This rustic blueberry galette is an easy summertime dessert recipe. A flaky, buttery, lemon zest crust is filled with sweet blueberry filling.
This blueberry galette will be your go-to summer pie recipe once you see how easy it is to make. An eye catching dessert, this pie comes together with just a few minutes of prep work.
Galettes are so easy to make that any level of baker can make this dessert with ease.
I added lemon zest to the crust and the blueberry filling to give this pie a bright summer flavor. Turbinado sugar added to the homemade pie crust gives it a sweet, crunchy texture.
Pie crust
Pie crustIf you don’t have time to make your own, store-bought crust is an easy time saver for this recipe.
While I enjoy a flaky and buttery homemade crust, store-bought crusts are almost as good as the real thing.
Using a food processor is my secret weapon for whipping up a homemade pie crust in no time. If you haven’t tried making a pie crust with your food processor before, I highly suggest giving it a try – it takes just seconds for your dough to come together!
How to serve your galette
Want to add a little extra to this recipe? Try topping your blueberry galette with a dollop of whipped cream or a scoop of vanilla ice cream.
Your galette can be served warm, fresh from the oven, or room temperature several hours later.
If you have leftovers, they reheat well with just a few seconds in the microwave.
Blueberry Galette
Ingredients
Pie Crust
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon lemon zest
- 3/4 cup unsalted butter cold
- 4-5 tablespoons ice water
Pie Filling
- 2 1/2 cups blueberries
- 1/4 cup granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Egg Wash
- 1 large egg
- 1 tablespoon water
- 2 tablespoons turbinado sugar as a garnish
Instructions
- Pie Crust: In a food processor (or a bowl) combine flour, salt, sugar, and lemon zest. Pulse (or cut) butter into flour mixture. Continue to pulse a few more times until butter is in pea sized chunks. Pulse in ice water 1 tablespoon at a time until dough begins to come together. (Test your dough by pinching some together with your fingers. If it holds together, it is ready.) Remove from food processor (or bowl) onto a piece of plastic wrap. Form into a disc and wrap in plastic. Place in refrigerator to chill for one hour (or up to two days).
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- In a bowl, add blueberries, granulated sugar, lemon juice, lemon zest, flour, and vanilla extract. Stir to combine. Set aside.
- Roll out dough onto a lightly floured surface into about a 12" circle. Transfer dough onto parchment lined baking sheet.
- Carefully pour blueberry filling into center of pie crust, leaving a 2" border around edges. Fold edges up over filling, overlapping slightly.
- In a bowl, whisk together egg and water to make an egg wash. Gently brush egg wash over crust. Sprinkle turbinado sugar over crust.
- Bake for 40-45 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and allow to cool before serving.
Equipment Recommendations
Notes
- Store any leftovers in a sealed container at room temperature for 2-3 days.
- Optionally, top your galette with a scoop of vanilla ice cream or whipped cream before serving.
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