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
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
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
Blueberry Lemon Cheesecake

Rustic Blueberry Galette
AND IN THE CATEGORY OF HEY! LOOK AT THIS!
Reader Maria sent in a photo of the Blueberry Galette that she made! Isn’t it a beauty!!! I think so too!

Reader made Blueberry Galette! PHOTO CREDITS to Maria for this wonderful dish!
RECIPE INSPIRATION FOR RUSTIC BLUEBERRY GALETTE
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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
A
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!
Fran
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!
Sue
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!
Kate
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.
Sophie
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.