Enjoy a rustic, easy-to-make Blueberry Galette with flaky pastry and a juicy fruit filling. Perfect for summer desserts or anytime you crave a simple, delicious treat!
You'll love how easy it is to make this freeform pie made with an easy homemade crust using pantry staples and a filling of fresh blueberries, brown sugar, orange juice, vanilla, and cinnamon.
Satisfy your sweet tooth with minimal effort with our other Easy Desserts!
Preparing this pastry is a breeze! The crust is easy to handle and it's ok if it doesn't look perfect! It's part of the charm and ease of making a galette.
I've already baked this delightful galette twice this summer, and both times it turned out absolutely delicious!
It's incredibly easy to assemble, and it's been a huge hit with everyone who's tried it - family and friends alike have given it rave reviews.
Looking for more Summer Blueberry Desserts? Try my Blueberry Crunch Cake, and my Blueberry Crescent Rolls. Yum!
Table of Contents
- Pie Dough Tips for Success
- Is it better to make pie crust with milk or water?
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- How to Fill and Form the Galette
- Quick Tip
- Baking Instructions
- Before you Begin!
- Recipe FAQ's
- Serving Tips
- Storage and Reheating Instructions
- More Recipes You'll Love!
- 📖 Recipe Card
- 💬 Comments
Pie Dough Tips for Success
Make sure the butter is cold and cut into small pieces before mixing it into the flour. This helps create a flaky crust.
If the dough feels too dry and crumbly, add a little more milk or water, a tablespoon at a time, until it comes together. Also, if it’s too sticky, sprinkle in a bit more flour.
Chilling the dough is crucial for a flaky crust. If you’re short on time, freezing the dough for 30 minutes is a good alternative.
Make sure to cover the dough well to prevent it from drying out.
Is it better to make pie crust with milk or water?
Water yields a neutral, flaky crust, while milk creates a slightly richer, more tender one. For a galette, the slightly richer and more tender crust achieved with milk is generally preferred, enhancing its rustic charm.
If you're using milk instead of water, take extra care not to overmix the dough, as this can lead to a tougher crust.
🛒Helpful Kitchen Tools
Pastry Cutter, Biscuit Cutter, Dough Scraper, Silicone Baking Mats, Stainless Steel Pastry Blender Set, Dough Cutter Biscuit Cutter Baking Pastry Mat Dough Blender Tools & Pastry Utensils (5 Pcs/Set)
Baker's Secret Commercial Grade Natural Pure Aluminum 2pcs Cookie Sheet Flat 16Spring Chef Premium Lemon Zester Grater with Handle - Fruits, Garlic, Chocolate, Nutmeg, Ginger Grater - Heavy Duty Kitchen Tool - Stainless Steel Citrus Zester with Blade Cover - Fine Shred, BlackKook Sugar and Creamer Set, 3 Piece, Pitcher, Sugar Bowl with Lid and Spoon, Sweetener Holder (Navy)
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- If you’re following a gluten free diet, you can substitute gluten free flour for the all purpose flour.
- You can use water or milk when making the dough.
- Lemon juice would be a good substitute for the orange juice.
- Don't be afraid to experiment! Try different fruits or create your own unique combination.
Step-by-Step Instructions
Step 1: Use a pastry cutter to mix the flour, sugar, cinnamon, and butter together to form small crumbs.
Step 2: Mix in the water and knead until a stiff dough forms.
Step 3: Form the dough into a ball and cover with plastic wrap. Chill in the refrigerator for an hour.
Step 4: Make the blueberry filling by mixing the blueberries with brown sugar, vanilla extract, and orange juice.
How to Fill and Form the Galette
Step 5: Either roll the dough out on a floured surface or on a piece of parchment paper. Fill the center of the dough with the blueberry filling.
Step 6: Transfer the dough (with the parchment paper) to a baking sheet. Fold the edges of the dough over the blueberries.
Quick Tip
You can roll the dough out directly on parchment paper and that way it will be easier for you to move it to the baking tray.
Baking Instructions
Step 7: Bake in a preheated 375°F oven for 20-30 minutes. The crust will become golden brown and the filling will start to bubble.
Step 8: If desired, dust the top of the galette with powdered sugar.
Before you Begin!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
The key difference lies in shape and structure: pies are baked in a dish with a fully enclosed filling, while galettes are free-form with the dough folded partially over the filling, offering a more rustic presentation.
Yes, you can assemble a galette up to 24 hours in advance and chill it, or freeze it for up to 2 weeks for longer storage. Bake as directed when ready, adding any glazes or toppings just before serving.
Serving Tips
Allow the galette to cool slightly before slicing. This helps the filling set a bit and makes it easier to cut.
Serve this delicious blueberry dessert warm with a scoop of Vanilla Ice Cream or a dollop of Homemade Whipped Cream.
Storage and Reheating Instructions
Refrigerate: Store leftover galette in an airtight container at room temperature for up to 2 days, or keep it in the refrigerator for up to a week.
Freezer: Freeze for up to 3 months. Wrap tightly and store in an airtight container.
Thaw and Reheat: Thaw in the refrigerator over night then to reheat, bake in a preheated oven at 350°F until warmed through.
More Recipes You'll Love!
- Check out my other recipe for Blueberry Lemon Dump Cake.
- Or you might enjoy this recipe for Spiced Blueberry Pie.
📖 Recipe Card
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Blueberry Galette
Ingredients
For the Crust:
- 1 ½ cups all purpose flour
- 2 tablespoons granulated sugar
- ½ cup unsalted butter
- ¼ teaspoon salt
- ¼ cup cold milk or water
For the Filling and Topping:
- 12 ounces fresh blueberries
- 2 tablespoons brown sugar (plus more for sprinkling)
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons powdered sugar
Instructions
Prepare the Crust:
- In a bowl, mix flour, sugar, cinnamon and butter. Using a pastry cutter, mix well. You will end up with crumbs from the flour and caked butter. You can also use your hands to mix the ingredients.
- Then pour the milk (or water) and knead until it's a stiff dough. If necessary, add a little more flour.
- Make a ball and put the dough in a bowl. Cover with plastic wrap and refrigerate for 1 hour.
Prepare the Filling:
- In a bowl, mix the blueberries with sugar, orange juice, and vanilla extract. Mix gently and set aside while the dough chills.
Arrange the Galette:
- Preheat the oven to 375°F.
- After the dough is chilled, prepare a floured surface and roll the dough into a 12-inch circle.
- Prepare a baking tray with parchment paper.
- Place the rolled out dough on it and pour the blueberries into the center of the dough. Spread evenly leaving a 2-3inch border.
- Carefully fold the edges of the dough over the blueberries.
- Sprinkle sugar over the blueberries and the folded edges of the dough.
- Bake in a preheated oven for 20-30 minutes or until you get a golden crust and the fruit starts to bubble.
- Dust with powdered sugar.
Notes
- If you're following a gluten free diet, you can substitute all purpose flour for the gluten free flour.
- If you are in a hurry, you can leave the dough in the freezer for 30 minutes instead of refrigerating for an hour.
- You can directly roll out the dough on parchment paper and that way it will be easier for you to move it to the baking tray.
- Allow the galette to cool slightly before slicing. This helps the filling set a bit and makes it easier to cut.
Paula says
Oh my, your blueberry galette sounds delightful.
Thank you so much for sharing with Sweet Tea & Friend's September link up.
Barbara Chapman says
This looks incredibly delicious!!
Estelle Forrest says
Thank you for sharing on SPS this week. I will be featuring your recipe in my post next week.