Blueberry Galette

Name: Blueberry Galette
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 pie crust (store-bought or homemade); 4 cups fresh or frozen blueberries (thaw frozen strawberries and remove the excess water from thawing); ½ cup granulated sugar; 1 teaspoon ground cinnamon; 1 tablespoon lemon zest; 1/8 teaspoon salt; 2 tablespoons cornstarch; 2 tablespoons melted and cooled butter or heavy cream; Additional sugar (for sprinkling over crust); Whipped cream or vanilla ice cream (for serving)

JUMP TO RECIPE COMMENTS

This rustic blueberry galette tastes great with fresh or frozen blueberries. It’s so simple to make and can easily be eaten with your hands.

A rustic tart with a golden, folded crust is filled with dark berries in this Blueberry Galette, topped with a swirl of whipped cream and set on parchment paper.

Homemade pies and galettes have really grown on me as an adult, but my son has loved them from the time he was little. This year he asked for my famous apple pie for his birthday dessert. I can’t blame him though, it really is the best apple pie recipe.

I do have other pies that I’m pretty proud of though like my raspberry pie and strawberry rhubarb pie.

Why You’ll Love This Recipe

No pie plate needed – No more struggling to get the crusts perfect in a pie plate. This is a rustic pie thrown on a baking sheet with the edges easily folded inward.
Can be made year around – This blueberry galette tastes great whether you’re using fresh blueberries or frozen.
Versatile – This recipe can be switched into a blackberry, raspberry, or mixed berry galette by using different berries as long as you stick to the 4 cups measurement.

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Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Pie crust – a lot of homemade pie crust recipes make 2 crusts, like my favorite homemade pie crust recipe. If that’s the case, wrap have second pie crust in parchment paper, gently roll it out into all of the crevices, and pop it in the freezer for another galette later on.
Blueberries – Fresh blueberries that are in season or frozen blueberries that were picked in season are great options. I love to use frozen wild blueberries if I don’t have fresh on hand.
Lemon zest – use a zester and just zest the yellow of the lemon. You don’t want to zest the pith (white part of the lemon) as it’s bitter. This zest helps brighten the blueberry filling and give it a nice tanginess.

Substitutions and Variations

If you don’t have a lemon on hand, you can leave it out of the recipe.
You can leave out or substitute the cinnamon with some of your other spices like nutmeg, allspice, etc.
The blueberries can be substituted out with blackberries or raspberries or a combination of all three berries.
You could add an easy glaze on top of the galette by using powdered sugar, vanilla extract, and a small amount of milk.

NOTE: This recipe has not been tested with other substitutions or variations

Step-by-Step Instructions

Step-by-step process of making a blueberry galette: rolled dough, juicy berry filling, filling placed on dough, and crust folded over the filling before baking this rustic pie.

Step 1: Roll out the pie crust to a 10-inch circle and about 1/4 inch thick. Place in the center of a rimmed baking sheet lined with parchment paper.

Step 2: Add the blueberries, sugar, cinnamon, lemon zest, salt, and cornstarch to a large bowl and stir until well combined.

Step 3: Place the blueberry filling in the center of the pie crust making sure to leave at least 2 inches of crust bare.

Step 4: Begin folding the bare 2 inches inward towards and over the filling, creasing the crust every 2 to 3 inches so it helps form a nice rustic round galette.

Side-by-side images show a blueberry galette: the left image displays the unbaked galette with folded edges, while the right shows it baked to a golden brown crust.

Step 5: Brush the top of the pie crust with melted butter or heavy cream and sprinkle with additional sugar.

Step 6: Place in the preheated oven and bake for 45 minutes until the crust is golden and the filling is bubbly.

A hand holds a slice of blueberry galette with a golden crust; more rustic pie and a dollop of whipped cream or ice cream are on a plate in the background.

Tips and Tricks

If you noticed that my blueberries look smaller, I used store-bought frozen wild blueberries that I thawed.
If using frozen berries, your filling may be more watery. If needed, you can increase the amount of cornstarch to ¼ cup and drain any excess juice from the filling before spooning it onto the pie dough.
If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour.
One tablespoon of zest is equal to the zest of about 1 medium-sized lemon.

How to Store and Freeze

This blueberry galette is best if enjoyed immediately but if you plan to eat it within a day or two at the most, it can be stored covered with plastic wrap or in an airtight container at room temperature.

For the galette to last a bit longer, store it in the refrigerator. The crust will begin to soften a bit so it’s no longer going to have the crispness that it has just after baking. Make sure to still store it in an airtight container or wrapped tightly in plastic wrap.

You can reheat the cold galette or enjoy it chilled. To reheat it, pop it in a 350 degree F oven and heat until warmed which will take 10 to 15 minutes or just microwave a slice for 20 to 30 seconds. The crust will become crispy again if you use the oven.

Are you wondering if you can freeze the leftover baked blueberry galette? If so, the answer is of course! If you’re freezing slices, place them on a parchment lined baking sheet and place in the freezer until solid. This will take a couple of hours. Then you can wrap each slice tightly in two layers of plastic wrap, and pop in a freezer-safe container. They will last up to 2 months in the freezer.

You can reheat the blueberry galette the same way as when you store it in the fridge. Either warm up in a preheated 350 degree F oven for 10 to 15 minutes until heated through or microwave for 20 to 30 seconds.

A sliced blueberry galette topped with dollops of whipped cream sits on parchment paper, showcasing the perfect rustic pie for any blueberry dessert lover.

Recipe FAQs

Why is my galette soggy?

It could be that the filling had too much liquid in it. To help prevent that, drain off any liquid on thawed berries if they were frozen. You may also need to add additional cornstarch to the filling.
Lastly, you can also try egg washing the bottom of the crust or using a “crust dust” which is equal parts of sugar and flour on the bottom of the crust to act as a protective layer between the filling and the crust to prevent the crust from soaking up the juice.

Can I make this ahead of time?

Yes! If you’re using a homemade pie crust, it can be made up to 3 days in advance and stored in the refrigerator. It can be made even earlier if you want to store the pie crust in the freezer.
The filling can also be made up to 3 days in advance. Store it in an airtight container in the refrigerator until you’re ready to use it.