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!
Ingredients You’ll Need:
Pie Crust: You can use store-bought but I highly recommend you make it from scratch. Get my tried and true pie crust recipe here.
Fresh Blueberries: You can use any fresh fruit really, blueberries, cherries, strawberries, or stone fruit.
Cornstarch: Cornstarch thickens the juices from the berries.
Sugar: Save a little extra sugar to sprinkle on the edges of the galette for a sweet and crispy crust.
Lemon Juice: Freshly squeezed!
Egg: Lightly beaten to brush the edges for a golden-brown crust.
Vanilla Ice Cream: You can certainly go without but it really does take this dessert to the next level!
Recipe Steps:
- Prepare the Filling
In a large bowl stir together blueberries, cornstarch, lemon juice, and sugar.
- 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.
- 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
More Delicious Summery Desserts
Stone Fruit Clafoutis
Strawberry Brow-Butter Ice Cream Sandwiches
Blackberry and Almond Crostata
Toasted Coconut and Chocolate Blondies
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
Nutrition
Did you make this recipe?
Leave a review below, then snap a picture and tag me @craving_california and use #cravingcalifornia on Instagram so I can see it!
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