Rustic Blueberry Galette Recipe with Flaky Golden Crust

What I Love About This Blueberry Galette

This galette is ideal when you want a homemade dessert without a lot of time or precision. It highlights simple ingredients and lets the blueberries shine. Below are some of the reasons it’s a go-to summer (or anytime) dessert:

• Juicy, bright filling: Fresh blueberries combined with lemon zest and a touch of sweetener create a vibrant filling that’s both fragrant and balanced.
• Rustic and forgiving: The free-form crust is meant to look handmade, so uneven pleats and a casually folded edge only add to its charm.
• Quick shortcut: Ready-to-bake pie dough saves time while still producing a flaky texture and golden color.
• Versatile serving options: Enjoy slices warm or at room temperature with ice cream, plain yogurt, or a drizzle of honey for a breakfast-style treat.

What You’ll Need

The ingredient list is short and straightforward. Use the printable recipe card below for exact measurements and to make adjustments for serving size.

• Pie dough: A single refrigerated pie dough round (store-bought brands like Pillsbury or a homemade crust both work well).
• Sweetener: Monk fruit sweetener, granulated sugar, or turbinado sugar — use what you prefer. A small sprinkle on top before baking gives a pretty finish.
• Lemon: Fresh lemon zest and lemon juice brighten the berry flavor — about 2 teaspoons zest and 2 tablespoons juice.
• Thickener: All-purpose flour or cornstarch (a few tablespoons) prevents a runny filling and helps the blueberry juices set.
• Blueberries: Four cups fresh blueberries are ideal. If using frozen, do not thaw completely to avoid excess liquid.
• Egg wash: One beaten egg white (or a whole egg) brushed on the crust creates a glossy, golden finish.

Is galette dough the same as pie dough?

Yes — the pastry for a galette is the same type of dough used for a pie, but the assembly and baking differ. A galette is rolled flat and baked on a sheet pan with its edges folded over the filling, producing a rustic free-form tart. A pie, by contrast, is built inside a pie plate and may have a top crust or lattice.

How to Make a Blueberry Galette

The process is simple, and the steps below will walk you through making the filling, preparing the dough, and baking until golden.

• Prep: Line a large baking sheet with parchment paper and preheat the oven to 375°F (190°C). Remove the pie dough from the refrigerator to take the chill off while you prepare the filling.
• Make the filling: In a large bowl, whisk the sweetener, lemon zest, and flour (or cornstarch). Fold in the blueberries and lemon juice, mixing gently to coat. Let the mixture sit for about 15 minutes so the flavors meld and the thickener begins to absorb juices.
• Roll the dough: On a lightly floured surface, roll the dough into a 13-inch round about 1/8 inch thick. Fold the round in half over the rolling pin to transfer it to the prepared baking sheet, then open and center it on the parchment.
• Assemble: Spoon the blueberry filling into the center of the dough, leaving a 1½-inch border. Fold the border up and over the fruit, pleating as needed to encase the filling. Brush the exposed pastry with beaten egg white and sprinkle with a little sweetener if desired.
• Bake: Bake in the center of the oven for 40–50 minutes, until the crust is deep golden and the filling is bubbling at the center. If the crust is browning too quickly, tent the edges with foil for the last 10–15 minutes.
• Cool and serve: Transfer the galette to a wire rack and let it cool until warm. Cut into eight wedges and serve warm or at room temperature. Leftovers keep well refrigerated for several days and warm up nicely in a low oven.

How to Store a Galette

• Short-term storage: Once cooled completely, cover the galette loosely and store at room temperature for up to 1 day.
• Refrigeration: For longer storage, cover and refrigerate for up to 5 days. Reheat slices in a 300°F oven or toaster oven for about 10 minutes to refresh the crust. Microwaving for 20–30 seconds will warm the filling but will soften the pastry.
• Freezing: You can freeze a fully cooled galette wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and reheat in a low oven to crisp the crust.

More Blueberry Recipes You’ll Love

• Blueberry Scones
• Blueberry Peach Crisp
• Blueberry Buttermilk Cake
• Blueberry Compote
• Blueberry Frozen Yogurt
• Blueberry Baked Oatmeal