The great thing about a blueberry galette recipe? The more rustic (read: messed up) it looks, the better. Novice bakers, this one’s for you.
Ingredients
10 Servings
Dough
½
1
2
½
¼
½
Filling and Assembly
12
1
1½
¼
2
Preparation
Dough
Step 1
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
Step 2
Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
Step 3
Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
Filling and Assembly
Step 4
Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.
Step 5
Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
Step 6
Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
Step 7
Do Ahead: Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.
Nutrition Per Serving
Leave a Review
Reviews (555)
Back to TopAnyone complaining about the crust obviously didn’t make it correctly. It’s flaky and tender and delicious , not dry. I make this all the time turns out amazing every time.
J.P.
8/14/2023
I’ve made this multiple times and always get compliments. Add a bit more fruit-use frozen or fresh blueberries, add a little cinnamon or cardamom to the filling. It’s a winner.
Anonymous
Chicagoland
6/11/2023
I really liked this and will make it again. I really liked the crust...very short and with a great nuttiness. I used vegan butter with great results. I was careful to make sure that everything was really cold and rested the dough in the fridge for several hours before rolling it out. The only thing I will do differently next time is significantly increase the filling. I prefer a but more fruit. I may also up the cinnamon in the crust a bit. Overall definite winner ...everyone liked it.
Allison
British Columbia
8/5/2022
Really bad. The crust is so dry and crumbly it is hard to work with, and completely lacking in flavor. If you cover it with ice cream or whipped cream it is at least edible.
HTyler
North Carolina
7/19/2022
This was my very first galette and it was rustic, beautiful and delicious! The only modification I made was to double the cinnamon in the crust, which I do in just about every recipe that calls for it. I read reviews that said the crust should be flaky, mine was a bit more dense (someone said scone-like and I agree). Overall we loved it though and I'd 100% make it again. In fact, my husband said I need to make it everyday ... I'd call that a win!
Mrs. H.
Northern Colorado
10/3/2021
I have a friend with a corn allergy, so I am looking for a substitution for the cornstarch in the filling. Any suggestions that would keep the integrity for the filling recipe?
Eve O
Chattanooga TN
8/26/2021
I didn't have a pie plate (hard to imagine and tragic!), so I tried this and it was wonderful. Like most reviewers, I enjoyed the crust - the addition of the nuts was a nice touch (I used almonds because that's what we had - it was straightened circumstances indeed). I have to say, after trying many galettes, the fruit to crust ratio doesn't really work for me personally (I like more fruit), but this was still very tasty. Thanks, BA!
Catherine M
Fort Wayne
7/10/2021
This was delicious and a huge hit at a party I brought it to. The dough is very wet when first put together so you have to let it sit in the refrigerator before using. I'd say 1-2 hours. Rolling out then - with a little flour like a pie crust was easy.
Mofro
Chicago
6/12/2021
Wonderful. I have been making this 3-4/year since it was first published. The crust is flaky and pecan tasty, and overall a very easy recipe. Always get compliments from guests. Do not understand the negative comments
Stash
NYC
5/31/2021
I'll never make this recipe again. I'll give you the filling that's spot on but this has been one of the worst doughs I've ever worked with. Absolute garbage what a waste of butter.
Anonymous
BOSTON
5/11/2021
I'm honestly astounded at the bad reviews here! I've made this galette five times now with zero issues. The last time around I used my food processor to make the dough and it saved me a fair amount of time, and the galette turned out just as nice as it had when I made the dough by hand. If you can, using local berries takes the filling to new heights. The ratio of work to payoff for this recipe always has me coming back to it, and my friends all love it as well :)
Jess
St. John's, NL
3/16/2021
I would not suggest making this. The crust did not turn out flakey at all- was more scone-like(so if you like that this might be good). Kept the flour, rolling pin, water, and butter in the freezer until I needed to use and it still didn’t work. Maybe the oils from the pecan messed with the steaming butter? The nuts burnt with that cooking time and I had to start again. If you’re going to make galette crust def use Sohla’s recipe from triple threat onion galette.(pay her!!) Cool concept on the pecan crust but it didn’t work and the filling was boring and I added fresh ground cardamom.
Anonymous
9/23/2020
This crust is fantastic!!! Incredibly tender and mouthwateringly delicious, I couldn’t believe how well it turned out. Guests raved about it and far preferred it over the classic pie dough galette I made - which was a pleasant surprise. Followed the recipe exactly, other than subbing lime juice for lemon juice, and used a food processor to make the dough. Weighed out the pecans and flour using a scale according to the weight in grams listed on the packaging (KAF AP flour: 30g/.25 cup; Simple Truth pecans: 30g/.25 cup). After toasting pecans, I put them in the freezer to cool completely before pulsing. Flour and butter in freezer for at least 15 mins. Measuring cup with water and ice in the fridge until needed. Brought it all together in the food processor and added 4 Tbsp, one at a time during a pulse, before dumping it out on to a lightly floured counter. Admittedly, the dough was wetter than a typical pie dough, but I attributed that to the oil released from the pecans. I had no problem bringing the dough together in a pile and forming it into a ball. Wrapped tightly in plastic wrap and in the fridge for 2 hours. It was a dream to roll out, soft and pliable. I highly recommend this recipe! It’s crucial with this dough (as with all baking!) to weigh out your ingredients based on the weight listed on your packaging - not every brand/style of flour weighs the same! Also, keeping everything as cold as possible is key. If you struggle with pie dough (like me), the food processor method is a game-changer, give it a try!
katrina.sd
Portland
8/30/2020
Mystified by the bad reviews here. Galette was wonderful! The only trouble shooting that’s come to mind for me is that people aren’t pressing down the flour in their measuring cup so they don’t put in enough, or perhaps over pulsing in the food processor and not leaving large enough pieces of butter. I literally added ice water, which maybe helped things. I also recommend working with haste once you take the dough out of the fridge because the clock is ticking on your ability to work as the butter starts to melt.
Anonymous
California
8/10/2020
I made this last night for guests and have made it many times before. Every single time I get RAVE reviews! I cannot understand the negative reviews about the crust, since this is really the standout part of this galette. The only thing I do differently is to toast the pecans in a skillet on the stove. It is much easier since you can keep an eye on the nuts, and shake and stir them so they don't burn. It is super important to chill the pastry. One hour might be a little too short; overnight is best.
Anonymous
State College, PA
7/23/2020