This post may contain affiliate links. Please see my disclosure policy.
Homemade blueberry galette with a buttery crumble topping makes the best dessert! If you love blueberry pie, then this easy blueberry galette is a must make. It’s the perfect way to showcase fresh blueberries without the stress of making a full pie. Be sure to add this galette recipe to your summer baking list!
Flaky pie crust envelops bursting blueberries in this simple yet delicious free-form blueberry galette. Made completely from scratch (including the crust!), this is one of my go-to blueberry dessert recipes.
When I’m craving a fruit-filled dessert but don’t feel like crimping dough or pulling out a special pan, I make this galette. Step-by-step photo guidance provided below!
Love baking with blueberries? Try my blueberry crisp with oats, lemon blueberry loaf cake, or bakery style blueberry muffins next!
How to Make Blueberry Galette
Make the pie crust in a food processor, then wrap dough in plastic wrap and flatten to form a disc. Chill dough for 1 hour in the fridge.
For the crumb topping, combine flour, rolled oats, sugar, and salt in a medium bowl.
Cut in butter with a pastry cutter until completely incorporated and large crumbs form. Chill topping in the refrigerator until you’re ready to use.
Place dough on a lightly floured piece of parchment paper and dust dough with flour. Roll out dough into roughly a 12-inch oval or circle, just shy of 1/4-inch thick.
Slide parchment paper with dough onto a rimmed baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400°F.
For the blueberry filling, place 1/2 cup fresh blueberries in a large bowl and crush gently with a fork. Add remaining blueberries, sugar, cornstarch, salt, lemon zest and lemon juice to the bowl.
Use a spatula to gently toss blueberry filling ingredients together until combined.
Spoon filling over chilled crust, leaving a 2-inch border. Sprinkle with crumb topping.
Fold up the pastry border, pressing the edges with a fork to seal. Chill assembled galette for 15 minutes.
Brush pastry with heavy cream and sprinkle with sugar. Bake galette for 40 to 45 minutes, or until pastry is golden and filling is bubbly.
Although you’ll be tempted to dig in as soon as the galette emerges from the oven, let it rest for at least 1 hour before diving in (the blueberry filling continues to thicken as it cools). Slice into wedges and serve with vanilla ice cream!
Our best blueberry recipes:
Print
Homemade Blueberry Galette with Pie Crust
- Prep Time: 40 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 55 minutes
- Yield: 1 galette, 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: French
Description
Homemade blueberry galette with buttery crumble topping makes the best dessert! You’ll love this easy blueberry galette recipe with blueberries baked in flaky all-butter pie crust. Serve warm with vanilla ice cream!
Ingredients
Crust
- 1 3/4 cups (245 g) all-purpose flour
- 1/2 tsp salt
- 1 tsp (4 g) granulated sugar
- 11 Tbsp (154 g) cold unsalted butter, cubed
- 4 to 6 Tbsp (60 to 90 g) ice water
Topping
- 1/3 cup (47 g) all-purpose flour
- 6 Tbsp (32 g) rolled oats
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp salt
- 6 Tbsp (84 g) cold unsalted butter, cubed
Filling
- 3 cups (510 g) fresh blueberries, divided
- 2/3 cup (133 g) granulated sugar (see note below)
- 1/4 cup (32 g) cornstarch
- 1/8 tsp salt
- 1 tsp lemon zest
- 1 tsp lemon juice
Assembly
- 1 Tbsp (15 g) heavy cream
- 1 Tbsp (12 g) granulated sugar
Instructions
- Make 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 4 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 wrap 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).
- Make 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.
- Roll dough: Place dough on a lightly floured piece of parchment paper and dust dough with flour. Roll out dough into roughly a 12-inch oval or circle, just shy of 1/4-inch thick. Slide parchment paper with dough onto a rimmed baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400°F.
- Make filling: Place 1/2 cup (85g) blueberries in a large bowl and crush gently with a fork. Add remaining blueberries, sugar, cornstarch, salt, lemon zest, and lemon juice and toss to combine.
- Assemble galette: 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.
- Bake galette: Brush pastry with heavy cream and sprinkle with sugar. Bake galette at 400°F for 25 minutes, then rotate the baking sheet. 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 thickens as it cools).
- Wrap up leftovers in foil and refrigerate overnight. Re-warm in the oven (325°F) for 15 minutes or until heated through before serving.
Notes
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.
Blueberries: I use and recommend fresh blueberries in this galette. Out of season, you can use frozen blueberries straight from the freezer. Simply toss with the other filling ingredients until combined and proceed with the recipe as directed.
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.
Love this recipe but just a note that in the actual recipe you don’t note the baking temperature. I found it after reading your comments. Also, it would be nice if you said 1/4 teaspoon of table salt or kosher salt etc.
Thanks for your note, Lisa. I’ve updated the recipe card for clarity on the baking temperature and I develop all of my recipes with Morton table salt.
Made with fresh blueberries and everyone loved it. Fantastic recipe!!
Great to hear, thank you Dinah!
Excellent! The crust was super flaky. Added an extra cup of blueberries because I had so many. Family wants more.
Thanks so much, Andrea! That’s great to hear. 🙂
This galette was the crowd favorite dessert of our 4th of July party! Everyone loved it topped with vanilla ice cream.
What a delicious recipe!
The crumble on top brought it to another level. Highly enjoyed by all
Thanks so much, Chris!
I made this for a family bbq and it was a crowd pleaser! I followed the recipe to a t and it turned out perfectly,
The zest of the lemon and blueberries offset the sweetness of the crust/crumble deliciously. Will make again, saving this recipe for sure!
Hi Kristina, that’s great to hear! 🙂
RUN to the store and grab some blueberries PDQ – and make this lovely galette. A definite crowd pleaser. I followed the steps exactly – couldn’t have been more happier with the results. The crust is light, with a little bit of crispiness (not like your typical pie crust) – and it was PERFECT. Yes, you’ll need to play with the amount of sugar (as the recipe stated) with your blueberries. The topping was an added surprise and tasted so yummy. I served it plain – and it was SUPERB. Note to self: make two the next time.
Hi Diana, thank you so much for trying this galette and sharing your wonderful feedback. 🙂 I’m so happy to hear this recipe was a success for you!