Blueberry Galette is a perfect summer dessert with fresh blueberries and a homemade (but easy!) pie crust!
I absolutely love this time of year when the weather begins to turn warm and crisps, cobblers, and pies are the desserts of choice. Oh and ice cream, of course! Maybe that’s why crisps just taste so much better with ice cream on top? They were meant to be paired.
Anyways, while I love eating pies, I very rarely make them. It intimidates me to not only make the pie crust, but to get it to look pretty. Who doesn’t love a perfectly styled lattice pie, or one with those adorable cookie cutter shapes placed on top?
This is where the galette comes in. While you still have to make the pie crust (it turns out – it’s super easy!), galettes are free form and supposed to look rustic. When I say rustic, I mean it doesn’t have to be perfectly round, it can be uneven around the edges, and the extra decoration is optional.
So, with the coming of summer, I decided to start it off by baking a galette!
When deciding what kind of galette to make, I knew I wanted to make one with blueberries. I was super tempted to throw some sort of stone fruit in with the blueberries, like peaches or nectarines but I decided I wanted the blueberries to be the star. While I’m sure it would be delicious with some peaches, I’m really glad I stuck with just the blueberries, because it really did turn out great!
Along with the fresh blueberries, the filling is just a simple combination of sugar, honey, lemon juice, lemon zest and cornstarch. The galette crust comes together super quickly in a food processor. After a quick chill in the refrigerator, it’s ready to be rolled out and imperfectly shaped.
Topped with vanilla ice cream, whipped cream, or completely on its own, this blueberry galette is definitely going to be a summer staple for us!
For the crust:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 8 tablespoons cold butter diced
- ½ cup + 2 tablespoons cold ice water
For the blueberry filling:
- 2 cups fresh blueberries
- 2 tablespoons white sugar
- 2 tablespoons honey
- Zest from 1 lemon
- 2 tablespoons cornstarch
- 1 egg lightly beaten
- 2 teaspoons sugar
To make the crust:
- Place flour, salt, and butter in a food processor and pulse until fine crumbles form.
- Add ½ cup of the ice water and pulse until dough forms. If it still seems dry add additional water, 1 tablespoon at a time.
- Dump out onto a clean surface and form into a disc shape and wrap in plastic wrap.
- Refrigerate for at least 1 hour.
To make the blueberry filling:
- After dough has chilled, make the filling.
- In a large bowl, combine blueberries, sugar, honey, lemon zest, and cornstarch and mix to combine.
- Preheat oven to 400 degrees F.
- Roll out your galette dough onto a floured surface until it is about ?” thick. I usually just eyeball this. With a galette, you don’t have to make sure it fits into a pie dish so you don’t have to make sure it is perfectly round. You can cut some of the crazy edges off if you want.
- Place rolled out galette dough onto a baking sheet lined with parchment paper.
- Dump blueberry filling in the middle of the dough and spread out evenly. You want to leave some room for the crust.
- Fold over dough edges approximately 1 inch, folding/pleating the dough as you go.
- Brush edges with lightly beaten egg and sprinkle with sugar.
- Bake in preheated oven for 40-45 minutes, until edges are golden.
- Serve and enjoy!