Blueberry Galette is like the easy button for blueberry pie. No pie plate needed, yet all the goodness of flaky pie crust and jammy berries.
I actually had picked up blueberries fully intending to make pie while at my parents’ house on Cape Cod, only to realize that we had no pie plate and no rolling pin.
So I thought…galette. In hindsight, I’m so glad that’s what I went with because it’s more of a rustic, throw together while dinner is on the grill after a day at the beach kind of dessert. Quick, easy, crowd-pleasing, and goes so well with ice cream. A summer match that’s meant to be.
The ingredients
Galette Crust
- All-purpose flour: The foundation of that flaky crust, giving it just enough structure to hold together while staying wonderfully tender.
- Granulated sugar: A touch of sweetness baked right into the dough, with a golden boost as it browns.
- Salt: Rounds out the sweetness for a bright, balanced bite in every slice.
- Shortening: The secret to that flaky, tender crust. Solid at room temperature and naturally dairy-free, it melts into little pockets that puff into flaky layers in the oven.
- Cold water: Brings the dough together without melting the shortening, keeping every layer flaky.
Blueberry Filling
- Blueberries: The star of the show! They turn soft and jammy as they bake, bursting with juice in every bite.
- Granulated sugar: Sweetens the berries and coaxes out their natural juices, the very thing that becomes that jammy filling.
- Cornstarch: Turns all that berry juice into a jammy, sliceable filling.
- Lemon juice: A bright, fresh squeeze that makes the blueberry flavor pop.
- Vanilla extract (or vanilla bean paste): A warm, cozy complementary flavor to the blueberries.
Finishing Touches
- Egg: Beaten and brushed over the crust for that deep golden-brown shine, the finishing touch that makes it bakery-worthy. Skip it or swap in non-dairy milk for a vegan version.
- Sugar: One last sprinkle for a sweet, crisp crust with a little crunch in every bite.
Subs and swaps
Dairy-free or no allergies: Make the recipe as written.
Vegan or egg-free: Skip the egg wash.
Gluten-free: Sub King Arthur Measure for Measure Gluten Free Flour in place of the all-purpose flour. When baking, check for doneness 5 minutes sooner. The gluten-free flour crust may cook faster and dry out more quickly.
Frozen blueberries: Use them straight from the freezer, no thawing needed. Add an extra 4 g (1/2 tbsp) cornstarch to the filling, since frozen berries release more liquid as they bake.
Need a bigger batch to serve a crowd? Double the recipe and make one big galette, or two regular-sized ones, the choice is yours. You could even make it in more of a rectangular or oval shape. I’m planning to do this for my family for the 4th of July.
How to serve this Dairy-Free Blueberry Galette
Blueberry Galette is kind of like a pizza in how it’s served. A pizza pie….
Anyway, slice it into 8 wedges, just like a pizza! I love to serve it warm with vanilla or other ice cream. In the photos here, it’s served with non-dairy raspberry and non-dairy blueberry ice creams from Four Seas Ice Cream on the Cape.
After I made the first galette on vacation, my mom suggested serving the leftovers with coffee for breakfast. Like a breakfast pastry. It does have fruit, after all. Brilliant.
Baking tools & equipment I use to make the Blueberry Galette
- Kitchen scale: I bake everything by weight for accuracy and fewer dishes.
- Half sheet pan: No pie plate needed! I use sheet pans all the time for cookies, sweet potato fries, laying out chocolate covered pretzels, and more. Very versatile.
- Pastry blender: Cutting the shortening into the flour mixture for the pie crust is quick and easy with a pastry blender. (That said, I did not have one while on vacation making this recipe, and used two knives instead.)
- Parchment paper: Line the pan to easily move the galette on and off the pan, and for quick cleanup.
- Rubber spatula: For scraping the bowl clean and spreading the blueberries evenly.
- Wire cooling rack: Allows air to circulate underneath the pan so the galette cools evenly. This is the one I have, great for when you bake multiple things or have more than 1 pan to cool at the same time.
Want a quick resource with what vegan and gluten-free ingredients to use? I put together this free guide with all my favorites — the ones I use every day and what used for my cottage bakery. Once you have the essentials, you can bake anything that you (or those around you) are craving.
Let’s bake!
Dairy-Free Blueberry Galette | Vegan & Gluten-Free Options
Description
A flaky, golden crust is wrapped around jammy fresh or frozen blueberries to create a rustic, summery dessert that's easier than pie, yet just as delicious and impressive. The recipe is naturally dairy-free and can be modified with simple swaps for vegan and gluten-free, too. A crowd-pleaser that friends and family will love.
Ingredients
Galette Crust
Blueberry Filling
Finishing Touches
Instructions
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Preheat your oven to 375°F and position the rack in the middle. Line a baking sheet with parchment paper. Set aside.
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First, make the crust. In a large bowl, mix together the 180 g flour, 2 tsp sugar, and 1/2 tsp of salt. Then, add in the 95 g of shortening and incorporate it into the flour using a pastry blender or two knives, until the clumps are about pea-sized.
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Slowly add in about half of the cold water. Use your hand to gently fold the mixture together. It should start to form a soft dough. Continue to add the water, a little bit at a time, until the dough forms a ball, but isn't sticky. You want just enough moisture so it holds together in a smooth dough.
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Form the dough into a disk. Take the parchment paper from the baking sheet and place the dough onto it. Place another piece of parchment paper on top of the dough. Use a rolling pin (or smooth-sided glass, whatever you have), to roll the dough into a rough 12-inch circle. Lift the parchment paper and put it back onto your baking sheet.
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Now, let's make the filling. Wash and dry the blueberries, then place them in a bowl (can be the same bowl from the crust). Add in the 50 g sugar and 16 g cornstarch and use a spatula to gently mix them together.
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Stir in the lemon juice and vanilla.
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To assemble, think of the dough circle like a pizza. You want to leave a crust around the edges. Dump the blueberry mixture onto the center of the dough. Spread it evenly, keeping that 'crust' clear around the perimeter. Fold the border up and over the edge of the blueberries as you work your way around the circle. That rustic, free-form fold is part of the charm of a galette!
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Beat the egg in a small bowl with a fork. Brush the beaten egg over the crust with a pastry brush or dab on with your fingers. This will help it turn a beautiful golden brown in the oven. (Skip this for vegan.)
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Sprinkle coarse or granulated sugar over the beaten egg on the crust to add a lovely sweet crisp texture.
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Bake for 40-45 minutes, until the crust is deep golden brown and the filling is bubbling around the edges and in the center.
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Let the galette cool for at least 10 minutes, then slice it into wedges like a pizza. Serve warm with non-dairy vanilla ice cream, or whatever flavor you desire.
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Eat & enjoy!
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Store any leftovers in an airtight container in the fridge for up to one week, or freeze for up to 3 months.
Note
This recipe is very forgiving. Want to use mixed or frozen berries? Go for it! No rolling pin? Use your hands or the side of a clean glass.
