Blueberry Galette
User Reviews
4.4
Blueberry Galette
Description
This galette starts by unrolling pie crust onto parchment and filling the center with a mixture of fresh blueberries, sugar, cornstarch, and lemon zest, with dots of butter added for richness. The dough edges are gently folded over the filling, creating a free-form tart. Brushed with beaten egg and sprinkled with coarse sugar, the crust bakes to a golden brown at 450°F.
The high baking temperature encourages a crispy, flaky crust while the blueberry filling softens and thickens, melding flavors with the lemon juice’s brightness. The final galette has bubbly, juicy berries enclosed by a firm but tender crust, suitable for serving warm or room temperature, perhaps with cream or ice cream.
Frozen blueberries can be substituted without thawing. For a vegan version, swap in vegan pie crust and use coconut oil instead of butter, brushing crust edges with water rather than egg.
Ingredients
- 1 pie crust refrigerator
- 1 pint blueberries fresh
- 2 teaspoons sugar
- 2 Tablespoons cornstarch
- 1 lemon
- 1 Tablespoon butter
- 1 egg
- 2 Tablespoons decorative sugar
Instructions
- Preheat the oven to 450 F.
- Put a piece of parchment paper on a baking sheet. Then unroll the pie crust onto the baking sheet.
- Juice and zest the lemon. Cut the butter into small pieces.
- In a bowl mix the berries with the sugar, cornstarch, lemon zest and half the lemon juice. Stir in the butter.
- Put the filling in the middle of the unrolled pie crust, leaving an inch and a half edge clear. Gently fold up the edge of the pie crust to cover the filling, pinching it as you fold it.
- Put the egg in a bowl and stir with a fork to mix. Brush the egg onto the edge of the crust. Then sprinkle the edges with decorative sugar or turbinado sugar.
- Bake in the oven for 20 minutes. It is done when the edges are golden brown and the blueberries in the middle are bubbly.
Notes
- Use fresh or frozen blueberries; frozen can be added directly without thawing.
- For a vegan galette, substitute vegan pie crust, use coconut oil for butter, and brush crust edges with water instead of egg wash.
- Brushing the crust edge with egg and sprinkling decorative sugar creates a golden, sugary finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 356kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 214mg | 9% |
| Potassium | 186mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 26mg | 29% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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