Fancify your summer desserts with this incredible blueberry galette. A buttery crust filled with a homemade filling bursting with real fruit, this is the perfect sweet treat to serve after dinner!
Healthy Blueberry Galette
You know those award-winning pies from county fairs? This tastes just like it – but it is healthier for you.
Ok, I haven’t actually had the chance to eat a blue-ribbon pie (wouldn’t that be a dream come true?) but I can imagine what one tastes like. In fact, I think blueberry pies are the quintessential pie of summer.
This galette belongs in a coffee shop, served with a hot latte and a scoop of ice cream. On those warm mornings when you actually have a minute to breathe, grab a slice of blueberry galette and your favorite book. It’s the best kind of mental break you can give yourself.
Baking is also so good for you too! This galette is both easy enough for beginners and yet involved enough to feel therapeutic.
So grab your apron and get ready to bake!
There are fewer than 5 ingredients in both parts of this galette. The galette has two parts – the buttery crust and the blueberry filling. I used all whole, fresh ingredients that are good for your body and your gut.
Here’s a bit more information about what I used:
- White Whole Wheat Flour: Whole wheat flour has more fiber and is better for you. You’ll use 1.5 cups.
- Salt: You only need a pinch (1/4 teaspoon) of salt to enhance all the other flavors in this blueberry galette.
- Maple Syrup: About 1/2 a cup of maple syrup sweetens the crust naturally.
- Butter: Whenever you make the crust, you need real butter that is cold and cut into cubes. You will use 6 tablespoons of butter in the crust.
- Blueberries: For the best flavor and results, I suggest using 3 cups of fresh blueberries. They are a superfruit, packed with vitamins and free-radical fighting antioxidants.
- Maple Syrup: Sweeten the filling with 2 tablespoons of pure maple syrup.
- Lemon Juice: Add 1 tablespoon of fresh-squeezed lemon juice to add acidity to the filling and bring out the sweetness in the blueberries.
- White Whole Wheat Flour: To thicken the filling, add 1 tablespoon of white whole wheat flour to really make it all come together.
- Egg: Beat one egg and add it to the filling as an emulsifier.
Kitchen Tools Required
Even though this galette looks impressive and complicated, you don’t need very many fancy tools or equipment.
Gather the following items before you begin:
- Food Processor
- Mixing Bowls
- Parchment Paper
- Slotted Spoon
- Pastry Brush
For measuring, you will need the following sized cups and spoons: 1 cup, 1/2 cup, 1/4 cup, 1 tablespoon, and 1/4 teaspoon.
How To Make Blueberry Galette
Now that you have all the ingredients and kitchen tools ready, it’s time to start baking this rustic dessert!
Start out by preheating the oven to 400F.
Then, use a food processor to blend together all the crust ingredients by pulsing until well combined. The dough should be starting to form into a ball and when pinched together, it sticks.
Add ice water as needed in order to form a ball. Place in the fridge while you make the filling.
Next, make the filling. In a bowl, mix together blueberries, maple syrup, lemon juice, and flour until blueberries are coated.
Take the dough out of the fridge and line your counter with parchment paper (or wax, but remember if using wax, you must transfer it to parchment paper or silicone mat before baking as the wax will melt in the oven).
After that, place the dough in the center of parchment paper and place another layer of parchment paper on top. Roll out into an even circle, about 12 inches in diameter all ways.
Using a slotted spoon, add blueberries to the center of the dough, piling on top in layers but remaining mostly in the center, leaving about 2 inches on each side of the dough.
Once all blueberries are in, start folding the sides in to cover some of the blueberries, pressing down the dough in any spots that may have opened up. You want your dough to be perfectly sealed and have no openings on the base.
Tip: Remember, the blueberries will be open in the center part of the dough, so don’t try to have your dough totally covering the top. If your dough starts to break, use ice water and pinch together.
Once all folded in, brush the entire dough with crust, ensuring all sides are pinched tightly together so no juices escape.
Bake for 24-27 minutes, or until golden brown. Let cool at least 10 minutes before serving.
Enjoy! The galette tastes even better with a scoop of your favorite ice cream.
Below are some common homemade blueberry galette questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
How do you make this recipe gluten-free?
To make this recipe gluten-free, all you have to do is use all-purpose gluten-free flour. The texture might be a little different, but not noticeable. Bob’s Red Mill makes gluten-free flour that you can use as a 1:1 replacement!
Does the butter really have to be cold?
Yes, the butter must be completely chilled before you place it in the food processor. This is what makes the galette crust delightfully flaky. This is because the bits of butter that are still in the dough will steam in the oven which creates pockets of air within the crust.
Is a galette the same thing as a pie?
Yes, it is a type of pie. A galette is a kind of pie that is open-faced, without a crust on top.
Can I use frozen blueberries?
Yes, you can use frozen blueberries instead of fresh! Just thaw them and rinse them off first.
If you add frozen blueberries to the galette and bake it with them still frozen, they will release more moisture into the pie which will affect the consistency of the filling.
Store leftover blueberry galette in an airtight container, like a resealable pyrex dish, at room temperature. It will last about a week – if you don’t eat it all first!
This rustic blueberry galette will stay fresh in the freezer for up to 6 months too.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite pie recipes to make. Enjoy!
- Paleo Chocolate Pecan Pie
- Healthy Paleo Pumpkin Pie
- Gluten-Free Key Lime Pie
- Gluten-Free Apple Pie
- Healthy Peanut Butter Pie
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
- 1.5 cups white whole wheat flour
- 1/4 tsp salt
- 6 tbsp butter, cold + cubed
- 1/4 cup maple syrup
- 3 cups blueberries
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp white whole wheat flour
- egg, beaten
- Preheat oven to 400F.
- In a food processor, blend together all crust ingredients by pulsing until well combined. The dough should be starting to form into a ball and when pinched together, it sticks. Add ice water as needed in order to form into ball. Place in fridge while preparing filling.
- In a bowl, mix together blueberries, maple syrup, lemon juice, and flour until blueberries are coated.
- Take dough out of fridge and line counter with parchment paper (or wax, but remember if using wax, you must transfer to parchment paper or silicone mat before baking as wax will melt in the oven).
- Place dough in center of parchment paper and place another layer of parchment paper on top. Roll out into even circle, about 12 inches in diameter all ways.
- Using a slotted spoon, add blueberries to center of dough, piling on top in layers but remaining mostly in the center, leaving about 2 inches on each side of dough.
- Once all blueberries are in, start folding the sides in to cover some of the blueberries, pressing down the dough in any spots that may have opened up. You want your dough to be perfectly sealed and no openings on the base. Remember, the blueberries will be open in the center part of the dough, so don’t try to have your dough totally covering the top. If your dough starts to break, use ice water and pinch together.
- Once all folded in, brush entire dough with egg wash, ensuring all sides are pinched tightly together so no juices escape.
- Bake for 24-27 minutes, or until golden brown. Let cool at least 10 minutes before serving.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂