Blueberry Galette
This gorgeous and easy blueberry galette (blueberry pie) is a delicious, make-ahead dessert, and the perfect way to use fresh spring and summer berries.
Prep Time30 minutes mins
Cook Time40 minutes mins
Cooling Time30 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: French
Diet: Vegetarian
Servings: 6 people
Calories: 236kcal
- 2 cups blueberries, fresh or frozen
- 1 ½ tablespoons cornstarch
- ¼ cup honey
- ¼ teaspoon salt
- 1 teaspoon nutmeg, freshly ground
- 1 lemon, zested and juiced (divided)
- 1 package pie dough, brought to room temperature
- 1 egg, beaten
- 2 teaspoons sugar
- 2 teaspoons orange marmalade
Make Blueberry Filling:
Add the berries, cornstarch, honey, salt, nutmeg, lemon zest, and all but 1 TB of the lemon juice to a medium pan. (Reserve remaining the remaining lemon juice for the glaze.)Cover pan, and heat over medium heat for about 10 minutes, or until berries begin to burst. Remove from heat.Set berries aside to cool.
Prepare the Pie Dough:
Prepare a baking sheet by lining with parchment paper. Place the dough on the baking paper.Brush the top of the pie dough with the beaten egg.
Makes 6 small slices or 4 large slices.
Leftovers:
Refrigerate leftover pie and use with 3-4 days.
Make Ahead + Freeze:
Allow cooked galette to cool completely. Wrap it tightly and freeze. Use within 2 months.
To reheat, preheat your oven to 350ºF. Cook for 15-20 minutes until warmed through.
Calories: 236kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 516mg | Potassium: 107mg | Fiber: 2g | Sugar: 19g | Vitamin A: 65IU | Vitamin C: 14.4mg | Calcium: 17mg | Iron: 1.2mg