Enjoy this rustic, freeform shaped blueberry galette dessert… it’s simple and delicious, uses pie crust dough, and is easier than making a pie!
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!
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 (it absolutely does NOT have to be perfectly round, then transferred it to a baking sheet (fold dough in half, then transfer- it’s easy!)
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 many times before, for various recipes, so quickly just did 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).
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 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).
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!
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!
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Recipe source: my brain, on Thanksgiving overload
You'll enjoy this blueberry galette- a simple, rustic, freeform shaped dessert that has all the flavor of blueberry pie... it still uses pastry dough, but is easier to make!
- 1 1/2 cups blueberries (I used frozen)
- zest of 1/2 a lemon
- 3 Tablespoons granulated sugar
- 1 Tablespoon lemon juice
- 1/4 teaspoon cinnamon
- 1/3 cup water
- 1 Tablespoon cornstarch
- 1/2 pie crust (yep! I only used half)
- Preheat oven to 425 degrees F.
- Roll out pie crust.. No need to trim it... this is a rustic looking galette! Place onto baking sheet.
- In a medium sized saucepan, combine the blueberries, lemon zest, sugar, lemon juice, and cinnamon.
- 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.
- 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.
- 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).
- 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!
Here’s one more to pin on your Pinterest boards!