Looking for an effortlessly impressive dessert that feels fancy but is incredibly easy to make? This blueberry galette, also known as “the lazy pie,” is your answer.
With a flaky, golden crust and a sweet, juicy blueberry filling, it’s the perfect blend of simplicity and elegance. This recipe is ideal for whipping up a crowd-pleasing treat with minimal effort.
Why You’ll Love This Recipe
This blueberry galette takes the stress out of baking while delivering maximum flavor. Unlike traditional pies, which often require hours of prep, this recipe uses a freeform crust that’s quick and fuss-free.
No need to roll out a perfect circle or worry about intricate designs—the rustic look is part of its charm.
Plus, the versatility of this dessert makes it a winner for any occasion. Serve it warm with a scoop of vanilla ice cream for a cozy family dessert, or pair it with coffee for a brunch-worthy pastry.
How to Customize Your Galette
The beauty of this galette recipe is how adaptable it is. You can experiment with different fillings or tweak it to fit your dietary needs. Here are a few ideas to get creative:
- Change the fruit: Don’t have blueberries? Swap them out for raspberries, peaches, or a mix of berries.
- Add a twist: Sprinkle in some cinnamon or cardamom for a warm, spiced flavor.
- Make it vegan: Use a plant-based butter alternative for the crust and skip the egg wash—turbinado sugar on its own will still create a beautiful golden finish.
- Go gluten-free: Substitute all-purpose flour with a gluten-free baking blend to make it celiac-friendly.
No matter how you customize it, this easy recipe will adapt beautifully.
Tips for the Perfect Galette
Even though this recipe is beginner-friendly, a few simple tips can elevate your blueberry galette to bakery-quality perfection:
- Keep the butter cold. Cold butter is essential for creating a flaky crust. If it starts to soften while you’re working, pop it in the fridge for a few minutes.
- Refrigerate the dough. After making the crust, don’t skip the step of chilling it. This ensures the dough holds its structure during baking and doesn’t melt into a flat mess.
- Use parchment paper. Rolling out the dough on parchment paper makes it easier to transfer to a baking sheet and helps with cleanup.
- Seal the edges well. When folding the crust over the filling, pinch any cracks to keep the juices from spilling out.
These tips ensure a hassle-free baking experience while keeping your galette as stunning as it is delicious.
Pro Tips for Serving & Storing
One of the best things about this galette is how versatile it is when it comes to serving. For a classic touch, serve it warm with a generous scoop of vanilla ice cream.
The combination of warm, syrupy blueberries and cold, creamy ice cream is unbeatable.
If you’re making it ahead, store the galette in an airtight container at room temperature for up to two days. You can also refrigerate it, but let it come to room temperature, or reheat it briefly in the oven for the best texture.
For longer storage, wrap it tightly and freeze it for up to a month—just thaw and reheat when you’re ready to serve.
Why This Galette Stands Out
What makes this blueberry galette truly special is its balance of flavors and textures. The crust is buttery and crisp, providing the perfect base for the juicy, slightly tangy filling.
The recipe is simple enough for a quick weeknight treat but impressive enough to serve at gatherings.
If you’re looking for easy recipes that deliver big on flavor without overcomplicating things, this galette is a must-try.
Easy Blueberry Galette Recipe
Ingredients
For the Crust:
- 1⅓ cups all-purpose flour plus extra for dusting
- 1 tablespoon granulated sugar
- ½ teaspoon fine sea salt
- ½ cup 1 stick unsalted butter chilled and cubed
- 5 to 6 tablespoons ice water add more if needed
For the Blueberry Filling:
- 4 cups fresh blueberries rinsed and well-drained
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon zest from 1 lemon
- 1 tablespoon freshly squeezed lemon juice
For Assembly:
- 1 large egg
- 1 tablespoon water
- 1 tablespoon coarse turbinado sugar
- 1 teaspoon unsalted butter diced
- Vanilla ice cream for serving (optional)
Instructions
Prepare the Crust:
- In a food processor, combine the flour, sugar, and salt. Pulse to mix.
- Add the chilled butter and pulse 8–10 times until the mixture resembles pea-sized crumbs.
- Gradually add ice water, 1 tablespoon at a time, pulsing after each addition until the dough begins to clump together.
- Turn the dough onto a floured surface and shape it into a disk. Wrap in plastic and refrigerate for at least 1 hour or up to 3 days.
Preheat and Roll Out:
- Preheat your oven to 425°F. Place a sheet of parchment paper on a work surface.
- Roll out the chilled dough into a 12-inch circle, dusting with flour as needed to prevent sticking. Transfer the dough (on the parchment paper) to a rimmed baking sheet. Refrigerate while preparing the filling.
Make the Filling:
- In a bowl, combine blueberries, sugar, flour, lemon zest, and lemon juice. Stir until the flour is fully incorporated and the mixture looks slightly syrupy.
Assemble the Galette:
- Spoon the blueberry filling onto the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pinching together any overlaps to seal. Patch any cracks to avoid leaks.
- Brush the folded crust edges with a mixture of beaten egg and water, then sprinkle with turbinado sugar. Dot the blueberries with diced butter.
Bake:
- Bake in the preheated oven for 25–28 minutes, or until the crust is golden and the blueberry juices are bubbling.
- Let the galette cool for 10–15 minutes before serving.
Serve:
- Optionally, serve the galette warm with a scoop of vanilla ice cream.
Notes
- If your blueberries are particularly sweet, reduce the sugar in the filling to ¼ cup.
- Don’t skip chilling the dough; it ensures a flaky crust by keeping the butter solid until baking.
- If you lack a food processor, you can use a pastry blender and mix by hand.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.