It’s a slice of blueberry pie but with 10,843% less work. (I did the math on that one!)
So Much to Love About This Blueberry Galette:
Bright blueberry flavor accentuated by fresh lemon… tastes like summer! Simple 4-ingredient filling, and you can use either fresh or frozen blueberries. The from-scratch buttermilk cornmeal crust is a flavorful upgrade to plain crust. Incredible texture: The juicy berry filling pairs perfectly with the tender-crisp crust, and coarse sugar provides a sweet crunch on the edges. Oh-so-easy: Blueberry galette is the perfect recipe for baking beginners who aren’t quite ready to try homemade pie crust, or anyone who craves the taste of homemade blueberry pie but doesn’t have all day to make it!
Start With the Buttermilk Cornmeal Crust
The dough for the crust needs to chill for at least 1 hour (or you can make it up to 3 days ahead of time, which is handy!) before you roll it out, so make it first. This galette crust doesn’t taste like cornbread, but it has many of the same ingredients including fine cornmeal, buttermilk, flour, and butter. This particular crust crisps up beautifully, has a little crunch from the cornmeal and coarse sugar topping, and when paired with juicy, sweet, and warm blueberries? It’s absolute bliss. Think of it as a flavorful upgrade from regular pie crust; I also love it with quiche. Don’t have cornmeal or buttermilk on hand? You can make this lemony blueberry galette with the plain crust from this recipe for blueberry peach frangipane galette, or use any single-crust pie crust.
4-Ingredient Filling:
Don’t Pre-Cook the Filling
This recipe really wants you to do less work! You do not have to pre-cook the filling; just rinse and pat the berries dry and then mix with the sugar, cornstarch, lemon juice, & lemon zest. Gently work the ingredients together until the cornstarch and sugar are moistened and starting to dissolve. You want the blueberry filling to look slightly wet, not dry and powdery. Just like this:
Shaping Your Galette
After the dough has chilled and your filling is ready, you can roll out and shape the crust. Actually, it doesn’t really require much shaping at all. Whatever shape the dough rolls out to be, you can leave it. No pie dish, no crimping or fluting the crust… Galette is truly a low-maintenance version of pie, and I love it for that. One thing to keep in mind when topping the crust with the filling: unlike pies where you can pile the fillings sky-high, galettes don’t really like it when there’s too much filling. Why? The crust can’t bake through properly and will turn out mushy and flimsy. To avoid that, keep this in mind: flat and compact. Flatten that filling down, compact the berries as much as possible, and leave a 2- to 3-inch border so you can fold the dough edges over. Before baking, brush the crust with egg wash (egg + milk) and sprinkle with coarse sugar. These are my 2 main finishes for nearly all sweet pies, including apple pie and peach pie. The egg wash leaves a golden sheen on the dough as it bakes, and helps the crust to brown evenly. The coarse sugar provides a sweet, sparkly crunch that really takes this crust to the next level. And if you’re looking to unlock top-level blueberry galette status, you can achieve that with a simple scoop of vanilla ice cream! When berry season is over, use frozen blueberries; or try my always-beloved apple galette or this deeply flavored ginger pear galette—both are fall favorites! And if you can’t get enough blueberries, here is even more inspiration for blueberry dessert recipes.
