This easy blueberry galette recipe is made with lemon and gets a beautiful, rustic look courtesy of a flaky pie crust that folds around the filling!
What's better than blueberry pie? A blueberry galette, that's what! It's bursting with blueberries and lemon with a gooey filling, just like you want it, no pie dish needed.
We're making this blueberry galette with a pie crust that has Greek yogurt in it. This makes it super flaky and tender, but also pliable and easy to work with, which is the secret to keeping the juices from escaping as it bakes.
Bonus: It's pretty without even trying and with absolutely no effort on your part. Fold it into whatever shape you want—or where ever the dough may lead you.
If you're craving everything blueberry, try my Lemon Blueberry Scones, or this quick Blueberry Compote recipe.
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Blueberry galette recipe ingredients
Galette filling
- Fresh blueberries: Look for the ripest blueberries you can find for the most sweetness. (This is a great way to use them up if they have been hanging around for a while...)
- Lemon juice and zest: The lemon juice adds flavor, but also pectin which helps to thicken the filling as the juices release from the berries. Lemon zest adds a beautiful floral quality.
- Corn starch: I like corn starch to thicken fruit fillings because it adds a glossy shine.
- Granulated sugar: Blueberries aren't all that sweet, so we need a decent amount of sugar in the filling.
Galette crust
- All purpose flour: No need for fancy flour, AP will do.
- Granulated sugar: We'll add a tiny bit of sugar to the pie crust for sweetness and structure.
- Unsalted butter: I like an all-butter pie dough for the best flavor, no shortening.
- Plain whole milk Greek yogurt (or sour cream): This is the secret! The fat in the Greek yogurt binds easily with the flour and makes the dough easy to manipulate without tearing or cracking. The acidity in the yogurt means the crust will be flaky and tender. If you don't have yogurt, try full-fat sour cream instead. You'll still get that tender, pliable crust that's easy to shape.
- Ice water: Not just cold water... ICE water! We need to keep all the ingredients as cold as possible when making the crust.
- Egg wash: We'll mix an egg and some water and brush around the edges of the crust so it gets golden brown.
- Turbinado sugar: Raw sugar or turbinado sugar can be sprinkled around the edge of the crust after you add the egg wash for added sweetness and texture.
- Kosher salt
How to make a rustic blueberry galette
Step 1: Make the galette dough
Add the flour and sugar to a large mixing bowl and whisk to combine. Add the cubed butter and toss to coat in the flour mixture.
Pro tip
Cut the butter into cubes and put it in the freezer for 5-10 minutes before you start making the crust to ensure it stays cold.
Use a pastry blender or your fingers to work the butter into the flour mixture until it has a crumbly texture and the pieces of butter are the size of small peas.
Add dollops of the yogurt to the dough mixture along with one tablespoon of the ice water. Use a wooden spoon or spatula to gently mix it together.
Continue to add the ice water one tablespoon at a time until a shaggy dough forms. You may not need all of the water. Test the dough as you go, it should hold together without feeling sticky.
Bring the dough together with your hands and press into a disc. Wrap tightly in plastic wrap or parchment paper and refrigerate for at least 90 minutes or up to two days.
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Step 2: Make the blueberry lemon filling
NOTE: Don't make the filling until you are ready to roll out the dough.
Zest and juice the lemon and set aside. Add the blueberries, sugar, corn starch, lemon juice and lemon zest to a large bowl and stir to combine, until no clumps of corn starch remain.
Step 3: Roll out the dough
Preheat the oven to 400 degrees F. Whisk together the egg and water to make the egg wash and set aside. Line a sheet pan with parchment paper.
Remove the dough from the refrigerator and let it sit a room temperature for a few minutes to soften. On a lightly floured surface, roll out the dough until it's about 14 inches in diameter. Keep rotating the dough as you roll so it doesn't stick.
Gently drape the dough over your rolling pin and transfer to the prepared baking sheet.
Pro tip
If the dough is really splitting and cracking around the edges as you roll, it's probably still too cold. Let it sit for a few minutes and try again.
Step 4: Assemble the blueberry galette and bake!
Give the filling a stir, then pour into the center of the crust, spreading it out to within 2 inches of the edge.
Gently fold the edges of the crust in toward the center, brush the crust with egg wash and sprinkle the turbinado sugar on top.
Bake for 30-35 minutes until the edges are golden brown and the blueberries are bubbling. Let stand 10-15 minutes before slicing. Serve this blueberry lemon galette warm or at room temperature, topped with ice cream or whipped cream if desired.
Expert tips
- Don't overstuff it: This is not a recipe for a mile-high blueberry galette situation, this is the maximum amount of blueberries it can hold. Believe me, I've tried to add more and it just didn't work.
- Keep the crust cold: If at any time you feel like the crust is getting warm and hard to work with, pop it back in the refrigerator for 5-15 minutes. It should feel cold to the touch, but warm enough to roll without cracking.
- Make a lower sugar filling: You can reduce the sugar to ยผ cup if you like. The blueberry filling will still be lightly sweet.
- Don't worry about a perfect circle: The point of making a blueberry galette instead of pie is to make something rustic, so it doesn't have to be a perfect circle. Mine turn out kind of square sometimes, ovals are fine, too!
- It's okay if the juices escape a little: Sometimes a little blueberry juice escapes the crust while a galette bakes and that's okay. If A LOT escapes, that's a problem. Your crust may have gotten too warm when rolling and shaping.
Make ahead and storage
This lemon-infused blueberry galette is best the day it's made, I don't recommend baking it ahead of time because the crust will start to soften.
- Make ahead: The dough can be made up to two days ahead and stored in the refrigerator.
- Storage: Store leftover blueberry galette at room temperature covered lightly with foil (as you would a fruit pie) for up to two days. If you want to keep it longer, store tightly covered in the refrigerator.
More galette recipes
Galettes can be made with so many different kinds of fruit! Here are some of my faves.
- A Strawberry Galette tastes like a slice of summer!
- Try an Apple Galette for one of life's simplest pleasures.
This blueberry galette recipe is easy, lemony, and beautifully rustic!
- A galette is like a freeform pie, which means no muss and no fuss.
- Yogurt in the crust means it's so much easier to work with and holds in the blueberry juices.
- Blueberries and lemon love each other and you'll love this galette filling.
- Short baking time at a higher temperature = you're eating blueberry galette a lot sooner than pie!
- Fold up the edges however you want, it's supposed to look rustic and homemade.
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Recipe
Blueberry Galette Recipe
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Ingredients
Galette Crust
- 165 grams all-purpose flour about 1⅓ cups
- 1½ teaspoon granulated sugar
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter 1 stick
- ¼ cup plain whole milk Greek yogurt or full-fat sour cream
- 4 tablespoons ice water you may not use all of it
- 1 egg + 1 teaspoon water for the egg wash
- turbinado sugar for sprinkling over the crust
Blueberry Filling
- 18 ounces fresh blueberries
- ⅓ cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- zest of one lemon
- 1½ tablespoon corn starch
Instructions
Galette Crust
- Cut the butter into cubes and freeze for 5-10 minutes.
- Add the flour and sugar to a large mixing bowl and whisk to combine. Add the cubed butter and toss to coat in the flour mixture.
- Use a pastry blender or your fingers to work the butter into the flour mixture until it has a crumbly texture and the pieces of butter are the size of small peas.
- Add dollops of the yogurt to the dough mixture along with one tablespoon of the ice water. Use a wooden spoon or spatula to gently mix it together.
- Continue to add the ice water one tablespoon at a time until a shaggy dough forms. You may not need all of the water. Test the dough as you go, it should hold together without feeling sticky.
- Bring the dough together with your hands and press into a disc. Wrap tightly in plastic wrap or parchment paper and refrigerate for at least 90 minutes or up to two days.
Blueberry filling
- ***NOTE: Don't make the filling until you are ready to roll out the dough.*** Zest and juice the lemon and set aside. Add the blueberries, sugar, corn starch, lemon juice and lemon zest to a large bowl and stir to combine, until no clumps of corn starch remain.
Roll out the dough and assemble the galette
- Preheat the oven to 400 degrees F. Whisk together the egg and water to make the egg wash and set aside. Line a sheet pan with parchment paper.
- Remove the dough from the refrigerator and let it sit a room temperature for a few minutes to soften. On a lightly floured surface, roll out the dough until it's about 14 inches in diameter. Keep rotating the dough as you roll so it doesn't stick. Gently drape the dough over your rolling pin and transfer to the prepared sheet pan.
- Give the filling a stir, then pour into the center of the crust, spreading it out to within 2 inches of the edge.
- Gently fold the edges of the crust in toward the center, brush the crust with egg wash and sprinkle the turbinado sugar on the crust and on the filling if you like.
- Bake for 30-35 minutes until the edges are golden brown and the blueberries are bubbling. Let stand 10-15 minutes before slicing. Serve this blueberry lemon galette warm or at room temperature, topped with ice cream or whipped cream if desired.
Notes
- Keep the dough from cracking: If the dough is really splitting and cracking around the edges as you roll, it's probably still too cold. Let it sit for a few minutes and try again.
- Don't overstuff it: This is not a mile-high blueberry galette situation, this is the maximum amount of blueberries it can hold. Believe me, I've tried to add more and it just didn't work.
- Keep the crust cold: If at any time you feel like the crust is getting warm and hard to work with, pop it back in the refrigerator for 5-15 minutes. It should feel cold to the touch, but warm enough to roll without cracking.
- Make a lower sugar filling: You can reduce the sugar to ¼ cup if you like. The blueberry filling will still be lightly sweet.
- Don't worry about a perfect circle: The point of making a blueberry galette instead of pie is to make something rustic, so it doesn't have to be a perfect circle. Mine turn out kind of square sometimes, ovals are fine, too!
- It's okay if the juices escape a little: Sometimes a little blueberry juice escapes the crust while a galette bakes and that's okay. If A LOT escapes that's a problem. Your crust may have gotten too warm when rolling and shaping.
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