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–+ servings
a sliced blueberry galette on a table

Easy Lemon Blueberry Galette (video)

20 minutes prep + 40 minutes cook + 1 hour Chill Time for Dough:
8 servings
The easiest and best recipe for lemon blueberry galette - a rustic, French blueberry pie made with a buttery crust, served a la mode!

Ingredients 
US Customary - Metric

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!

Nutrition

Serving: 1slice (1/8th) | Calories: 356kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 159mg | Potassium: 115mg | Fiber: 3g | Sugar: 18g | Vitamin A: 611IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 2mg