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, a tender all-butter crust, and minimal prep — perfect for spring and summer gatherings.
There’s something about a generous slice of fruit-filled pastry in warm weather — especially when paired with a scoop of vanilla ice cream or a dollop of whipped cream. This galette gives you all the satisfying textures and flavors of a classic pie but with far less effort: no top and bottom crust to roll or crimp, and a shorter bake time.
The dough is a simple, flaky all-butter crust that comes together quickly in a food processor. A splash of milk adds moisture and richness to make the dough easy to roll, while a small amount of vinegar helps keep the crust tender by limiting gluten development. The blueberry filling needs no chopping: just combine the berries with sugar, cornstarch, lemon zest and juice, then spoon into the center of the rolled dough and fold the edges up to contain the filling.
Brush the edges with egg wash for a glossy, golden finish, then bake until the crust is deeply colored and the filling is bubbly. Serve warm with ice cream or whipped cream for an effortless, show-stopping dessert.
Why you’ll love this recipe
- Buttery, flaky crust paired with a sweet, juicy blueberry filling.
- Rustic and elegant — a beautiful summer dessert that’s easy to assemble.
- All the flavor and texture of pie without the chore of two crusts and crimping.
- Crust can be made ahead and stored chilled or frozen for convenience.
Recipe ingredients
Simple pantry ingredients and fresh or frozen fruit make this galette easy to prepare any time blueberries are available.
- Blueberries — fresh or frozen. If using frozen, thaw and blot dry before mixing.
- Granulated sugar — 1/3 cup (adjust to taste if fruit is very sweet).
- Cornstarch — thickens the filling without clouding it, unlike flour.
- Lemon juice and zest — brighten and balance the sweetness.
- Pie crust — a quick flaky crust made with flour, sugar, butter, milk and a touch of vinegar for tenderness.
See the recipe card below for exact quantities and full instructions.
How to make a lemon blueberry galette
This galette is straightforward and forgiving. The dough can be made ahead and chilled or frozen. When ready to bake, let it warm slightly at room temperature until easy to roll, then roll, assemble and bake.
Pro tip: Milk in the dough adds moisture for easier rolling; vinegar helps keep the crust tender and flaky.
Prepare the galette dough
Make the dough in a food processor in about 10 minutes. Pulse flour, sugar and salt, then cut in cold butter until pea-sized pieces remain. Add milk mixed with a little vinegar through the feed tube until the dough begins to clump. Form into a disc, wrap tightly and chill for at least 30 minutes.
Assemble and bake the galette
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment. Roll the chilled dough loosely around a rolling pin and unroll onto the prepared sheet. Combine the blueberries, sugar, cornstarch, lemon zest and lemon juice in a bowl. Spoon the filling into the center of the dough, leaving a 1½–2 inch border. Fold the edges up and over the filling, overlapping in sections to create a rustic edge. Brush the crust with an egg wash (egg yolk mixed with a tablespoon of water) for color.
Bake for 45–50 minutes, until the crust is golden and the filling is bubbly. If the crust browns too quickly, tent loosely with foil for the remaining bake time. To ensure the bottom is done, gently lift a section with a spatula — the underside should be crisp and golden. Cool on a rack for about 10 minutes before slicing.
Recipe FAQs
The filling should be visibly bubbling and the crust deeply golden. Lift part of the galette with a spatula to check the underside — it should be crisp and golden, not doughy.
Use fresh berries when possible, include cornstarch to thicken the filling, and roll the dough thin (about 1/8 inch) so the bottom has time to bake through before the top browns.
Yes. The dough may be made a day or two ahead. You can also freeze the wrapped dough for longer storage and thaw in the refrigerator before use.
Recipe notes
- The crust can be wrapped and frozen for up to three months. Thaw in the refrigerator, then let soften at room temperature before rolling.
- If pressed for time, a store-bought roll-out crust works — choose one you can roll and shape rather than a pre-fitted pie shell.
- Serve warm with whipped cream, coconut whipped cream, or vanilla ice cream for the best summer treat.
- Store leftovers loosely wrapped at room temperature for 2–3 days.
Blueberry Galette Recipe
Rustic blueberry galette with an easy all-butter crust, lemon-scented blueberry filling, and minimal hands-on time — a perfect summer dessert.
Servings and time
- Servings: 8
- Prep time: 20 minutes
- Cook time: 45 minutes
- Dough chill time: 30 minutes
- Total time: about 1 hour 35 minutes
Equipment
- Food processor (7-cup or similar)
- Rolling pin
- Parchment-lined baking sheet
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, 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 egg wash)
Instructions
- Combine flour, sugar and salt in the bowl of a food processor and pulse to mix.
- 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, add the liquid through the feed tube until the dough begins to clump and can be pinched together. Do not overwork.
- Turn the dough onto a lightly floured surface, form into a disc, wrap tightly and chill at least 30 minutes.
- Preheat oven to 375°F. Roll the chilled dough to about 12 inches in diameter and roughly 1/8 inch thick. Transfer to a parchment-lined baking sheet.
- In a bowl, stir together blueberries, sugar, cornstarch, lemon zest and juice until evenly coated.
- Pour the filling into the center of the dough, leaving a 1½–2 inch border. Fold the edges over the filling, overlapping to form the rustic crust. Brush the edge with egg wash.
- Bake 45–50 minutes, until the crust is golden and the filling bubbles. If the crust browns too quickly, loosely tent with foil. Cool on a rack about 10 minutes before slicing.
Nutrition (per slice)
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
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
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