Blueberry Galette

No ratings yet

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

Prep Time15

Cook Time45

Total Time1

Servings: slices

Author: Miranda Couse

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

Instructions

Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Use binder clips to clip the edges of the parchment paper down to the pan if you have some binder clips available.
On a lightly floured surface, roll the pie crust out into a circle approximately 9-10 inches in diameter with ¼-inch thickness.
Place the pie dough in the center of the prepared baking sheet.
In a large mixing bowl, add the sugar, cinnamon, lemon zest, salt, and cornstarch. Stir until combined.
Add the blueberries and stir until the blueberries are evenly coated with the mixture.
Spoon the blueberry mixture into the center of the pie dough, leaving at least 2 inches of space between the filling and the outer-edge of the dough.
Working clockwise around the crust, fold the edges of the pie dough inward, creasing it about every 2-3 inches as you work along and slightly overlapping the edge of the pile of filling, until the edges of the dough have all been folded inward.
Brush the edges of the dough with butter or cream, then sprinkle generously with additional sugar.
Place in the preheated oven and bake for 35 to 45 minutes or until the crust is golden brown and the filling is bubbly.
Let the galette cool slightly.
Slice and serve with whipped cream or vanilla ice cream.

Notes

Storage: Store in an airtight container or covered tightly with plastic wrap. It can be left at room temperature up to 2 days or refrigerated up to 5 days.

Freeze: Place the slices of galette on a parchment lined baking sheet and pop in the freezer until frozen solid. Wrap tightly in two layers of plastic wrap and pop in a freezer container for up to 2 months.

Reheat: Reheat the galette in the microwave for 10 to 30 seconds or in the oven at 350 degrees F until heated through.

Nutrition