Is a galette a pie?
In the world of pastry desserts, galette recipes fall somewhere between tarts and pies. They are all cousins, for lack of a better term.
Both pies and tarts are baked in a pan. In contrast, galettes are shaped free-form, then baked on a parchment paper lined baking sheet.
All three desserts feature a flaky crust. The difference is, galettes and tarts have a single bottom crust, whereas pies can be either single or double-crust.
Technically, a blueberry galette is really a single crust, open-faced blueberry pie. The bottom crust is made large enough that it comes up and slightly over the fruit filling.
How to Make a Galette
There are just 4 steps involved in making an easy blueberry galette:
Step 1: Creating the pastry dough
If you don’t want to make homemade pastry, you can also just purchase refrigerated pie crusts.
However, those store-bought pastry sheets are never as flaky and delicious as homemade pie dough, and I have the best tart pastry dough recipe for you. It’s so good!
Step 2: Making the blueberry mixture
Again, homemade blueberry filling made with fresh blueberries is the most delicious option. But if you’re in a rush, opening a can of blueberry pie filling will get the job done.
For the blueberry galette filling, you’ll need:
- 4 cups of blueberries
- lemon zest and lemon juice
- instant tapioca
- corn starch
Step 3: Filling the crust
See the recipe below for instructions on how to form the crust around the blueberry galette filling.
Step 4: Bake the Galette
One of the nicest things about making a blueberry galette is the short baking time. All you need is 25 minutes. The juices begin to thicken, the crust will become golden brown, and your kitchen will smell amazing!
What Dishes to Serve with this Recipe?
Blueberry galette is delicious alone, along with your favorite cup of tea or coffee. For an afternoon tea party, I recommend the following recipes.
This Recipe Goes Well with:
Other Recipes You Might Like
Blueberry Galette Recipe
Blueberry galette is a fruit dessert with juicy, fresh blueberries and lemon zest baked into a buttery, flaky crust. This French dessert recipe is easy to make for a beautiful, impressive, and delicious treat!
Tart Pastry Dough:
- 1 1/2 cups all purpose flour or plain flour
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1 stick cold unsalted butter (4 ounces or 113 grams)
- 1 large egg, beaten
- 4 cups blueberries
- 1/2 cup granulated sugar
- 2 1/2 tablespoons corn starch
- 1 lemon zest
- 2 tablespoons instant tapioca
- 1 egg, beaten
- 1 tablespoon Demerara sugar, for sprinkling, (or use regular sugar)
To Make the Tart Pastry Dough:
Pour the flour, confectioners’ sugar and salt in the bowl of a food processor. Pulse to combine. Add the diced butter, and pulse 10 times or so just to break the butter up. With the machine running, add the beaten egg. Process until the dough just begins to mass on the blade — 15-30 seconds. Dump the mass onto a clean (not floured) work surface, gather it into a ball, and then knead it briefly to make sure everything is incorporated.
On a lightly-floured surface, roll the dough into a 13-inch circle. Transfer the dough to a rimless, parchment-lined baking sheet, and let it chill in the fridge while you prepare the blueberry filling.
Preheat the oven to 425°F.
Put the blueberries in a medium bowl. Sprinkle the berries with the granulated sugar, cornstarch, and lemon zest. Stir gently with a spatula to coat.
Sprinkle the tapioca granules over the dough, leaving a 1 1/2 inch border all around. Tapioca will insure the galette isn’t runny with juice. Mound the berry mixture onto the round of pastry dough, and then spread it out, with a spatula, to within 1 1/2 inches of the edge. Fold the edge over the filling, making pleats as you go. Brush the edge with the beaten egg, and give it a sprinkling of Demerara sugar.
Bake until the crust is beautifully bronzed, about 25 minutes.. Serve warm or at room temperature, with or without whipped cream or vanilla ice cream.
Pour the flour, confectioners’ sugar and salt in the bowl of a food processor. Pulse to combine. Add the diced butter, and pulse 10 times or so just to break the butter up. With the machine running, add the beaten egg. Process until the dough just begins to mass on the blade — 15-30 seconds. Dump the mass onto your clean (not floured) work surface, gather it into a ball, and then knead it briefly to insure all stray flour is incorporated. Form the dough into a disc and wrap it in plastic. Refrigerate for 2 hours (or up to 3 days). Or, freeze for 30 minutes (or up to 3 months).
Recipe Source: A Garden for the House.