Blueberry Galette Flaky Pastry (Printable Version)

Rustic blueberry galette with flaky pastry and juicy fruit, perfect for summer gatherings or easy desserts.

# What You'll Need:

→ Pastry

01 - 1 1/4 cups (160 g) all-purpose flour
02 - 1/2 cup (115 g) unsalted butter, cold and cubed
03 - 2 tsp granulated sugar
04 - 1/4 tsp salt
05 - 3–4 tbsp ice water

→ Filling

06 - 2 1/2 cups (350 g) fresh blueberries
07 - 1/4 cup (50 g) granulated sugar
08 - 1 tbsp cornstarch
09 - 1 tsp lemon zest
10 - 1 tbsp lemon juice
11 - 1/2 tsp vanilla extract
12 - Pinch of salt

→ To Finish

13 - 1 egg, beaten (for egg wash)
14 - 1 tbsp coarse sugar (for sprinkling, optional)

# Steps to Follow:

01 - In a large bowl, whisk together flour, sugar, and salt. Add the cold butter and cut it in using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes (or up to 2 days).
02 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
03 - In a medium bowl, gently toss blueberries with sugar, cornstarch, lemon zest, lemon juice, vanilla, and salt. Set aside.
04 - On a lightly floured surface, roll out the chilled dough into a 12-inch (30 cm) circle. Transfer to the prepared baking sheet.
05 - Pile the blueberry mixture into the center of the pastry, leaving a 2-inch (5 cm) border. Fold the dough edges up and over the filling, pleating as needed.
06 - Brush the pastry edges with beaten egg and sprinkle with coarse sugar if desired.
07 - Bake for 35–40 minutes, until the crust is golden and the filling is bubbling.
08 - Cool for at least 15 minutes before slicing. Serve warm or at room temperature.

# Additional Tips::

01 -
  • Perfect for beginners and forgiving with technique
  • Lets you use up ripe blueberries or any fruit you have
  • Classic French dessert made with pantry basics
  • Crisp and flaky homemade pastry without a pie pan required
02 -
  • Easy to adapt with any seasonal fruit
  • Best served fresh but holds up for a day
  • The crust is naturally sturdy yet tender
03 -
  • Work quickly with cold butter to ensure a flaky crust
  • Do not overfill the center or the juices will run
  • Let it cool before slicing so the fruit sets for tidy pieces

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