Simple and delicious, this rustic blueberry galette features a flaky pie crust wrapped around a fresh filling of juicy berries for an easy dessert.
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
- 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).
- 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.
- Next, make the blueberry filling: In a medium bowl, toss blueberries with 1/4 cup granulated sugar, cornstarch and lemon juice.
- 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.
- 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.
Keywords: blueberry pie filling, rustic blueberry pie, butter pastry crust, shortening pastry crust