If you want a homemade pie without the fuss, this Blueberry Galette is an ideal choice. Rustic and impressive, it features a juicy blueberry filling, an easy all‑butter crust, and minimal prep—perfect for spring and summer desserts.
There’s something irresistible about a generous slice of fruit pie at peak season—especially with a scoop of vanilla ice cream or a dollop of whipped cream. While a classic double‑crust pie is lovely, rolling two crusts and crimping edges takes extra time and attention. A galette offers the same satisfying textures and flavors but in a simpler, more relaxed format.
This Blueberry Galette uses a flaky, all‑butter crust made quickly in a food processor with a touch of milk and vinegar to keep the dough tender and easy to work with. The filling is straightforward: fresh or frozen blueberries combined with a little sugar, cornstarch, lemon zest and lemon juice. You spoon the mix onto the rolled dough, fold the edges up, brush with an egg wash, and bake until golden and bubbling. Total bake time is about 45–50 minutes, with minimal hands‑on time.
Why you’ll love this recipe
- Rustic yet elegant: a show‑stopping summer dessert that looks impressive with minimal effort.
- Delicious texture: buttery, flaky crust with a sweet, juicy blueberry center.
- Simple assembly: no top crust to roll or edge crimping required—just fold the edges over the filling.
- Make‑ahead friendly: the dough can be prepared in advance and chilled or frozen until you’re ready to bake.
Recipe ingredients
Just a handful of common ingredients are needed to make this fresh blueberry galette. Fresh blueberries are ideal, but frozen work well if thawed and drained.
- Blueberries: Use fresh when possible. If using frozen, thaw just enough to separate and blot dry to reduce excess liquid.
- Granulated sugar: About 1/3 cup if berries are sweet and in season; adjust to taste if berries are tart.
- Cornstarch: Thickens the filling without cloudiness, unlike flour.
- Lemon zest and juice: Brighten the fruit flavor and balance sweetness.
- Pie crust: A simple crust made with flour, sugar, cold butter, milk and a small amount of vinegar. The vinegar helps keep the crust tender, and the milk adds moisture to make rolling out easier.
See the recipe card below for exact quantities.
How to make a lemon blueberry galette
This galette comes together quickly and the dough can be made ahead. Form the chilled dough into a disc, wrap it, and refrigerate. When ready, let it rest at room temperature until soft enough to roll, then shape and fill as directed.
Pro tip: The milk in the dough adds richness and makes it easier to roll. A touch of vinegar limits gluten development, producing a flakier, more tender crust.
Full step‑by‑step instructions appear in the recipe card below.
Prepare the galette dough
The dough is mixed in a food processor in about ten minutes and can be refrigerated for a few days or frozen for up to three months. Work quickly to keep the butter cold so the crust bakes up flaky.
Assemble and bake the galette
Preheat the oven to 375°F (190°C). Transfer the rolled dough to a parchment‑lined baking sheet, spoon the blueberry filling into the center leaving a 1½–2″ border, then fold the edges up and over the fruit in sections.
If the crust browns too quickly during baking, tent loosely with foil for the remaining time. The galette is done when the filling bubbles and the crust is golden and crisp underneath.
Recipe FAQs
The filling should be bubbling and the crust golden brown. If unsure, gently lift a section with a spatula—the bottom should be crisp and golden.
Fresh berries release less juice than thawed frozen ones, so use fresh when possible. Cornstarch helps thicken the filling and reduce runniness. Roll the dough thin—about 1/8″—so the bottom bakes through before the filling finishes.
Yes. The crust can be made up to a day ahead. You can also freeze the dough for longer storage and thaw it in the refrigerator before using.
Recipe notes
- The all‑butter crust can be wrapped tightly and frozen for up to 3 months. Thaw in the refrigerator, then let it sit at room temperature until soft enough to roll.
- If you prefer a store‑bought shortcut, choose an unbaked, roll‑out crust rather than one already fitted in a pie plate.
- Serve warm with whipped cream (regular or coconut) or vanilla ice cream for the best results.
- Store leftover galette loosely covered at room temperature for 2–3 days.
More spring and summer desserts you’ll love
- American flag no‑bake cheesecake
- Blueberry crumble bars
- Cherry almond cake
- French fruit tart
- Peach blackberry cobbler
- Peach blueberry crisp
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see your creations.
Blueberry Galette Recipe
Servings: 8
Prep Time: 20 mins • Cook Time: 45 mins • Dough Chill Time: 30 mins • Total Time: 1 hr 35 mins
Blueberry Galette is a fuss‑free way to enjoy a homemade pie. A juicy blueberry filling sits in a tender, flaky all‑butter crust for an easy summer dessert.
Equipment
- Food processor (or pastry cutter and bowl if making by hand)
- Rolling pin
- Baking sheet and parchment paper
Ingredients
For the crust:
- 1 1/2 cups all‑purpose flour
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, cold and cut into small cubes
- 1/4 cup milk
- 1/2 tablespoon apple cider or white vinegar
For the filling:
- 3 cups blueberries (fresh or frozen)
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 egg yolk (mixed with 1 tablespoon water for the egg wash)
Instructions
- In a food processor, combine flour, 1 1/2 tablespoons sugar and salt. Pulse to blend.
- Add cold butter cubes and pulse 20–30 times until the mixture resembles coarse crumbs with pea‑sized butter pieces.
- Mix the milk and vinegar. With the processor running, pour the liquid through the feed tube until the dough begins to clump and forms a ball. Stop as soon as the dough holds together—do not overmix.
- Turn the dough onto a lightly floured surface, form into a disc, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll the chilled dough on a floured surface to about 12″ wide and roughly 1/8″ thick. Transfer to a parchment‑lined baking sheet by rolling it around the rolling pin and unrolling.
- In a medium bowl, combine blueberries, 1/3 cup sugar, cornstarch, lemon zest and lemon juice. Stir gently to coat.
- Pile the filling in the center of the dough, leaving a 1½–2″ border. Fold the edges up over the filling, overlapping in sections. Brush the crust with the egg wash.
- Bake 45–50 minutes until the crust is golden and the filling bubbles. If the crust browns too fast, tent loosely with foil. Cool on a wire rack for about 10 minutes before slicing and serving.
Notes
- The crust can be made a few days ahead or frozen for up to 3 months. Thaw in the refrigerator, then let sit at room temperature until workable.
- Frozen berries may be used; thaw and blot dry before combining with sugar and cornstarch, or add them to the filling straight from the freezer to limit juice release.
- Leftovers keep well loosely wrapped at room temperature for 2–3 days.
Nutrition (per slice, approximate)
Serving: 1 slice • Calories: 329 kcal • Carbohydrates: 39 g • Protein: 4 g • Fat: 18 g • Saturated Fat: 11 g • Cholesterol: 70 mg • Sodium: 153 mg • Fiber: 2 g • Sugar: 17 g