Blueberry Galette

I had finished making my pies for Thanksgiving and had a medium sized ball of pie crust dough left over… what to do, what to do? I could throw it away or freeze it… but the practical side of me won out. Guess what I did? I made a small Blueberry Galette!!! YUM!Blueberry Galette / The Grateful Girl Cooks!

What exactly IS a galette? It is a French term used to describe different kinds of flat, round, or free form pies or cakes. This one is a free form pie galette. Very rustic, but so easy!

I had the equivalent dough leftover of one half of a pie crust. (I used DIY – Mom’s Pie Crust for the dough, but you can use any prepared pie crust).  I rolled the dough out  to form a rustic round shape, then transferred it to a baking sheet (fold dough in half, then transfer-it’s easy!)

Blueberry Galette / The Grateful Girl Cooks!

I knew I had some blueberries in the freezer, so decided to make a small galette, then just made it up as I went. I’ve made thickened blueberry compote before, so used what I remembered to quickly make up the blueberry filling. I added frozen blueberries, lemon juice, cinnamon, sugar, lemon zest, then added a water/cornstarch slurry to the blueberries, and cooked the mixture down until it had thickened (about 10 minutes or so).

Blueberry Galette / The Grateful Girl Cooks!

Blueberry Galette / The Grateful Girl Cooks!

I let the blueberries cool down a bit, then spooned the mixture into the center of the dough, being sure to leave the edges free from filling. I then carefully rolled the edges up and over the filling (just enough to hold the filling in – try hard not to overfill the dough). I then brushed the “crust” with a beaten egg, then sprinkled the crust with raw sugar (larger than granulated). Into the oven it went for about 30 minutes (until crust was golden brown, and blueberry filling was bubbly).

Blueberry Galette / The Grateful Girl Cooks!

I let the galette cool completely on the baking sheet, then carefully transferred it (using two spatulas and a prayer) to the serving dish. I served it at Thanksgiving, alongside the other pies, and it was a big hit! We cut it into 6 small slices and it was really good! It’s always fun to see what you can make with odds and ends!

Blueberry Galette / The Grateful Girl Cooks!

The blueberry galette cuts easily, and was very simple to serve up individual slices! Didn’t think of it at the time, but a dollop of whipped cream would be awesome on a slice!

Have a blessed day, friends. Choose to be thankful for the “things” that cross your path today!

Blueberry Galette / The Grateful Girl Cooks!Recipe source: my brain, on Thanksgiving overload

Blueberry Galette
Prep time
Cook time
Total time
A rustic, freeform shaped blueberry galette... simple and delicious!
As Prepared By:
Recipe type: Dessert
Serves: 6 servings
  • 1½ cups blueberries (I used frozen)
  • zest of ½ a lemon
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon lemon juice
  • ¼ teaspoon cinnamon
  • ⅓ cup water
  • 1 Tablespoon cornstarch
  • 1 pie crust (I used half for this recipe)
  1. Preheat oven to 425 degrees F.
  2. Roll out pie crust.. No need to trim it... this is a rustic looking galette! Place onto baking sheet.
  3. In a medium sized saucepan, combine the blueberries, lemon zest, sugar, lemon juice, and cinnamon.
  4. Mix the cornstarch into the water and stir well, to combine. Add the cornstarch mixture into the saucepan with the other ingredients. Heat on medium heat. Bring to a boil, then reduce heat and cook for about 10 minutes until mixture has thickened considerably.
  5. Let pie filling cool until almost room temp., then carefully spoon the cooled blueberry filling into the center of the pie dough circle. Make sure to leave at least an inch and a half of the outer edges with no filling. Roll the outer edges up and over the blueberry filling.
  6. Beat an egg with a fork. Brush the egg mixture over the crust, then sprinkle crust with raw sugar (can use regular granulated sugar if needed).
  7. Bake galette at 425 degrees F for approximatel30-35 minutes (for small size-more time if you are making a galette using the entire pie crust. When done, the crust should be golden brown and the filling should be bubbly. Remove from oven-let galette cool completely before transferring to serving dish. Enjoy!
If you want to use a whole pie crust (I only used a half to make a mini-galette), then remember to double the ingredients for the filling. OR make two small galettes (still doubling the filling). If making the small version, the slices are small, but were perfect side by side with other desserts!



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