👩‍🍳 How to Make a Blueberry Galette (Step-by-Step Instructions)

Step 1: Make the Galette Dough

1. Whisk the dry ingredients
   In a large mixing bowl, combine 1½ cups all-purpose flour, 1 tablespoon sugar, and ¼ teaspoon salt. Stir until well blended.
2. Cut in the butter
   Add ½ cup cold, cubed unsalted butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
3. Add the ice water
   Drizzle in 4 tablespoons of ice-cold water, one tablespoon at a time, stirring gently with a fork or your hands after each addition. Add up to 1 more tablespoon if needed until the dough just comes together—don’t overmix.
4. Form and chill the dough
   Shape the dough into a flat disc. Wrap it tightly in plastic wrap or place in a sealed container. Refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.

Pro Tip: Cold butter is the key to a flaky crust. If your kitchen is warm, chill the flour beforehand or pop the dough back in the fridge for 10 minutes before rolling.

Step 2: Prepare the Blueberry Filling

5. Combine the ingredients
   In a medium mixing bowl, toss 3 cups of fresh or frozen blueberries with:

   • ⅓ cup granulated sugar (or maple syrup)
   • 1 tablespoon cornstarch
   • 1 tablespoon lemon juice
   • 1 teaspoon lemon zest
   • ½ teaspoon vanilla extract
   • A pinch of cinnamon (optional)

6. Set aside to macerate
   Let the mixture rest for 10–15 minutes. This allows the berries to release juices and lets the flavors meld.

Note: If using frozen berries, you can skip thawing, but be sure to increase the bake time by about 5–7 minutes.

Step 3: Roll Out and Assemble the Galette

7. Preheat the oven
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly dust a clean surface with flour.
8. Roll out the dough
   Unwrap the chilled dough and place it on the floured surface. Roll it into a rough 12-inch circle about ⅛ inch thick. Don’t worry if the edges aren’t perfect—this is a rustic galette!
9. Transfer the dough
   Carefully move the rolled dough onto the prepared baking sheet. You can use your rolling pin to help lift and transfer it without tearing.
10. Add the blueberry filling
    Spoon the prepared blueberry mixture into the center of the dough, leaving a 2-inch border around the edges. Spread the berries out evenly, keeping them in a mound in the center.
11. Fold the edges
    Gently lift and fold the outer edges of the dough up and over the filling, pleating slightly as you go to create a rustic border. The center will remain exposed.

Pro Tip: For extra sturdiness, you can brush the bottom center of the crust with a bit of beaten egg before adding the filling to create a moisture barrier.

Step 4: Add Finishing Touches and Bake

12. Apply the egg wash
    In a small bowl, beat 1 egg (or use plant-based milk). Brush the egg wash over the folded crust edges using a pastry brush. This gives it a golden, glossy finish.
13. Add sugar (optional)
    Sprinkle the crust with 1 tablespoon of coarse sugar for extra crunch and sparkle.
14. Bake the galette
    Place the baking sheet in the preheated oven. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbly and thickened.
15. Cool before slicing
    Remove the galette from the oven and allow it to cool on the baking sheet for at least 10 minutes. This helps the filling set and makes slicing easier.

Pro Tip: If any juice leaks from the galette during baking, don’t panic—it’s totally normal and adds to the rustic look.