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Easy Blueberry Galette Recipe (Rustic & Delicious)

Easy Blueberry Galette Recipe (Rustic & Delicious)

A rustic blueberry galette made with flaky homemade pastry, fresh blueberries, lemon, and vanilla. It is an approachable dessert for summer gatherings, weekend baking, or any time you want pie without the fuss of a pie dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 1/4 cups (156 g) All-purpose flour
  • 1 tablespoon Granulated sugar
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Cold unsalted butter, cut into small cubes
  • 3-4 tablespoons Ice water
For the Blueberry Filling
  • 4 cups (about 600 g) Fresh blueberries
  • 1/3 cup (67 g) Granulated sugar
  • 2 tablespoons Cornstarch
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest
  • 1 teaspoon Vanilla extract
  • 1/8 teaspoon Salt
For Finishing
  • 1 large Large egg
  • 1 tablespoon Water or milk
  • 1 tablespoon, optional Coarse sugar, such as turbinado

Method
 

Step-by-Step
  1. Whisk flour, sugar, and salt together. Cut in cold butter until pea-sized pieces remain, then add ice water gradually just until the dough holds together.
  2. Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes. Roll it on parchment into a roughly 12-inch circle.
  3. Gently combine blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt. Let the mixture stand for about 5 minutes.
  4. Place the filling in the pastry center, leaving a 2-inch border. Fold the edges over the berries, pleating as needed, and transfer the parchment to a rimmed baking sheet.
  5. Beat the egg with water or milk and brush it over the crust. Sprinkle with coarse sugar if desired.
  6. Bake at 400°F for 15 minutes, reduce the temperature to 375°F, and bake another 25–35 minutes until deeply golden and bubbling. Cool at least 20–30 minutes before slicing.

Notes

Keep the butter and water very cold for flaky pastry. Bake on parchment over a rimmed baking sheet because blueberry juices may bubble over. Frozen blueberries can be used without thawing; add a few extra minutes if needed. A refrigerated 9-inch pie crust may replace the homemade pastry.