A free form pie that is super easy and tasty, this Blueberry Galette is perfect for brunch or dessert or just for snacking!
If you’ve never made a galette, well, maybe it’s time you did! It’s kind of a cheater pie—all of the goodness with much less work! One crust (a commercial crust is fine), filled with fruit (usually), then folded up on the sides and baked.
Yes, if you’re not a pie pro, but still love the fruity goodness, this blueberry galette is for you. And if you are a pie pro, having simpler options in the wings is never a bad thing.
Now, true confession, I have never made a full-sized two crust pie. They scare me. I’ll do a streusel topped pie, like my French Apple or Strawberry Rhubarb Crumble Pie. Or I’ll go “open-faced” like my Key Lemon Pie or my Strawberry Whipped Cream Pie. All good ways to make pie-baking easier.
But the ultimate cheater pie may just be the galette–and this one is so good, loaded up with healthy blueberries!
What is a Galette
To elaborate on galettes, Fine Cooking says that,“ the term galette is used primarily to refer to rather rustic, free-form tarts-made with a single crust of pastry or bread dough, like a pizza. If the filling is very moist, the sides of a galette may be folded up and over to contain the juices.“
Yup–all the goodness with a fraction of the work!
How do you pronounce galette?
The word galette is pronounced guh-LET, with the accent on the second syllable.
I first made this blueberry galette with a group of photography students on a weekend night-sky photography get together. It was full of awesome sights, great camaraderie, and a whole lot of fun.
And, of course, delicious food. But everyone had soooo much trouble saying Blueberry Galette (with much associated giggling) that I eventually spelled it out phonetically and posted it on the camp table.
Why You’ll Love This!
Easy. Nowadays, I make my own pie crusts (okay usually). But for years I made this with rolled up frozen commercial crusts. Just thaw, unroll, fill with your fruit mixture, crimp, and bake. And you have an impressive dessert for so little effort!
Tasty. Flakey, sweet and fruity, this has the same great flavor as a full-sized pie.
Healthier dessert. Do you count your 5-a-day (servings of fruit and vegetables)? I love a dessert that has fruit, and think it’s pretty cool to tick off a half serving so easily!
Scalable. I love that this isn’t a huge dessert. Now that we’re a smaller household, I still want my treats! And if my kids are around, it’s easy to make two—in different flavors even.
What You’ll Need
- Blueberries. This is the main ingredient in the fruity filling. You can use fresh or frozen.
- Granulated sugar. This sweetens the blueberry filling.
- Fresh lime. This provides a subtle accent to the blueberry flavor. You’ll use both the zest and the juice.
- Tapioca. I like to use instant tapioca (not the pearls) or tapioca flour in berry pies because it works well and gives a nice, slightly glossy look. Cornstarch or other standard thickeners will also work.
- Single pie crust. Your favorite homemade or commercial
- Egg. This is for the egg wash to brush on the crust for good browning. You can also use a vegan egg wash sub like margarine or coconut oil.
- Water. To beat with the egg for the egg wash.
- Coarse sugar. This adds sparkle to the crust edge.
- No special tools are needed!
Step by Step Directions
Combine filling ingredients. (Let rest for about 10 minutes if using minute tapioca.)
Place the round of crust on a rimmed baking sheet (in case any juices run off). I like to line with parchment for easier removal. Spoon fruit mixture into the middle of the crust leaving about 2″ around the edge.
Fold the edges over and pinch to close. Pinch tightly so it doesn’t unfold while baking.
Whisk the egg and water in a small bowl.
Brush onto the crust then sprinkle with coarse sugar.
Bake about 30 minutes until the crust is golden brown and the fruit is bubbling along the edges.
Cool, then serve with whipped cream or ice cream if desired.
How to Serve
This blueberry galette would be wonderful for breakfast or brunch. I’d probably top mine with a scoop of ice cream or dollop of whipped cream. And it’s a lovely dessert or snack any time of the day.
Because this blueberry galette is smaller than a full-sized pie (one crust instead of two and about half the fruit), it’s perfect for a smaller household. Or a smaller gathering, like a dinner for four. And if you do a pie buffet (we do every Thanksgiving), it can be a great add here.
All so good!
Per Gold Medal Flour “Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)”
And note that pies containing eggs need to be kept refrigerated from the start.
For details about freezing and thawing fruit pies (baked, unbaked, etc), take a look at the Gold Medal Flour website.
And just like the first day, a piece of leftover galette can be eaten cold, or warmed in the microwave or in the oven.
Tips & FAQs
Be sure to bake this on a rimmed baking sheet. Usually it doesn’t leak but you want to contain the juices if it does.
And speaking of leaking, crimp the edges of the pie crust tightly, so they don’t unfold as it bakes.
Inger’s theory of pi(e). Mostly I’m pretty laissez-faire when it comes to food–as long as it’s made with (mostly) minimally processed ingredients. But I have some opinions about which fruits go well in a galette.
This is based on the varying intensity of different fruits. Some fruits are strong tasting like blueberries, cherries and blackberries and while others, like apples, pears and peaches, are light tasting. So my goal is to get a balance between crust and fruit flavors, based on this intensity.
Now a big difference between a streusel or lattice topped pie and a galette is the ratio of crust to fruit. A galette has a thinner layer of fruit, so the crust comes through more strongly.
So I often choose a “strong” fruit to balance the crust–and blueberries are perfect!
- 3 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 T lime zest
- 1 T lime juice
- 3 tablespoons tapioca or 2 T cornstarch
- 1 pie crust your favorite homemade or commercial
- 1 egg or vegan egg wash sub like margarine or coconut oil
- 1 T water
- 1 teaspoon coarse sugar
- Preheat oven to 425 degrees.
- In a medium sized bowl, combine the blueberries, tapioca or cornstarch, sugar, lime juice and lime zest. Let rest 5-10 minutes if using instant tapioca to allow it to soften.
- Place the round of crust on a rimmed baking sheet (in case any juices run off). You can line with a Silpat or parchment paper if you like.
- Spoon mixture into the middle of the crust leaving about 2" around the edge.
- Fold the edges over and pinch to close.
- Whisk the egg and water in a small bowl. Brush onto the crust then sprinkle with coarse sugar. For egg-free sub, brush with melted margarine or coconut oil.
- Bake about 30 minutes until the crust is golden brown and the fruit is bubbling along the edges.
- Cool, then serve with whipped cream or ice cream.
Updated from original June 30, 2019 post.
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