Rustic Blueberry Galette with Vanilla Ice Cream
Warm flakey pastry bursting with sweet, syrupy blueberries and creamy vanilla ice cream! This rustic, blueberry galette recipe is the perfect dessert for summer!
Blueberry season runs May-July and during that time I love to make this super-simple blueberry galette. It’s so delicious and deceptively easy to make! I try to keep a few extra disks of pie dough in my freezer at all times just in case I get a craving!
Unlike pies, galettes are intended to be rustic and un-fussy. The free form nature of a galette makes it almost impossible to mess up. This recipe is perfect for novice bakers or anyone looking for a delicious, and easy to make dessert!
Check out another delicious flakey pastry: Blackberry and Almond Crostata
Recipe Steps:
Step 1. Make the blueberry filling.
In a large bowl stir together blueberries, cornstarch, lemon juice, and sugar.
Step 2. Roll out the Dough and Assemble the Galette
On a floured surface roll out the pie dough to approximately 1/8″ thick. Don’t worry too much about the shape. Transfer to the parchment-lined baking tray pile the blueberry mixture onto the center the dough in an even layer, leaving a 1-inch border around the edge. Pour any remaining juices left in the bowl over the fruit. Fold the edges up and over the berries. Brush the edges of the dough with egg and sprinkle with sugar.
Step 3. Bake and Serve!
Bake 35-45 minutes until the blueberry filling is bubbling and pastry is golden brown. Let cool for at least 10 minutes. Serve warm or room temperature with generous scoops of vanilla ice cream.
FAQS and Expert Tips
A galette is a flat pastry made up warm, jammy fruit filling wrapped up in golden brown, flakey pie dough.
Yes! You can absolutely use store-bought pie dough for this recipe.
Yes, any type of berry or stone fruit will work for this recipe.
The dough can be made in advance and stored in the refrigerator for up to three days, or in the freezer for up to three months. I recommend baking the galette the same day you want to serve it. Leftovers can be stored at room temperature, covered, for up to three days.
More Delicious Summery Desserts
Stone Fruit Clafoutis
Strawberry Brow-Butter Ice Cream Sandwiches
Blackberry and Almond Crostata
Toasted Coconut and Chocolate Blondies
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Rustic Blueberry Galette with Vanilla Ice Cream
Ingredients
- 1 9-inch pie dough
- 3 c fresh blueberries
- 2 tbsp cornstarch
- 1/2 c sugar plus more for sprinkling
- 1 tbsp lemon juice
- 1 large egg lightly beaten
- vanilla ice cream for serving
Instructions
- Preheat oven to 375°F. Line a baking tray with parchment paper.
- In a large bowl stir together blueberries, cornstarch, lemon juice, and sugar.
- On a floured surface roll out the pie dough to approximately 1/8" thick. Don't worry too much about the shape. Transfer to the parchment-lined baking tray pile the blueberry mixture onto the center the dough in an even layer, leaving a 1-inch border around the edge. Pour any remaining juices left in the bowl over the fruit. Fold the edges up and over the berries. Brush the edges of the dough with egg and sprinkle with sugar.
- Bake 35-45 minutes until the blueberry filling is bubbling and pastry is golden brown. Let cool for at least 10 minutes. Serve warm or room temperature with generous scoops of vanilla ice cream
Notes
- Crostata is best eaten the day of however, leftovers can be stored, covered, at room temperature for up to three days. Reheat in the oven at 375 for 5 minutes.
Heaven!