Name: How To Make An Easy Rustic Blueberry-Lemon Galette
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: French
Ingredients: 1 pie crust - store bought refrigerated dough; 2 cups fresh blueberries or frozen - 1 pint; Juice of 1/2 lemon; Zest of 1/2 lemon; 1/2 cup granulated sugar; 2 tablespoons cornstarch; 1 egg - cracked and slightly beaten in a small bowl; 1 tablespoon of water; 1 tablespoon of butter - cut into pieces the size of small peas; Coarse sugar

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If you love pie and the thought of making a homemade pie is a little intimidating, a galette is the answer! A galette is just as wonderful as a traditional pie but with fewer steps. It’s basically a lazy baker’s pie.

Baked blueberry lemon galette on parchment paper lined baking sheet. There is a metal pie server with a piece of galette on it. There is a wooden bowl with blueberries in the back corner

Whether this is your first time trying your hand at making a blueberry pie recipe or you’re a pie making pro, you will fall in love with how easy it is to make a galette as well as how delicious it taste!

There is just the right amount of flavor of blueberries, lemon, and sugar blended together in a flaky butter pie crust that your taste buds will tingle with delight.

Prep Time: 10 minutes

Bake Time: 30 to 40 minutes

Total Time: 50 minutes

Servings: 6

Prep Level: Beginner +

Baked blueberry lemon galette on parchment paper.

Reasons To Love This Recipe

Quick to Make: A galette is a freeform style which means you throw it together in no time.

Simple Ingredients: Your list of ingredients is short and simple that are mostly pantry staples.

Perfect for Entertaining: If you need a fast dessert for the next time company drops by, this is the perfect dessert – Casual yet elegant. Serve it alone or top it off with a dollop of whipped cream or a scoop of vanilla ice cream.

Simple Ingredients

Three wooden bowls. The largest bowl has fresh blueberries in it. The two smaller bows have sugar and butter in them. There are 2 wooden scoops next to the bowls. One scoop has cornstarch in it, the other scoop has coarse white sugar in it. There is also a whole lemon, 1 brown egg, and a clear sleeve package with a pre made pie crust in it. All Items are sitting on a wood surface.

What You Will Need

Fresh berries or frozen
Pie Crust – store bought refrigerated dough
Lemon – juice and zest
Granulated white sugar
Cornstarch
Egg
Butter
Coarse sugar / Decorative sugar

Helpful Tools

Half sheet baking pan
Medium bowl
Small bowl
Parchment paper
Pastry brush
Wooden spoon or large mixing spoon
Measuring spoons
Measuring cup
Zester
Wire rack for cooling

How To Make

White mixing bowl with fresh blueberries in it. There is white sugar, cornstarch, lemon juice, and lemon zest poured on top of the blueberries. The bowl is sitting on a wood surface.

Preheat oven to 350 degrees.

Combine berries, fresh lemon juice, lemon zest, granulated sugar, and cornstarch together.

White mixing bowl with fresh blueberries coated with sugar, cornstarch, lemon juice, and lemon zest. There is a wooden spoon leaning inside the bowl. The bowl is sitting on top of a wood surface.

Gently stir blueberries until throughly blended.

Rolled out store bought pie crust on a parchment paper lined baking pan. Pan is on a wood surface.

Roll out pre made pie dough.

Sugar coated blueberries in the center of a rolled out pie crust. It is on a piece of parchment paper.

Pour the blueberry mixture into the middle of the pie crust, spreading evenly.

Sugar coated blueberries in the center of a rolled out pie crust. The edges of pie dough are folded up towards the center and crimped every 2 inches. It is on parchment paper.

Bring the edges of pie dough towards the center folding dough over every 2 inches or so.

Sugar coated blueberries in the center of a rolled out pie crust. There are small pieces of butter on top of the blueberries. The edges of pie dough are folded up towards the center and crimped every 2 inches. It is on parchment paper.

Cut butter into pieces the size of small peas and place on top of blueberry mixture.

Sugar coated blueberries in a pie crust. There are small pieces of butter on top of the blueberries. The edges of pie dough are folded up towards the center and crimped every 2 inches. Edges are brushed with an egg wash and sprinkled with coarse sugar. It is on parchment paper.

Brush outer dough edges with egg wash (slightly beaten egg with a splash of water) and sprinkle with coarse sugar.

Bake until crust is golden brown.

Serve at room temperature.

Helpful Tips

Try not to over stuff the galette. If you use too many berries, the crust may not bake properly and the fruit juices may ooze out causing a sticky mess.

The juice needs to thicken up a little which happens during the cooling process, so it is good to let the galette cool to room temperature before cutting.

Frequently Asked Questions

What Is A Galette?

A galette is a free form pie that is made on a sheet tray, not in a 9-inch pie pan. A galette has no top crust.

Can Frozen Blueberries Be Used Instead Of Fresh Blueberries?

Of course! Enjoy this wonderful dessert all year by using frozen blueberries when fresh are not in season. Just make sure the berries are still slightly frozen. When blueberries are completely thawed they often become mushy.

How Do I Keep The Bottom Of My Galette From Getting Soggy?

Pro Tip – Brush the interior crust with egg wash prior to pouring the blueberry mixture on it. You can also use a pizza stone to bake the galette on.

Can I Use Fruit Other Than Blueberries To Make A Galette?

Yes, you can use whatever fruit you have on hand. The key is the right amount of sugar. Some fruits may need more sugar. I recommend gradually adding the sugar, tasting as you go.

Can I Add Vanilla Extract?

Absolutely! There are a lot of pies that call for vanilla extract. I personally like this galette without it.

What Is Meant By Coarse Sugar?

Mainly used in the baking and confectionery industries, it is often called decorating sugar or pearl sugar. It is much larger than granulated sugar which makes it more heat resistant.

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Yield: 6 servings