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This super easy blueberry galette is full of summer fresh blueberries and is surrounded by a flaky and delicious pastry crust. Add a scoop of ice cream or a dollop of whipped cream to take it to the next level!

A blueberry galette with a piece removed and on a plate.

If you haven’t heard, a galette is the EASIEST pastry to make and is INCREDIBLY delicious! It’s basically a pastry-pizza. You can use any number of fruits to fill it but blueberries are always a good choice. I like taking some fresh berries and a chilled bag of pastry dough to a friend’s house. You can just throw this dessert together in no time at all. Galettes are supposed to be rustic so don’t stress out about the perfect edge or fold! Just enjoy… I know I did.

What You’ll Need for This Recipe

Ingredients for making a blueberry galette on a counter.

Blueberries: I use fresh blueberries but you can use frozen ones instead. Don’t thaw them, if the filling needs some extra time to cook just tent the edge with foil.

Butter: This recipe uses unsalted butter but you can use salted butter, just skip the added salt.

How to Make a Blueberry Galette

Pastry dough getting made in a food processor.

1. Add the all-purpose flour, sugar and salt to the bowl of your food processor. Give it a few pulses before adding the butter.

Cut the COLD butter up into tablespoon-sized pieces and add it to the flour mixture. Pulse a few times until the butter is in pea-sized clumps.  Drizzle the ice water into the processor while pulsing. If you can squeeze the dough into a clump that stays together it’s done. If not, add in another tablespoon of ice water.

2. Transfer the dough onto a pastry mat or a floured surface and knead 2 to 3 times just to help it come together a bit. Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about an hour.

Blueberries getting mixed with sugar, flour and lemon juice for a blueberry galette.

3. In a large bowl combine the blueberries, lemon zest and juice, sugar, and flour then mix together until combined.

4. Remove the chilled dough from the fridge and set on the counter for a few minutes to warm up. Roll out to about 1/4 inch thick and transfer to a baking sheet lined with parchment paper.

A blueberry galette getting folded and brushed with an egg wash before baking.

5. Add the blueberry filling to the center leaving about two to three inches of border then fold the edge up into pleats.

6. Mix the egg and milk in a small bowl then brush the edge with the egg wash and sprinkle with sugar if desired. Bake at 425F until golden and bubbly, about 25 minutes. 

A closeup photo of a blueberry galette with a scoop of vanilla ice cream on top.

Pro Tips for this Recipe

  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • If your dough looks crumbly after adding the water then place a spoonful in the palm of your hand and squeeze together. If it forms into a clump then it’s fine! If it’s still a crumbly mess add a few more tablespoons of ice water.
  • Give the egg wash a thorough mix for a nice even golden crust; globs of egg white will mar the look and texture.
  • When rolling out the dough make sure to move it around frequently and add more flour to the work surface and top. 
  • If your dough cracks while rolling pinch together and let it rest a minute or two. It’s probably too cold.
  • You can use any berries you love. 

A blueberry galette on a wooden cutting board with a piece removed.

Frequently Asked Questions

What is the difference between a galette and a crostata?

They’re VERY  similar! Galettes are French while Crostatas are Italian. Freeform, rustic pastries with fruit fillings. Crostatas can be a bit tidier depending on the recipe/region.

How do I keep it from getting soggy?

This blueberry galette recipe doesn’t get soggy but if you’re using a different filling you can sprinkle some semolina flour over the pastry before adding the filling. 

Can you make it ahead of time?

You can make the blueberry galette filling and pastry up to three days in advance then assemble and bake OR you can bake the galette and freeze it for up to a month.

If you’ve tried this blueberry galette recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

Blueberry Galette

Author: John Kanell
Servings: 10 people
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 8 minutes
Print Recipe
A blueberry galette topped with a scoop of vanilla ice cream on a cutting board.
4.98 from 70 votes
This easy to make blueberry galette is full of fresh berries cradled in a crisp butter crust. It's like the pizza version of pie!

Ingredients 

  • 2 1/2 cups all-purpose flour 300g, plus more for rolling
  • 1/4 cup granulated sugar 50g
  • 1/4 tsp sea salt 1g, heaping
  • 1 cup unsalted butter 226g, frozen
  • 1/4 cup ice water 60 mL

For the Filling

  • 4 cups blueberries 750g
  • 1/4 cup sugar 50g
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon zest 15mL
  • 2 tbsp lemon juice 30mL

For the Egg Wash

  • 1 egg
  • 1 tbsp milk

Instructions

For the Pastry:

  • Add the 2 1/2 cups flour, the sugar, and salt into a food processor. Give it a few pulses.
  • Cut COLD butter into tbsp size pieces. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.
  • Slowly drizzle in about 1/4 cup of the ice water while pulsing processor. If the mixture doesn't hold together when you squeezer a clump in your hand then add a bit more water and pulse. 
  • Transfer dough onto a pastry mat or sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap and chill for an hour.
  • Once your pie crust is chilled, preheat oven to 425F and remove the dough from fridge and let it warm up on the counter for a few minutes, this will prevent cracking. Roll our pie crust to about 1/4 of an inch and transfer to a baking sheet.

For the Filling:

  • In a bowl, gently stir together the berries, lemon juice, zest, sugar, and flour.

For the Assembly:

  • In a small bowl, lightly beat the egg with a tablespoon of cream. 
  • Spoon the filling onto the dough, leaving a 2-3 inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Brush pastry with egg wash and sprinkle with sugar if desired.
  • Bake at 425F until the filling is bubbling and the pastry is golden brown, about 25 minutes. Cut into wedges and serve.

Notes

  • If your dough looks crumbly after adding the water then place a spoonful in the palm of your hand and squeeze together. if it forms into a clump then it's fine! If it's still a crumbly mess add a few more tablespoons of ice water.
  • Give the egg wash a thorough mix for a nice even golden crust, globs of egg white will mar the look and texture.
  • When rolling out the dough make sure to move it around frequently and add more flour to the work surface and top. 
  • If your dough cracks while rolling pinch together and let it rest a minute or two. It's probably too cold.
  • Use any berries you love. Apples are great in this too!

Nutrition

Serving: 1piece Calories: 374kcal Carbohydrates: 44g Protein: 5g Fat: 20g Saturated Fat: 12g Cholesterol: 67mg Sodium: 69mg Potassium: 91mg Fiber: 2g Sugar: 16g Vitamin A: 645IU Vitamin C: 7.7mg Calcium: 16mg Iron: 1.8mg

*Nutrition Disclaimer

Course: Dessert
Cuisine: American, French

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