Blueberry Galette
A rustic open-faced pie filled with sweet peak-season blueberries baked into a buttery, flaky crust. No double crust, no crimping. Summer's easiest galette, easier than pie.
Servings: 8
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
Dough must chill for at least 2 hours — up to 2 days in the fridge or 3 months in the freezer.
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.
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.