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Easy Rustic Blueberry Galette Recipe

Easy Rustic Blueberry Galette

A free-form blueberry dessert with a flaky all-butter crust, bright lemon flavor, and a bubbling fresh berry filling. Serve it warm or at room temperature with vanilla ice cream, whipped cream, or crème fraîche.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/4 cups (156 g) All-purpose flour
  • 1 tablespoon Granulated sugar
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g; 8 tablespoons) Cold unsalted butter, cut into small cubes
  • 3-4 tablespoons Ice water
Blueberry Filling
  • 3 cups (about 450 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 pinch Salt
Finishing
  • 1 Large egg
  • 1 tablespoon Water or milk
  • 1-2 tablespoons Coarse or turbinado sugar

Method
 

Step-by-Step
  1. Whisk the flour, sugar, and salt together. Cut in the cold butter until the mixture has pea-sized butter pieces and coarse crumbs.
  2. Sprinkle in 3 tablespoons of ice water and gently mix just until the dough holds together. Add the remaining tablespoon only if the dough still looks dry.
  3. Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes. Keeping the dough cold helps the butter remain distinct and supports a flaky crust.
  4. Combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt. Mix gently so the berries stay as intact as possible.
  5. Roll the chilled dough into a roughly 12-inch circle on parchment paper. Transfer the parchment and dough to a rimmed baking sheet.
  6. Place the blueberry mixture in the center, leaving a 2-inch border. Fold the dough loosely over the berries, pleating as needed.
  7. Whisk the egg with the water or milk and brush it over the crust. Sprinkle the pastry with coarse or turbinado sugar.
  8. Bake at 400°F (200°C) for about 40–50 minutes, until the crust is deeply golden and the filling is bubbling. Cool for at least 20–30 minutes before slicing.

Notes

Keep the butter, water, and dough cold. Bake on parchment over a rimmed baking sheet because blueberry juice may bubble over slightly. Allow the galette to cool before serving so the cornstarch-thickened juices can set.