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This rustic Blueberry Galette is easier to make than you think. 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.
Intimidated by pies? Think this recipe is beyond your skill level? 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. The turbinado sugar crust may be my favorite part – no more tossing the crust after eating the filling!
While I personally never let my pie crust go to waste, I know some who will throw it away. I’m sure you know someone too! Make this turbinado sugar crust and every single bite of this galette will be enjoyed.
In fact, make every baked pie with this sugar crust. Your pies will be well loved!
If you don’t have time to make your own, store-bought crust is an easy time saver. While I enjoy a flaky and buttery homemade crust, store-bought crusts are almost as good as the real thing.
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.
I love galettes because they are easy to make and don’t require any fancy crust decorating skills. Check out my recipe for Mini Apple Galettes. They’re just as easy as my blueberry galette, and it makes six single servings. Adorable, and easy to serve.
You may also enjoy this Lemon Icebox Pie on hot summer days, when it’s too much to turn on the oven. Minimal ingredients and no baking involved? I’m in!
- 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
- 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
- 1 large egg
- 1 tablespoon water
- 2 tablespoons turbinado sugar as a garnish
- 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.
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