Blueberry Galette (2024)

Published: September 26, 2015 · Modified: Jun 23, 2020 by John Kanell

If you haven’t heard, a galette is the EASIEST pastry to make and is INCREDIBLY delicious! It’s basically a pastry-pizza. You can use any number of fruits to fill it but blueberries are always a good choice. I like taking some fresh berries and a chilled bag of pastry dough to a friend’s house. You can just throw this dessert together in no time at all. Galettes are supposed to be rustic so don’t stress out about the perfect edge or fold! Just enjoy… I know I did.

What You’ll Need for This Recipe

Blueberries: I use fresh blueberries but you can use frozen ones instead. Don’t thaw them, if the filling needs some extra time to cook just tent the edge with foil.

Butter: This recipe uses unsalted butter but you can use salted butter, just skip the added salt.

How to Make a Blueberry Galette

1. Add the all-purpose flour, sugar and salt to the bowl of your food processor. Give it a few pulses before adding the butter.

Cut the COLD butter up into tablespoon-sized pieces and add it to the flour mixture. Pulse a few times until the butter is in pea-sized clumps. Drizzle the ice water into the processor while pulsing. If you can squeeze the dough into a clump that stays together it’s done. If not, add in another tablespoon of ice water.

2. Transfer the dough onto a pastry mat or a floured surface and knead 2 to 3 times just to help it come together a bit. Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about an hour.

3. In a large bowl combine the blueberries, lemon zest and juice, sugar, and flour then mix together until combined.

4. Remove the chilled dough from the fridge and set on the counter for a few minutes to warm up. Roll out to about 1/4 inch thick and transfer to a baking sheet lined with parchment paper.

5. Add the blueberry filling to the center leaving about two to three inches of border then fold the edge up into pleats.

6. Mix the egg and milk in a small bowl then brush the edge with the egg wash and sprinkle with sugar if desired. Bake at 425F until golden and bubbly, about 25 minutes.

Pro Tips for this Recipe

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• If your dough looks crumbly after adding the water then place a spoonful in the palm of your hand and squeeze together. If it forms into a clump then it’s fine! If it’s still a crumbly mess add a few more tablespoons of ice water.
• Give the egg wash a thorough mix for a nice even golden crust; globs of egg white will mar the look and texture.
• When rolling out the dough make sure to move it around frequently and add more flour to the work surface and top.
• If your dough cracks while rolling pinch together and let it rest a minute or two. It’s probably too cold.
• You can use any berries you love.

Frequently Asked Questions

What is the difference between a galette and a crostata?

They’re VERY similar! Galettes are French while Crostatas are Italian. Freeform, rustic pastries with fruit fillings. Crostatas can be a bit tidier depending on the recipe/region.

How do I keep it from getting soggy?

This blueberry galette recipe doesn’t get soggy but if you’re using a different filling you can sprinkle some semolina flour over the pastry before adding the filling.

Can you make it ahead of time?

You can make the blueberry galette filling and pastry up to three days in advance then assemble and bake OR you can bake the galette and freeze it for up to a month.

If you’ve tried this blueberry galette recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!