Skip to Content

Rustic Blueberry Galette

Here comes a type of word you won’t find around here very much…. Galette…. it sounds so….. so FRENCH! Doesn’t it? It doesn’t sound like Stokes County, North Carolina at all! You will laugh when you actually make Rustic Blueberry Galette and see what it is!! It is a pie without a pan!

I hate to even try to use words like Galette, but “Pie without a pan” doesn’t make a lot of sense and certainly isn’t what someone searching for a recipe would be googling. So, we will just go with it. Right? We can go with the flow. After making this rustic blueberry galette, you will delight in the fact that something with such a fancy name is actually so EASY to make – even EASIER THAN PIE! AND HEY! No Pie Plate to wash!

If, like me, you have a few more blueberries than you know what to do with – here is an easy solution. A Rustic Blueberry Galette! So so so easy! So so so tasty! And – if my easy freezer ice cream turns out – you can just as easily have homemade ice cream to eat with this! Imagine!! You are a Kitchen ROCK STAR! …… and, like me – you can be a rock star with blueberry juice dripping down your chin. I know – again – TMI.

Rustic Blueberry Galette

Rustic Blueberry Galette

I hope you have plans to come back and visit very soon because I have a month full of tasty, home style, delicious dishes coming your way. I told you when I came back from vacation that I would be rested and ready to go – and here we are! Not only am I going to fill you up with delicious home cooked meals – but I have a special guest visiting this month too and I can’t wait for you to meet him!

Rustic Blueberry Galette

Rustic Blueberry Galette

With that – I’ll let you get back to checking out the Rustic Blueberry Galette. Have even more blueberries? Then please check out my other blueberry recipes! I LOVE blueberries I guess you already noticed!

Rustic Blueberry Galette

Rustic Blueberry Galette

Blueberry Muffins

Peach Blueberry Cobbler

Blueberry Lemon Cheesecake

Rustic Blueberry Clafoutis

Blueberry Bazinga Pie

Rustic Blueberry Galette

Rustic Blueberry Galette


Reader Maria sent in a photo of the Blueberry Galette that she made! Isn’t it a beauty!!! I think so too!

A photo of a rustic blueberry galette made by reader Maria!

Reader made Blueberry Galette! PHOTO CREDITS to Maria for this wonderful dish!


I have seen so many beautiful galette photos around the internet and in magazines, I just had to try one for myself! Of course, the pie crust is simply a refrigerated pie crust. I adapted the filling from my Blueberry Bazinga Pie recipe which you can find right HERE!

But God demonstrates his own love for us in this: While we were still sinners, Christ died for us. ~ Romans 5:8

Rustic Blueberry Galette

Rustic Blueberry Galette

Simple, easy and ready in just a few!  An open faced pie is always a good idea, especially when it has a unique name, is freeform and tastes this good!
4.91 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: blueberry galette
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 250kcal
Author: Loaves and Dishes


  • 1 refrigerated pie crust the kind in the dairy section
  • 2 Cups of blueberries fresh or frozen
  • 1/3 cup sugar
  • 2 tbs corn starch
  • ½ lemon – juice and zest
  • Tiny Pinch of salt
  • 1 tbs butter – pea sized pieces
  • 1 egg
  • 2 Tbs turbinado raw sugar


  • Preheat the oven to 450 (yes, I know, that is a high heat – trust me). Prepare a half sheet size baking dish with parchment paper. Lay out the refrigerated pie crust onto the baking sheet and set aside.
  • In a bowl mix the berries (OK to use unthawed frozen berries – that is what I did in these pictures), sugar, cornstarch, lemon juice, zest and pinch of salt. Carefully spoon the berry mixture onto the center of the pie crust. Gently pinch up the sides of the pie crust to make crust bowl for the berry mix. Pull the edges in towards the center as you pinch around the outside of the pie crust. Dot the top of the galette with the pea-sized butter pieces. When completed, set aside
  • In a small bowl whisk the egg and a splash of water together. Paint the edges of the pie crust with the egg wash (this gives it the golden brown color). When done, sprinkle the edges with the turbinado (raw) sugar.
  • Place in the oven on the center rack and bake for 20-25 minutes. Remove when the crust is golden and the center is bubbly.


If you are wondering what a galette is, it is just a pie without a pie pan!  Super easy and freeform! 
Use frozen or fresh blueberries, either one works.  


Nutrition Facts
Rustic Blueberry Galette
Amount Per Serving
Calories 250
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

Rustic Blueberry Galette @loavesanddishes.netA

Recipe Rating

Diane Kraft

Tuesday 18th of July 2023

Delicious! Golden brown, flaky, juicy. The lemon is key. And though I was concerned about the 450 oven temp, the outcome was perfect. Thanks so much!

Wendi Spraker

Monday 24th of July 2023

glad you enjoyed it!


Saturday 6th of May 2023

I just made this again! I made it for my husband all the time ( he has since passed) and he loved it, and it is so easy to make , thank you!

Wendi Spraker

Sunday 7th of May 2023

What a nice way to remember your husband. Food is memory, isn't it? I'm so glad you left me a note. Thank you!


Thursday 8th of September 2022

Thanks for a great recipe! So easy to make and delicious!!!

Wendi Spraker

Friday 9th of September 2022

So glad you loved it!


Wednesday 21st of July 2021

Is the lemon necessary? My fiancé is allergic to citrus and every recipe I find uses lemon lol

Wendi Spraker

Thursday 22nd of July 2021

Hi, The lemon isn't absolutely necessary, it adds a nice little zip and tang, but because of allergy, I would leave it off.


Sunday 9th of August 2020

Super delicious but mine came out a bit more liquidy than I would’ve liked.... is there a reason for that???

Wendi Spraker

Sunday 9th of August 2020

Hi Sophie, I've never had mine to come out liquidy. hmmmmm.... maybe the water content of your blueberries are slightly higher? That may be the case if you used frozen? Possibly your lemon was a little more juicy than most? I am not really sure here. It shouldn't be liquidy and usually the cause of that is an ingredient that is more juicy than standard.


Want My 9 Secrets to Immediate Kitchen Confidence?