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A blueberry galette topped with a scoop of vanilla ice cream on a cutting board.

Blueberry Galette

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!
Course Dessert
Cuisine American, French
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 8 minutes
Servings 10 people
Calories 374kcal


  • 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


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.



  • 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!


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