Easy Lemon Blueberry Galette (video)
One of my favorite treats for summertime! The easiest and best lemon blueberry galette, served a la mode with vanilla ice cream! This easy French blueberry pie recipe is made with an all-butter pie crust and a zesty, lemony blueberry filling. It’s super easy to make, too! Enjoy it warm with a scoop of vanilla ice cream or a bit of whipped cream on the side!
Watch My Blueberry Galette Video Tutorial!
Watch my YouTube blueberry galette video tutorial for step-by-step instructions and see how I assemble the pie. Want to stay up to date on the newest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.
Ingredients for the Best Blueberry Galette
Here are my tips for the main ingredients you’ll need to make this easy lemon blueberry pie at home. Find the full list of ingredients in the recipe card below.
- Blueberries – fresh berries will work best for this recipe. If you have frozen berries, allow them to thaw in the refrigerator overnight before using.
- Lemon – you’ll need the lemon zest and the lemon juice.
- Sugar
- Butter – unsalted butter works best for making the pie crust.
- Flour – adding flour to the blueberry filling helps thicken the berry juices as the pie bakes.
- Vanilla Ice Cream – for serving on the side!
Supplies & Tools for the Recipe
Need some supplies or tools to make this easy blueberry galette at home? Shop my Amazon Affiliate links for the items I use in my kitchen! Using these links won’t cost you extra and I’ll a small commission.
- Microplane/Zester
- Silicon Baking Mat
- Aluminum Baking Sheets
- Wood Rolling Pin
- CuisinArt Food Processor
How to Make Pie Crust
This delicious blueberry pie is made with a buttery pie crust! I always use my ‘All-Butter Pie Crust Recipe’. You can also use store-bought, premade pie crust if you’re in a pinch for time!
- Cube the butter into small pieces and place it in the freezer for 15 minutes.
- Drop the cold butter into a food processor, along with the flour and salt. Pulse the flour and butter together until fine crumbles form.
- Add the cold water, 1 tablespoon at a time, pulsing after each addition until a dough ball forms.
- Transfer the dough onto a sheet of plastic wrap. Gently shape into a disk, wrap very well, and refrigerate for 1 hour.
- The pie crust can be prepared ahead of time, too.
Preparing the Blueberry Filling
With your pie crust chilling in the refrigerator, it’s time to prepare the filling!
- In a large mixing bowl, combine the sugar, salt, vanilla extract, flour, and cornstarch.
- Add the zest of 2 large lemons and squeeze in about 3 tablespoons of fresh lemon juice.
- Using a spatula, toss all the ingredients together, until the berries are well coated.
How to Make Lemon Blueberry Galette
Here’s how to put together the blueberry pie!
- Preheat the oven to 375°F. Remove the pie crust dough from the refrigerator and unwrap it. Minimize handling the dough with your hands, so the butter doesn’t melt.
- I recommend assembling the pie directly on a silicon mat for easier handling and transferring. Place the dough onto a mat, then roll out into a large circle, approximately 12-inch across.
- Place the prepared blueberry filling into the center of the dough. Go around the edges of the dough and gently lift the edges of the crust up and over the filling, pleating and folding it towards the center.
- Beat the egg in a measuring cup or bowl, then use a pastry brush to brush the egg over the crust. If desired, sprinkle some large, granulated sugar around the edges for garnish.
Baking Instructions for Galette
Transfer the silicon mat onto a large baking sheet. Bake the blueberry galette at 375°F for 35 to 40 minutes, until the pie crust is golden brown.
Remove the galette from the oven and allow it to cool for at least 20 to 30 minutes prior to serving as the filling will be super-hot!
Serving Suggestions for Galette
I love to serve this blueberry galette while it’s still warm with a scoop of vanilla ice cream on the side! You can also enjoy it with a bit of whipped cream.
For even more lemon flavor, try zesting a lemon directly over each serving for that fragrant lemon oil scent!
Make-Ahead Instructions for Galette
This blueberry lemon dessert is great for making ahead of time! Simply shape the galette, place it onto a baking sheet, and loosely cover it with plastic wrap.
Place the galette into the refrigerator to chill until you’re ready to bake it! Bake using the same instructions.
More Recipes!
Enjoyed this delicious blueberry dessert recipe? Check out some of my other recipes you’re sure to love!
- Mixed Berry Pie – a summertime classic! Raspberry, blackberry, and blueberry pie with a buttery crust and beautiful lattice top!
- Lemon Blueberry Cobbler – this dessert is simply divine! Sweet blueberry filling topped with fluffy buttermilk biscuits. What can be better?!
- Easy Peach Galette – another version of galette, this one with sweet peaches and cinnamon.
- The Best Blueberry Zucchini Cake – one of my favorites! Once you try this blueberry cake, you won’t want anything else!
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Easy Lemon Blueberry Galette (video)
Ingredients
For Blueberry Filling:
- 4 1/2 cups blueberries
- 1/4 cup white granulated sugar
- 1/4 tsp sea salt
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- zest from 2 large lemons
- 3 tbsp lemon juice
For Pie Crust:
- 1 3/4 cups all-purpose flour
- 1/4 tsp sea salt
- 3/4 cup unsalted butter
- 1/4 cup water, ice cold
For Recipe:
- 1 large egg, for egg wash
- 2 tbsp large, granulated sugar, for garnish
- vanilla ice cream, for serving
Instructions
Making the Pie Crust:
- Prepare the pie crust first, if using homemade crust. Cube the butter into small pieces and place it in the freezer for 15 minutes.
- Drop the cold butter into a food processor, along with the flour and salt. Pulse the flour and butter together until fine crumbles form.
- Add the cold water, 1 tablespoon at a time, pulsing after each addition until a dough ball forms.
- Transfer the dough onto a sheet of plastic wrap. Gently shape into a disk, wrap very well, and refrigerate for 1 hour.
- The pie crust can be prepared ahead of time,too.
Preparing the Blueberry Filling:
- Next, prepare the filling. In a large mixing bowl, combine the sugar, salt, vanilla extract, flour, and cornstarch.
- Add the zest of 2 large lemons and squeeze in about 3 tablespoons of fresh lemon juice.
- Using a spatula, toss all the ingredients together, until the berries are well coated.
Making the Galette:
- Preheat the oven to 375°F. Remove the pie crust dough from the refrigerator and unwrap it. Minimize handling the dough with your hands, so the butter doesn’t melt.
- I recommend assembling the pie directly on a silicon mat for easier handling and transferring. Place the dough onto a mat, then roll out into a large circle, approximately 12-inch across.
- Place the prepared blueberry filling into the center of the dough. Go around the edges of the dough and gently lift the edges of the crust up and over the filling, pleating and folding it towards the center.
- Beat the egg in a measuring cup or bowl, then use a pastry brush to brush the egg over the crust. If desired, sprinkle some large, granulated sugar around the edges for garnish.
Baking Instructions:
- Transfer the silicon mat onto a large baking sheet. Bake the blueberry galette at 375°F for 35 to 40 minutes, until the pie crust is golden brown.
- Remove the galette from the oven and allow it to cool for at least 20 to 30 minutes prior to serving as the filling will be super-hot!
Serving Suggestions:
- I love to serve this blueberry galette while it’s still warm with a scoop of vanilla ice cream on the side! You can also enjoy it with a bit of whipped cream.
- For even more lemon flavor, try zesting a lemon directly over each serving for that fragrant lemon oil scent!
