Blueberry Galette

Blueberry Galette

Blueberry galette is a simple pie recipe made with fresh blueberries and raspberries baked inside a flaky pie crust. Topped with an incredible almond crumble.

baked blueberry galette on a white plate

I’m a huge fan of pie. Most often cherry pie, but that’s really more so in the winter.

In the summer {which is almost here…I can feel it!} I love a delicious peach pie.

The only problem with making peach pie {my dad’s favorite} is the time it takes to peel the peaches. Then bake the pie crust. Maybe do a double layer crust. Oh, and hope that when you slice the pie it comes out picture perfect.

That’s why galettes have become my best friend.

slices of blueberry galette on two plates surrounded by raspberries and blueberries

They’re gorgeous pie-like desserts that require very minimal effort on your part. Plus with the use of blueberries and raspberries all you have to do is wash the fruit before it goes in the blueberry galette.

You also don’t have to be a dessert master to make one of these galettes. They look super fancy, but are actually almost faster to throw together than a box of brownies, but look a helluva lot more impressive!

3 simple steps to making a blueberry galette

1. Pie dough for your galette

Okay, here’s the thing. If we’re going to make a super simple pie-like concoction, we’re not making pie dough from scratch.

If I’m being completely honest, that’s probably one thing I’ve never made from scratch.

Very likely because I feel like Pillsbury has conquered making buttery, flaky, perfect pie dough. Why mess with that?

And also because this is the lazy woman’s pie…a.k.a. a galette.

pie crust next to a bowl of fresh berries and almond crumble

So all you need is a Pillsbury pie crust. Usually found in the freezer section in a box. This particular crust has to be rolled up, and typically comes in a box with two crusts.

This is because we’re going to roll out the crust flat, and shouldn’t come in an already prepared pie tin. That would just be too messy. Plus, don’t you want two pies?

The answer to that question is yes.

2. The blueberry galette filling

See, already on to step two of this pie making process. I told you it was easy.

All that’s required for your filling are some berries.

We’re specifically going with a blueberry and raspberry filling, but you can use a multitude of fruits.

pie crust filled with blueberries and raspberries next to a bowl of almond crumble

Simple toss the cleaned berries in a little bit of sugar and cornstarch and pile in the middle of the pie crust.

You want to leave a nice amount of space around the edges, because we’re going to be folding the pie crust in and over the top of the berries.

3. Folding the galette and the almond crumble

Ta-da! We’re already to step number three, and about 10 minutes into the process.

The last step of our blueberry galette is to fold the edges in and top with a crunchy almond crumble.

hand folding pie crust for a blueberry galette

This part makes the galette look extra fancy, but is actually very simple.

All you have to do is fold one edge of the pie crust about halfway over the blueberry/raspberry mixture.

Then fold the next edge over, layering on top of the first folded edge. Keep folding until all of the pie crust is folded over on itself.

Folding a pie crust over blueberries and raspberries

Sprinkle with a delectable {and not to be skipped} almond crumble. It’s just a mixture of flour, brown sugar, butter and almonds.

It gets nice and crispy on top of the berries as they cook down.

This last part is very important: brush the pie crust with an egg wash. This is really just a fancy term for beaten egg that gets brushed around all the edges of the crust.

galette on a baking sheet being brushed with an egg wash

It helps to make the pie crust brown nicely, and helps the turbinado sugar stick to it when sprinkled on the crust.

4. One slice of blueberry galette heaven

Okay, I know I said there were only three steps to making a blueberry galette. Technically I didn’t lie, because it really did only take three steps to actually make the lazy woman’s pie.

slices of blueberry galette on two plates surrounded by raspberries and blueberries

This fourth step is just for you.

Let the pie cool slightly and then slice.

It’s like a thinner version of a pie, but just as delicious and less time consuming.

I’m not kidding when I say I ate almost half of the first pie. It was just that good.

Slice of blueberry galette on a light blue plate with a gold fork next to it

The combination of the sweet blueberries and raspberries with a crunchy topping and flaky pie crust are just making my mouth water thinking about them.

Don’t mind me, I think I’m going to head to the kitchen to make one right now.

What will you fill your galette with? I’d love to know in the comments!

Looking for more easy summer desserts? Check these out:

Lemon Raspberry Cheesecake

Blackberry Crumble Bars

Strawberry Rhubarb Crumble

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This easy blueberry galette recipe is the perfect easy pie recipe made with a mixture of fresh fruit. This is a perfect spring or summer dessert recipe. #summerdessert #pierecipe #galetterecipe #blueberrygalette #berrygalette #berrydessert
Blueberry Galette
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Blueberry galette is a simple pie recipe made with fresh blueberries and raspberries baked inside a flaky pie crust. Topped with an incredible almond crumble.
Course: Breakfast, Dessert
Cuisine: American
Keyword: berry dessert, pie, spring, summer
Servings: 8
Ingredients
  • 1 thawed pie crust
  • 1 cup fresh blueberries
  • 1 6 oz clamshell raspberries
  • 2 tsp. sugar
  • 1 tsp. corn starch
  • 1 egg beaten
  • 2 Tbsp. turbinado sugar
Almond Topping Ingredients:
  • ¼ cup flour
  • ¼ cup brown sugar
  • 3 Tbsp. butter
  • ¼ cup sliced almonds
Directions
  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Spray paper with baking spray.
  2. In a medium sized bowl, combine blueberries, raspberries, cornstarch and 2 tsp. sugar. Set aside.
  3. In a small bowl, combine the almond topping ingredients, using your fingers to break up the butter.
  4. Lightly roll out the dough on the parchment paper. Place the blueberry/raspberry mixture in the center and top with the almond topping.
  5. Fold the dough over the fruit, leaving the top open. Brush the crust with the beaten egg and sprinkle with the turbinado sugar.
  6. Bake for 30-32 minutes, or until the crust is golden brown.
  7. Slice and serve warm.


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