Blueberry Galette! This is really a rustic blueberry pie, made without a tin and given a more romantic name. It’s simple, delicious, easy and contains little more than plump, sweet-tart blueberries. A galette need not be complicated, you can use fresh and/or frozen blueberries (which I always have in my freezer) with just a touch of sweetener (you decide how sweet you like it). The galette goes together fast with my perfect pie dough that holds in the berries. The blueberries have a deep purple color when they are baked, which is just the natural drama I like in a dessert. It’s beautiful enough to serve at a party with a scoop of ice cream. But, don’t forget, blueberries have vitamin C, fiber and are heart-healthy, so this is also the best breakfast pastry ever! The pie dough makes two disks, so you can freeze one for later or make two galettes and double the filling. My boys were home when I made this and they ate the first one in a sitting, so I quickly made a second.
You can watch me make the galette in my instagram highlight video. This recipe is also posted on the Blueberries website, here, along with many other blueberry recipes for you to gather inspiration from.
- 3 cups (375g) all-purpose flour
- 1 1/2 teaspoons salt
- 2 tablespoons sugar
- 4 oz. lard or shortening, cut into 1/2-inch pieces and frozen
- 1 cup unsalted butter, cut into 1/2-inch pieces and refrigerated
- 1/2 cup ice water
- 1 teaspoon apple cider vinegar
- 8 cups fresh or frozen blueberries
- 3/4 cup sugar, plus 2 tablespoons (separated)
- 3 1/2 tablespoons corn starch
- 1/4 teaspoon salt
- 1 lemon, zested
- 1 tablespoon lemon juice
- 1 egg
- 1 tablespoon water
- For the crust: Combine the flour, salt and sugar in a food processor. Add the butter and lard.
- Use the food processor to work the butter and lard into the flour by pulsing it until the butter is in pea-sized pieces.
- Whisk the water and apple cider vinegar together and add it to the flour/butter mixture a few tablespoons at a time. It will start to look shaggy, but not dry. It should hold together when you squeeze it in your hand.
- Gently press the dough into a ball using a pastry scraper or your hands. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.
- For the filling: In a small bowl, combine 3/4 cup of sugar, salt, and lemon zest. Massage the zest into the sugar.
- In a large bowl, toss together the blueberries, cornstarch, and lemon juice. Add the sugar/lemon zest mixture and gently stir to coat the blueberries.
- Line two baking sheets with parchment paper. On a floured surface, roll out the chilled pie dough into two 1/8-inch-thick circles. Dust off any extra flour and lay on prepared pans.
- Divide and mound the blueberry filling in the middle of each crust equally. Fold and crimp the dough up, so it covers at least 2 inches of the filling. Freeze the shaped galettes for at least 15 minutes to chill the dough.
- Preheat the oven to 425°F and set rack in middle of the oven.
- Just before baking, beat the egg and water together and brush the edges with egg wash. Dust with each crust with the remaining 2 tablespoons of sugar.
- Bake for 30 minutes, then turn the oven down to 350°F and bake for an additional 30 minutes. Serve warm or at room temperature.
Serve with ice cream or whipped cream, if desired!