Eeeekkk! Blueberry Galette!! The inside-out-pie made for pie dreamers who want to eat a homemade pie but don’t have all the time to make a pie.
If that is you, please raise your hand!
Then run to the store and get the eight ingredients this recipe calls for (although you probably have most of them!), and make this long lost cousin of our beloved pie – the galette.
The Beauty of a Blueberry Galette
I have a strange affection for all galettes. Their rustic beauty captivates me. My dessert-loving heart bursts with joy whenever I take a bite into that crumbly, fruity goodness. They are also so easy to make I will never have an excuse to not make a pie again.
There will be be no more trying to fit pie crusts into a pie pan, no more washing of pie pans (omg yes), no more making a lattice or crumble, no more digging that first slice of pie out of the pie pan. Because we all know how that typically goes.
And because we are simplifying things around here – no more rolling of the pie crust. If you love to make homemade pie crusts, I respect you, I wish I was more like you, and I think you are FAB with a capital letter F, A, B.
For the rest of us, grab a good-quality, unbaked pie crust from the store. Let the pre-made crust take on its destined role of making our lives easier.
Today we celebrate beauty and deliciousness and EASY.
How to make Blueberry Galette
I am saying this in a non-bragging kinda way, but oh my gosh this is so easy and so good. Grab a pie crust, grab the fresh blueberries, and let’s go to town.
This Blueberry Galette is by inspired this Bon Appetit recipe. I made my first Blueberry Galette using this recipe after drooling over all the lovely galettes on my Instagram feed. I have made some slight modification to the recipe since then.
Combine all the blueberries in a big bowl and mix it with lemon juice, cornstarch, and sugar. We are currently obsessed with those oh-so-sweet and juicy blueberries that summer brings. If blueberry overdose is a thing, I’m sure we would be diagnosed with it.
Next, roll out the pie crust and bring all the blueberries to the crust, leaving ~two inches on the edge without blueberries.
Then fold over the edges of the galette.
The galette is baked on a baking sheet lined with parchment paper. Parchment paper is used to prevent the crust from sticking to the baking sheet. When you are done baking, throw away the parchment paper and most of the time (unless leakage happens) you don’t even need to wash the baking sheet.
It is definitely one of my favorite baking item to stock up.
Lastly (but definitely not the least), serve the galette with vanilla ice cream, because blueberry galette + vanilla ice cream is the foodie match made in heaven.
Tips for making Blueberry Galette
I should call this the “learn from my mistake” section.
When topping the unbaked pie crust with blueberries, make sure the pie crust is already on a baking sheet lined with parchment paper.
This is because it is very difficult to transfer the unbaked blueberry galette to a baking sheet once it is filled. Let’s just say I have taken on that challenge, and I rather not repeat it. 😉
Can you use frozen blueberries to make the galette
Yes! Absolutely. I always prefer fresh but if frozen is all you have, GO FOR IT. Make the galette dreams come true.
Other Fruity Desserts!
My husband calls me a lover of all fruits, and I especially love fruit desserts. Here are some other yummy (and easy) fruit desserts that you need to try!
- Easy Peach Crisp
- Easy Apple Crisp
- Blueberry Bread with Crumb Topping
- Oreo Truffle Stuffed Strawberry (by The Baking Fairy!)
If you make this recipe please comment below and let me know how it goes! It would also make me SO HAPPY if you’d take a picture of your creation and tag me on Instagram. I WANNA SEE!
- 1 Frozen (unbaked) pie crust
- 2 1/2 cups Fresh blueberries or frozen
- 1/4 cup sugar
- 1 tbsp cornstarch
- 2 tsp lemon juice
- 1 tbsp milk
- 1 tbsp coarse sugar or regular sugar
- Vanilla ice cream
- Pre heat oven to 375 degrees F.
- In a large bowl, combine bleuberries, lemon juice, cornstarch and sugar. Gently combine, avoid crushing the blueberries.
- Roll out defrosted dough into a ~12 inch diameter circle. Place dough on a baking sheet lined with parchment paper.
- Add blueberry mixture to the dough, leaving ~2 inches on the edges without blueberries.
- Fold the edges over. Brush with milk and sprinkle coarse sugar on the fold-over-egdes.
- Bake for ~45 minutes. Remove and let it sit for 10 minutes so that the filling is set.
- Serve with vanilla ice cream and enjoy!
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