Rustic Lemon Blueberry Galette
A free-form, rustic French tart filled with sweet fresh blueberries, lemon zest, and baked in a flaky, buttery pastry crust.
4.8 · 31 kitchen ratings
Published July 14, 2026 · By Julian Vance
The Beauty of Imperfect Baking
If you struggle with rolling out perfect round pie crusts, the galette is your savior. Originating in France, a galette embraces its rustic, uneven folds.
The secret to this crust is keeping the fat cold. By grating frozen butter into the flour, we ensure tiny pockets of fat remain intact, expanding in the oven to create ultra-flaky layers. The blueberries cook down into a sweet jammy filling, balanced by fresh lemon zest.
Why You'll Love This Recipe
- No Pie Dish Needed: A free-form crust baked directly on a flat sheet makes assembly stress-free.
- Ultra-Flaky Layers: Cold butter pieces create pockets of steam that rise into flaky crust layers.
- Bright Fruit Flavor: The pairing of zesty lemon and sweet blueberries is a summer classic.
Health Benefits
- Polyphenols: Blueberries are high in anthocyanins, which support brain function.
- Immune Boosting: Lemon juice delivers active vitamin C.
- Preservative Free: Baked from scratch without the shelf stabilizers of store-bought pies.
Pro-Tips for Perfection
- Keep Butter Cold: Use ice water and cold butter. If the butter melts before baking, you will lose the flaky layers in the crust.
- Cornstarch thickener: Toss the berries with cornstarch. This absorbs the cooking fruit juices and prevents a soggy bottom crust.
- Pleat Tightly: Make sure the folds of dough overlap and are pressed slightly together so they don't unfold while baking.
Frequently Asked Questions
What is the difference between a pie and a galette?
A galette is a rustic, free-form French tart baked on a flat baking sheet, whereas a pie is baked in a sloped pie dish and often requires a top crust.
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but do not thaw them before baking. Toss them with an extra teaspoon of cornstarch to handle the extra moisture.
How do you store leftovers?
Store the galette loosely covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat in a 350°F (175°C) oven for 5 minutes.
Rustic Lemon Blueberry Galette
20m
30m
6
290 kcal
Nutrition (per serving)
- Calories
- 290 kcal
- Protein
- 5 g
- Fat
- 14 g
- Carbs
- 38 g
- Fiber
- 2 g
Estimates only—values vary by brand and portion. Disclaimer
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1 tablespoon sugar
- 1/4 cup ice water
- 2 cups fresh blueberries
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 egg (for egg wash)
- 1 tablespoon turbinado sugar (for crust)
Instructions
- 1
In a bowl, mix flour and sugar. Grate cold butter into the flour. Mix with your fingers until it resembles coarse crumbs.
- 2
Add ice water, 1 tablespoon at a time, mixing until dough just clings together. Shape into a disc, wrap in plastic, and chill for 1 hour.
- 3
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 4
In a bowl, toss blueberries, cornstarch, lemon juice, lemon zest, and 2 tablespoons of sugar.
- 5
Roll the dough on a floured surface into a 12-inch circle. Transfer to the baking sheet.
- 6
Pile the blueberries in the center, leaving a 2-inch border.
- 7
Fold the border over the blueberries, pleating as you go to hold the fruit in.
- 8
Brush the folded crust with beaten egg, sprinkle with turbinado sugar, and bake for 30 minutes until crust is golden and blueberries are bubbly.
Kitchen Notes
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