There’s something effortlessly charming about a blueberry galette recipe, all the comfort of pie, but with a relaxed, rustic twist. Instead of fussing with a pie dish and perfect edges, you roll the dough into a simple circle, pile on bright blueberries, and fold the crust up in loose pleats. The result feels bakery-worthy, yet it’s wonderfully doable at home.
This version leans on frozen butter for flaky layers, lemon zest and juice for a fresh pop, and a light dusting of flour to keep the filling thick and sliceable. You’ll bake it at a high temperature so the crust turns crisp and golden while the berries bubble into a glossy, jammy center. In the sections ahead, you’ll learn how to keep the galette bottom from getting soggy, how to assemble it without leaks, and how to serve and store it so every slice stays beautifully crisp.
Blueberry Galette Recipe That Feels Like Pie Without the Fuss
The rustic blueberry galette recipe I bake when I want “pie night” fast
This blueberry galette recipe started as my shortcut for days when I craved pie but didn’t want a rolling-pin marathon. I still remember the first time I tried it on a late afternoon, with blueberries on the counter and exactly one hour of patience in me. Instead of fitting dough into a pie dish, I rolled it into a rough circle, piled the berries in the center, and folded the edges up like loose little pleats. The shape looked imperfect in the sweetest way, and it baked into something that felt both cozy and impressive.
Because a galette doesn’t demand perfection, I relax while I bake it. I don’t worry about a flawless crimp or a perfect edge. Instead, I focus on the simple wins: keep the butter cold, keep the filling bright, and bake hot enough to crisp the crust before the berries flood it with juice. When the timer goes off, I get a golden, crackly edge and a jammy center that smells like lemon and summer. And if I want to keep the blueberry mood going the next morning, I’ll make blueberry muffins while the galette cools, because the kitchen already feels like a berry bakery.
What makes this blueberry galette recipe crisp, bright, and sliceable
This blueberry galette recipe works because every step supports texture. First, frozen butter creates flaky layers as it melts in the oven. Then, lemon zest and lemon juice lift the berries, so the filling tastes fresh instead of flat. Also, a small amount of flour thickens the juices, so the center turns glossy and spoonable rather than watery. On top, an egg wash helps the crust brown deeply, and a sprinkle of sugar adds a delicate crunch.
Just as importantly, you bake at 425°F. That higher heat sets the crust quickly, so it holds its shape while the berries bubble. After baking, you let the galette rest for 20–30 minutes, because the filling thickens as it cools and the slices hold together better. If you ever want a full pie version with a double crust, you can try my blueberry pie on a slower weekend. However, when you want that same berry comfort with less effort, this blueberry galette recipe gives you the best parts—flaky crust, bright fruit, and a rustic look that always feels homemade in the best way.
Ingredients That Make This Blueberry Galette Recipe Work
The pastry ingredients that give you flaky, crisp layers
A great blueberry galette recipe starts with dough that bakes up crisp at the edges and tender underneath the fruit. I rely on frozen butter because it stays in small pieces while you pulse the dough. Then those butter bits melt in the oven and create flaky pockets. Also, ice water keeps the dough cool while it comes together, so it rolls without turning greasy.
Here’s what you need for the galette dough:
- 2 1/2 cups all-purpose flour (300g), plus more for rolling
- 1/4 cup granulated sugar (50g)
- 1/4 teaspoon sea salt (1g, heaping)
- 1 cup unsalted butter (226g), frozen
- 1/4 cup ice water (60 mL), plus a little more if needed
A little sugar in the dough helps the crust brown and taste lightly sweet, which pairs beautifully with blueberries. Salt keeps the crust from tasting flat. Most importantly, keep everything cold. If your kitchen runs warm, chill your bowl and baking sheet too. When I want another cozy blueberry bake that leans soft and sliceable, I’ll make blueberry cream cheese bread on a different day and save this blueberry galette recipe for my “rustic pie” craving.
The filling ingredients that keep the center thick and bright
This blueberry galette recipe keeps the filling simple, yet it still tastes lively because lemon does the heavy lifting. Lemon zest adds a fragrant pop, and lemon juice keeps the berry flavor sharp and fresh. Flour thickens the juices while the galette bakes, so the filling turns glossy instead of watery.
Here’s what you need for the filling:
- 4 cups blueberries (750g)
- 1/4 cup sugar (50g)
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest (15 mL)
- 2 tablespoons lemon juice (30 mL)
And for the egg wash:
- 1 egg
- 1 tablespoon milk
If you use frozen blueberries, add them straight from the freezer. Frozen berries release juice a little later, which helps the crust set first. Also, don’t overload the center. A generous mound looks tempting, but too much fruit can push juices to the edges and soften the bottom. If you love lemon-blueberry together, you’ll probably enjoy lemon blueberry bundt cake too—it carries the same bright note, just in a buttery cake slice.
How to Make and Assemble This Blueberry Galette Recipe
Make the galette dough so it bakes flaky, not tough
Start by adding the flour, sugar, and sea salt to a food processor, then pulse a few times to combine. Next, cut the frozen butter into tablespoon-size pieces and add it to the processor. Pulse until the butter breaks down into small, lentil-size clumps. You want visible butter pieces, because they create flaky layers in the oven. Now drizzle in about 1/4 cup ice water while you pulse. Stop and test the dough by squeezing a small handful. If it holds together, you’re done. If it crumbles apart, add 1–2 more tablespoons of ice water and pulse again.
Turn the dough onto a pastry mat or plastic wrap and knead it just 2–3 times to bring it together. Flatten it into a 1-inch disk, wrap it tightly, and chill for 1 hour. That chill helps the flour hydrate and keeps the butter cold, so the crust bakes crisp instead of greasy. If you want extra confidence with rolling, chilling, and baking pastry, the King Arthur Baking pie baking guide breaks down dough handling in a clear, step-by-step way that pairs beautifully with this blueberry galette recipe.
When you’re ready to roll, let the dough sit on the counter for a few minutes. This prevents cracking. Roll it into a rough circle about 1/4 inch thick, rotating and dusting with flour as needed. Then transfer the dough to a baking sheet. If you ever want a berry dessert that skips pastry entirely, my blueberry cobbler gives you that bubbling fruit comfort with a faster assembly.
Mix the filling, fold the edges, and bake until bubbly
Preheat your oven to 425°F. In a bowl, gently stir together blueberries, sugar, flour, lemon zest, and lemon juice. The flour thickens the juices as they bake, so the galette slices cleanly instead of running. Spoon the filling into the center of the dough, leaving a 2–3 inch border all around. Keep the mound centered, because juices tend to travel wherever you overfill.
Now fold the dough border up and over the filling, creating loose pleats as you go. Don’t chase perfection here. A rustic fold looks beautiful, and it also helps hold the juices in place. For the egg wash, whisk the egg with the milk until fully smooth, then brush it over the crust for even browning. If you want extra crunch, sprinkle a little sugar over the egg wash.
Bake for about 25 minutes, or until the crust turns deep golden and the filling bubbles. Let the galette cool for 20–30 minutes before slicing so the juices thicken as they rest.
Serve, Store, and Keep Your Blueberry Galette Crisp
How to keep a galette crust from getting soggy
A crisp bottom starts with three simple habits: keep things cold, keep the center thick, and bake hot. First, chill the dough long enough that it feels firm when you pick it up. Cold butter holds its shape, so the crust flakes instead of melting into a soft layer. Next, thicken the filling. The flour in this blueberry galette recipe absorbs berry juices as they heat, which helps the center turn glossy instead of watery. If your blueberries look extra juicy, add another teaspoon of flour and stir gently.
Also, avoid piling berries all the way to the edge. Leave that 2–3 inch border so the folded pleats can act like a barrier. Those folds don’t just look pretty; they help keep juices from creeping underneath the crust. For extra protection, you can dust a thin layer of flour onto the dough where the berries will sit, then spoon the filling on top. That tiny layer catches early juices right away.
Finally, bake at 425°F until you see confident bubbling and a deep golden crust. That high heat sets the crust quickly, which matters because berries release liquid fast. When the galette finishes baking, let it rest for 20–30 minutes before slicing. Resting gives the filling time to thicken, so juices stay in the wedge instead of spilling onto the pan.
Serving and storage tips that keep it bakery-good
I love serving this blueberry galette recipe slightly warm, when the crust still crackles at the edges and the berries taste jammy and bright. For an easy dessert plate, add vanilla ice cream or spoon over a drizzle of French vanilla sauce for a silky finish that feels extra cozy. If you’re hosting, cut the galette into wedges and serve it right on the baking sheet for a rustic, relaxed look.
Serve this blueberry galette recipe slightly warm with ice cream, or add a drizzle of French vanilla sauce for a cozy finish. To store leftovers, cool the galette completely, then cover and refrigerate for up to 3–4 days. Reheat wedges in a 325°F oven for 8–10 minutes to bring back the crisp crust. For safe cooling and storage guidance, the USDA leftovers and food safety page is a solid resource if you want clear, practical storage timelines.
To store leftovers, let the galette cool completely first. Then cover it and refrigerate for up to 3–4 days. When you want that crisp crust back, reheat wedges in a 325°F oven for 8–10 minutes. The oven brings back the flaky texture far better than a microwave. If you want to prep ahead, you can also chill the assembled, unbaked galette on the baking sheet for 15–20 minutes before baking. That quick chill helps the folds hold their shape and encourages a flakier finish.
Blueberry Galette with Lemon
Ingredients
Equipment
Method
- Add flour, sugar, and salt to a food processor and pulse a few times.
- Cut frozen butter into tablespoon pieces, add to the processor, and pulse until butter forms lentil-sized clumps.
- Drizzle in ice water while pulsing until dough holds together when squeezed. Add 1–2 tablespoons more water if needed.
- Turn dough onto a pastry mat or plastic wrap and knead 2–3 times just to bring it together. Flatten into a 1-inch-thick disk, wrap, and chill for 1 hour.
- Preheat oven to 425°F (218°C). Let chilled dough sit on the counter a few minutes to prevent cracking.
- Roll dough into a rough circle about 1/4 inch thick and transfer to a parchment-lined baking sheet.
- In a bowl, gently stir blueberries, sugar, flour, lemon zest, and lemon juice until coated.
- Spoon filling onto the dough, leaving a 2–3 inch border. Fold edges up and over filling in loose pleats.
- Whisk egg and milk until smooth, brush over crust, and sprinkle sugar if desired.
- Bake at 425°F for about 25 minutes, until crust is golden and filling bubbles.
- Cool 20–30 minutes before slicing, then cut into wedges and serve.
Nutrition
Notes
Mix the egg wash thoroughly for an even golden crust.
Move the dough while rolling and add flour to prevent sticking.
If the dough cracks, pinch it together and let it rest 1–2 minutes; it’s likely too cold.
Frozen blueberries work well, use them straight from the freezer and expect a slightly longer bake.
From your stove to our hearts
share your delicious take!FAQs About Blueberry Galette Recipe
Is galette dough the same as pie dough?
Galette dough and pie dough use the same core idea: flour, cold butter, salt, and ice water. This blueberry galette recipe uses a very similar dough, but you shape it free-form on a baking sheet instead of fitting it into a pie dish, so the process feels more relaxed.
What’s a 3 ingredient blueberry cobbler?
A common 3-ingredient blueberry cobbler uses blueberries, a boxed cake mix (or biscuit mix), and butter. You add berries to a baking dish, pour the dry mix over them, then dot butter on top and bake until bubbly and golden.
How do you keep a galette crust from getting soggy?
Keep the dough cold, use a thickener in the filling (flour here), leave a wide border, and bake hot at 425°F. Also, let the galette rest before slicing so the juices thicken and stay inside the wedge.
What is the secret ingredient in blueberry pie?
Lemon zest often plays that “secret” role. It makes the berries taste brighter and more blueberry-forward without turning the dessert into a lemon dish.
Conclusion: Blueberry Galette
This blueberry galette recipe gives you everything you love about pie—flaky butter crust, bright berries, and a jammy center—without the extra steps of a traditional pie pan and lattice. When you keep the butter frozen, chill the dough, thicken the filling, and bake hot until the berries bubble, you get crisp edges and a sliceable center that feels bakery-worthy.
Serve blueberry galette recipe warm with ice cream or a drizzle of French vanilla sauce, then reheat leftovers in the oven to bring the crust back to life. Once you make this once, you’ll reach for it any time you want a blueberry dessert that looks rustic, tastes cozy, and comes together with confidence.
