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This easy Blueberry Galette is filled with sweet, juicy fresh blueberries wrapped in a golden, flaky pie crust. It has everything you love about homemade blueberry pie, but the rustic free-form shape makes it much easier to put together.
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Pin ItMade with refrigerated pie crust and a handful of simple ingredients, this blueberry galette recipe is perfect when you want an impressive summer dessert without spending hours in the kitchen. Serve it slightly warm with vanilla ice cream or whipped cream for an easy treat everyone will love.
Table of Contents
- ❤️ Why You’ll Love This Recipe
- What is a galette?
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Tips for Best Results
- FAQs
- Storage
- Quick Steps
- Make Ahead
- What to serve with Blueberry Galette
- If You Enjoyed Blueberry Galette
- 📌 Save This Recipe
- Blueberry Galette Recipe
- 🥡 Storage
- ♨️ Reheating
- ❄️ Freezing
- 💡 Tips for Best Results
- 🍳 Alternate Cooking Methods
- ♻️ Leftovers
- 📝 Notes
- 🍽️ Other Recipes You May Enjoy
❤️ Why You’ll Love This Recipe
- Easy to make: Refrigerated pie crust keeps the prep work quick and simple.
- Made with fresh blueberries: Two cups of fresh berries create a juicy, fruity filling.
- No pie plate needed: The galette is assembled and baked right on a baking sheet.
- Beautifully rustic: There is no need to worry about creating a perfect pie crust.
- Simple ingredients: You only need seven ingredients to make the entire dessert.
- Perfect for summer: This is a delicious way to use fresh blueberries when they’re in season.
- Great with ice cream: A warm slice and a scoop of vanilla ice cream make a fantastic combination.
What is a galette?
A galette is a rustic, free-form pastry that can be made with sweet or savory fillings. Unlike a traditional pie, it doesn’t require a pie plate. The dough is rolled out flat, the filling is placed in the center, and the edges are folded over the filling before baking.
For this berry galette, fresh blueberries are tossed with granulated sugar, cornstarch, and vanilla. The blueberry mixture is piled onto a refrigerated pie crust, leaving a border around the edge that gets folded over the fruit.
The result is somewhere between a pie and a tart, but with much less fuss.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Pie crust: A refrigerated pie crust makes this recipe especially easy. We used one crust from a 14.1-ounce two-pack of Pillsbury Ready-to-Bake Pie Crusts.
Fresh blueberries: Fresh blueberries are important for this recipe. Frozen blueberries release too much liquid during baking and are not recommended.
Granulated sugar: A small amount sweetens the blueberries without overpowering their fresh flavor.
Cornstarch: Cornstarch helps thicken the blueberry juices as the galette bakes so the filling doesn’t become overly runny.
Vanilla extract: Vanilla adds a little warmth and extra flavor to the blueberry filling.
Butter: Melted butter is brushed over the folded crust before baking to help it brown.
Raw sugar: A sprinkle of raw sugar gives the crust a sweet finish and a little extra texture.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- Refrigerated pie crust: This recipe was tested with one refrigerated pie crust from a 14.1-ounce two-pack of Pillsbury Ready-to-Bake Pie Crusts. Homemade pie crust was not tested, so results may vary if you substitute it.
- Fresh blueberries: Fresh blueberries are required for this fresh blueberry dessert recipe. Frozen berries release too much liquid during baking and are not recommended. Adding more cornstarch will not adequately compensate for the extra moisture.
- Granulated sugar: Granulated sugar was the only sugar tested in the blueberry filling. I don’t recommend substituting another sweetener without further testing because it could change the amount of moisture in the filling.
- Cornstarch: Cornstarch is important for thickening the juices released by the blueberries. No alternative thickener was tested, so I don’t recommend substituting it.
- Vanilla extract: Vanilla extract adds flavor to the blueberry filling. If necessary, it can be omitted, although the flavor of the finished filling will be slightly different.
- Butter: Unsalted butter was used when testing this recipe. An egg wash can be used instead for brushing the crust before baking.
- Raw sugar: Raw sugar adds sweetness and texture to the outside of the crust. If you don’t have it, you can leave it off, although the finished crust won’t have the same sugary crunch.
Variations
- Use an egg wash: Instead of brushing the crust with melted butter, you can use an egg wash before sprinkling it with raw sugar.
- Change the topping: Serve the finished galette with whipped cream instead of vanilla ice cream.
- Serve it plain: The galette doesn’t need a topping at all. Let it cool and enjoy a slice as-is.
- Make smaller servings: Cut the finished galette into smaller wedges if you’re serving it as part of a larger dessert spread.
Tips for Best Results
- Use fresh blueberries. Frozen blueberries contain too much moisture for this recipe. Adding additional cornstarch isn’t a reliable fix, so stick with fresh berries.
- Keep the border clean. When you add the blueberry filling, try to keep the 2-inch border around the outside free from filling and juices. A clean border makes the crust easier to fold over the berries.
- Don’t worry about the shape. A galette is supposed to look rustic. Your folds don’t need to be perfectly even.
- Don’t panic if the crust changes shape. While the galette bakes, the crust may appear to take on the shape of the blueberries underneath it. That’s normal. The crust firms as it finishes baking, so you shouldn’t end up with strange blueberry-shaped lumps in the finished crust.
- Let it cool. Give the galette some time to cool after it comes out of the oven. This also gives the blueberry filling time to settle.
FAQs
No. This recipe was developed specifically with fresh blueberries. Frozen blueberries release too much liquid as they bake and can make the filling overly wet.
I don’t recommend it. Adding extra cornstarch doesn’t reliably compensate for the additional moisture released by frozen blueberries. Fresh berries are the best choice for this recipe.
Yes! You can use your favorite homemade pie crust instead of refrigerated pie crust. Roll it out to roughly the same size and thickness as a refrigerated crust, then assemble and bake the galette as directed. Keep an eye on the crust toward the end of baking since homemade crusts can brown at different rates.
Yes! An egg wash can be used in place of the melted butter on the crust.
Don’t worry if the crust looks like it is taking on the shape of the blueberries underneath. The crust continues to firm as it bakes, so this appearance should improve as it finishes baking.
No. That’s one of the great things about making a galette. This recipe is assembled directly on a parchment-lined baking sheet.
Yes! You can use your favorite homemade pie crust instead of refrigerated pie crust. Roll it to roughly the same size and thickness, then assemble the galette as directed. Since homemade crusts vary, watch the crust toward the end of baking and adjust the baking time if needed.
Storage
Store leftover Blueberry Galette without toppings in an airtight container in the refrigerator for up to 2-3 days.
When you’re ready to enjoy another slice, reheat it in the microwave until warm. Add vanilla ice cream or whipped cream after reheating.
Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
- Prepare the oven and pan. Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Roll out the crust. Place the pie crust on the parchment-lined baking sheet and roll it out.
- Make the filling. Combine the fresh blueberries, granulated sugar, cornstarch, and vanilla extract.
- Fill the crust. Spoon the blueberry mixture into the center, leaving a 2-inch border around the outside.
- Fold the crust. Fold the border over the blueberries, brush the crust with melted butter, and sprinkle it with raw sugar.
- Bake. Bake for about 45 minutes. Allow the galette to cool before serving.
Make Ahead
Blueberry Galette is best when it is freshly baked, but you can make it ahead if necessary.
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Prepare and bake the galette according to the recipe, allow it to cool, and then refrigerate it in an airtight container. For the best results, wait to add ice cream, whipped cream, or other toppings until you’re ready to serve.
What to serve with Blueberry Galette
This Blueberry Galette is delicious all on its own, but serving it with something creamy makes it even better.
A scoop of vanilla ice cream is a classic choice, especially if the galette is still slightly warm. The cold ice cream and warm blueberry filling are hard to beat.
You can also top individual slices with whipped cream. Use your favorite homemade or store-bought whipped topping.
For something simple, serve slices as they are and let the sweet blueberry filling and buttery crust do all the work.
If You Enjoyed Blueberry Galette
If you love an easy rustic fruit dessert, try my Strawberry Rhubarb Galette next. Sweet strawberries and tart rhubarb are tucked into a buttery crust for another simple seasonal galette.
For even more blueberry goodness, these Blueberry Pop-Tarts are a fun choice. They combine flaky pie crust with a jammy blueberry filling and a fruity glaze.
When it’s too hot to turn on the oven, Blueberry Lasagna Lush is just the thing. This creamy no-bake dessert layers cheesecake, blueberries, and whipped topping for an easy summertime treat.
Another easy way to enjoy fruit and pastry is with these Cherry Pie Bars. Premade pie crust and sweet cherry filling make them simple to prepare, and they’re perfect when you want a handheld dessert.
If you like the sweet-tart fruit flavor of a galette, you’ll also want to try my Rhubarb Crisp. It pairs tender rhubarb with a buttery oat topping for an easy dessert that’s especially good during the warmer months.
For another classic summer fruit dessert, make this Easy Southern Peach Cobbler. It’s an easy crowd-pleaser that can be served warm or at room temperature.
And if you’d like to make more fruit desserts from scratch, keep my Butter Pie Crust recipe handy. It’s a flaky, buttery homemade crust that works with all kinds of sweet and savory recipes.
📌 Save This Recipe
Keep this easy Blueberry Galette recipe handy for blueberry season, summer gatherings, or anytime you want a homemade fruit dessert without the work of making a traditional pie.
It is an especially good recipe to save for those times when fresh blueberries are plentiful. With only 15 minutes of prep, you can have the galette assembled and ready for the oven quickly.
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Blueberry Galette
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Ingredients
- 1 refrigerated pie crust, at room temperature
- 2 cups fresh blueberries
- 3 tablespoons granulated sugar
- 1½ tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- 1 tablespoon raw sugar
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Roll the pie crust out on the parchment-lined baking sheet.1 refrigerated pie crust
- Add the blueberries to a bowl. Add the granulated sugar, cornstarch, and vanilla extract and stir well to combine.2 cups fresh blueberries, 3 tablespoons granulated sugar, 1½ tablespoons cornstarch, 1 teaspoon vanilla extract
- Pour the blueberry mixture into the center of the pie crust, leaving a 2-inch border around the outside.
- Fold the outside edge of the crust over the blueberry mixture. Brush the crust with melted butter, then sprinkle the raw sugar over the top.1 tablespoon butter, 1 tablespoon raw sugar
- Bake for about 45 minutes.
- Let cool before serving. Serve with vanilla ice cream, if desired.
Notes
🥡 Storage
- Store leftover Blueberry Galette without toppings in an airtight container in the refrigerator for up to 2-3 days.
- Add ice cream, whipped cream, or other toppings only when serving.
♨️ Reheating
- Reheat individual slices in the microwave until warm. Add your favorite topping after reheating.
❄️ Freezing
- Allow the Blueberry Galette to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil, or place it in a freezer-safe airtight container. Freeze for up to 2-3 months. For individual servings, you can also wrap and freeze slices separately.
- Thaw the galette overnight in the refrigerator. For the best texture, reheat it in the oven until warmed through and the crust has crisped back up. The microwave will work for individual slices, but the crust will be softer.
- Freeze it without ice cream, whipped cream, or other toppings.
💡 Tips for Best Results
- Use fresh blueberries. Frozen blueberries release too much liquid for this recipe.
- Keep the 2-inch border around the blueberries as clean as possible so the crust folds over the filling easily.
- Don’t worry if the crust appears to take on the shape of the blueberries while baking. It will firm as it finishes baking.
- Allow the galette to cool before slicing and serving.
🍳 Alternate Cooking Methods
Air fryer: Yes. A Blueberry Galette can be baked in an air fryer as long as it fits comfortably in the basket or tray. Because of the smaller cooking space, you may need to make a smaller galette. Air fry at 350°F, checking around 20-25 minutes, and continue cooking until the crust is golden and the blueberry filling is bubbling. Convection oven: You can use a convection oven. Reduce the temperature to about 350°F and begin checking the galette before the recipe’s 45-minute bake time since convection heat can brown the crust more quickly. Grill: I wouldn’t recommend grilling this galette unless you’re experienced with indirect baking on a grill. Maintaining even heat around the pastry can be difficult, and the bottom crust may cook too quickly. Slow cooker or Instant Pot: These aren’t recommended. The moist cooking environment won’t give the galette the crisp, flaky crust you’re looking for.♻️ Leftovers
- Enjoy leftover galette cold or warm it in the microwave before serving. Top individual slices with vanilla ice cream or whipped cream, if desired.
📝 Notes
- This recipe was tested with one refrigerated pie crust from a 14.1-ounce two-pack of Pillsbury Ready-to-Bake Pie Crusts.
- Fresh blueberries are necessary for this recipe. Frozen blueberries produce too much liquid, and adding more cornstarch is not a reliable solution.
- An egg wash can be used instead of melted butter on the crust.
- Vanilla ice cream or whipped cream both make delicious toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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