Variation
Mixed Berry: Replace half the blueberries with raspberries or blackberries.
Dessert · Baking · French-American
Blueberry Galette With Flaky Lemon Crust
This stunning blueberry galette features a crisp, lemon-infused pastry folded over juicy seasonal berries for the perfect effortless summer dessert.
Prep
25 min
Cook
35 min
Difficulty
Easy
Serves
8
Preparation
Get these tasks done before you start cooking.
Pastry Foundations
- 1
Incorporate Butter
Pulse flour, sugar, salt, and zest in a food processor until combined, then add cold butter cubes.
Tip: Only pulse until the butter is the size of small peas to ensure a flaky texture.
- 2
Hydrate the Dough
Add ice water one tablespoon at a time until the dough just holds together when pressed.
Tip: Avoid overworking the dough or the crust will become tough rather than tender.
How to Make Blueberry Galette With Flaky Lemon Crust
Total time: 1 h · Yields 8 servings
- 1
Chill the Dough
Form the pastry into a flat disc, wrap in plastic, and refrigerate for at least 60 minutes. This allows the gluten to relax and the butter to firm up, ensuring a shatteringly crisp crust.
- 2
Prepare the Filling
Preheat your oven to 400 degrees Fahrenheit (200 Celsius). In a medium bowl, gently toss the blueberries with sugar, cornstarch, lemon juice, and cinnamon until evenly coated.
- 3
Roll and Assemble
On a lightly floured parchment paper, roll the dough into a 12 inch circle. Pile the blueberry mixture into the center, leaving a 2 inch border of dough around the edges.
- 4
Fold the Edges
Gently fold the pastry edges over the fruit, pleating the dough as you go. The center of the fruit should remain exposed. Brush the folded dough with the beaten egg and sprinkle generously with turbinado sugar.
- 5
Bake until Golden
Slide the parchment onto a heavy baking sheet. Bake for 30 to 35 minutes until the crust is deeply golden brown and the blueberry juices are bubbling and thickened in the center.
Chef's Tips
- Dry your blueberries completely after washing to prevent the bottom crust from getting soggy.
- If the dough gets too soft while rolling, pop it back in the freezer for 5 minutes.
- Place the baking sheet on the lowest oven rack for the first 10 minutes to help crisp the bottom.
What to Serve with Blueberry Galette With Flaky Lemon Crust
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Warm with a scoop of Madagascar vanilla bean ice cream
- Room temperature with a dollop of unsweetened whipped cream
- Cold for breakfast with a spoonful of Greek yogurt
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Ginger Twist: Add 1 tsp of finely minced crystallized ginger to the filling.
Storage & Reheating
Store leftovers loosely covered at room temperature for up to 2 days. Reheat in a 350 degree oven for 5 minutes to restore crispness.
Further reading
Frequently asked questions
Can I use frozen berries for a blueberry galette?
Yes, but do not thaw them first. Toss frozen berries directly with the cornstarch mixture and extend the bake time by 5 to 8 minutes.
Why is my blueberry galette crust soggy on the bottom?
This usually happens if the fruit is too wet or the oven temperature is too low. Ensure you use cornstarch to thicken the juices and bake on a preheated tray.
How do I prevent the dough from cracking?
Let the chilled dough sit at room temperature for 5 minutes before rolling. If it cracks, simply pinch it back together or use a drop of water to seal.
What is the difference between a pie and a galette?
A pie is baked in a deep dish with sloped sides, while a galette is a free-form tart baked flat on a baking sheet, offering a higher crust-to-fruit ratio.
Does the lemon crust need to be refrigerated?
Yes, chilling the dough is essential to prevent the butter from melting too quickly in the oven, which creates those sought-after flakes.
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