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blueberry galette with fresh blueberries and a turbinado sugar crust on this rustic pie. three quarter angle, close up view of the galette. image is styled with fresh blueberries and white flowers.
Heather Wolf

Blueberry Galette

5 from 11 votes
Tempt your eyes and your taste buds with this easy Blueberry Galette. From the flaky crust sparkling with turbinado sugar to the juicy blueberries in the filling, this rustic pie is sweet perfection.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill 30 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Pies and Tarts
Cuisine: American
Ingredients Method

Ingredients
  

Galette Dough
  • 1 1/2 cups all-purpose flour unbleached
  • 1 1/2 tsp granulated sugar
  • 1/4 tsp sea salt fine
  • 8 tbsp unsalted butter cold and cubed
  • 3 tbsp ice cold water
Blueberry Filling
  • 3 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 1/2 tsp lemon juice freshly squeezed
  • 1 1/2 tbsp cornstarch
Egg Wash
  • 1 large egg
  • 2 tsp heavy cream
  • 1 tbsp turbinado sugar

Method
 

Galette Dough
  1. Combine flour, sugar and salt in a food processor. Pulse a few times to combine.
  2. Add cubed butter to food processor then pulse until butter is reduced to the size of small peas and mixture resembles damp sand.
  3. Add ice water, 1 tablespoon at a time, pulsing after each addition until dough forms.
  4. Remove dough from food processor then, using your hands, form dough into a ball.
  5. Flatten dough into the shape of a disk, wrap in plastic wrap then refrigerate for 30 minutes until firm.
Blueberry Filling
  1. Place blueberries, sugar, lemon juice and cornstarch in a large bowl. Stir until combined then set aside until dough is chilled.
Assembly
  1. Preheat oven to 400 degrees.
  2. Remove chilled dough from the refrigerator. Let it set at room temperature for 15 minutes then roll out on a floured surface with a rolling pin until the dough circle measures 14 inches in diameter.
  3. Gently transfer dough to a parchment-lined baking sheet. Spoon blueberry filling and juices onto the center of dough, leaving a 2 inch boarder around the perimeter.
  4. Carefully fold dough up and over the edges of the berry filling, overlapping as you go. Pinch dough edges to seal.
Egg Wash
  1. Whisk together egg and heavy cream in a small bowl.
  2. Brush dough edges with egg wash then sprinkle with turbinado sugar.
Bake
  1. Bake galette for 30-35 minutes or until crust is golden brown and the fruit is bubbling hot.
  2. Remove from oven and allow the galette to rest on the baking sheet for 15 minutes to cool.
  3. Serve plain, with a dusting of powdered sugar or a scoop of vanilla ice cream.
  4. Cover and store leftovers at room temperature up to 2 days.