Rustic Blueberry Galette
Blueberry Galette is the edgier, less intimidating, more forgiving, easier to serve....but equally scrumptious cousin of the more common blueberry pie. The "free-form" nature of the crust means that no pan is required. Instead, it is baked directly on the baking sheet and lies flat, ready to slice.
I mean, let's face it, cutting into a deep dish pie pan can be a challenge, and that first slice always takes one for the team.
Why I love this recipe:
Galettes are the perfect dessert when you have copious amounts of fresh, seasonal fruit (in this case, blueberries), which are piled high in the center of the crust. The edges of the crust are then folded over an inch or so of the filling, creating a flaky, buttery warm hug for the bubbling fruit as it bakes. The rustic, unpolished appearance of the baked galette gives the effect of being both effortless and elegant at the same time.
In my version of a blueberry galette, the plump blueberries are enhanced by both lemon zest and lemon juice, along with a hint of warm cinnamon. Serve a slice fresh from the oven with a scoop of vanilla ice cream....or eat it cold for breakfast. No judgement here.
Ingredients and ingredient notes
(As always, please check the recipe card, below, for exact quantities.)
- All-purpose flour: Substitute a gluten-free flour blend for a GF galette
- Sugar
- Kosher salt
- Unsalted butter: Make sure the butter is COLD. Cold butter pieces in the dough create air pockets when baked, yielding a light, flaky crust.
- Vinegar: I usually use apple cider vinegar if I have some, but you can substitute white vinegar, red wine vinegar, or even a pumpkin vinegar (thanks, Trader Joe's!), like I ended up using, shown in the photo above. When you add vinegar to the dough it helps to inhibit the gluten development and create a tender crust.
- Fresh blueberries: While I prefer to use fresh fruit in my galettes, tarts and pies, frozen may be substituted. See the FAQ section, below, for more.
- Lemon: I picked a Meyer lemon from my tree for this recipe, but a standard large lemon works just as well. You will need both the zest and the juice.
- Cornstarch: Helps to thicken the filling
- Ground Cinnamon
- Egg: Mixed with 1 tablespoon of water for the egg wash, which helps to create a shiny, golden crust and allows the coarse sugar to stick.
Video tutorial: See my Blueberry Galette come to life!
Step-by-step photos and instructions
Step 1
In a food processor fitted with the metal blade, pulse flour, sugar and salt to combine. Scatter the butter pieces over the flour mixture and pulse several times until the butter is the size of small peas. Transfer the flour mixture to a bowl. Mix the ice water with the apple cider vinegar, and then add half of the water to the flour mixture, stirring with a fork to combine. Add the remaining water, 1 tablespoon at a time, mixing until the dough begins to hold together in moist clumps.
Transfer the dough to a clean work surface and then gather it into a ball. It will still be a little crumbly. Flatten the ball into disk and then wrap the disk tightly in plastic wrap. Refrigerate the dough for at least one hour and up to two days before continuing.
Step 2
Preheat the oven to 425F. On a lightly floured sheet of parchment paper, roll out the dough to a 13-inch round. You can see all of the little butter pieces in the photos, below. That is what you are looking for when creating a flaky pie crust. Slide the parchment onto a baking sheet and then brush the surface of the dough with the egg wash. Chill the dough while you prepare the filling.
Step 3
In a large bowl, mix the blueberries, sugar, cinnamon, lemon zest, lemon juice, cornstarch and salt. Spoon the mixture onto the center of the crust, leaving a 1-½ to 2-inch border.
Step 4
Carefully pull the edges of the galette dough in towards the center, overlapping slightly. Dot the top of the galette with the butter pieces. Coat the edges of the crust with the egg wash and then sprinkle them with coarse sugar.
Bake the galette 35-45 minutes, until the crust is deep golden brown and the filling has started to bubble. Cool at least 5 minutes before serving as is or topped with vanilla ice cream.
Frequently asked questions
Yes! Thaw the berries first, and then proceed with mixing the filling as directed. The baking time may need to increase 10-15 minutes in order to get that bubbling filling, so keep an eye on the crust to make sure that it doesn't get too dark. You can cover the crust loosely with aluminum foil in this case, to prevent over browning.
Galettes and crostatas are essentially the same dessert, and their names are used interchangeably. Crostata is an Italian term, and galette is French. They both refer to the same rustic free-form pastry that is piled high with fruit, vegetables, or savory ingredients in the center. The edges of the dough are folded in to create an overlapping crust before baking. Ina Garten makes an outstanding Apple Crostata recipe, if you're looking for one for comparison!.
Yes. Whisk the dry ingredients in a large bowl. Add the chilled butter pieces to the bowl and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Proceed with the water mixture as directed.
To make this recipe gluten-free, substitute your favorite gluten-free baking blend for the all-purpose flour, along with 1 teaspoon xanthan gum if the blend does not already contain it. To make this recipe vegan, substitute non-dairy butter for the butter, and omit the egg for the egg wash. Instead, brush the crust with a little bit of water and sprinkle on the sugar.
Pining for more pie recipes? Here are some of my favorites!
Rustic Blueberry Galette
Equipment
- 1 food processor (optional)
- 1 pastry brush
Ingredients
Galette Dough
- 2 cups all purpose flour
- 2 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 cup unsalted butter (cold, cubed)
- â…“ cup ice water
- 1 teaspoon apple cider vinegar
Galette Filling
- 4 cups blueberries (fresh preferred)
- â…“ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 1 large lemon (Zest and juice)
- 2 tablespoon cornstarch
- Pinch kosher salt
- 1 large egg mixed with 1 tablespoon water (for the egg wash)
- 1 tablespoon unsalted butter (diced)
- Coarse sugar (for sprinking)
Instructions
Galette Dough
- In a food processor fitted with the metal blade, pulse flour, sugar and salt to combine. Scatter the butter pieces over the flour mixture and pulse several times until the butter is the size of small peas.
- Transfer the flour mixture to a bowl. Mix the ice water with the apple cider vinegar, and then add half of the water to the flour mixture, stirring with a fork to combine. Add the remaining water, 1 tablespoon at a time, mixing until the dough begins to hold together in moist clumps.
- Transfer the dough to a clean work surface and gather it into a ball. It will still be a little crumbly. Flatten the ball into disk and wrap the disk tightly in plastic wrap. Refrigerate the dough for at least one hour and up to two days before continuing.
- Preheat the oven to 425F. On a lightly floured sheet of parchment paper, roll out the dough to a 13-inch round.
- Slide the parchment onto a baking sheet and brush the surface of the dough with the egg wash. Chill the dough while you prepare the filling.
Galette Filling
- In a large bowl, mix the blueberries, sugar, cinnamon, lemon zest, lemon juice, cornstarch and salt.
- Spoon the mixture onto the center of the crust, leaving a 1-½ to 2-inch border.
- Carefully pull the edges of the galette dough in towards the center, overlapping slightly. Dot the top of the galette with the butter pieces. Coat the edges of the crust with the egg wash and then sprinkle them with coarse sugar.
- Bake the galette 35-45 minutes, until the crust is deep golden brown and the filling has started to bubble. Cool at least 5 minutes before serving as is or topped with vanilla ice cream.
