Celebrate peak summer blueberries with this easy blueberry galette – a rustic open-faced pie filled with sweet blueberries baked into a buttery, flaky crust.
No double crust, no crimping, no precision required. And yes – it's easier than pie.
Cinnamon plays a supporting role here, adding warmth and making the blueberries taste even more like themselves - much like a pinch of salt does for a ripe tomato. Lemon zest brightens the berries.
The heat concentrates the blueberries' natural sweetness as they bake, bursting and releasing their juices. A little cornstarch thickens the bubbling berry juices into a jammy filling, making the galette easier to slice.
Serve the galette warm with vanilla ice cream – hot meets cold, and it's glorious.
What is a Galette?
A galette is a rustic, free-form French pastry — pie dough wrapped around a filling and baked directly on a sheet pan. No double crust, no crimping, no stress. Sweet or savory, the concept is the same. Open-faced, imperfectly perfect, and always easier than pie.
My Galette Wisdom
Start with very cold butter – it's the difference between flaky and flat. Chill the dough for at least 2 hours, up to 2 days in the fridge or 3 months in the freezer. Egg in the dough gives you a richer, more structured crust — swap in 2–4 tablespoons of ice-cold water instead for a more classic, flaky pie-style crust, adding one tablespoon at a time until the dough just comes together. Brush the crust edges with melted butter before baking – or swap in an egg wash for a deeper golden finish. Bake until deeply golden and bubbling – that's when the filling has properly set.
Store blueberries unwashed in the fridge and rinse just before using. Frozen works too – just add an extra half teaspoon of cornstarch since frozen berries release more water as they bake. Pro tip: baking is an awesome use for any blemished blueberries – they all pop and turn jammy in the oven anyway – no one will ever know. I still have some in my fridge from when a blueberry company sent me 75 pounds of blueberries last year. Embrace the imperfectly perfect rustic look.
Make Ahead
The dough keeps in the fridge for up to 2 days or in the freezer for up to 3 months – thaw overnight before rolling. The assembled, unbaked galette freezes beautifully too. Wrap it tightly once it's firm and freeze for up to 3 months. Hold off on the egg wash until you're ready to bake it – brush it on straight from the freezer while the oven preheats, then add 5–10 extra minutes to the bake time.
Play Away
This is a blueberry galette at heart, but the technique belongs to every season. Same dough, same fold, different filling – all the berries and stone fruits in summer, apples and pears in fall, tomatoes when you want to go savory. Want to mix in another berry or throw in some peach? Go ahead. Once you've made one galette, you'll know how to make them all.
More Galette Recipes
Same dough, same fold, different filling — strawberries, mixed berries, and peaches in summer, rhubarb in spring, apples and pears in fall, tomatoes when you want to go savory. Once you've made one galette, you'll know how to make them all.
If ya tried this blueberry galette, I’d love to hear – leave a comment below and tag me on IG, @danielagerson, so I can see too!
There's a whole lot more seasonal recipes and colorful produce guides waiting for ya on the site.
Let's make waves in the kitchen.
Blueberry Galette
Ingredients
Galette Dough & Assembly
- 1¼ cups all-purpose flour
- 1 tablespoon sugar plus more for sprinkling
- ½ teaspoon kosher salt
- 8 tablespoons chilled unsalted butter cut into pieces
- 1 large egg beaten to blend
Blueberry Filling
- 4 cups blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice + zest of 1 lemon
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 pinch kosher salt
- 1 egg beaten with 1 tablespoon water, for egg wash
Instructions
Make the Dough
- Pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the mixture looks like coarse, shaggy crumbs — some pea-sized pieces are fine, that's what makes it flaky.
- Drizzle in the beaten egg and pulse just until the dough starts to come together. It shouldn't be smooth.
- Form it into a disk, wrap it in plastic, and refrigerate for at least 2 hours.
Make the Filling
- Toss the blueberries with the sugar, cornstarch, lemon juice, lemon zest, vanilla, cinnamon, and salt. Let it sit while you roll out the dough — the berries will start releasing their juices and that's exactly what you want.
Assemble and Bake
- Roll the chilled dough out on a lightly floured surface into a rough 12-inch circle and transfer it to a parchment-lined baking sheet. Heat the oven to 375°F.
- Pile the blueberry mixture into the center, leaving about a 1½–2 inch border. Fold the edges of the dough up and over the fruit, overlapping as you go.
- Brush the crust with the egg wash and sprinkle the edges generously with sugar.
- Bake for 45–50 minutes, until the crust is deeply golden and the filling is bubbling. Let it cool for at least 15 minutes before slicing — the filling needs time to set.
Notes
The assembled, unbaked galette freezes beautifully too. Wrap tightly once firm and bake straight from frozen, adding 5–10 minutes to the bake time.
Frozen blueberries work — add an extra half teaspoon of cornstarch since frozen berries release more liquid as they bake.
Swap the egg in the dough for 2–4 tablespoons of ice-cold water, added one tablespoon at a time, for a more classic flaky crust.
Leftover galette keeps at room temperature for up to 2 days, loosely covered. Reheat in a 325°F oven for 10 minutes to crisp the crust back up.
Leave a Reply