As the days become a little shorter and a little cooler we can feel Fall encouraging us to cozy up under a blanket with a steaming mug of chai and with what better accompaniment than this Rustic Blueberry Galette! A Rustic Galette is essentially a free form pie which is oh, so very fall and in an ode to Summer I filled it with the last of the fresh blueberry harvest. The sweet, tangy blueberry filling goes perfectly with the buttery, flaky crust. Let’s get started with the recipe, shall we?
Ingredients:
Pie Crust:
- 2 cups all purpose flour
- 8 tablespoons cold, unsalted butter
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 tablespoon ice water
Blueberry Filling and Assembly:
- 2 cups blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon lemon zest
- 1 tablespoon heavy cream, optional
- coarse sugar, optional
Directions:
Like every good Galette (or Pie) we start with the crust. For Pie’s I love to use this Buttercrust Pastry Dough recipe from Chef John! It’s absolutely delicious and perfect for sweet and savory pies. It’s so simple to put together and can all be done in a food processor. Make sure your butter is frozen before you start making your dough. Begin with 1 cup of flour in the food processor and then cube your butter and sprinkle on top of the flour and then top with remaining 1 cup of flour, salt, and sugar. Give all of this a few, quick pulses until the mixture is crumbly.
Once it’s reached this stage add in the ice water and pulse again a few times until the dough has large crumbles that come together when pressed. On some plastic wrap turn out the dough and press everything together to form a disk of dough. Wrap it in plastic and place in the refrigerator to chill before use. Chill at least an hour or for 30 minutes in the freezer.
Now that the dough is done you are halfway to a pie! The best part is this filling is honestly so easy—oh, and it’s delicious! In a bowl mix together the blueberries, sugar, cornstarch, and lemon zest and yes, you are done! Set it aside until the crust is completely chilled. Once the crust is ready, preheat the oven to 400F.
Now that we have a chilled crust on our hands things are about to get ca-razyyyy. Okay, I’m exaggerating but it’s hard to make Galette making sound super interesting but I think it’s one of those things you just have to do and find out for yourself. Like reading a book. Or painting a wall…I’m just kidding, nobody can make painting a wall interesting. Once the dough is nice and chilled roll it out on a floured surface. It’s okay if the edges are not super pretty because this IS rustic, after all. Roll until you have about a 14” round that’s about an 1/8” thick.
Once it’s rolled out transfer it to a parchment paper lined baking sheet by rolling it onto your rolling pin and rolling it back out on the sheet. That’s a lot of a rolling….maybe enough rolling to be hatin’…
Once it’s been transferred take the blueberry filling and carefully place it in the center of the crust, leaving about a 3” border. Fold in the edges, pleating as you go, tucking in all the berries. Night night 😌 Optionally, you can brush the edges with heavy cream and sprinkle with coarse sugar. Place the galette into the oven for 30 minutes and then reduce the heat to 350F and bake for another 10-15 minutes until crust is golden brown and berries are bubbling. And now….it’s done!
Allow it to cool for a minimum of 30 minutes and serve it warm on its own or with some ice cream! Be sure to enjoy!
Rustic Blueberry Galette
Ingredients
Pie Crust:
- 2 cups all purpose flour
- 8 tablespoons cold, unsalted butter
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 tablespoons ice water
Blueberry Filling and Assembly:
- 2 cups blueberries
- ¼ cup granulated sugar
- 1 tablespoons cornstarch
- ¼ teaspoon lemon zest
- 1 tablespoon heavy cream, optional
- coarse sugar, optional
Instructions
Pie Crust:
- In a food processor add in 1 cup of flour and freezer cold, cubed stick of butter, and top with remaining cup of flour, sugar and salt.
- Pulse this mixture in short bursts until mixture is slightly crumbly.
- Slowly add in chilled water, one tablespoon at a time, while pulsing until mixture is crumbly.
- Turn out mixture onto plastic wrap and lightly press together until a disk of dough is formed. Wrap in the plastic wrap.
- Allow dough to chill for at least an hour in refrigerator or 30 mins in freezer. You can also refrigerate overnight. Must be chilled before use.
Blueberry Filling and Assembly:
- Preheat oven to 400°F
- In mixing bowl combine blueberries, sugar, cornstarch, and lemon zest.
- Food together until thoroughly combined. Set aside to work on the dough
- Line a sheet pan with parchment paper.
- Take out chilled dough and roll out with rolling pin into a circle. Roll until about an ⅛ inch thick (~14” round)
- Roll dough onto your pin and transfer to parchment paper lined sheet pan
- In the middle of dough carefully place blueberry filling in a circle leaving a 3 inch border
- Fold in the edges over the fruit, pleating as you go. Blueberries should be nicely contained. Optionally, brush dough with heavy cream and sprinkle with coarse sugar.
- Place in the oven for 30 minutes. Reduce heat to 350°F then bake for an additional 10-15 minutes until crust is golden brown and fruit is bubbling
- Allow to cool for a minimum of 30 minutes before serving. Serve alone or with ice cream!
- Enjoy!
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