classic blueberry galette

Classic blueberry galette makes the best summer dessert! If you live for pie, then the galette is a must bake – it’s the best way to showcase summer blueberries without the stress of pie.

Classic Blueberry Galette

Flaky pastry envelops bursting blueberries in this free-form pie, so simple and so scrumptious. Topped with a buttery crumb topping for that extra touch, the galette is easy to assemble and incredibly versatile. Feel free to improvise your own galette with any mix of berries you love!

Classic Blueberry Galette

As much as you’ll be tempted to dig in as soon as the galette emerges bubbling from the oven, let it cool for a bit. Slice into wedges and enjoy with scoops of vanilla ice cream!

Classic Blueberry Galette

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Classic Blueberry Galette

Classic Blueberry Galette

  • Author: Laura | Tutti Dolci
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 25 minutes (plus chilling time)
  • Yield: 1 galette, 8 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: French


Classic blueberry galette makes the best summer dessert! You’ll love this easy galette recipe showcasing blueberries baked in flaky, all-butter pastry.



  • 1 1/4 cups flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 cup cold unsalted butter, cubed
  • 2 to 4 Tbsp ice water


  • 1/3 cup flour
  • 6 Tbsp rolled oats
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 6 Tbsp cold unsalted butter, cubed


  • 3 cups fresh blueberries, divided
  • 2/3 cup sugar (see note below)
  • 2 Tbsp cornstarch
  • 1/8 tsp salt
  • 1 tsp lemon juice


  • 1 Tbsp heavy cream
  • 1 Tbsp sugar


  1. For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
  2. For the topping, combine flour, oats, sugar, and salt in a medium bowl. Cut in butter with a pastry cutter until completely incorporated and large crumbs form. Chill until ready to use.
  3. Line a baking sheet with parchment paper. Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to prepared baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400°F.
  4. For the filling, place 1/2 cup blueberries in a large bowl and crush gently with a fork. Add remaining blueberries, sugar, cornstarch, salt, and lemon juice and toss to combine.
  5. Spoon filling over chilled crust, leaving a 2-inch border. Sprinkle evenly with crumb topping and fold up the pastry border, pressing the edges with a fork to seal. Chill assembled galette for 15 minutes.
  6. Brush pastry with heavy cream and sprinkle with sugar. Bake galette for 25 minutes, then rotate the pan. Tent with foil if needed to prevent over-browning. Continue baking another 15 to 20 minutes (for a total baking time of 40 to 45 minutes), or until pastry is golden and filling is bubbly. Let cool for 1 hour on a wire rack before slicing and serving.


Filling: The amount of sugar for the filling depends on the sweetness of the blueberries. If the blueberries are very sweet and flavorful, reduce the sugar to 1/2 cup.

Make ahead: The dough and crumble topping can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire galette in advance, and freeze up to 2 months. When you’re ready to bake, transfer the galette directly from the freezer to the oven and bake as directed.

Keywords: Blueberry, Blueberry Galette, Classic Blueberry Galette, Galette

Classic Blueberry Galette

More easy galette recipes:

Cherry Almond Galette
Mini Raspberry Galettes
Peach Blueberry Galette

Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. OMG! This galette looks perfect! I love so much blueberry, I have to try it 🙂
    Fruit based dessert is the best during summer!

    1. Hi Mary, I’d use them straight from the freezer, without thawing. I would also add an extra tablespoon of cornstarch since they will have excess moisture. Happy baking! 🙂

  2. Very flaky crust! Delicious! It does definitely need more baking time, just cover as noted to keep from turning too brown. Thanks for sharing your recipes!

  3. Yumyumyum… made this today… love the crust… delicious delicious dessert…confession.. actually made two… giving one away tmrw. Thanks again laura!

  4. Lovely recipe. Tried it – LOVE the crust and the filling. Mine baked a little faster (approx 30-35 mins) Cant wait to try this again when I have some icecream at home 😀

  5. Delicious flakey crust. Yummy filling. The crumble was so nice on top. I had less berries than the recipe called for but it worked just fine. I cooked mine about 5 min longer to get the nice toasty color. Family loved it. Thanks for this recipe!

  6. The crust is buttery and flaky and so lovely to work with. And the crumble on top of the sweet blueberry filling adds another layer of goodness. Absolutely delicious!

  7. This was absolutely amazing. The crust came out perfectly and the flavor of the filling with fresh blueberries was phenomenal. I did add the zest of a lemon to the filling for a more lemony flavor and it worked so well. Baked on the longer end of the range and tented with foil for the last 10 mins. I’ll have to make one every summer now!

  8. 10 out of 10. I made this to take to a party and everybody went wild for it. Blueberry galette perfection. Thank you for the recipe!!

  9. Love your recipes! Have an extra Dufour puff pastry – can I use that for the crust? Any changes to the recipe? Thanks!

    1. Thanks Doug, the puff pastry should work great. Roll out the puff pastry sheet and trim into a circle. Chill as directed throughout the assembly process before baking. Bake time should be about the same.

  10. What’s the best way to store this after baking? – although it never lasts that long! :). How long will it be good for?

    1. Doug, I’m a reader on the blog like you.

      As Laura says in the recipe, cooling the galette on a rack will preserve the flakiness of the bottom crust. A tip I share: instead of putting galettes or pies in the refrigerator where humidity can have an impact on them, I store them in my microwave overnight (cooled, uncovered on a plate). It protects desserts such as these from any fruit flies (that can accompany fruit season in homes) and best of all, the crisp flakiness of the crust remains beautifully unchanged.

      Obviously the microwave is not for long-term storage or for items that must be refrigerated due to dairy content. It does work perfectly for 1-2 days.