Blueberry Galette

5 from 3 votes

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

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: French

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

Servings: Slices

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.