Blueberry Galette

Blueberry Galette


  • 2 ½ cups all-purpose flour, plus more for rolling
  • ¼ cup granulated sugar
  • ¼ tsp sea salt, heaping
  • 1 cup unsalted butter, frozen
  • ¼ cup ice water

For the Filling:

For the Egg Wash:

  • 1 egg
  • 1 tbsp milk


For the Pastry:

  • Add the 2 ½ cups flour, sugar, and salt into a food processor. Give it a few pulses.
  • Cut COLD butter into tbsp size pieces. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.
  • Slowly drizzle in about ¼ cup of the ice water while pulsing processor. If the mixture doesn't hold together when you squeeze a clump in your hand, then add a bit more water and pulse.
  • Transfer dough onto a pastry mat or sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one-inch-thick disk, cover in plastic wrap and chill for an hour.
  • Once your pie crust is chilled, preheat oven to 425ºF and remove the dough from fridge and let it warm up on the counter for a few minutes, this will prevent cracking. Roll our pie crust to about 1/4 of an inch and transfer to a baking sheet.

For the Filling:

  • In a bowl, gently stir together the berries, balsamic, lemon juice, zest, sugar, and flour.

For the Assembly:

  • In a small bowl, lightly beat the egg with a tablespoon of cream.
  • Spoon the filling onto the dough, leaving a 2–3-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Brush pastry with egg wash and sprinkle with sugar if desired.
  • Bake at 425ºF until the filling is bubbling and the pastry is golden brown, about 25 minutes. Cut into wedges and serve.
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