This gorgeous and easy blueberry galette is a delicious, make-ahead dessert, and the perfect way to use fresh spring and summer berries.

This recipe is sponsored by Wewalka.

I am beyond happy to see spring.

The husband and I spent last winter “up north” in New York, and while I thought I’d experienced winter before, in New York– winter was truly cold and icy.

I bought snow boots, people!  It was a moment.

If you live in the even colder midwestern or northwestern United States– I both respect you, and also hope that I don’t have to live through winter along with you.

Now that we’re living in Kentucky, I’m thrilled to see that spring is here, and summer is on the way.

I’m especially happy to see blueberries.

One of the first things I did– after unpacking– was drive to the store and load up on these tiny blue gems.

And then– I made a blueberry galette.

What’s a galette?

A galette is basically a rustic pie, and is made by adding filling to pie dough, and then wrapping up the edges (instead of shaping the dough in a pie pan).

Want more galette ideas?  Try this vegan apple crostata (galette), or for something savory, try this butternut squash galette.

Wewalka Pie Dough for a Fabulous Galette

First things first– I love using refrigerated pie dough for my galettes and pies.  It’s faster than making dough from scratch, and lets me bake more often.

The first time I made this blueberry galette, however, I made a mistake and used an extra cheap pie dough.

As soon as I started working with the dough, I regretted my purchase.

You see– the most important part about making a galette (especially one with a juicy filling) is making sure that there are no holes or tears in the dough when you slide it into the oven.

The first dough I tried tore.  It leaked.

It made me frustrated.

As I baked, I kept thinking about another pre-made pie dough– a pie dough that is reliable.

Happily, about a week after my first round of blueberry galettes, I got my hands on my favorite pie dough– the one I kept wishing I’d used to begin with– Wewalka’s European-style Pie Crust.

Wewalka’s pie crust comes wrapped in oven-safe parchment paper, and makes a golden, flaky, and delicious pie or galette.

Once I had my favorite dough on hand, this blueberry galette came together easily.

How to Make a Blueberry Galette

To make this dessert, start by making a thick blueberry syrup (using fresh blueberries, of course).

The syrup will come together within a few minutes, and then you can set it aside to cool.

Next, prep the dough by brushing it with a beaten egg.  The egg will help keep the inside of the crust crisp even though we’re adding an extra juicy filling.

Add the blueberry syrup, and fold the dough.  Brush the folds of the dough with egg, and sprinkle with sugar.

And then– slide it into the oven.

Can I Skip the Cooling Time?

Nope, absolutely not.

Well actually you CAN skip the cooling, but your galette will crumble apart, and you’ll end up eating something that looks more like blueberry cobbler.

Delicious, yes– but not quite the look we’re going for.

How to Serve a Blueberry Galette

Top your galette with the easy orange marmalade glaze to give it an extra boost of flavor and a gorgeous shiny center.

You can dig into this pie without any extra toppings, but I love it with a scoop of vanilla ice cream or a dollop of whipped cream.

Dig into this tasty fruit pie, and celebrate warmer weather!