Rustic Blueberry Galette with Flaky Pie Crust

This blueberry galette recipe is easy to prepare and full of fresh blueberry flavor. The crust is a free-form pie dough you can make in a food processor and shape on a baking sheet — no pie dish required.

The contrast of a flaky crust and baked, juicy berries creates a dessert that’s both rustic and indulgent. You can prepare the galette in under an hour, and it’s a crowd-pleaser every time.

Flour: all-purpose flour works best. For a gluten-free option use a 1:1 gluten-free flour blend.

Butter: use unsalted butter or a vegan butter alternative, cold and cubed.

Sugar: regular white sugar is preferred; light brown sugar can be used if you prefer a deeper flavor.

Iced water: very cold water helps bind the dough without melting the butter.

Salt: a pinch of sea salt enhances the crust and filling flavors.

Blueberries: fresh berries are ideal — they are plump, juicy, and hold their texture when baked. Frozen blueberries can be used; keep them frozen until assembling if possible.

You can substitute other berries or stone fruits: blackberries, raspberries, peaches, nectarines, plums, or cherries all work well.

Lemon: grated lemon zest adds brightness; a splash of lemon juice balances the sweetness.

Vanilla: vanilla extract or scraped vanilla seeds add depth to the filling.

Thickener: use a tablespoon or two of all-purpose flour or cornstarch to absorb excess juice while baking.

Make the pie crust

In a food processor combine flour, sugar, and salt. Add cold butter cubes and pulse a few times until the mixture resembles coarse crumbs. Add about 1 to 1½ tablespoons of iced water and pulse until the dough just comes together into a crumbly, slightly moist texture.

Turn the dough out onto a work surface and gently press it together into a disc — avoid kneading. Place the disc in an airtight container and chill in the refrigerator for 15–30 minutes.

Tip: use a reusable airtight container instead of plastic wrap for a greener, more practical option.

Prepare the blueberry filling

Rinse 3 cups of blueberries in cold water and add them to a bowl still slightly wet. Stir in 1/4 cup sugar (plus 1 tablespoon to sprinkle on the crust), 1 teaspoon grated lemon zest, 1 tablespoon lemon juice, 1 tablespoon vanilla extract, and 2 tablespoons flour or cornstarch. Toss gently to combine.

Shape and bake the galette

Preheat the oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough between two sheets of parchment paper to a roughly 13-inch (33 cm) round. Transfer the dough on the parchment to a baking sheet and remove the top sheet of paper.

Pile the blueberry mixture into the center of the dough, leaving an edge of about 1.5 inches (4 cm). Fold the pastry edge over the filling, creating pleats as needed. Lightly brush the exposed dough edge with water and sprinkle with a few pinches of sugar.

Bake for 30–35 minutes at 400°F (200°C), until the crust is golden and the filling bubbles. Allow the galette to cool for at least 30 minutes before slicing to let the juices set. It’s normal if some blueberry juices seep out while baking.

Serve the galette warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a spoonful of whipped cream. Non-dairy ice cream and plant-based whipped toppings are excellent if you prefer a vegan option.

Savory galette ideas

Try a savory galette with ricotta and tomatoes for a contrasting take on the classic. Bake until the tomatoes release their juices and the crust is crisp and flaky.

Is galette dough the same as pie dough? Yes. Galette and pie dough use the same basic ingredients: flour, butter, salt, and water. For sweet galettes add a little sugar to the dough.

Can you substitute puff pastry? Store-bought puff pastry can be used instead of homemade pie dough for a quicker, flakier crust.

Can you use frozen blueberries? Yes. You can use frozen blueberries; add them directly to the dough while still frozen to help prevent excess bleeding.

Avoid kneading the dough: press the dough together rather than kneading it. Kneading develops gluten and makes a tougher crust; gentle handling preserves flakiness.

Make ahead: the galette keeps well at room temperature for a couple of days; flavors often improve after a day. You can also assemble and freeze the galette before baking, then bake from frozen.

Refrigerator: refrigerate leftovers if storing more than a few days.

Freezer: freeze unbaked galettes for up to three months and bake from frozen. Baked galettes are best enjoyed fresh or refrigerated rather than frozen.

Reheat: warm slices briefly in the oven or microwave if you prefer a warm serving.

• Easy blueberry muffins
• Blueberry tart
• Blueberry lemon loaf
• Easy blueberry cake