Easy Blueberry Galette with Pie Dough

Name: Easy Blueberry Galette with Pie Dough
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 ready-to-bake pie dough round (refrigerated kind like Pillsbury); 1/4 cup monk fruit sweetener or sugar (plus more for sprinkling); 2 teaspoons finely grated lemon zest; 3 tablespoons all purpose flour (plus more for dusting); 4 cups fresh blueberries; 2 tablespoons fresh lemon juice; 1 egg white (beaten)

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This blueberry galette uses store-bought refrigerated pie dough and fresh blueberries tossed with lemon and monk fruit sweetener, baked until the pastry is golden and the filling bubbles—ready in about 45 minutes.

More like this:🌍American 🏷️Blueberry galette 🏷️Galette

Total

1h

Servings

8

Recipe Source

View original recipe

From Skinnytaste

Ingredients

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1 ready-to-bake pie dough round (refrigerated kind like Pillsbury)
1/4 cup monk fruit sweetener or sugar (plus more for sprinkling)
2 teaspoons finely grated lemon zest
3 tablespoons all purpose flour (plus more for dusting)
4 cups fresh blueberries
2 tablespoons fresh lemon juice
1 egg white (beaten)

7 Ingredients

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Instructions

1
Line a large baking sheet with parchment paper. Take the dough out of the refrigerator and package to take the chill out.
2
Preheat the oven to 375F.
3
In a bowl, whisk the ¼ cup of monk fruit or sugar, lemon zest and flour. Fold in the blueberries and lemon juice and mix well to coat; let it stand for 15 minutes.
4
On a lightly floured work surface, roll out the pastry to a 13-inch round about 1/8 inch thick.
5
Fold the pastry in half over the rolling pin to transfer it to the prepared baking sheet. Then open and center it on the sheet.
6
Spoon the blueberries in the center of the pastry, leaving a 11/2-inch border all around.
7
Fold the pastry border up and over the blueberries, pleating it as needed. Brush the egg white on the pastry and sprinkle with a few pinches of sweetener.
8
Bake in the center of the oven for about 40 to 45 minutes, until the pastry is golden brown and the blueberry filling starts to bubble.
9
Transfer the baking sheet to a rack and let it cool to warm. Cut into 8 wedges and serve warm or at room temperature.

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Tips & Notes

Pro tips

Let the blueberry filling sit for 15 minutes after mixing so the berries release their juices and the flour absorbs the liquid, preventing a soggy bottom.
Roll the dough to exactly 1/8 inch thick and maintain a consistent 1½-inch border when folding up the pastry—this ensures even baking and structural integrity.
Brush the pastry edges with beaten egg white just before baking for a shiny, golden finish; avoid brushing the filling itself.

Substitutions

Monk fruit sweetener → granulated sugar (same volume, identical results)
Fresh lemon juice → fresh lime juice (brightens the flavor slightly differently)
All-purpose flour → cornstarch (1 tablespoon cornstarch instead of 3 tablespoons flour for a clearer filling)

Storage & make-ahead

Store covered in the refrigerator for up to 2 days; reheat in a 300°F oven for 10 minutes.

Common Questions

Can I make this galette ahead of time?

Yes. Assemble the galette up to 4 hours ahead, cover with plastic wrap, refrigerate, then bake. You may need to add 2–3 minutes to the bake time if baking from cold.

What if I don't have monk fruit sweetener?

Use regular granulated sugar in the same amount (1/4 cup). The flavor and texture will be nearly identical.

How do I know when the galette is done?

Bake for 40–45 minutes at 375°F until the pastry is golden brown and the blueberry filling begins to bubble at the edges.

Can I use frozen blueberries?

Yes, but do not thaw them. Toss frozen berries directly into the filling mixture; add 2–3 extra minutes to the bake time to account for the lower starting temperature.