Blueberry Galette Recipe

I’m not a baker, and that’s never the situation for this rustic homemade blueberry galette. It’s an open-faced blueberry pie wrapped in a sweet, buttery and flaky shortcrust pastry. This is one simple dessert you can prepare when you’re short on time, and you’ll be praised as if you were a pro baker.

Besides the blueberries—which you’d likely need to pick up at the store—every other component in this galette recipe is made from pantry basics. Let me walk you through how to make it with uncomplicated steps.

What is galette

If you’re new to galette: Here’s a brief background—galette comes from France, and it’s a free-form pie similar to a tart or pie, yet without the hassle of blind baking. French-style pastry filled with fruits or vegetables. It has a rustic look and is pretty straightforward to prepare.

When making a galette of any kind, you don’t have to stress about getting it perfect. Even though the pastry does need to be right, nobody wants to bite into bland, wet shortcrust pastry—or any pastry that falls flat.

Easy blueberry galette recipe

Before we dive into today’s recipe, let me brag a little—I make the finest shortcrust pastry, just like my vanilla sponge cake. I’m not a professional baker, but I definitely don’t fall short in the aforementioned areas. With basic cake preparation and shortcrust pastry, I can confidently share the best recipes with you.

I’m still working on perfecting my rough puff pastry version; I’m not quite there yet. Believe me, I won’t pass it on until it’s ideal for you and me—and truly foolproof as well.

Alright, back to my blueberry galette recipe: I think it would be unfair to this wonderful summer weather if I didn’t share one of my favorite warm-season desserts. I enjoy blueberries as a snack, in my cakes, in smoothies, and of course in pies. They’re among the easiest berries to eat without worrying that they’ll be too tart, and they’re also budget-friendly.

I enjoy making this open pie because it gives you plenty of flexibility. When I want to dress it up, I make individual portions—like a mini galette—or a bigger one, like the one I’m sharing today for friends and family.

The best thing about making blueberry galette is that you can use frozen blueberries too, but I prefer to stick with fresh produce. I also prepare my pastry in the food processor, which makes the entire process quicker and more enjoyable.

You can prepare the pastry in advance. It’s important to let the pastry rest by chilling it in the refrigerator for at least 30 minutes up to 1 hour. If you’d rather, you can also keep it overnight in the fridge.

This recipe is in four stages.

• First, you prepare the pastry and chill it (this is a key step that you shouldn’t skip if you want flaky pastry)

Shortcrust pastry ingredients

All purpose flour (plain flour)

Butter: use good-quality butter and keep it cold—don’t let it sit at room temperature. Cold butter results in flaky, tasty pastry.

Salt

Sugar

Iced cold water

Filling ingredients

Blueberries

Cornflour

All purpose flour

Sugar

Lemon juice

How to make blueberry galette

In a food processor, add plain flour, salt, and sugar, then pulse for roughly 5 seconds, just until everything is combined.

Add cubed cold butter and pulse for about 15 seconds, until the flour mixture resembles crumbs. No need to worry if you can still spot a few butter clumps—that’s a good sign for the final texture of your pastry.

Pour in roughly 4 to 5 tablespoons of ice-cold water, adding it through the lid while you run the food processor, one at a time, until a dough comes together. The whole process takes around 20 seconds.

Set the dough onto cling film, wrap it, then press it into a disc shape. Chill it for at least 30 minutes to an hour.

Preheat the oven to 200C/390F for a standard oven, or 180C/365 fan. Line a baking tray with baking paper to get it ready.

Prepare the filling: add the blueberries, cornflour, plain flour, sugar, and lemon juice to a bowl, mix until combined, and set aside while you roll out the dough. (You can keep it chilled in the fridge if you like)

Lightly flour a clean work surface, unwrap the dough, and place it on the floured area. Sprinkle a little extra flour over the dough. Roll it out into a circle, if possible, to about 4 mm thickness.

Gently lift the pastry from the work surface and drape it over the rolling pin. Unroll it onto the prepared baking tray.

Spoon the blueberry filling into the center, leaving roughly 2 to 3 inches around the edges. Fold the border over the filling—overlap is completely fine; just pleat it. Make a quick egg wash: crack an egg into a bowl and whisk until smooth. Brush the egg mixture over the dough.

Lastly, sprinkle about ½ tablespoon to 1 tablespoon of sugar over the dough, then bake the galette for 25 to 30 minutes, or until it turns golden brown, with the fruit fully cooked but not dried out.

Tips for making blueberry galette.

As I said earlier, you can prepare this pastry dough in advance and keep it in the refrigerator for up to 3 days

Replace the blueberries with strawberries or any other fruit you like.

How to store this recipe

It’s best enjoyed fresh on the same day it’s baked. I wouldn’t advise refrigerating it for longer than 24 hours. The flavor and texture may not be the same once the open pie is kept past that day.

More quick dessert and summer recipes

Simple summer fruit salad

Chilled coffee

Coffee sponge cake

Cream cheese fruit dip

Cranberry cream cheese dip

Chicken kabobs and vegetables

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