This easy blueberry galette is the perfect dessert to bake when fresh summer blueberries are in season or any time of the year. Using refrigerated pie dough makes it even faster!
Blueberry Galette
Making a blueberry galette is simpler than a blueberry pie or tart as it’s basically a free-form pie without a pie dish. I love how fuss-free this rustic dessert is. The blueberries are tossed with lemon and lemon zest and lightly sweetened with monk fruit or sugar. It’s every bit as delicious as a homemade pie but much easier. If you want to make this fruit galette over-the-top good, serve it with a scoop of vanilla ice cream! For a savory galette, you will love this summer tomato galette.
What is a blueberry galette?
A blueberry galette is a sweet free-form pastry with a blueberry filling baked on a sheet pan. You can make this with any berries you like. Try it with a mix of blueberries, blackberries and raspberries for a variation. There are also savory galettes with vegetables.
Is galette dough the same as pie dough?
A galette uses the same type of dough that is used for a pie, it’s just bakes different. A galette is baked on a baking sheet, and the edges of the dough are folded up over the filling. A pie is made in a circular pie plate, with the dough going up the sides of the dish. A pie sometimes has a second pie crust on top of the filling.
Blueberry Galette Ingredients
- Pie Dough: I made this blueberry galette recipe with Pillsbury pie dough, but any brand will work. And if you want to make your own homemade pie crust recipe, go for it.
- Sweetener: I used monk fruit sweetener, which has zero calories and fewer carbs than sugar, but you can also substitute granulated sugar or turbinado sugar.
- Lemon: You’ll need two teaspoons of lemon zest and two tablespoons lemon juice.
- Flour: Mix the blueberries with all-purpose flour or cornstarch, this will keep the galette from getting soggy and will make thicken the sauce.
- Blueberry mixture: If fresh blueberries are in season, definitely use them! If not, frozen blueberries will work too.
- Egg Wash: Beat one egg white or whole egg to brush on the crust.
How to Make a Blueberry Galette
- Prep: Line a large baking sheet with parchment paper, and preheat the oven to 375°F. Take the dough out of the refrigerator and let it sit while you prepare the blueberries.
- Galette Filling: Mix the monk fruit or sugar, lemon zest, and flour in a large bowl. Fold in the blueberries and lemon juice and let stand for 15 minutes.
- Galette Dough: Roll out the pie dough to a 13-inch round with a rolling pin about 1/8-inch thick on a lightly floured surface. Fold the pastry in half and transfer it to the prepared baking sheet.
- Form the Galette: Spoon the blueberries into the center of the dough, leaving a 1 ½-border. Fold the border up and over the blueberries. Brush the egg white on the pastry and sprinkle with a few pinches of sweetener.
- Bake the galette for 40 to 50 minutes until the pastry is golden brown and the blueberry filling starts to bubble. Transfer the baking sheet to a cooling rack and let it cool until warm. Cut into eight wedges with a pastry cutter and serve warm or at room temperature.
How to Store a Galette
Cover leftovers with plastic wrap and refrigerate for up to 5 days, you can eat cold or reheat to warm it up.
More Blueberry Recipes You’ll Love
- Blueberry Cream Pie
- Blueberry Peach Crisp
- Blueberry Buttermilk Cake
- Blueberry Compote
- Blueberry Frozen Yogurt
Blueberry Galette
Equipment
Ingredients
- 1 ready-to-bake pie dough round, refrigerated kind like Pillsbury
- 1/4 cup monk fruit sweetener or sugar, plus more for sprinkling
- 2 teaspoons finely grated lemon zest
- 3 tablespoons all purpose flour, plus more for dusting
- 4 cups fresh blueberries
- 2 tablespoons fresh lemon juice
- 1 egg white, beaten
Instructions
- Line a large baking sheet with parchment paper. Take the dough out of the refrigerator and package to take the chill out.
- Preheat the oven to 375F.
Make the filling:
- In a bowl, whisk the ¼ cup of monk fruit or sugar, lemon zest and flour. Fold in the blueberries and lemon juice and mix well to coat; let it stand for 15 minutes.
Prepare the dough:
- On a lightly floured work surface, roll out the pastry to a 13-inch round about 1/8 inch thick.
- Fold the pastry in half over the rolling pin to transfer it to the prepared baking sheet. Then open and center it on the sheet.
- Spoon the blueberries in the center of the pastry, leaving a 11/2-inch border all around.
- Fold the pastry border up and over the blueberries, pleating it as needed. Brush the egg white on the pastry and sprinkle with a few pinches of sweetener.
- Bake in the center of the oven for about 40 to 45 minutes, until the pastry is golden brown and the blueberry filling starts to bubble.
- Transfer the baking sheet to a rack and let it cool to warm. Cut into 8 wedges and serve warm or at room temperature.
It’s so easy to make and delicious that I find myself making it on the spur of the moment because I usually have the ingredients on hand.
Simple to make. Very tasty!
My kids don’t love blueberries,
but they still liked it okay. They are very eager to try it with other mixed berries.
So completely perfect as always Skinnytaste knocks it out of the park! Served with vanilla ice cream but the dairy free guest went back for thirds!
So easy to make (and I’m not a baker) and leftovers refrigerate well!
So simple and easy to make. I used my vanilla sugar and that added just a bit more yumminess
Very easy to make. It tastes great. I used wild blueberries. The small ones. Yum
So good. I had it with vanilla ice cream and went back for seconds even tho I probably shouldn’t have.
Made it for my birthday “cake” and came out great!
Happy birthday! 🙂
Thank you for yet another winning recipe! Birthday pie has happened several times over the years so this was a great less caloric option.
This is such an easy and delicious dessert
Came out perfectly. Didn’t run out all over the place and tastes wonderful.
Haven’t tasted this yet but made it for dessert tonight. Since it was just for us, I made it into a one crust pie.
Delicious and so easy!! Great presentation for guest!
Can this be frozen?
I have 10 lb of fresh blueberries I just bought from a local nonprofit fundraiser and would like to make a bunch of these.
Can I make and freeze to bake later? OR
Can I bake and then freeze?
Or both?
Any tips for doing either?
Can’t wait to make this!!!
Thank you!
I think it should be fine, I would freeze after baking.
Is there a lower point option to the pie crust? Has anyone tried 2 ingredient dough? Found a store bought “light” or “lower fat” pie dough?
This was so delicious and so easy to make! I used frozen blueberries and it was amazing!
I used blackberries instead of blueberries because that’s what I had. Was quick and easy to prepare, delicious, and beautiful! A recipe to keep! Next time I’ll use blueberries. I baked mine on a Silpat rather than parchment – worked great! Thank you Gina!
This is super yummy.
I used frozen Lite Cool Whip instead of ice cream and it was perfect with the warm galette.
No real sugar needed, I used Truvia and it was better .
I liked this so much, I’m making it for the second time in a week! This time for a neighborhood fish fry as a delicious summery dessert! So simple to make and delicious!
The Blueberry Galette is a fabulous dessert! So easy to make and the presentation is beautiful. Finally, the taste is exquisite. The crust is thin and light and the berries are scrumptious! Everyone loves this dessert!
Everyone loved this one!
Very easy to make and very good. Had someone tell me it was the best blueberry pie they’d ever had!
My first Skinnytaste recipe! So easy, so delicious and nutritional information on website checks out 100%. I’m impressed with website and overwhelmed by choices. I can’t wait to make my second ST recipe.
Welcome!! So glad you enjoyed it!
This was such a simple recipe to make and beyond delicious! Huge crowd pleaser.
This was so easy to put together and yet it looks like an elegant bakery dessert fresh out of the oven. Absolutely fantastic flavor! Will be making this all summer!
This turned out perfect! It was so beautiful. Friends were impressed. Tip- roll the pie dough on the parchment paper. This makes it easy to transfer to cookie sheet.
I’m eager to make the galette this weekend with frozen blueberries . Do you recommend defrosting the berries first or using them frozen? Thanks so much for the enticing recipe and your advice!
I would defrost first
Really delicious. We made 2 over this long holiday weekend bc it was so good.
Hey Gina,
Can I substitute Stevia and can you tell me how much to use?
I want to make this for company on the weekend. Could I use puff pastry for the dough? I have some in my freezer that I’d like to use.
Sure, although i think the calories are higher
Another Winner!!! I had some extra blueberries and strawberries and made an early morning treat with coffee and friends. All wanted the recipe!
If I could rate this recipe one hundred stars, I would. Super simple to make, even for this non baker! Delicious!
GREAT!!!
Easy and delicious. This is a keeper.
Can I leave out the lemon zest? I want it to taste like blueberry’s not with lemon.
feel fry to modify it to your taste.
Loved this recipe!
I also subbed 1c blueberries for blackberries. So good!! My new go to for quick dessert
Glad you enjoyed it!
Omg, this looks amazingly delicious!
Could I use a frozen pie crust that’s in the tin and defrost it and then fold those upright edges over the fruit??? Or, after it defrosts and is soft lightly roll it flat?
I have a ton of rhubarb growing in the garden and some strawberries in the freezer 💓
Yes, that should be fine. Rhubarb and strawberries sounds yummy!
Have you ever used WW 2 Ingredient Dough in place of the refrigerated pie crust?
It would be more like a pizza than pie crust.
The recipe says to fold the dough in half and then add the blueberries but in the pictures it looks like the dough is still a circle not a half circle so I’m just double checking if the dough is folded in half before placing the blueberries on top
Its just to help transfer to the baking sheet.
I love to use my grill over summer months. I was thinking this could easily be done in a cast iron skillet in my big green egg on pizza night. Gina, can you think of anything that I might have to tweak if I do it that way?
Sure as long as you can maintain an even temp, it should work!
I made it!! I wish I could post a pic. It turned out amazing on the grill. I just put it on the pizza stone. It got a little messy but worth it!!
After you roll the dough out into a 13 inch circle, you then fold it in half to create a half circle before filling it?
You just fold it lightly so it’s easy to transfer to the sheet pan. You’re not really folding it, if that makes sense.
Yes. I was confused too. Thought you kept it folded. Lol.
no, its just to transfer easy
Can you use Stevia instead of Monk fruit?
Sure!
Yum, yum, yum! Made this tonight and it was delicious. It came together so easily! Thanks Gina for another winner.
Great, so easy!!
Looks divine. I have saved it on my Pinterest boards. Will give it a go. Glad to have a desert that is more WW friendly than a traditional pie.
How many total servings are in this gazette?
If I cut my dough smaller, could I bake this in my air fryer? If so, at what time and temperature?
If you use sugar, how many WW points will it be?
I’m also hoping to learn the ww points for using sugar. I tried to edit in the app but wasn’t able. Thanks!
it would be 1/2 tbsp sugar per person, you can add that in your app
Question not a comment, yet! Lol. Can we use the berries straight out of the freezer or prepare them in some way before using them? Don’t have fresh right now. Thanks
Just let them thaw first!