Blueberry galette is almost a weekly necessity around here. It is one of my husband’s love languages, especially a la mode or paired with some good quality vanilla ice cream. Since I make it so often and being that I am a busy mom, I always keep store-bought pie dough in the freezer. A pint or two of blueberries is always on the weekly grocery list, and thankfully, you can find them in stores year round.
A galette is basically a French crusty pie that is rustic and faster to make than a traditional pie. I like using blueberries or any other fruit that holds its shape a bit after cooking. Check out my persimmon post here. Pears and apples work great as well.
Filling a galette with something besides just the fruit is absolutely not necessary, but I like to layer the bottom with frangipane to give it a little more richness. Frangipane is an almond cream that takes this galette to the next level of yum!
- The amount of sugar used in this recipe can be modified to suit your taste buds. I personally don’t like desserts that are unbearably sweet, especially when paired with ice cream.
- Use a pie dish lined with a large piece of parchment paper instead of a baking sheet. This prevents the galette from spreading out too much during baking and it helps to contain the fruit and juices inside the shell.
- 1 Frozen store-bought pie crust, thawed
For the frangipane filling:
- 1 cup almond flour
- 1 tablespoon all purpose flour
- 1/4 cup sugar (1/2 cup if you’d like it sweeter)
- 1/2 cup (113 g) butter, softened
- 2 eggs (beat one of the eggs in a separate bowl and reserve a little bit to brush the galette at the end)
- 1 teaspoon vanilla
For the blueberry filling:
- 1 pint blueberries
- zest of 1 lemon
- 2 tablespoons sugar
- 1 teaspoon corn starch
- Preheat oven to 400°F. Mix the frangipane ingredients in a bowl with a whisk or spatula until it becomes a smooth cream.
- Tip: Beat one egg in a small separate bowl. Add some to the frangipane and reserve about 1/2 to use as your egg wash later.
- Combine the blueberries with lemon zest, sugar and corn starch in a separate bowl. Toss gently with a spoon.
- Lay the pie crust gently over the parchment paper inside the pie dish. Spread the frangipane almond cream evenly over the middle of the crust, leaving about a 2 inch border. Next, spread the blueberries on top of the frangipane. Fold the dough up and over the blueberries and pleat the entire border.
- Brush the dough with the reserved egg wash. Sprinkle with some sugar and slivered almonds to create a really crispy crust and add texture.
- Bake the galette for 35-40 min until the crust is just golden brown. The blueberries and frangipane will be a bit bubbly. Allow to set and cool for at least 2 hrs.
Serving the galette with ice cream or whipped cream is highly suggested!