Blueberry Galette

This easy yet delicious Blueberry Galette has a buttery, flaky pie crust loaded with juicy blueberries and is baked to bubbling perfection.

Galettes are free-form pies that are super quick to make and can be filled with a variety of delicious fruits. This simple homemade blueberry pie is the perfect lazy dessert that is super fun to make and shape using only your hands!

Best Blueberry Galette Recipe

This rustic blueberry galette is stuffed with natural fruit flavor and has the perfect buttery crust-to-fruit filling ratio. I have tested the recipe to ensure you get a perfectly crisp pastry and will share all my tips for the best results!

It's crispy yet sweet and juicy without ever being soggy. The beauty of fruit pies is that you can use so many fruits. But blueberry desserts are some of my favorites, and they work so well in this fruit galette. All the ingredients are pantry staples, and no complex techniques are required.

Therefore, this easy recipe for blueberry galette is perfect for beginner bakers. What's more, once you have mastered it, you can adapt the recipe to suit you in so many ways. I really recommend you try it!

Katalin's Key Take on Why Galettes are the perfect dessert for beginners

A homemade fruit galette is the easygoing cousin of the pie, which can be fussy and more challenging. Making a galette takes a fraction of the time, requires no equipment, and is much more forgiving, all while providing the same taste profile and texture.

I love galettes, and this is one of the few desserts I make when I have no time, and guests are always very pleased. They look rustic yet pretty, with a big, juicy pile of baked fruit partially wrapped in pastry, and it is really easy to serve.

Start with an easy dough

Sift the flour, salt, and sugar together in a bowl, and then rub the cold butter chunks into the mixture with your fingers.

When the mixture reaches a sand-like consistency, add the cream cheese and heavy cream (both should be cold). Don't worry if a few little chunks of butter remain; this will help make the crust nice and flaky.

Knead the mixture for a minute until the dough comes together. Try to do this all quickly, as we don't want the heat from our hands to melt the butter, but avoid using a food processor as it can overwork the mixture.

Form the galette dough into a disk around 1 inch thick, wrap it in plastic food wrap, and place it in the fridge for at least an hour. This lets the gluten relax, making it easier to roll out, so don't skip it.

Once the dough has rested, roll it out into a 12-inch circle. It helps to do this between two pieces of baking parchment paper or silicon baking mats to avoid using flour. If it's too hard to roll, let it sit on the counter for five minutes first.

Aim for an even ⅛-inch thickness. If it is too thin, it will tear easily and can burn on the edges, but if it is too thick, it can suffer from a gummy base.

Assemble & Bake your galette

Mix the blueberries, sugar, and cornstarch together in a bowl. Combine them gently so as not to split the fruit skin. I find it helps to use a scooping movement with a rubber spatula.

Sprinkle almond flour all over the surface of the rolled-out dough to create a barrier against the fruit and prevent a soggy bottom.

Spoon the blueberries onto the center of the galette pastry crust, leaving a one-inch thick margin around the edge. Leave any liquid that might be in the bottom of the bowl behind, as we don't want to add too much moisture.

Gently fold the edges of the pastry over the filling. Don't worry if it doesn't look perfect; uneven folds will actually add more crunch! Brush the pastry with an egg wash to give it a nice shine.

Place the blueberry galette in the freezer whilst preheating the oven to 200°C / 390°F. Do not use the fan setting, as it creates an uneven baking environment.

Bake the galette for 30 minutes, or until the pastry is evenly golden brown and the blueberry filling is juicy and bubbling. If you notice the top of the pastry turning too fast, cover it with pieces of foil.

Let the galette rest for 15-20 minutes before slicing it up, or the juices will still be too runny. Serve this classic blueberry galette plain, or with a scoop of vanilla ice cream or a dollop of whipped cream.

How to store it for later

Store any leftover baked galette covered on the counter for up to 1 day. After that, the crust can soften. You can store leftovers covered in the refrigerator for 2–3 days.

To reheat galette, place slices on a tray in the oven at 350°F (175°C) for about 8–10 minutes to crisp it up before serving. But it also tastes delicious cold

I do not recommend freezing the galette once it is baked, but you can prepare the galette crust ahead of time and freeze it for later use. Always double-wrap it in plastic wrap and aluminum foil to prevent freezer burn.

Experiment with the flavors and different fillings

There are so many ways you can adapt this berry dessert once you have mastered it. Try adding some lemon zest or lemon juice to the fruit and spices like ground cinnamon or cardamom.

Garnishing the galette with fresh herbs also gives a really elegant and aromatic lift; try mint or thyme.

Or, swap out some of the fruit and add some strawberries and raspberries instead, or peaches, to make a blueberry peach galette. Sprinkle the galette with nuts or drizzle over nut butter once it is baked.

I also like to cut out smaller circles of pastry and make a mini blueberry galette as individual desserts to serve at dinner parties!

Dealing with allergies? Ingredient Substitutions

If nut flours are a problem, use a scattering of cookie crumbs or panko breadcrumbs on the dough before adding berries to help absorb excess juices.

You can swap out the flour for gluten-free versions, and use plant-based creams in the dough (oat creams usually work well). You can also use oat cream mixed with a bit of water as a substitute for the egg wash.

If you are baking around dietary restrictions or have run out of certain ingredients, check out my substitution guides for more tips!

Expert Tips To Make Blueberry Galette

1. The cubed butter, cream cheese, and heavy cream all need to be cold before you start your blueberry galette prep, so weigh them and then put them in the fridge or even the freezer.
2. I always use 82% fat-content unsalted butter in all my recipes, and full-fat cream cheese (e.g., Philadelphia).
3. I would avoid using frozen fruit for a galette as they contain more water, which can mean a greater risk of soggy pastry. But if this is all you have, do not defrost it first. Add it frozen, but use an extra tablespoon of the cornstarch.
4. I recommend using pastry flour for this pie crust. But feel free to use all-purpose flour (AP flour) if you can’t find pastry flour in grocery stores. Read my guide to learn more about which flour to use in baking.
5. Sprinkle the crust with turbinado sugar after you egg wash for some extra crunch and sparkle.

What Equipment To Use

This blueberry galette recipe is incredibly easy and requires minimal equipment. Here is what you will need to bake a perfect galette.

Weigh your ingredients by the gram using a digital scale for best results. Baking is a science and requires precision, so do not rely on the cup system. Combine the pastry ingredients by hand in a mixing bowl, rather than using a mixer.

Use a decent rolling pin to roll out the pie dough. Rolling the dough out between two silicone baking mats is a great kitchen hack, as it eliminates the need for dusting flour and allows for easy transfer onto the baking tray. Alternatively, use parchment paper.

All ovens vary, so check you are baking at the right temperature by using a digital oven thermometer. So many baking mistakes come down to an oven that is too hot or too cold!

Try Some Of My Other Galette & Pie Recipes

If you love an easy galette recipe, try some of my other versions next or these simple pies!

• Strawberry galette
• Peach galette
• Pear galette
• Brownie pie
• Apple pie

And if you're on a baking streak, check out my roundup of the best fruit desserts!

Have you tried this recipe?

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