Easy Blueberry Galette {VIDEO}
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This sweet and juicy Blueberry Galette gives a whole new meaning to “simple as pie” No pie crust skills necessary for this rustic pie. The pastry crust is folded up around the fruit filling. Best served warm with a scoop of vanilla ice cream!
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Rustic Blueberry Galette
There’s something about a homemade crust and fresh fruit filling that fills me with joy. There’s nothing better than the smell of a freshly baked pie crust cooling in the kitchen.
While this recipe might not be considered an actual pie, this blueberry galette has all of the same qualities that make it just as good, if not even better than your average pie.
The juicy fresh berries are made into a perfectly sweet and tart filling that gets baked into the crisp and flaky homemade crust to make a dessert that is perfect for any occasion.
What is A Galette?
If you’re here because you were drawn in by the delicious looking appearance of this dessert, but you’re still not quite sure what a galette even is, first off you’re not alone (been there done that) so let me explain.
Consider this blueberry galette the less structured version of your traditional pie. It’s kind of like the sibling who stayed off the path of the rest of the family to do their own thing but still somehow turned out just fine.
The main difference between galettes and pies would be that galettes are often shaped free-form, then baked on a parchment paper-lined baking sheet.
Another way to think of a galette is that it’s essentially an open-faced pie. So if you’re a pie lover, but want to switch things up every so often, then you’ll want to save this blueberry galette for later!
How To Make The Best Blueberry Galette
- Make The Crust: To make the dough for your crust, mix flour, salt, and sugar in a mixer or food processor. Next, chop or grate the cold butter into small pieces and add to flour mixture and mix using a pastry blender until combined. Once combined, slowly add water and mix using a fork until the mixture holds together and forms a dough.
- Shape the Dough: Pat and form your dough into a ball, then flour work surface and roll out crust two inches larger than the pie pan. Place crust in the pie pan.
- Prepare The Filling: To make the filling, combine your fresh or frozen berries, sugar, flour, and lemon juice in a large bowl.
- Assemble the Pie: Now it’s time to build your pie! Begin by adding the berry filling to the pie crust, then start folding the edges of crust over filling, creasing as needed. When the crust is sealed, bake in the preheated oven until the filling is bubbling and serve warm with ice cream!
Tips For Making The Best Crust For Your Blueberry Galette
We all know that that the crust a dessert is almost always the best part and cant make or break the whole dish if not made right. Here are a few ticks and ticks I’ve picked up over the years that make it so I come out with a perfectly crisp and delicious crust every time.
USE A FOOD PROCESSOR FOR CRUST: Pulse the flour, salt, sugar, and salt together in a food processor fitted with the blade attachment until well combined. Add the butter and pulse until the mixture resembles sand, (about 7-10 pulses). Slowly add in 2 tablespoons of the ice water and pulse about 4 times until the dough becomes crumbly but holds together when squeezed. If the mixture is dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time.
USE A PAN INSTEAD OF PIE PLATE: A galette can be baked without a pie pan, simply place the crust ball on a piece of parchment paper. Cover with a second piece of parchment and roll the dough into a 10 to 12-inch round about 1/8-inch thick. Slide the parchment with the dough onto a baking sheet and remove the top layer of parchment.
TO ADD SHINE AND COLOR TO CRUST: Brush the crust with an egg wash and sprinkle with coarse sugar.
Can I Use Frozen Berries To Make A Blueberry Galette?
What I love about baking with any type of berries is that you can almost always swap fresh for frozen which means every season can be blueberry recipe baking season if you want it to be!
If you opt for frozen berries for this blueberry galette recipe, simply take them out of the freezer for a few minutes to let them thaw prior to making your filling.
Do I Have To Make My Own Pie Crust?
While I love the homemade crust used in this blueberry galette, I understand that sometimes we don’t always have the time for making a crust from scratch. If you’re short on time, you can make this recipe even quicker and use the refrigerated pie crust, and roll it out a bit, so it’s larger than your pie pan.
More Blueberry Recipes You’ll Obsess Over!
Lemon Blueberry Muffins – The bright tang of lemon mingled with sweet juicy blueberries makes these muffins worth waking up for. The crumb topping makes them over-the-top delicious! Making them the perfect addition to any breakfast, brunch or snack time.
The Best Homemade Blueberry Muffins – Don’t miss these easy to whip up, soft, and fluffy homemade blueberry pancakes. Filled with fresh berries and bursting with flavor they’re always a hit!
Blueberry Yogurt Pie – The perfect dessert for summer or any time of year! A simple lemon shortbread crust filled with creamy yogurt, whipped topping and blueberries is topped off with lemon blueberry fruit spread. Serve this pie frozen or cold, either way, it won’t last long!
Black and Blue Mixed Berry Cobbler – A dessert classic everyone loves! Blackberries and blueberries are topped with a delicious biscuit-like dough and baked in ramekins for the perfect single-serving dessert.
Rosé Summer Sangria with Berries – Refreshing Rosé Summer Sangria perfect for cooling off in the summer heat. Wow your guests and serve up this easy rosé sangria recipe at your next party!
Like This Blueberry Galette Recipe? Pin It!
Tools Used To Make This Easy Blueberry Galette
This is also known as a dough cutter, and it’s a must-have for any recipe that calls for a crumb topping. It’s what allows you to get that perfect texture with ease.
Everyone should have a good set of mixing bowls in their kitchen. This set is my favorite because the variety of sizes means I always have exactly what I need available.
Stainless Steel Measuring Cups
This set of stainless steel measuring cups is by far my favorite set! The stainless steel is durable and easy to clean, and the 5 different sizes make it easy to perfectly measure any of your ingredients.
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Originally posted June 2012. UPDATED APRIL 2020. We spiffed up this post with more info and better pictures! No changes to the original recipe.
Blueberry Galette
This sweet and juicy Rustic Blueberry pie gives a whole new meaning to "simple as pie" No pie crust skills necessary. The pastry crust is folded up around the fruit filling.
Ingredients
For the Crust:
- 1 1/4 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter (1 stick)
- 2-4 tablespoons ice water
For Pie Filling:
- 2 cups blueberries (fresh or frozen)
- 1/2 cup sugar
- 1-2 tablespoons flour (depending on how juicy they are)
- 1 tablespoon lemon juice
Instructions
For the Crust
- In a medium bowl (directions for food processor in notes), mix flour, salt, and sugar.
- Chop or grate cold butter into small pieces and add to flour mixture.
- Cut butter into the flour using a pastry blender (or 2 knives) until the mixture looks like sand.
- Slowly add water and mix using a fork until the mixture holds together.
- Pat and form into a ball
- Flour work surface and roll out crust two inches larger than the pie pan.
- Place crust in the pie pan.
For Filling:
- Combine berries, sugar, flour and lemon juice in large bowl.
To Make Pie:
- Preheat oven to 400° F.
- Add berry filling to pie crust.
- Fold edges of crust over filling, creasing as needed.
- Wet finger with a little water to seal creases in the crust (this helps to keep them folded when baking)
- Bake in preheated oven for 30 minutes or until filling is bubbling.
- Serve warm with ice cream!
Notes
- USE A FOOD PROCESSOR FOR CRUST: Pulse the flour, salt, sugar, and salt together in a food processor fitted with the blade attachment until well combined. Add the butter and pulse until the mixture resembles sand, (about 7-10 pulses). Slowly add in 2 tablespoons of the ice water and pulse about 4 times until the dough becomes crumbly but holds together when squeezed. If the mixture is dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time.
- USE A PAN INSTEAD OF PIE PLATE: A galette can be baked without a pie pan, simply place the crust ball on a piece of parchment paper. Cover with a second piece of parchment and roll the dough into a 10 to 12-inch round about 1/8-inch thick. Slide the parchment with the dough onto a baking sheet and remove the top layer of parchment.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 341Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 300mgCarbohydrates: 48gFiber: 2gSugar: 24gProtein: 4g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
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looks SO good. I was baking with blueberries all afternoon yesterday. I am on a kick
Rustic is just what I like! This looks great! Yay for Pie Party!
Happy Anniversary, Cheryl!
Your pie looks like a fabulous way to celebrate, even if you have to eat it all yourself! 🙂
it’s a tough job, but someone has to do it! lol
Oh my goodness! i’m a jerk… Happy Anniversary! My computer froze as I was reading your post and I ended up just coming back to leave a comment. But HAPPY ANNIVERSARY!!!!!!! WOOO HOO!
lol……you’re SO not a jerk! and besides, you already told me!! but you’re a doll Brian! Happy Anniversary to you too!
happy anniversary! And hay for pie:)
Happy Anniversary, Cheryl! And lovely, lovely pie!
That pie looks fantastic! Absolutely oozing with blueberries, yum!
Happy Anniversary! This pie looks so good I think I wanna make it tonight!!
Happy Anniversary to you both! You, obviously, have found your soul mates, Have a grand day! Can’t wait to make this delicious looking and easy pie.
Happy Anniversary. I think there may have been a typo in the pie crust recipe. 1/4 cup flour? Thanks
ooops thanks so much – should be 1-1/4 cups ! fixed it!
Thank u for saying this…just tried it twice using my email….no wonder it didn’t work so well. Thanks!
This is so sweet & touching 🙂
We’re about to say ‘I do’. I feel so lucky to marry my best friend too 🙂
Love this pie, also!
oh congrats!!……..just know it’s not always easy, you HAVE to work hard, be willing to compromise!! you get what you give!!!
What a lovely tribute to your husband. Happy Anniversary Cheryl- 26 years is something to be proud of. Your pie is beautiful too 🙂
what a sweet tribute to your husband and congrats to you two for making it 26 years!!
gorgeous pie, too!
I will be picking up a boatload of blueberries on Saturday, and I can’t wait to try this recipe! Thanks for sharing, and Happy Anniversary!
Happy Anniversary!
yum! i lcould definitely go for a slice of that right now! looks delicious!
Awww…Happy Anniversary love!! That pie is gorgeous by the way. xoxo
Beautiful post Cheryl! Happy 26th Anniversary to you both. Your rustic blueberry pie looks delicious.
Happy Anniversary! What a lovely recipe to celebrate with!
Awww, what a sweet love note to Mr. Tidymom. 🙂 Happy Anniversary to the both of you! xo
This looks incredible…and like I might be able to do it!
Happy anniversary! This pie looks like a perfect way to celebrate! I love the rustic look of this blueberry pie!
I LOVE the idea of a pie party ~ yours looks amazing!!
Awe, what a beautiful post Cheryl – Happy Anniversary, so sweet. Your rustic blueberry pie is just gorgeous too!
Cheryl,
This pie is actually known as a galette. I was surprised nobody brought that up…
I love the versatility of galettes; I recently made one with white peaches, cherries, and blueberries. I know, interesting combination.
Just a few tips: 1. You don’t actually need a pie pan, you can use a flat baking sheet lined with parchment paper or foil (just be careful in case the juices leak out). 2. I would suggest sprinkling the galette with heavy cream or water and then following up with a sprinkling of any coarse sugar (such as turbinado or demerara) just before putting it in the oven. 3. Galettes really only hold up for a couple days, and then they start to become gummy (speaking from experience here).
Also, feel free to use any type of flour…again, the versatility of galettes!!
Thought I would just share a few comments and tips,
Amy
I love the fact that this pie looks so rustic around the edges. Blueberries are my favorite and I cannot wait to try this recipe. I always have used cornstarch with my berry pies- I will try the flour instead! 🙂
I’m making this tomorrow! I have blueberries still in the freezer that we picked ourselves. Looks SO good!
~FringeGirl
Happy Anniversary! Love the pie! Perfect way to celebrate!
This is simple as pie! Happy anniversary to you and Steve. Here’s to many more to come!
Gorgeous pie! Happy anniversary, it is a wonderful thing to be married to your best friend.
Aw, Happy Anniversary! This pie is just lovely!
Looks yummy! Happy Anniversary!
Teresa
Happy Anniversary! Thank you for sharing this amazing looking rustic pie. 🙂
Looks delicious – I love the way the blueberrys are peeking through the center. Also, congrats on 26 years!!! My husband and I have also been married 26 years. They go by fast don’t they? Hope you enjoy your celebration!
On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this post so I’m featuring it as part of the roundup (with a link-back and attribution). I hope you have no objections and I look forward to seeing what you create next…
This pie is fantastic and easy!!! Used refrigerated pie crust, but was so simple and wonderful….Thank you for this easy recipe!
Your pie looks so yummy! Thanks for telling me about Pie Party 2012! I just shared my CHERRY Pies ‘n Cream Sandwich!
Happy Anniversary! This pie is gorgeous! Looks delicious, too. I featured this post on my blog today. I’d love it if you came and checked it out and grabbed a button if you like!
I love a rustic pie, and this looks delish!
You guys are such a sweet couple…and I love that Steve supports you and loves your love o blogging and baking! Guys like that are keepers. I guess you figured that out! 😉 Give your Tiger Man a hug from me. Happy (late) anniversary!
OMG…this looks amazing! Pinning <3
This was amazing! Finally had some…btw I doubled the blueberries in it as well. So i used 4 cups and adjusted the other ingrediants as well. We had company over and they just raved about it! 😀 I was so excited! I have had blueberries in our freezer we picked over a year ago and they need used up. And with this one they sure will be. The hubs has already made a request for his own that he doesn’t have to share. LOL
Sounds really easy! I’m going to try it today. I have a BIG bag of frozen blueberries to use! Thank you for your blog! I am not a neat freak but I try!
How large the pan? Thanks 🙂
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