Chef notes
When I’m craving pie, but don’t necessarily want to do all the work of making it, I lean on galettes. Just as satisfying with a buttery, flaky crust and juicy, sweet filling, this blueberry galette is more low-lift than a pie, but equally stunning. This version is great for feeding a crowd, but can be cut in half to yield a smaller galette for weeknight desserts, small dinner parties and everything in between.
The base of this recipe is a flaky, all-butter pie crust made in minutes in the food processor. The salt in the dough (more generous of an amount than some other recipes) actually brings out the flavor of the butter and yields the perfect contrast to the sweet filling. However, if you’re sensitive to salt, feel free to reduce the amount as desired. The big slab of dough yields the best ratio of crust to filling and ensures you have a big enough dough to encase the berries. The blueberry filling in this galette, flavored with a generous amount of lemon zest and juice, plus vanilla to round it out, is piled high and when baked turns perfectly jammy. For contrast, a final sprinkling of lemon-infused turbinado sugar on the crust adds a satisfying crunch and golden brown sparkle.
Letting the galette cool completely will ensure you get pretty, clean slices — though if you can’t wait, I won’t judge. Cutting the galette while still warm results in the most delicious combination of juicy, saucy filling to crispy crust — ideal for letting a scoop of vanilla ice cream melt into all the cracks and crevices and become one with the warm, fruity filling.
Technique Tip: The flatter of a disc you press the dough into, the quicker and easier it is to roll out.
Because fruit can vary so much in sweetness, taste the blueberries first. If you find they’re particularly tart or if you prefer a sweeter filling, consider reducing some of the lemon juice.
Swap Option: Milk (preferably whole) or an egg wash can be swapped for the heavy cream wash.
You can swap the turbinado sugar for another coarse sugar. Alternatively, you can swap the lemon-y turbinado sugar topping for just granulated sugar or omit altogether.
Ingredients
- 2½ cups all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt
- 1 cup (2 sticks) cold unsalted butter, cubed into 1/2-inch pieces
- 1/2 cup ice water
- 2 tablespoons plus 1/4 teaspoon lemon zest, from 2 lemons, divided
- 1/4 cup granulated sugar
- 3 tablespoons lemon juice, from 1 large lemon
- 2 tablespoons cornstarch
- 1½ teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 24 ounces fresh blueberries
- 1 teaspoon heavy cream
- 2 tablespoons turbinado sugar
- vanilla ice cream and whipped cream, for serving
Preparation
Make the crust
1.Add the flour and salt to the bowl of a food processor fitted with the blade attachment. Pulse to combine.
2.Add the butter and pulse 5 to 8 times in 1-second pulses until the butter is about double the size of peas.
3.Add the water and pulse 10 to 20 times in 1-second pulses until the mixture is evenly moistened, pebbly and is starting to gather into one mass.
4.Transfer the crust mixture out to a large sheet of plastic wrap. Gather and form into a disc. Wrap tightly and chill in the refrigerator until firm, at least 1 hour and up to 2 days.
Make the filling
1.In a large bowl, rub 2 tablespoons lemon zest into the granulated sugar until evenly combined and fragrant.
2.Add the lemon juice, cornstarch, vanilla and salt and stir until combined and the cornstarch is dissolved.
3.Add the blueberries and toss to coat.
Assemble and bake
1.Let the dough sit at room temperature for 5 to 10 minutes. Line a rimmed baking sheet with parchment paper.
2.Meanwhile, in a small bowl, combine the heavy cream with 1 teaspoon water.
3.In another small bowl, rub the remaining 1/4 teaspoon lemon zest into the turbinado sugar.
4.Lightly dust your work surface, the dough and a rolling pin with flour. Roll the dough out to a 15-inch round and transfer to the lined baking sheet.
5.Arrange the blueberry filling in the center of the dough in an even layer, leaving about a 2½-inch border all around.
6.Fold the edges up over the blueberry filling, crimping as desired, to create a neat little package.
7.Use a pastry brush to brush an even coating of the heavy cream mixture over the pie dough. Sprinkle the turbinado sugar evenly over the pie dough, pressing to adhere.
8.Chill the galette in the refrigerator for at least 10 minutes. Preheat the oven with a rack in the middle to 400 F.
9.Bake for 50 to 60 minutes, until the crust is golden brown and the filling is bubbling.
10.Cool the galette on the pan set over a wire rack until warm for a juicier filling or completely cooled for clean slices. Serve with vanilla ice cream and/or whipped cream, if desired.
