This easy blueberry galette is the perfect dessert to bake when fresh summer blueberries are in season or any time of the year. Using refrigerated pie dough makes it even faster!
Making a blueberry galette is simpler than a blueberry pie or tart as it’s basically a free-form pie without a pie dish. I love how fuss-free this rustic dessert is. The blueberries are tossed with lemon and lemon zest and lightly sweetened with monk fruit or sugar. It’s every bit as delicious as a homemade pie but much easier. If you want to make this fruit galette over-the-top good, serve it with a scoop of vanilla ice cream! For a savory galette, you will love this summer tomato galette.
What I Love About This Blueberry Galette
If you’re looking for an easy summer dessert that feels homemade but doesn’t require a ton of effort, this blueberry galette is a great choice. Here’s why I love making it:
- Juicy blueberry filling: Fresh blueberries are tossed with lemon zest and just enough sugar to bring out their natural sweetness. Simple and so flavorful.
- Rustic and forgiving: No need to fuss over a perfect crust. This free-form galette is meant to look rustic, and it always turns out beautiful.
- Easy shortcut: Using refrigerated pie dough keeps things quick and approachable without sacrificing that flaky, golden finish.
- Perfect with ice cream or yogurt: Serve it warm with a scoop of vanilla ice cream or yogurt on top for an easy dessert that feels special.
What You’ll Need
Here’s a quick look at what you’ll need to make this blueberry galette recipe. Don’t forget to scroll down to the recipe card for a printable list.
- Pie Dough: I made this blueberry galette recipe with Pillsbury pie dough, but any brand will work. And if you want to make your own homemade pie crust recipe, go for it.
- Sweetener: I used monk fruit sweetener, which has zero calories and fewer carbs than sugar, but you can also substitute granulated sugar or turbinado sugar.
- Lemon: You’ll need two teaspoons of lemon zest and two tablespoons lemon juice.
- Flour: Mix the blueberries with all-purpose flour or cornstarch, this will keep the galette from getting soggy and will make thicken the sauce.
- Blueberries: If fresh blueberries are in season, definitely use them! If not, frozen blueberries will work too.
- Egg Wash: Beat one egg white or whole egg to brush on the crust.
Is galette dough the same as pie dough?
A galette uses the same type of dough that is used for a pie, it’s just bakes different. A galette is baked on a baking sheet, and the edges of the dough are folded up over the filling. A pie is made in a circular pie plate, with the dough going up the sides of the dish. A pie sometimes has a second pie crust on top of the filling.
How to Make a Blueberry Galette
Want to see how to make this recipe step-by-step? Here’s a quick guide:
- Prep: Line a large baking sheet with parchment paper, and preheat the oven to 375°F. Take the dough out of the refrigerator and let it sit while you prepare the blueberries.
- Galette Filling: Mix the monk fruit or sugar, lemon zest, and flour in a large bowl. Fold in the blueberries and lemon juice and let stand for 15 minutes.
- Galette Dough: Roll out the pie dough to a 13-inch round with a rolling pin about 1/8-inch thick on a lightly floured surface. Fold the pastry in half and transfer it to the prepared baking sheet.
- Form the Galette: Spoon the blueberries into the center of the dough, leaving a 1 ½-border. Fold the border up and over the blueberries. Brush the egg white on the pastry and sprinkle with a few pinches of sweetener.
- Bake: Place in the oven and bake for 40 to 50 minutes until the pastry is golden brown and the blueberry filling starts to bubble.
- Cool: Transfer the baking sheet to a cooling rack and let it cool until warm. Cut into eight wedges with a pastry cutter and serve warm or at room temperature.
How to Store a Galette
- Storage: Once the galette has cooled completely, store any leftovers loosely covered at room temperature for up to 1 day, or in the refrigerator for up to 5 days.
- To warm it up: Place a slice in a 300°F oven or toaster oven for about 10 minutes until heated through. This helps crisp the crust back up. You can also microwave it for 20–30 seconds, but the crust will be softer.
More Blueberry Recipes You’ll Love
Blueberry Galette
Equipment
Ingredients
- 1 ready-to-bake pie dough round, refrigerated kind like Pillsbury
- 1/4 cup monk fruit sweetener or sugar, plus more for sprinkling
- 2 teaspoons finely grated lemon zest
- 3 tablespoons all purpose flour, plus more for dusting
- 4 cups fresh blueberries
- 2 tablespoons fresh lemon juice
- 1 egg white, beaten
Instructions
- Line a large baking sheet with parchment paper. Take the dough out of the refrigerator and package to take the chill out.
- Preheat the oven to 375F.
Make the filling:
- In a bowl, whisk the ¼ cup of monk fruit or sugar, lemon zest and flour. Fold in the blueberries and lemon juice and mix well to coat; let it stand for 15 minutes.
Prepare the dough:
- On a lightly floured work surface, roll out the pastry to a 13-inch round about 1/8 inch thick.
- Fold the pastry in half over the rolling pin to transfer it to the prepared baking sheet. Then open and center it on the sheet.
- Spoon the blueberries in the center of the pastry, leaving a 11/2-inch border all around.
- Fold the pastry border up and over the blueberries, pleating it as needed. Brush the egg white on the pastry and sprinkle with a few pinches of sweetener.
- Bake in the center of the oven for about 40 to 45 minutes, until the pastry is golden brown and the blueberry filling starts to bubble.
- Transfer the baking sheet to a rack and let it cool to warm. Cut into 8 wedges and serve warm or at room temperature.
