Blueberry Galette
Our organic wild Maine blueberries are quickly ripening! This blueberry galette is easy for us to make during our busy harvesting season. Our flaky butter pie crust can easily be made ahead as well! We hope our recipe brings you as much joy as it does our family!
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You can find helpful photos below the recipe! Enjoy!
Preheat oven to 375℉
Line a sheet pan with parchment paper.
Berry Filling
3 ½ cups fresh blueberries
¼ cup sugar
1½ tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1. Add all of the ingredients to a medium mixing bowl. Mix gently to combine. Set aside for 10-15 minutes, while you make your dough.
Pie Crust
We use a food processor to make our pie crust, but you may use a pastry cutter and add more ice water, a tablespoon at a time until the dough forms.
½ cup of unsalted butter (8 tablespoons), cubed and frozen for 30 minutes
1¼ cups all-purpose flour, plus more for rolling out the dough (King Arthur All-Purpose is what I use)
½ teaspoon salt (I use French Grey Sea Salt in my bread, pie crust and savory recipes. It will last several months!)
3 tablespoons ice water
1. Set up your food processor with the blade attachment.
2. Add all-purpose flour and salt. Cover and pulse twice to combine.
3. Add chilled butter cubes. Cover and pulse about 8 times, or until the mixture looks crumbly.
4. Add 2 tablespoons of ice water through the feed tube. Pulse 8 times. Add the remaining tablespoon of ice water and pulse or switch to "on" until the dough comes together and forms a ball.
5. Lightly flour a work surface and turn your dough out. Form the dough into a disk shape.
6. Lightly flour your rolling pin and begin rolling out your dough. Turn your dough as you go to form a circle that is approximately 12 inches across.
Galette
A few tablespoons of heavy cream or half and half
2 teaspoons sugar for dusting crust (turbinado sugar is great too!)
1. Roll your pie crust around your rolling pin, and transfer to the parchment-lined sheet pan.
2. Use a spoon to place the blueberry mixture into the center of your pie crust. Leave a 2" perimeter.
3. Gently fold the edges of your pie crust over the berries. Make a pleat every 3-4 inches with the crust as you work your way around.
4. Brush the heavy cream over the crust. Sprinkle the crust with sugar.
5. Bake at 375℉ for 40-45 minutes, until the crust is browning and the berries are bubbling. Allow to cool for at least 15 minutes before serving. Top with whipped cream or vanilla ice cream! We hope you enjoy every bite!
Our favorite tools, photos, and printable recipe card are below!
This is now my favorite cookie recipe!! Thank you!