A sweet blueberry galette that combines a buttery, flaky, pie crust with a vanilla blueberry filling. Easier than pie, but equally as tasty, this simple, rustic dessert is sure to become a favorite Summer bake!

A blueberry galette with a big scoop of vanilla ice cream melting into the blueberry filling.

A Sweet and Simple Blueberry Galette

It’s starting to feel like Summer here, and that means berry desserts! Oh, who am I kidding, I can find a reason all year long. But this is the time when they really sing.

Galettes are a favorite way to highlight peak-season fruit (that really doesn’t need much more than a small amount of sugar, a hint of vanilla, and maybe some citrus for brightness).

This blueberry galette features a sweet and syrupy vanilla blueberry filling that sinks into my go-to all-butter, homemade pie crust. The only thing missing as it emerges warm from the oven is a big scoop of vanilla ice cream. It’s sweet, berry perfection.

Blueberries ripening on a blueberry bush against a blue sky with puffy white clouds.
Freshly-picked blueberries in a vintage black enamelware collander in a grassy field in Summer.

Why You’ll Love This Rustic Berry Tart

If you love pie, but don’t have the time or patience to spend on a traditional pie crust or a fancy lattice top, galettes are a perfect alternative.

You don’t need to be too precious about rolling out the dough or shaping the tart. Galettes are meant to be rustic, and the less you handle the pastry, the flakier and more tender it will bake up. So wonky blob shapes with fringed edges are a-okay.

The filling – blueberries, sugar, lemon juice, vanilla, and starch – comes together in minutes. I’ve added some tiny wild blueberries here (though you can certainly use all regular berries), which become especially jammy and intense as they cook down.

The edges of the pastry are sprinkled with a heavy hand of chunky sanding sugar (Demerara most often, but Turbinado or really any other raw sugar works!) for a bit of sparkle and ever-so-slight crunch. You can do an egg wash, too, but a quick brush of cream is my favorite, and gives the pastry a little shine and golden color.

Be sure to also check out my reader favorite peach galette, which we make each and every peach season. Happy baking!!

A close up of fresh blueberries.
A blueberry galette on white parchment paper.

The Ingredients You’ll Need for a Blueberry Galette:

This berry galette comes together with just a few simple ingredients. Here’s what you’ll need to make this easy fruit tart:

  • blueberries: our star ingredient. I like to use a combination of regular fresh blueberries and tiny frozen wild blueberries for a mix of flavors and textures.
  • sugar: you’ll need a bit of granulated sugar for sweetness. You can add a bit more or less according to how naturally sweet your berries are.
  • lemon and vanilla: a splash of vanilla extract and fresh lemon juice enhance the berry flavor. If you want even more lemon flavor, you can add some fresh lemon zest, as well.
  • arrowroot starch: to thicken up the filling. Arrowroot is my favorite pie thickener, but tapioca starch and cornstarch will also work.
  • homemade pie crust: we’ll wrap up the berry filling in my go-to, flaky, all-butter pie pastry. It’s made with flour, butter, a pinch of sugar and salt, a splash of apple cider vinegar, and ice water.

Find all the exact measurements and detailed instructions in the recipe card, below.

A blueberry galette with a big scoop of vanilla ice cream melting into the blueberry filling.

Blueberry Galette FAQs

Can you use frozen berries?

Sure. Don’t defrost them first, and add an extra 1 Tbsp of starch. The galette may take a few extra minutes to bake.

How to keep a galette from getting soggy:

There are a few easy ways to ensure a fully cooked galette crust: Bake your galette on a parchment paper-lined heavy bottomed baking sheet. Be sure your oven is running at the right temperature (an oven thermometer is great for this!). Use a baking stone if you have one. Be sure to use starch in the filling. Most importantly, be sure to cook the galette long enough (and tent with foil if the top starts to brown too quickly). You’ll know when it’s done when the crust is golden and the berry juices begin to bubble.

A blueberry galette with a big scoop of vanilla ice cream melting into the blueberry filling.

More Blueberry Desserts to Try Next:

If you make this rustic blueberry galette recipe, be sure to leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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A blueberry galette with a big scoop of vanilla ice cream melting into the blueberry filling.

Blueberry Gallette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 60
  • Cook Time: 45
  • Total Time: 1 hour 45 minutes
  • Yield: 6-8 Servings
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A sweet blueberry galette that combines a buttery, flaky, pie crust with a vanilla blueberry filling. Easier than pie, but equally as tasty, this simple, rustic dessert is sure to become a favorite Summer bake!

Ingredients

for the all-butter pie pastry:

  • 1/2 cup (113g or 1 stick) very cold unsalted butter
  • 1–1/4 cups (150g) all-purpose flour, plus more for rolling
  • 1/2 Tbsp (3g) granulated sugar
  • 1/2 tsp fine grain sea salt
  • 1/2 Tbsp apple cider vinegar
  • 4–6 Tbsp ice water

for the blueberry filling:

  • 3 cups (1–1/2 pints) blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 Tbsp fresh lemon juice, or to taste
  • 1 tsp pure vanilla extract
  • 2 Tbsp arrowroot starch
  • optional: egg wash (1 egg yolk + 1 tsp milk) or cream wash and sanding sugar

Instructions

prepare the pie crust

  1. Cut the butter into quarter-inch cubes. Place the butter in the freezer for at least ten minutes or until ready to use.
  2. Pulse together the flour, sugar and salt in a food processor, once or twice until just combined. Add the butter cubes to the flour mixture and pulse a few times until the butter is evenly distributed, with the largest butter bits about the size of large peas.
  3. Add the vinegar and ice water, pulsing once or twice between each tablespoon addition. The dough is ready when it appears crumbly, but will easily hold together when pinched between two fingers.
  4. Turn the dough out onto a clean, lightly floured work surface. Form into a round, flat disk, working quickly and being careful not to over-handle the dough.
  5. Wrap the disk tightly in plastic wrap. Refrigerate the dough for at least an hour prior to rolling it out. The pastry may be made in advance and stored for up to a day in the refrigerator or – if wrapped very tightly in plastic wrap – about a month in the freezer.

make the blueberry galette

  1. Prepare the pie pastry: Remove the dough from the fridge. Wait about 10 minutes for the dough to warm slightly and become pliable.
  2. Meanwhile, preheat the oven to 375℉. Line a large rimmed sheet pan with parchment paper. Set aside.
  3. Place the dough in the center of a clean, lightly floured work surface. Using a rolling pin – I prefer to use a French (tapered) rolling pin – start in the center of the disk, and roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges. As you work, don’t be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking.
  4. Continue rolling until the dough is about 12 inches in diameter and about 1/8-inch thick. As the dough gets larger, be careful to apply even pressure with the rolling pin across the entire surface of the dough.
  5. Gently transfer the dough to the sheet pan, being careful not to pull or tear the dough. Place in the fridge while you prepare the filling.
  6. Prepare the blueberry filling: In a large mixing bowl, toss together the blueberries with the sugar, lemon, vanilla, and arrowroot starch, until well-combined.
  7. Assemble the galette: Spoon the blueberries onto the center of the pie pastry, in an even layer,leaving about two inches around the edge. Fold the pastry over the berries, overlapping the dough as needed.
  8. Brush the pastry with the egg wash or cream and generously sprinkle with the demerara sugar.
  9. Bake for 40-50 minutes, until the pastry is golden and the berry juices begin to bubble. If the crust begins to brown too quickly, cover loosely with aluminum foil.
  10. Remove from the oven and allow to cool to room-temperature on a baking rack until set. Serve warm with a dusting of confectioners sugar or a scoop of vanilla ice cream. Enjoy!

Equipment