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Blueberry Galette

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  • Prep 30 min
  • Total 30 min
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Turn Summer’s Best Berries into the Easiest Dessert You’ll Make This Season I’m pleased that I’m finally able to call myself a pie baker. I’ve worked my way through enough recipes over the years to know my way around a batch of dough pretty well, and I’ve fallen in love with wrapping the season’s best fruits and flavours in a pastry blanket. However, despite my deep love for the pie, I must confess that it’s more of a fall baking project for me. In the summer, I’m more prone to making a galette, the lazy cousin of the perfect pie. Much less formal than the glazed and crimped pies we’re all familiar with, galettes are made with a single layer of dough, rolled into a free-form shape and filled with the best berries from my favourite market. You can use apples, onions, potatoes, and pumpkin as well, if you like, but I’m partial to tucking summer’s favourite fruit into the easiest dough I can make for a no-fuss and relaxed dessert that pairs perfectly with the season. Are you a pie baker? Do you ever try making galettes instead?
Created Jul 19, 2011
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  • 1 1/2 cups fresh blueberries
  • 1/4 cup sugar
  • Zest of 1 lemon
  • 2 teaspoons cornstarch
  • Pinch of salt

  • 1 cup all-purpose flour plus extra for dusting
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cut into 1/2 cubes and chilled
  • 4-6 tablespoons cold water


  • 1
    Place the berries in a mixing bowl and add the sugar, lemon zest, cornstarch, and salt. Toss to combine and allow to rest for 1 hour.
  • 2
    Meanwhile, make the dough by placing the flour, sugar, and salt in the bowl of food processor. Pulse once or twice to combine. Scatter the cold butter cubes over the flour and pulse 8-10 times to combine; the mixture should be mealy and resemble coarse sand.
  • 3
    Add the water, a tablespoon at a time, and pulse after each addition until the dough begins to come together. Make sure the dough isn’t sticky or too wet, just soft enough to hold together when you squeeze it between your fingers.
  • 4
    Gather the dough into a ball, press it into a disk, and wrap tightly in plastic wrap. Chill in the fridge for 30 minutes.
  • 5
    Preheat the oven to 375°F and lightly dust a work surface with flour. Roll the dough out to a 10-12” circle (1/4” thickness) and transfer it to a parchment-lined baking sheet. Pile the berries in the centre leaving 2” around the entire rim, and lift the edge of the pastry up over the fruit, folding it over every inch or so. Brush the pastry with water, sprinkle the entire galette with a little granulated sugar and bakes for 40-45 minutes, or until the crust is golden brown and the fruit is bubbling.
  • 6
    Allow to cool for 20 minutes before serving. Serve at room temperature with a dollop of yogurt, ice cream, or whipped cream.

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