Blueberry Galette

Blueberry Galette

We went blueberry picking at a local farm. It’s always a fun activity and the berries tastes so good fresh off the bush. We ate most of them straight from the container, but I made a galette as a Sunday treat. It’s easy to make and looks great on a plate.

Blueberry Galette

Course Dessert
Servings 6 pieces


  • 1 single-crust pie pastry, homemade or store-bought
  • 2 cups blueberries
  • Zest from half a lemon
  • Juice from half a lemon
  • 2 tablespoons cornstarch
  • 3 tablespoons sugar
  • 1 teaspoon coarse sugar


  • Preheat the oven to 400° F.
  • In a medium bowl, toss the blueberries with the lemon zest, lemon juice, cornstarch and sugar.
  • Sprinkle a baking sheet without borders with a little bit of flour. Then roll the pastry into a rough 12″ circle.
  • Pile the blueberries in the middle, leaving about a 2″ border of pastry around the edge.
  • Fold the pastry over the blueberry center, pleating at regular intervals as you go. Let the blueberries peek through the center.
  • Sprinkle the pastry edge with the coarse sugar.
  • Bake for 25 minutes. The cornstarch needs that long to firm up around the berries, so if the pastry gets too brown, you can cover it with some aluminum foil.


I think it tastes better once it’s cooled down to room temperature, but you can serve it warm. For extra decadence, add a dollop of whipped cream or a scoop of vanilla ice cream.
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