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5.0 from 171 votes

Blueberry Galette

This easy to make blueberry galette is full of fresh berries cradled in a crisp butter crust. It's like the pizza version of pie!

Prep Time
15 mins
Cook Time
15 mins
Total Time
8 mins
Servings: 10 people
Calories: 374 kcal
Course: Dessert
Cuisine: French , American

Ingredients

  • 2 1/2 cups all-purpose flour 300g, plus more for rolling
  • 1/4 cup granulated sugar 50g
  • 1/4 tsp sea salt 1g, heaping
  • 1 cup unsalted butter 226g, frozen
  • 1/4 cup ice water 60 mL
For the Filling
  • 4 cups blueberries 750g
  • 1/4 cup sugar 50g
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon zest 15mL
  • 2 tbsp lemon juice 30mL
For the Egg Wash
  • 1 egg
  • 1 tbsp milk

Instructions

For the Pastry:
    Cup of Yum
  1. Add the 2 1/2 cups flour, the sugar, and salt into a food processor. Give it a few pulses.
  2. Cut COLD butter into tbsp size pieces. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.
  3. Slowly drizzle in about 1/4 cup of the ice water while pulsing processor. If the mixture doesn't hold together when you squeezer a clump in your hand then add a bit more water and pulse. 
  4. Transfer dough onto a pastry mat or sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap and chill for an hour.
  5. Once your pie crust is chilled, preheat oven to 425F and remove the dough from fridge and let it warm up on the counter for a few minutes, this will prevent cracking. Roll our pie crust to about 1/4 of an inch and transfer to a baking sheet.
For the Filling:
  1. In a bowl, gently stir together the berries, lemon juice, zest, sugar, and flour.
For the Assembly:
  1. In a small bowl, lightly beat the egg with a tablespoon of cream. 
  2. Spoon the filling onto the dough, leaving a 2-3 inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Brush pastry with egg wash and sprinkle with sugar if desired.
  3. Bake at 425F until the filling is bubbling and the pastry is golden brown, about 25 minutes. Cut into wedges and serve.

Notes

  • 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.
  • Use any berries you love. Apples are great in this too!

Nutrition Information

Serving 1piece Calories 374kcal (19%) Carbohydrates 44g (15%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 12g (60%) Cholesterol 67mg (22%) Sodium 69mg (3%) Potassium 91mg (3%) Fiber 2g (8%) Sugar 16g (32%) Vitamin A 645IU (13%) Vitamin C 7.7mg (9%) Calcium 16mg (2%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 374

% Daily Value*

Serving 1piece
Calories 374kcal 19%
Carbohydrates 44g 15%
Protein 5g 10%
Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 67mg 22%
Sodium 69mg 3%
Potassium 91mg 2%
Fiber 2g 8%
Sugar 16g 32%
Vitamin A 645IU 13%
Vitamin C 7.7mg 9%
Calcium 16mg 2%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.