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Blueberry Galette

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A delightful summer dessert featuring a flaky crust filled with juicy blueberries, balanced with a touch of lemon and vanilla.

Ingredients

Scale
  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 pie crust (store-bought or homemade)
  • 1 egg (for egg wash)
  • 1 tablespoon butter (for dotting)
  • Pinch of salt

Instructions

  1. Preheat the oven to 400°F (200°C). A hot oven is crucial for achieving that beautifully crisp crust.
  2. Combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt in a bowl. Set aside to meld flavors.
  3. Roll out your pie crust on a baking sheet lined with parchment paper.
  4. Spoon the blueberry mixture into the center of the crust, leaving a 2-inch border.
  5. Fold the edges of the crust over the blueberries, creating pleats.
  6. Brush the folded crust with a beaten egg and dot the filling with butter.
  7. Bake for 25-30 minutes, or until the crust is golden brown.
  8. Cool slightly before slicing to allow filling to set.

Notes

Serve warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container for 1-2 days at room temperature or up to a week in the refrigerator.

Nutrition

Find it online: https://ameliasweets.com/2026/07/16/blueberry-galette/