Krazy Kitchen Mom

This Rustic Blueberry Galette is loaded with fresh blueberries, casually wrapped in a flaky pie crust that is covered with almond slices. 

My Mom used to make fruit pies all the time. They were so good and her pie crust was perfectly flakey. Unfortunately, I wasn’t too interested in baking back then and I don’t have her wonderful crust recipe. But now, you can buy refrigerator pie crust that tastes almost like homemade. Note that I said, “almost” (insert wink). But I love the convenience of using refrigerator pie crust; it actually allows me to make anything with pie crust any time without too much fuss or planning. But if you want to learn to make the perfect pie crust and become a pie crust rock star like my Mom, check out my friends at Great Eight Friends who make the Perfect Pie Crust.

What is a galette?

A galette is a pie that is a free-form rustic shape. It’s made by laying a round piece of pie dough on a sheet pan, placing the filling in the center and then folding the pie dough toward the center around the filling. Galettes are very popular in France and in Italy, they call them Crostas. I think a galette is more like a tart than a pie and they are much easier to make in my opinion.

Sweet or savory?

While you may think that a galette is only a sweet treat, you can also make them savory. A few of my favorite savory galette ingredients include such items as mushrooms, tomatoes, artichokes, carrots, asparagus. You can literally let your imagination run wild on the ideas.

When it comes to sweet galettes, berries are at the top of my list. But I also like other fruit ingredients in a galette, like apples, pears, figs, or peaches.

Making a galette is easy:

1. Fill the center of the pie dough with filling.
2. Fold the pie dough around the filling.
3. Brush the pie dough with an egg wash.
4. Sprinkle the pie dough with turbinado (raw) sugar.
5. Bake and eat!

What is turbinado sugar?

Turbinado sugar is also called raw sugar. It is brown in color and is a large crystal sugar, not at all like the fine white sugar you would put on your oatmeal or in a cookie recipe. It is made from light brown cane sugar. I love using turbinado sugar because it adds a crunch topping to whatever you add it to and it doesn’t melt like refined sugar. It also adds a little brown sugar-like flavor.

Krazy Kitchen Mom tips:

Here are a couple of great tips for making this recipe:

1. Do not skip the egg wash! It adds shine and helps to brown the pie dough. It also aides as the glue for the sliced almonds and the turbinado sugar. I also use an egg wash on pie dough before baking so please don’t skip this step.
2. This tip is a GAME-CHANGER! Build and bake your galette on an inverted, upside-down cookie sheet so you can easily slide it onto a pretty serving plate. If you don’t invert your cookie sheet, I promise you’re going to break the galette in 2 or 3 places while trying to get it over the cookie sheet lip. So do it the easy way and turn the cookie sheet upside-down.

Rustic Blueberry Galette

This Rustic Blueberry Galette is loaded with fresh blueberries, casually wrapped in a flaky pie crust that is covered with almond slices. 

• Author: krazykitchenmom
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baked
• Cuisine: American

Scale 1x2x3x

Ingredients

• 1–1/2 pints of fresh blueberries
• 2 TBS cornstarch
• 1/4 cup sugar
• Zest from 1 lemon
• 1 TBS fresh lemon juice
• 1/3 almond slices
• 1 beaten egg
• 1 TBS turbinado sugar
• 1 refrigerator pie crust – 1 tube (substitution: homemade pie crust dough)

Instructions

1. Preheat oven to 450°
2. Toss blueberries with cornstarch, sugar, and lemon juice and zest.
3. Place a piece of parchment paper on an upside-down cookie sheet.
4. Place the pie dough on top of the parchment paper.
5. Use a slotted spoon to spoon blueberries into the middle of the pie dough. (There may be some excess liquid in the blueberry bowl so just discard it.)
6. Carefully fold the edges of the pie dough toward the filling working your way around it.
7. Brush the pie dough with the egg wash.
8. Place the almond slices onto the pie dough.
9. Sprinkle pie dough with turbinado sugar.
10. Bake for 25-30 minutes.
11. Let the galette cool for 10 minutes; slide off the cookie sheet onto a decorative serving plate.

Notes

Build and bake your galette on an inverted, upside-down cookie sheet so you can easily slide it onto a pretty serving plate. If you don’t invert your cookie sheet, I promise you’re going to break the galette in 2 or 3 places while trying to get it over the cookie sheet lip. So do it the easy way and turn the cookie sheet upside-down.