This Blueberry Galette is simple and delicious! Juicy blueberry pie filling wrapped in a homemade pie crust. And it’s easier to make than traditional pie! Serve with whipped cream or vanilla ice cream. So good.
If you’re looking for a delicious recipe to make with blueberries, try this easy Blueberry Galette! Made with summer fresh blueberries (or frozen), this galette is rustic and way less pressure to make than a blueberry pie!
Essentially, galettes are rustic pies, and they are a favourite way of mine to make pies! I love how rustic they look with all that flaky beautiful pie crust wrapped around a delicious filling. They’re so much easier and less fussy to put together than a traditional top and bottom pie crust. I love that the crust doesn’t have to look perfect…in fact, it’s the rustic look of galettes that I love the best.
About this Blueberry Galette:
This Blueberry Galette has a flavourful and soft blueberry filling, wrapped in a flaky homemade pie crust. The whole dessert can come together in about an hour and half. Serve with a scoop of vanilla ice cream or dollops of whipped cream. Easy and delicious.
Blueberry Galette Recipe Tips
- BLUEBERRIES: You can use either fresh or frozen berries.
- PIE DOUGH: You can use the recipe below for an easy homemade pie crust, or you can use a pre made one from the grocery store.
- MAKING THE PIE CRUST DOUGH: I like to mix mine with a pie cutter, but you can also use a food processor (quick pulses to create a sand like texture before rolling it into a ball).
- PIE DOUGH THICKNESS: To try to prevent filling spillage as much as possible, make sure not to roll the pie crust too thin. I aim for a generous 1/8 inch.
- WHAT ABOUT A THICKENER? I find that this recipe doesn’t need one (no flour, no cornstarch). The blueberries and sugar when cooked together make a nice jammy consistency on their own.
- LINE THE PAN! Make sure to have the galette sit on a sheet of parchment on the baking sheet during baking.
- BAKING TEMPERATURE: Preheat your oven to 425 degrees F, then TURN THE TEMPERATURE DOWN to 350 degrees F once you add the galette to the oven. The initial high temperature helps to ensure that the bottom of the crust doesn’t get soggy.
- SERVING: Serve this galette slightly warm with a scoop (or two) of vanilla ice cream.
- LEFTOVERS: Store any leftovers in an airtight container or cover with plastic wrap. I just keep the container on my kitchen counter for a day or two.
It doesn’t have to be perfect.
Galettes are not meant to look perfect. I repeat, galettes do not need to look perfect. It’s okay if the pie filling bubbles over the sides or breaks through. It’s a rustic pie. You can see in my pictures how the blueberry filling has come out slightly through the crust…it’s still gorgeous and still scrumptious! It’s hard to prevent this but the best way to try is to not overfill the centre with filling, and to make sure the crust isn’t rolled too thin. But spillage happens.
Have a delicious day!