Blueberry Galette
This easy Blueberry Galette wraps sweet, juicy fresh blueberries in a golden, flaky pie crust. With just 15 minutes of prep, it's an easy summer dessert that's even better with vanilla ice cream or whipped cream.
Servings: 8 servings
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
Serving: 1slice | Calories: 161kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 99mg | Potassium: 51mg | Fiber: 1g | Sugar: 10g | Vitamin A: 64IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg
