Desserts Pies Fruit Pies Blueberry Pie Recipes Blueberry Galette 5.0 (7) 7 Reviews 2 Photos This blueberry galette, with its rustic appearance, is fun to make when fresh blueberries are in season. I enjoy the higher crust-to-fruit ratio. Serve with ice cream. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on August 4, 2024 Save Rate Print Share Add Photo 2 2 Prep Time: 20 mins Cook Time: 45 mins Additional Time: 30 mins Total Time: 1 hr 35 mins Servings: 6 Yield: 1 galette Jump to Nutrition Facts Jump to recipe There are foods that just work amazingly well with each other, and the combo of blueberry and cornmeal is a great example. That goes for both the flavor and texture, as the soft, sweet nuggets of blueberry are a perfect partner for the gritty goodness of the ground corn. Specific ingredients aside, every few years I like to demo the invaluable galette technique, just to make sure everyone knows about this extremely versatile pastry. Not only can you use all kinds of fresh fruit, but this freestyle tart will work for savory fillings as well. In fact, before I found those gorgeous blueberries, I was mulling over a chicken pot pie-inspired version. One day. If you're new to baking, you'll be happy to know that this is what we call in the business a "rustic" pastry, which means you don't have to stress about making it look perfect. If you want to do a little fine-tuning, like I did, feel free, but no one is going to have a problem if you don't. Now, running out of ice cream is another story, so make sure you're stocked. Anyway, whether it's nice and neat, or extra rustic, I really do hope you give this a try soon. Chef John Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings For the Cornmeal Crust: 1 ½ cups all-purpose flour ½ cup cornmeal ½ teaspoon fine salt ½ cup cold unsalted butter, cubed 6 tablespoons ice water, or as needed For the Blueberry Filling: 1 pound fresh blueberries, rinsed and dried ½ cup white sugar 1 tablespoon lemon juice 2 teaspoons lemon zest 1 ½ teaspoons cornstarch For the Egg and Sugar Glaze: 1 large egg, beaten 1 teaspoon water 1 tablespoon demerara sugar Directions Gather all ingredients. ALLRECIPES / VICTORIA JEMPTY Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. . ALLRECIPES / VICTORIA JEMPTY Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together ALLRECIPES / VICTORIA JEMPTY Turn dough onto a work surface and bring together with your hands; press into a disk of dough. Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes. ALLRECIPES / VICTORIA JEMPTY Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat. Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl. ALLRECIPES / VICTORIA JEMPTY Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick. Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed. ALLRECIPES / VICTORIA JEMPTY Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar. ALLRECIPES / VICTORIA JEMPTY Bake in the center of the preheated oven until golden, about 45 minutes. ALLRECIPES / VICTORIA JEMPTY Serve and enjoy! ALLRECIPES / VICTORIA JEMPTY Chef's Notes I trimmed the edges for a neater look, but traditionally this is not done, and a rustic look is encouraged.You can use white sugar instead of demerara if preferred. I Made It Print Nutrition Facts (per serving) 423 Calories 17g Fat 64g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 423 % Daily Value * Total Fat 17g 22% Saturated Fat 10g 51% Cholesterol 72mg 24% Sodium 180mg 8% Total Carbohydrate 64g 23% Dietary Fiber 3g 11% Protein 6g 12% Potassium 137mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.