close-up of blueberry galette on a surface

Skip the pie plate and bake a free-form blueberry pie instead! This rustic blueberry galette couldn’t be easier to make and is just as tasty (maybe even, *gasp*, tastier?) than a traditional pie, but comes together in a fraction of the time and effort. And if you love pie crust, the ratio of crust to filling in this galette is perfection. Whether you make it for Mom this weekend or because it feels like a good day to bake, you will love the simplicity of this blueberry galette recipe.

blueberry galette on a surface

Blueberry Galette Recipe

Oh, this blueberry galette! There are so many reasons to love it. Made from scratch with a homemade pie crust and a toss-together blueberry filling, this rustic no-pan pie requires no fussiness of crimping crust edges or cooking a fruit filling — and yet it tastes just like a classic blueberry pie. I mean, why aren’t we just making all pies into galettes? I kid, I kid — this is a pie- and galette-welcoming space here. But I can’t help but love the galette for its ease and simplicity. It definitely is the cool, casual, stress-free cousin to the pie and we love it for that.

Is Galette and Pie Crust The Same?

A galette and a pie are effectively the same thing — a pie crust + a filling baked together. And in most cases, a galette crust and a pie crust are the same. The difference is in the preparation: while a traditional pie crust is pressed into the bottom and sides of a pie plate and crimped along the edges in a decorative fashion, a galette crust is rolled out, topped with filling, and then folded over itself in a round shape and placed on a baking sheet. This is why we call it a “free-form” pie, because it doesn’t have an official shape in a pie plate. Pro tips!

blueberry galette on a surface

Best Ingredients for a Blueberry Galette

Now that we know all about galettes vs. pies, let’s discuss the best ingredients needed for this particular recipe:

  • Flour
  • Sugar (granulated and sparkling, for the filling and pie crust)
  • Salt
  • Butter AND shortening (I’ve found that the combination of butter and shortening in pie crust gives it that buttery flavor we all love, but with added stability thanks to the shortening. A true win-win in pie crust land.)
  • Milk
  • Fresh blueberries (or frozen!)
  • Cornstarch (a simple but important ingredient, as you’ll learn below)
  • Lemon juice (for acidity and balance)

How to Make This Recipe

As promised, this recipe couldn’t be easier, but it always helps to get the full picture before diving into a baking project. So here’s what you’ll do (remember to always scroll to the bottom of the post for the full recipe ingredients + directions!):

  • Step One: Make the pie crust. This is my tried-and-true pie crust recipe that works for everything from traditional pie to homemade pop tarts to this galette. Pulse all the dry ingredients in a food processor, then pulse in the butter and shortening until they’re the size of small peas. Gradually pulse in water until a dough forms. Shape the dough into a disc, then cover and refrigerate for a couple of hours.
  • Step Two: Make the blueberry filling. In a medium bowl, toss blueberries with sugar, cornstarch and lemon juice. Easy peasy.
  • Step Three: Assemble the galette. Unroll the pie crust on a lightly floured surface, then transfer to a parchment paper-lined baking sheet. Top with the blueberry filling, then fold the crust over the edges. Brush the edges with milk (to give it a light sheen and golden color) and sprinkle with sparkling sugar, if desired, for added crunch and sweetness and prettiness.
  • Step Four: Bake and serve. Bake the galette until the filling is juicy and bubbly (it might bubble over the edges of the crust — this is normal!) and the pie crust is golden-brown. Allow the galette to cool slightly, or completely, before serving. Enjoy on its own or with a scoop of vanilla ice cream or whipped cream!
blueberry galette on a surface with a slice taken out of it

How Do I Keep My Galette From Getting Soggy?

As anyone who has watched The Great British Baking Show, no one likes a soggy bottom. To keep your galette from getting soggy, be sure to toss the blueberries thoroughly with the cornstarch! The cornstarch, as it bakes, will help to absorb the bursting juices from the berries and thicken it at the same time, which keeps it from saturating the pie crust. You only need 1 tablespoon of cornstarch in this recipe to get the job done.

slice of blueberry galette taken out of pie

How Do You Eat a Galette?

What I love about galettes is their versatility when it comes to serving. You can eat them hot, warm or cold (as opposed to traditional pie, which must cool completely before slicing), on their own or topped with ice cream or whipped cream. I like to slice my galette while warm right on the baking sheet and serve slices on plates with big scoops of vanilla bean ice cream. It’s heaven in dessert form. You can also store any leftovers (fully cooled) covered at room temperature for up to 1 day; any more, and I suggest storing it in the fridge.

If you’ve not yet discovered the magic of a galette, let this recipe be your first adventure. All that’s needed is a sweet tooth and a fork.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
blueberry galette on a surface

Blueberry Galette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour (+ chill time)
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: French


Simple and delicious, this rustic blueberry galette features a flaky pie crust wrapped around a fresh filling of juicy berries for an easy dessert.


Units Scale

For the pie crust:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons vegetable shortening
  • 4 to 6 tablespoons ice water
  • 1 tablespoon milk or heavy cream, for brushing
  • 1 tablespoon sparkling sugar, for sprinkling (optional)

For the blueberry filling:

  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons fresh lemon juice


  1. First, make the pie crust: In the bowl of a food processor, pulse flour, 1 teaspoon granulated sugar, and salt until well-combined. Add cold butter cubes and shortening; pulse mixture repeatedly until butter and shortening are incorporated and butter is the size of small peas. Gradually pour in 4 tablespoons ice water, pulsing mixture repeatedly, just until a dough comes together (if the dough seems dry, add in 1 to 2 tablespoons more ice water).
  2. Transfer dough to a sheet of plastic wrap. Gently pat into a disc shape, about 1 inch thick, and cover tightly with plastic wrap. Refrigerate for at least 2 hours, or up to 3 days, before using.
  3. Next, make the blueberry filling: In a medium bowl, toss blueberries with 1/4 cup granulated sugar, cornstarch and lemon juice.
  4. Finally, assemble and bake: Preheat your oven to 375°F. On a lightly floured surface, roll out chilled pie dough to a rough 12-inch circle; transfer to a parchment paper-lined rimmed baking sheet. Mound blueberry filling in the middle of the crust, leaving at least a 2-inch border along the edges. Fold the pie crust edges over, overlapping slightly. Brush dough with milk and 1 tablespoon sparkling sugar, if desired.
  5. Bake for 40 to 45 minutes or until filling is bubbly and pie crust is golden-brown and baked through. Cool at least 15 minutes on baking sheet before serving.


  • Filling recipe adapted from Bon Appetit.
  • Serve slices of galette with vanilla bean ice cream or fresh whipped cream.
  • Store leftover galette tightly covered at room temperature for up to 1 day; refrigerate for up to 3 days.
  • You can use frozen blueberries in place of fresh for this recipe; do not thaw before using.

More Pie Recipes!