My Wild Blueberry Galette is a simple and elegant dessert that's bursting with the vibrant hues and sweet essence of wild blueberries.
Do you love homemade pie but hate all the work? My Wild Blueberry Galette has all the best parts of pie without the fuss. It has a beautiful presentation and is deceptively easy to make.
This simple and elegant dessert is perfect for your holiday table, or anytime you're entertaining.
What Is A Galette?
A galette is a rustic French pastry that’s basically like a freeform pie. It’s made with pastry dough that’s folded over a filling, which can be sweet or savory.
Unlike pie, with a galette, you don’t need any special pie pans- just a standard baking sheet. There’s no top crust with a galette so you only have to roll out one piece of dough.
You also don’t have to worry about rolling the dough out to an exact circle or crimping your edges neatly. A galette is more rustic, and the shape doesn’t have to be perfect. If the fruit juices start to ooze out of the sides while it bakes, it just adds to its charm.
What Are Wild Blueberries?
This elegant galette features delicious wild blueberries. Wild blueberries grow in the state of Maine and are harvested in the summer but are available year-round in the freezer section of the grocery store. They have an intense blueberry flavor, making them perfect for recipes like this one.
Extensive research shows that the antioxidant and anti-inflammatory properties of wild blueberries can have many positive effects on our health, especially brain health. Wild blueberries contribute to healthy brains at all ages, including children. By adding a healthy scoop of wild blueberries to your child’s diet each day, you can boost their brain health and start instilling healthy eating habits from a young age.
How To Make Wild Blueberry Galette
- To make this Wild Blueberry Galette, simply roll out your pastry dough to roughly a 12-inch circle. Don't worry about making it perfect!
- Spread the blueberry filling over the middle leaving a 2-inch border around the edges.
- Fold the edges up over the fruit, pinching it gently to seal.
- Brush the edges with an egg wash, sprinkle with turbinado sugar and then pop the galette in the oven. It’s as easy as that!
If you want to make this recipe even easier, you can use store-bought pie crust (but trust me, homemade pie crust is definitely worth the effort!).
Sweet blueberries encased in warm, buttery, flaky pastry dough. All the best parts of pie without the fuss. The only thing that might make this dessert even better? A scoop of cold vanilla ice cream on top.
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Recipe
Wild Blueberry Galette
Ingredients
Crust:
- 1 ¼ cups flour (I use a mixture of all purpose and white whole wheat flour)
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 1 stick cold unsalted butter, cut into cubes
- 3-4 tablespoons ice cold water
Filling:
- 3 cups frozen wild blueberries
- 2 tablespoons cornstarch
- â…“ cup sugar
- 1 teaspoon lemon juice
- 1 egg
- 1 tablespoon milk or water
- 1 teaspoon turbinado sugar (can substitute regular sugar)
- Ice cream, for serving (optional)
Instructions
- To make the crust, place the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cubed butter and pulse until the butter is the size of peas. With the food processor running, add 2 tablespoons ice water through the feed tube. Add another 1-2 tablespoons water until the dough just holds together in large clumps. Transfer the dough to a lightly floured board or flat surface and form it into a ball, then flatten slightly into a disk. Wrap dough in plastic wrap and refrigerate at least one hour or overnight.
- To make the filling, mix the frozen wild blueberries, cornstarch, sugar and lemon juice together in a bowl. Let the mixture sit for 15 minutes.
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Remove the dough from the fridge and place it on a floured board. Let it sit out for a few minutes to make it easier to roll. Using a rolling pin, roll the dough out until it forms a circle approximately 12 inches in diameter. Transfer the dough to the prepared baking sheet and refrigerate for 15 minutes.
- Spoon the blueberry filling evenly over the chilled crust, leaving a 2-inch border. Fold the edges of the dough up over the berries, pinching it gently to seal. Make an egg wash by mixing the egg and milk together in a small bowl. Brush the edges of the dough with the egg wash and sprinkle with turbinado sugar.
- Bake the galette in the oven until blueberries are bubbly and crust is golden brown, 35-45 minutes. Let cool on baking sheet for 10 minutes. Slice and serve plain or with vanilla ice cream.
Nancy raves says
Thank you so much for sharing this recipe! My husband and I consider this a new essential. We use the frozen wild blueberries from Costco. I follow the recipe as is, and it is superb. We don't even add the ice cream because we both think it takes away from the perfection of the flavors.
sonaliruder says
Thank you, Nancy! I'm so happy that you and your husband enjoyed the dish! 🙂
Shelly says
I love this recipe! Simple & Delicious!!! I used my favorite all-butter pastry recipe from Sister Pie and used Kerrygold unsalted butter. This pastry recipe is almost identical, minus 1 T. ACV. I used frozen wild Maine blueberries and added a layer of 2 T. Cream cheese to the base of the crust prior to adding fruit. So dang delish! Today I used a bag of frozen raspberries (Hubby's favorite!) It only had 2 1/2 cups of berries, but I'm sure it will be ok! Brushed pastry with a whole egg wash and gave it a good healthy dose of sugar/sugar! (Turbinado sugar & white sugar mixed) This recipe is my go-to for a delicious, quick and easy pie!💗
sonaliruder says
Thanks, Shelly! Cream cheese sounds like a delicious addition!