Blueberry Galette
This rustic blueberry galette is the perfect summer dessert, especially for the 4th of July! Juicy, sweet blueberries are wrapped in a golden, flaky, butter crust that’s easier to make than a traditional pie. With just a few simple pantry ingredients and minimal prep, this galette comes together quickly and bakes into a show stopping treat. Serve it warm with whipped cream or vanilla ice cream for the ultimate crowd pleaser.
This blueberry galette has become a summer staple for my family, especially around the Fourth of July when fresh berries are at their peak. After testing this recipe countless times over the years, I’ve refined the technique to be simple enough for beginners while still delivering that perfectly flaky crust. I always emphasize using very cold butter and ice water to guarantee a tender crust. Seriously, it has to be COLD! these small details truly make a difference. Whether you’re baking for guests or just treating yourself, this is a dessert you can count on to impress.
I can make this with my eyes closed now, and with my easy instructions, I know you’ll be able to also! Enjoy, and I hope this becomes a family tradition for you like it has for us.
Why You’ll Love This Blueberry Galette
- Easier than a full pie
- Juicy, sweet blueberries with a zingy lemon twist
- Buttery, golden, crisp crust
- No pie pan needed. Just parchment paper and a baking sheet
- Beautifully rustic and perfect for summer gatherings
Ingredients You’ll Need
For the Dough:
- 1 ¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt (add ¼ tsp more if using unsalted butter)
- 8 tablespoons cold salted butter, cut into tablespoons
- 2 ½ to 3 ½ tablespoons ice cold water
For the Blueberry Filling:
- 4 cups blueberries
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest (or lime zest for variation)
- 2 tablespoons cornstarch
Egg Wash Topping
- 1 egg
- 2 tablespoons water
- Coarse sugar for sprinkling (optional)
How to Make a Blueberry Galette
Make the Dough
In a food processor, pulse together flour, sugar, and salt. Add the cold butter and pulse until pea-sized. Add ice water a tablespoon at a time, pulsing until it just begins to clump. Test by squeezing a handful, if it holds, stop adding water.
Turn out onto a surface and knead briefly. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
Make the Filling
In a bowl, toss blueberries with sugar, lemon juice, and zest. Sprinkle cornstarch over top and toss again. Let sit while dough chills.
Assemble the Galette
Roll the chilled dough into a 12-inch circle on lightly floured parchment. Gently transfer the dough and parchment to a baking sheet before adding filling. Spoon blueberries into the center, leaving a 2-inch border.
Fold up the sides, pleating every few inches.
Bake Until Golden
Brush crust with egg wash and sprinkle with coarse sugar. Bake at 425°F for 26–31 minutes, or until the crust is golden brown and filling is bubbling. Let cool for 10 minutes before slicing and serving.
Expert Tips for Success
- Keep ingredients cold: Use very cold butter and ice water so the dough stays flaky.
- Avoid over-processing: Pulse the dough until just combined—don’t let it turn to paste.
- Watch for soggy crust: Dry blueberries before mixing. Don’t let filling sit too long.
- Transfer before filling: Move the dough to the baking sheet before adding berries.
- Cracking? No problem: Pinch the dough back together if the edges crack while folding.
Make Ahead, Storage & Freezing
- Dough can be made and refrigerated for up to 2 days in advance.
- Baked galette keeps at room temp for 2 days in an airtight container.
- Freezing: Cool completely, then wrap and freeze for up to 2 months.
Yes, But do not thaw them. I like to add an extra 1/2 tablespoon of cornstarch to account for extra moisture.
roll to a 1/4 inch dough, leave a 2 inch border around your filling, pinch cracks around the edge and fold over and pleate covering your filling leaving the middle open.
Absolutley! My Peach Crostata is great with fresh peaches
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Blueberry Galette
Ingredients
Dough
- 1 1/4 Cup All-Purpose Flour
- 8 TBSP Cold Butter
- 2 TBSP Granulated Sugar
- 1/4 tsp Salt
- 2 1/2 TBSP Ice Cold Water +/- 1 TBSP
Blueberry Filling
- 4 Cups Blueberries
- 1/3 Cup Granulated Sugar
- 2 TBSP Lemon Juice
- 2 TBSP Cornstarch
- 2 tsp Lemon Zest
Egg Wash
- 1 Egg
- 2 TBSP Water
- Pinch Coarse Sugar Sprinkled on top
Instructions
- In a food processor, add the flour, sugar, and salt. Pulse a few times to combine.
- Add the butter and pulse until the butter is the size of small peas. Add 2 ½ tablespoons of water and pulse to combine. Open the lid, grab a small handful, and squeeze. If it holds together, don’t add more water. If it’s still super crumbly even after squeezing in your hand, add an additional ½-1 tablespoon of water and pulse a few more times. (It will still look crumbly)
- Tip the bowl to place the mixture onto a clean counter and quickly knead a few times to get it to come together. Shape it into about an 8–9-inch disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- While the dough chills (about the last 5 minutes of refrigeration time), make the filling by tossing the blueberries, sugar, lemon juice, and zest together. Sprinkle the cornstarch over the top and toss again. Set aside.
- Make the egg wash by whisking the egg and water together. Set aside.
- Preheat your oven to 425°F.
- On a sheet of parchment paper, sprinkle a little flour and roll out the dough into about a 12-inch circle. Use a 9-inch cake pan or plate (optional) to make a very soft indent in the dough. This will create a border so you know where to keep your blueberries and a good place to bring up the edges.
- Add the blueberries to the middle of the dough and fold up the edges, lifting as you go every 3-4 inches, creating pleats.
- Brush the egg wash all over the outside edge of the crust and sprinkle with coarse sugar, if desired.
- Lift the parchment paper with the assembled galette up onto a baking sheet and bake for about 26-31 minutes, or until the crust is golden brown and the filling is bubbly. Let the galette cool for about 10 minutes before slicing and serving.
Notes
- If you use unsalted butter, add 1/4 teaspoon salt to the dough.
- Make sure your butter and water are very cold before adding them to the food processor while making the dough.
- Make sure to dry your blueberries after washing so the filling isn’t too wet. This will cause the crust to be soggy on the bottom.
- If you don’t have a food processor, you can use a pastry blender to cut the butter, or just use 2 knives. Work quickly if you can, so the butter doesn’t get too warm.
- If using frozen blueberries, do not thaw. Add an extra 1/2 tablespoon of cornstarch as they will release more moisture than fresh blueberries.
- You can refrigerate the dough for up to 2 days before making the galette. If you refrigerate longer than 30 minutes before baking, the dough will need to rest at room temperature for a few minutes before rolling to avoid cracks.
- I don’t recommend making the filling in advance because you risk the blueberries releasing too much moisture, especially if using frozen blueberries.
- Serve with vanilla ice cream or whipped cream if desired.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.