blueberries
- Water
- Lemon Juice
- Sugar
- Cornstarch
- Cinnamon
For the Homemade Pie Crust (Gluten-Free)
- Gluten-Free Flour
- Baking Powder
- Kosher Salt
- Sparkling Water
- Sour Cream
- Cinnamon
- Allspice
- Cold Butter
- Sugar (for sprinkling)
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free butter, but feel welcome to choose your preferred butter option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the butter of your choice for the recipe.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
How To Make Blueberry Galette
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare your pie crust. If you’re using a store-bought crust, simply unfold it. If making your own gluten-free crust, follow the recipe instructions provided below. Start by mixing the dry ingredients, then incorporate the cubed butter and sour cream. Add the sparkling water to bring the dough together, and chill it for at least 2 hours. Once the dough is chilled, roll out half of it on a lightly floured surface into a 12-inch circle.
- Spoon your blueberry pie filling into the center of the rolled-out crust, leaving a 2-inch border around the edges.
- Gently fold the edges of the crust over the blueberry filling, pleating as needed to create a rustic look.
- In a small bowl, whisk together the egg and water to create an egg wash. Brush the folded edges of the crust with the egg wash. Sprinkle the edges with sugar for a touch of sweetness and sparkle.
- Bake the galette for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the galette cool slightly before slicing and serving. Enjoy!
Commonly Asked Questions
Can I use frozen blueberries for the filling?
Absolutely! Frozen blueberries work just as well as fresh blueberries in this recipe. There’s no need to thaw them beforehand – simply add them to the filling frozen. They may release a bit more liquid as they bake, so you may want to add an extra tablespoon of cornstarch to the filling to help thicken it up.
How do I store leftover blueberry galette?
The blueberry galette can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Tightly wrap the galette in plastic wrap or aluminum foil to prevent it from drying out.
Can I reheat the blueberry galette?
Yes, you can definitely reheat leftover blueberry galette. For the best results, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it for 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave for a few seconds, but be careful not to overheat the crust.
What if I don’t have a rolling pin?
No rolling pin, no problem! Gently press the pie dough into a circle shape directly on a piece of parchment paper. You can use your hands or a lightly floured glass bottle to evenly spread the dough.
Blueberry Galette Recipe
Equipment
- pastry brush
- Rolling pin (if making homemade crust)
- Knife or pizza cutter
Ingredients
Galette
- 1 pie crust store-bought or homemade, see recipe below
- 1 ½ cups blueberry pie filling see recipe below
- 1 egg + 2 tbsp water for egg wash
- 1 tsp sugar
Homemade Blueberry Pie Filling
- 7 cups fresh blueberries
- ¼ cup water
- ¼ cup lemon juice
- 1 cup sugar
- 4 tbsp cornstarch
- ¼ tsp cinnamon
Homemade Pie Crust (for double crust, use half for galette)
- 3 cups 1.1 gluten-free flour
- 1 tsp baking powder
- ¾ tsp kosher salt
- 6 tbsp sparkling water
- ¾ cup sour cream
- 1 tsp cinnamon
- ¼ tsp allspice
- 16 tbsp cold butter cubed
- Egg wash 1 egg + 2 tbsp water
- 2 tsp sugar for sprinkling
Instructions
Blueberry Galette
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a cookie sheet with parchment paper.
- Prepare Crust: Lay out the pie crust on the parchment paper. If using homemade dough, roll out to approximately 12” in diameter.
- Add Filling: Spoon the blueberry filling into the center, leaving about a 2-inch gap around the edges.
- Fold Edges: Fold the edges of the crust over the filling, pleating as necessary.
- Egg Wash and Sugar: Brush the folded edges with egg wash and sprinkle with sugar.
- Bake: Bake for 30-40 minutes, or until the crust is golden brown.
- Serve: Let cool slightly before serving. Enjoy!
Blueberry Pie Filling
- Prepare Slurry: In a bowl, mix together the water and cornstarch until smooth.
- Cook Filling: Place a large stock pot over medium/low heat. Add blueberries, lemon juice, cinnamon, sugar, and the cornstarch slurry.
- Thicken: Cook for 20 minutes, stirring occasionally, until the mixture thickens. Allow to cool before using or store in the refrigerator for up to 2 weeks.
Homemade Pie Crust
- Mix Dry Ingredients: In a large bowl, combine gluten-free flour, baking powder, kosher salt, cinnamon, and allspice.
- Add Butter and Sour Cream: Add cubed butter and sour cream to the flour mixture. Use hands or a pastry cutter to work the dough until butter is pea-sized.
- Add Water: Add sparkling water and mix until the dough comes together.
- Chill Dough: Wrap the dough in plastic wrap and refrigerate for 2 hours.
- Prepare Crust: Once chilled, divide the dough in half. Roll out one half on a lightly floured surface to about a 12” diameter.
- Use in Galette: Use one rolled-out crust for the galette. If making a pie, use the second crust for the top, crimp edges, brush with egg wash, sprinkle with sugar, and bake as per pie instructions.
Nutrition
This blueberry galette recipe is a delicious and easy way to impress your friends and family. It’s perfect for using up fresh summer berries, and the leftovers are just as good (if they even last that long!). I hope you enjoy this recipe – happy baking!
Thank you it all looks so good .