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Wild Blueberry Galette 
5 from 21 votes

Wild Blueberry Galette 

The Wild Blueberry Galette is a rustic tart featuring a flaky, homemade pie crust wrapped around sweetened wild blueberries. The combination of tart berries thickened with cornstarch and a sprinkle of sugar creates a textured filling with balancing acidity and sweetness.

Prep Time
30 mins
Cook Time
45 mins
Resting Time
1 hr
Total Time
2 hrs 15 mins
Servings: 8
Calories: 240 kcal
Course: Dessert
Cuisine: French, American

Ingredients

Crust:
  • 1 ¼ cups flour (I use a mixture of all purpose and white whole wheat flour)
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • 1 unsalted butter cold, cut into cubes
  • 3-4 tablespoons water ice cold
Filling:
  • 3 cups wild blueberries frozen
  • 2 tablespoons cornstarch
  • ⅓ cup sugar
  • 1 teaspoon lemon juice
  • 1 egg
  • 1 tablespoon milk or water
  • 1 teaspoon turbinado sugar can substitute regular sugar
  • Ice cream for serving, optional

Instructions

    Cup of Yum
  1. To make the crust, place the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cubed butter and pulse until the butter is the size of peas. With the food processor running, add 2 tablespoons ice water through the feed tube. Add another 1-2 tablespoons water until the dough just holds together in large clumps. Transfer the dough to a lightly floured board or flat surface and form it into a ball, then flatten slightly into a disk. Wrap dough in plastic wrap and refrigerate at least one hour or overnight.
  2. To make the filling, mix the frozen wild blueberries, cornstarch, sugar and lemon juice together in a bowl. Let the mixture sit for 15 minutes.
  3. Preheat oven to 400F. Line a baking sheet with parchment paper.
  4. Remove the dough from the fridge and place it on a floured board. Let it sit out for a few minutes to make it easier to roll. Using a rolling pin, roll the dough out until it forms a circle approximately 12 inches in diameter. Transfer the dough to the prepared baking sheet and refrigerate for 15 minutes.
  5. Spoon the blueberry filling evenly over the chilled crust, leaving a 2-inch border. Fold the edges of the dough up over the berries, pinching it gently to seal. Make an egg wash by mixing the egg and milk together in a small bowl. Brush the edges of the dough with the egg wash and sprinkle with turbinado sugar.
  6. Bake the galette in the oven until blueberries are bubbly and crust is golden brown, 35-45 minutes. Let cool on baking sheet for 10 minutes. Slice and serve plain or with vanilla ice cream.

Nutrition Information

Calories 240kcal (12%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 35mg (12%) Sodium 248mg (10%) Potassium 63mg (1%) Fiber 3g (12%) Sugar 15g (30%) Vitamin A 387IU (8%) Vitamin C 6mg (7%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 240

% Daily Value*

Calories 240kcal 12%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 35mg 12%
Sodium 248mg 10%
Potassium 63mg 1%
Fiber 3g 12%
Sugar 15g 30%
Vitamin A 387IU 8%
Vitamin C 6mg 7%
Calcium 19mg 2%
Iron 1mg 6%

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