In my mind, blueberries are synonymous with late summer. Growing up in Michigan, August was the best time to harvest the sweet blue globes, gobbling them up as we picked the fruit from the bushes. Then of course, whatever was left by the time we got home, Mom would add them to muffins, bread, fruit salad, and an array of desserts. If by chance there were still leftovers, they were frozen for another time.
This classic Blueberry Galette is the perfect easy treat to whip up using all those fresh blueberries. This rustic version is basically a lazy girl’s blueberry pie, way easier to make than a homemade pie and every bit as tasty. All you have to do is place the blueberries on top of the dough, and fold the dough however you want. Serve à la mode with a dollop of good French vanilla ice cream for the ultimate summer dessert!
Top the crust with sugar — This is a nonnegotiable step. Topping the crust with sugar will give your pie crust a beautiful golden brown, sweet, crunchy finish that is both beautiful and delicious!
The Best Blueberry Galette
Ingredients
For The Pie Crust*
- 1 1/4 cups all purpose flour
- 1 Tbsp. granulated sugar
- 1/2 tsp. salt
- 1/2 cup unsalted butter cold, cut into cubes
- 2 – 3 Tbsp. ice cold vodka or water
- 1 egg, for egg wash
- coarse sugar, such as demerara
For The Blueberry Filling
- 4 cups blueberries, washed
- 1/3 cup granulated sugar
- 1 Tbsp. lemon juice
- 2 Tbsp. corn starch
- Pinch of salt
Directions
- Place the flour, sugar, and salt in a food processor. Add the cold butter to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.
- Add in the vodka (or water), one tablespoon at a time. If your dough has come together, don’t add any more vodka. You want just enough to bind the dough into a ball.
- Turn the dough out of the food processor and form into a flat oval disk and wrap in plastic wrap. Place in fridge for at least 30 minutes, but up to 3 days.
- Once your dough has chilled, preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
- Sprinkle a work surface with flour. Roll your dough out into a 12-inch circle. Place dough onto prepared baking tray. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your filling!
- In a large bowl combine the blueberries, sugar, lemon juice, salt and cornstarch. Stir to coat the berries evenly.
- Place the blueberry mixture in the center of the pie crust into an even layer. Lift the edges of the pie dough in towards the center, folding every 3-4 inches as you go around.
- Mix egg with 1 tablespoon water and brush over crust. Top with coarse sugar if desired. Bake for 30-40 minutes, until the blueberry filling is bubbling and the crust is golden brown. Serve with vanilla ice cream!
Original recipe from Broma Bakery
Accounting for Taste 