This easy blueberry galette is rustic, stunning and so much simpler than pie. Fresh blueberries tossed with lemon juice surrounded by my go-to buttery, flaky thyme crust, then baked until golden and bubbling. The result is a simple yet impressive summer dessert that’s begging to be served warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream!
I originally published this recipe in 2022 and have since updated it with plenty of tips and tricks for success.
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Any opportunity I get to be creative, let a bit loose, and just play in the kitchen, I will absolutely be taking it. Which is why the galette is one of my favorite baked goods of all time. And for good reason! Galettes are endlessly customizable and the perfect vehicle for all your favorite fruits. Got strawberries? Make a Strawberry Galette! Peaches? Apples? Transform them all into the ultimate fruit filling wrapped up in a buttery pie crust hug.
For today’s galette, I decided to play around with tart, juicy blueberries along with a favorite unexpected ingredient: aromatic, herbaceous thyme. The end result? A beautiful, easy blueberry galette recipe that will have all your friends and family thinking you’re a pro. And why shouldn’t they?
What Is a Galette?
Think of a galette as a free-form version of a pie. You roll out the dough, pile the filling in the center, fold up the edges and bake flat on a sheet pan. The result is a rustic tart with the center beautifully exposed and not a pie dish in sight.
Here’s why you’ll love this blueberry galette:
- Easier than pie. If you can fold dough, you can make this galette.
- Beginner-baker approved. Cracks in the dough? Uneven folds? It’s supposed to look that way. Rustic is the goal.
- The thyme twist. Fresh thyme baked right into the crust adds a subtle herbaceous note that makes every bite more interesting. It sounds unexpected but tastes extraordinary.
- Summer on a plate. Juicy blueberries, bright lemon and a buttery crust. This is the dessert that defines the season.
My favorite part? Galettes are often a bit juicier, with a tender crust that wraps around to make sure none of it seeps out. My second favorite part? They couldn’t be more impressive once you pop them out of the oven, yet are incredibly effortless to whip up. Galettes just scream, “Oh, this old thing?” and I love them for that.
- All-purpose flour: Be sure to spoon and level. Too much flour is the most common pastry mistake and will give you a tough, dense crust instead of a flaky one.
- Fresh thyme: My secret ingredient that makes this truly special. Fresh thyme leaves baked right into the dough add a subtle herbaceous warmth that plays beautifully against the sweet blueberry filling. Dried thyme is more concentrated so if that’s all you have, use half the amount.
- Sugar: A little in the dough, more in the filling.
- Cold unsalted butter: Cold is key for creating those beautiful flaky layers in the crust.
- Ice water: Added one tablespoon at a time just until the dough comes together.
- Fresh blueberries: Fresh is best. If using frozen, thaw and drain really, really well first.
- Cornstarch: Thickens the juices into a jammy filling. Don’t skip it.
- Lemon zest and juice: Adds a brightness that makes the blueberries taste fresher and more vibrant. New to zesting? Check out my guide on how to zest a lemon.
See the recipe card for full information on ingredients and quantities.
My Go-To Thyme Crust
I originally developed this thyme-infused crust for my cookbook, where it wraps around a jammy strawberry filling (starring a secret ingredient: balsamic vinegar!). This dough comes together quickly and easily in a food processor. No pastry cutter, no cutting cold butter in by hand. If you’ve ever been nervous about making pie dough from scratch, this is the recipe that will change that.
That said, there are three important rules to follow:
- Use cold butter and ice-cold water. Cold butter is what creates those beautiful flaky layers in the crust. I cube mine and pop it back in the freezer for 10 minutes before using.
- Don’t overmix the dough. Once you add the cold cubed butter, pulse just until the mixture resembles wet sand. That’s your cue that the butter is properly incorporated. Then once the water goes in, stop the food processor the moment the dough begins to come together into a shaggy ball.
- Chill the dough for 30 minutes. This relaxes the gluten and keeps the butter cold, both of which are essential for a tender, flaky crust. You can make the dough up to 3 days ahead and keep it wrapped in the fridge.
No food processor? No problem. Use a pastry cutter or your fingertips to work the cold butter into the flour mixture until it resembles coarse crumbs, then stir in the ice water with a fork. Work quickly so the warmth of your hands doesn’t melt the butter.
After chilling your dough in plastic wrap for thirty minutes, you’re ready for rolling, filling and assembling glory!
Make the blueberry filling. Stir together the blueberries, sugar, cornstarch, lemon zest and juice in a large bowl. Set aside.
Roll out the dough. On a lightly floured surface, roll the chilled dough into a rough 14-inch round. It doesn’t need to be perfect. Transfer it to a parchment-lined baking sheet. The easiest way to transfer pastry dough is to drape the dough loosely over your rolling pin and carefully lift and unroll it onto the pan.
Fill and shape the galette. Pile the blueberry filling into the center, leaving a 2-inch border. Fold the edges up and over the filling, working your way around the galette.
Success tip: don’t overfill. Unlike a traditional pie where you can pile the filling high, a galette needs the filling to be kept flat and compact. Too much filling and the crust won’t bake through properly.
Bake. Brush the crust with egg wash and sprinkle with sanding sugar. (That sparkly, crunchy edge is optional but I’ve never once skipped it!) Bake at 350°F for 40 to 45 minutes until the crust is deep golden brown and the filling is bubbling. Let it cool for at least 15 minutes before slicing. The juices will thicken as it cools.
This blueberry galette is delicious served warm all on its own, but a scoop of vanilla bean ice cream melting into the warm blueberry filling or a cloud of homemade whipped cream on top? Prepare yourself to be named the MVP of the summer dessert table. I’ve also served it with a dusting of powdered sugar for a more elegant presentation—simple and stunning every time.
FAQs
Fresh berries are always my first choice, but frozen blueberries work too. Just make sure you thaw them completely and REALLY DRAIN off any excess liquid before using. Too much moisture in the filling will make the crust soggy.
Absolutely! This crust works beautifully with just about any fruit. Peaches, strawberries, cherries, raspberries or a mix of berries all make wonderful fillings. Just adjust the sugar based on the sweetness of your fruit and make sure to use the same amount of cornstarch to keep the filling from getting runny.
You can absolutely use store-bought pie dough or crust for this galette. Sometimes that’s what saves the day and I am all for whatever it takes to get this beauty on your dessert table! If you want to take it in a completely different direction, I also have a puff pastry galette that’s equally stunning and even easier to pull together.
Ingredients
For the dough:
- 1 3/4 cups all-purpose flour, plus more for rolling out dough
- 1 Tablespoon fresh thyme leaves
- 1 Tablespoon sugar
- 1/2 teaspoon kosher salt
- 3/4 cup cold unsalted butter, cubed
- 3 Tablespoons ice water
For the filling:
- 4 cups fresh blueberries
- 1/4 cup sugar
- 1 Tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 large egg, whisked with 1 Tablespoon water
- Sanding sugar, for topping (optional)
- Whipped cream or ice cream, for serving
Instructions
MAKE THE DOUGH:
- In the bowl of a food processor, combine the flour, thyme, white sugar, and salt. Add the cubed butter and pulse until the mixture resembles wet sand. With the motor running, slowly stream in the ice water, 1 tablespoon at a time, until the dough begins to form a ball. Do not overmix the dough.
- Shape the dough into a disk and wrap it securely in plastic wrap. Refrigerate it for 30 minutes while you prepare the filling.
MAKE THE FILLING:
- In a large bowl, stir together the blueberries, sugar, cornstarch, lemon zest and lemon juice. Set the filling aside.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Lightly flour your work surface. Remove the dough from the fridge, then using a rolling pin, roll into a 14-inch round. Drape the dough around your rolling pin and transfer it to the baking sheet.
- Transfer the filling into the center of the dough, leaving a 2-inch border around the edges. Using your fingers, fold the edges of the dough up and over the filling. Brush the top of the dough with the egg wash, then sprinkle it with sanding sugar (optional).
- Bake the galette for 40 to 45 minutes, until the crust is golden brown. (The juices in the galette will thicken as it cools.)
- Slice the galette into wedges, then top with whipped cream or ice cream and serve.
Kelly’s Notes
- Make ahead: The dough can be made up to 3 days ahead and refrigerated, wrapped tightly in plastic wrap.
- Frozen blueberries: Thaw completely and DRAIN REALLY WELL before using to avoid excess moisture in the filling.
- Fresh thyme: If substituting dried thyme, use half the amount since it’s more concentrated.
- Storage: Best enjoyed the day it’s made. Store loosely covered at room temperature for up to 1 day or refrigerated for up to 3 days. Reheat individual slices in a 300°F oven for about 10 minutes to crisp the crust back up.
- Freezing: Freeze the assembled unbaked galette solid on the baking sheet, then wrap tightly and freeze for up to 1 month. Bake straight from frozen, adding 10 to 15 minutes to the bake time.
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The recipe sounds wonderful and I’d like to make it for our 4th of July BBQ. Can it be made in advance? How to store? How long can it be stored? Many thanks, leslie
Thanks, Leslie! While it’s definitely best fresh, you can make it up to one day in advance, let it cool completely, then store it in an airtight container at room temp or in the fridge. Hope this helps!
I love the addition of fresh thyme in this recipe! It pairs so perfectly with the blueberries. I served it with whipped cream and my family gobbled it up in no time. Thanks for another great recipe, Kelly!
You are so welcome, Ashleigh! I’m thrilled your family enjoyed the recipe!