Go Back
+ servings
Blueberry Galette | ZoeBakes by Zoë François
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 1 hour
Total Time: 2 hours 30 minutes

Rustic 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.
Course: Dessert
Servings: 2 galettes



  • 3 cups (375g) all-purpose flour
  • 1 1/2 tsp salt
  • 2 tbsp 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 tsp apple cider vinegar


  • 8 cups fresh or frozen blueberries
  • 3/4 cup sugar plus 2 tablespoons (separated)
  • 3 1/2 tbsp corn starch
  • 1/4 tsp salt
  • 1 lemon zested
  • 1 tbsp lemon juice
  • 1 egg
  • 1 tbsp water



  • 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.


  • 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.

Assemble Blueberry Galette

  • Line a baking sheet with parchment paper. On a floured surface, roll out the chilled pie dough into an 1/8-inch-thick circle. Dust off any extra flour and lay on prepared pan. Repeat for second crust.
  • 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 galette 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 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!