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blueberry galette on a surface

Blueberry Galette

  • 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.

Keywords: blueberry pie filling, rustic blueberry pie, butter pastry crust, shortening pastry crust