A Blueberry Galette is a classic summer dessert that’s easy to make and bursting with flavor! As I like to say, it’s my “lazy pie”. With a drizzle of thyme honey, this dessert is one that everyone will devour. Serves 6.
about this blueberry galette
Who else loves blueberry pie?!
Pie is one of my favorite desserts, and I’m always looking forward to summer when the shelves are bursting with ripe berries, cherries, and more fruits to throw into pies.
However, I always seem to struggle with the traditional “pie”. For some reason, I tend to end up with a soggy bottom or I have to spend a LOT of time pulling together a crust that’ll come out perfectly.
Instead of making a true “pie”, I make galettes!
what is a galette?
A galette is pastry dough wrapped around your favorite filling! Usually it’s fresh fruit, but I sure love all the different options you can try (I’ve listed some other recipes to save for later if you are interested!).
The thing that I love about galettes is that they are free form and very rustic. This means that it doesn’t take a lot of effort to make them and they aren’t meant to look PERFECT. You can use regular tools and there’s no fancy technique to it!
blueberries – be sure to use fresh blueberries for this pie! The sweetest ones are in July (a note on that above the recipe card below), but they are in season all summer long.
flour – all you need is all-purpose flour for this recipe. You can also use a gluten-free 1:1 substitute flour (like Bob’s Red Mill).
sugar – all you need is granulated white sugar.
salt – I like to use fine kosher salt when baking. Coarse or fleur de sel is best used as finishing salts when you are using it in baking!
butter – Reach for unsalted butter and not the salted butter for this recipe. The salt will overpower the flavor and you don’t want a salty dough!
cornstarch – this is used as a thickening agent for the filling.
lemon juice – I recommend using fresh lemon juice for this recipe! However, if you need to use bottled, you can.
thyme – fresh thyme is ideal to make the thyme honey for this recipe. Dried thyme will not work.
honey – use your favorite brand of honey! I love clover honey (more common), but you could also use orange blossom honey for an added floral element.
this recipe’s must haves
For the galette dough, you just need a food processor! I love how easily this foolproof dough comes together in it.
When it comes to baking, all you need is some parchment paper and a half sheet baking pan.
here’s how to make a blueberry galette
make thyme honey
Add thyme sprigs and honey to a mason jar. Stir to coat and remove any air bubbles. Close and leave in a warm place.
Add flour and salt to the bowl of a food processor. Pulse a few times to mix. Add in cold butter and pulse about 8 to 10 times until the mixture resembles coarse crumbs.
Turn the machine on and add in water, one tablespoon at a time. The dough should come together to form a ball. Turn out on a clean work surface and form into a disk. Wrap tightly in plastic and place in the fridge for at least 30 minutes.
Add 1/2 cup blueberries to a large bowl and crush with the back of a fork. Add in remaining blueberries, sugar, cornstarch, salt, and lemon juice. Stir to combine and set aside.
assemble and bake
Roll out the chilled dough into a 14-inch round. Transfer the dough to a baking sheet lined with parchment paper.
Add the filling to the center of the dough, leaving a 1 to 2-inch edge of dough all the way around!
Fold the edges up around the filling, pleating the dough in evenly spaced folds. Seal the folds as you work all the way around.
Brush the edges with melted butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes until the dough turns a light golden brown.
Cool for about 15 minutes before drizzling with thyme honey, slicing, and serving.
tips for success
use fresh fruit. Using frozen blueberries will not work for this recipe! Frozen blueberries end up releasing too much juice when baked, and you’ll end up with a soggy galette.
chill the dough. Don’t skip chilling the dough! It’s a crucial step to getting the perfect dough for this recipe. Be sure to let it chill for at least 30 minutes.
can I make the dough ahead of time?
Yes! You can leave the raw dough in a wrapped disk in the fridge overnight if you would like.
The dough can also be frozen! Wrap it tightly in plastic wrap and freeze for up to one month.
can I use frozen blueberries?
For this recipe, frozen blueberries are not recommended. The berries tend to release a lot more juice when they are frozen and then baked. That’ll leave you will a soggy galette!
is galette and pie crust the same?
No, galette dough is different from pie crust because it is baked on a sheet pan instead of in a pie plate. It’s a lot easier to make and really saves you the headache of a traditional pie crust.
Need some more inspiration for dessert? Check out my desserts recipe page!
what to serve with a blueberry galette?
I’m not very into a lot of frills when pairing anything with this galette. For me, a couple scoops of vanilla bean ice cream is the ideal pairing! However, if you need some ideas for mains to serve before this galette, here are some of my personal summer favorites:
- Farmer’s Market Pasta
- Salsa Jalapeno Crunch Burger
- Summer Corn Risotto
- Mojo Steak Salad with Grilled Corn
how to store
If you have leftovers, I like to wrap mine in foil and refrigerate overnight. You can re-warm it in the oven set to 325˚F until warmed through (about 10 min).
I have also found this galette does just fine when reheated in the microwave! For one slice on a microwave-safe plate, it takes about 20 to 30 seconds.
Blueberries are sweetest in July! It’s the peak season so it’s a great time to make this galette, but also to freeze blueberries at their peak for use during the cold winter months.
- 8 sprigs of fresh thyme
- 1/2 cup raw honey
- 1 1/2 cups flour
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 8 Tbsp cold unsalted butter, cubed into 1/2” pieces
- 1/3 cup ice water
- 3 cups fresh blueberries, divided
- 2/3 cup sugar
- 2 Tbsp cornstarch
- 1/8 tsp salt
- 1 tsp lemon juice
- 2 Tbsp melted unsalted butter
- Turbinado or raw sugar
- In a small mason jar, combine thyme and honey. Stir to coat and remove any air bubbles. Cover and set in a warm place.
- To make the galette dough, add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to mix. Add butter cubes and pulse about 8 to 10 times until the mixture resembles coarse crumbs.
- Turn the machine on and add in water, one tablespoon at a time. The dough should come together and form a ball. Dump out the dough onto a clean work surface and form into a 4-inch disk. Cover with plastic wrap tightly and chill in the fridge for at least 30 minutes, up to overnight.
- When ready to bake, preheat the oven to 375˚F. Line a baking sheet with parchment paper and set aside.
- To make the filing, place 1/2 cup blueberries in a large bowl. Mash them with the back of a fork. Add remaining blueberries, sugar, cornstarch, salt, and lemon juice. Stir to combined.
- Roll out galette dough into a 14-inch round. Add filling to the center, spreading it out but leaving a border of about 1 to 2 inches.
- Fold up the dough around the filling, pleating the dough evenly. Be sure to press the folds together well to seal. Brush the edges with melted butter and sprinkle with raw sugar.
- Bake for 35 to 45 minutes, until the edges are golden brown. Cook for about 15 minutes before drizzling with thyme honey and slicing to serve.