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Blueberry Galette

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!

The Ingredients

  • blueberries, sugar + water
  • pie crust (homemade or premade)
a top down image of a blueberry galette

About Galettes

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.

a top down image of a blueberry galette

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.
a top down image of an unbaked blueberry galette

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.

a top down image of a blueberry galette with a scoop of vanilla ice cream on top

Blueberry Galette

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.

  • Author: Jo-Anna Rooney
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 1 pie 1x
  • Category: Pie
  • Method: Baking


Units Scale

Blueberry Pie Filling:

  • 4 cups blueberries
  • 1/4 cup water
  • 3/4 cup sugar

Galette Pie Crust:

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 2/3 cup shortening (lard)
  • 1/4 cup cold water


  1. Preheat your oven to 425 degrees F.

Blueberry Pie Filling:

  1. In a saucepan on low-medium heat, mix together the blueberries, water and sugar.
  2. Simmer until the mixture thickens to the consistency of soft jam. This will take about 25 minutes or so.
  3. Set aside to cool.

Galette Pie Crust:

  1. Sift the flour and salt into a bowl.
  2. With a pie cutter, cut in the shortening until the particles are like course sand.
  3. Sprinkle in the water, 1 tsp or so at a time, mixing lightly with a fork.
  4. Press the dough into a ball.
  5. Place the dough ball on to a lightly floured piece of parchment paper.
  6. Use a rolling pin to roll the crust out (the dough should be about a 1/8 of an inch thick), making the crust roughly the shape of a circle.
  7. Place the pie crust onto a baking sheet lined with parchment paper (you can use the same sheet the pie crust is on already).

Putting it all together:

  1. Place the blueberry filling into the centre of the pie dough, leaving about a 2-inch border of pie crust.
  2. Fold the edges of the pastry over to cover the outer edge of the blueberry filling. Overlap as needed.
  3. Brush the pastry with milk, then generously sprinkle on some sugar (I like to use a cinnamon/sugar mix).
  4. Place the galette into the oven, then immediately TURN DOWN the heat to 350 degrees F.
  5. Bake for 1 hour, or until the pastry is golden brown.
  6. Let the galette sit for about 15 minutes before serving.
  7. Serve slightly warm with ice cream or whipped cream!

Keywords: blueberry galette, rustic blueberry pie, blueberry pie

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