Easy Blueberry Galette

5 from 1 vote

If you want the best summertime outing combined with the perfect summertime dessert - look no further than this Easy Blueberry Galette.

Servings 8 slices

Author Shannon Lyon | Plum Street Collective

In a bowl, mix flour, sugar, and salt, then cut chilled butter into mixture with 2 knives, or using your fingertips. Create a crumbly mixture by breaking the butter and combining with flour.
Once you have fine crumbles, begin adding iced water (a tablespoon or two at a time) and continue mixing gently until it forms into a dough ball.
Turn out onto a floured surface and gently knead dough into a ball, until it just comes together.
Wrap in plastic and let chill for 30 minutes in fridge or 15 minutes in freezer.
Preheat oven to 375°F and line a baking sheet with parchment. Set aside.

While your dough is chilling, mix together your filling.
In a large bowl, add the fresh blueberries. Mix them with the sugar, cinnamon, and cornstarch, until evenly coated.
Next add in the lemon zest and lemon juice. Mix until well combined. Set aside.

Once dough has chilled, remove from fridge.
Roll out pie dough to about an 11" round(ish) shape. Transfer dough to parchment lined baking sheet.
Carefully spoon blueberry mixture into center of dough, leaving a 2-3" border. Fold dough over and pinch to enclose blueberries on the edge, leaving the center open.
Brush crust with egg wash and sprinkle with coarse sugar/turbinado sugar.
Bake for 40-45 mins, until crust is golden and juices are bubbling. If crust is getting too golden and blueberries still aren't bubbling, cover with aluminum foil and cook an extra couple of minutes until it's bubbling.
Once bubbling, remove from oven and allow galette to cool on sheet pan for 10-15 minutes before serving, to let juices set.
Serve with ice cream or whipped cream. Enjoy!