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slice of blueberry galette with ice cream

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. 


  • 11/2 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)


  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.


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.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American