Blueberry Almond Galette
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This Blueberry Almond Galette is my favorite pie I’ve made to date, and that is saying a lot! This easy summer galette is filled with blueberries, a hint of cinnamon, and the crust is brushed with honey and almonds.
If you love pies as much as I do, check out some of my other favorites like my Honey Lemon Apple Pie, Honey Apple Galette, or my Cherry Chocolate Chip Pie.
Table of Contents
Why You'll Love This Recipe
Favorite Pie Ever: I’m being bold and telling you that this Blueberry Almond Galette is my favorite pie I’ve ever made, and that’s saying a lot because I have made a lot of pies! So, I hope that makes you want to make this easy summer galette right away!
Easy AF: I love making galettes, because they are just pies without the pie dish. Lazy pies, in other words really. This makes them even easier to make than pies, and I find that they crisp up even better than pies because the dough is not in a dish! So, those are just a couple reasons why I love baking galettes!
Sweet Flaky Crust: This Blueberry Almond Galette starts out with a traditional flaky butter pie crust. If you are new to pie baking, check out my All Butter Pie Crust article for lots of tips and tricks for making the perfect flaky crust! But, I brush this crust with honey so it creates a really sweet and golden brown crust. Plus, it's naturally eggless!
You will love this easy summer galette! The filling is a mixture of blueberries, light brown sugar, flour, cornstarch, and cinnamon. I use flour and cornstarch so that the juices solidify when baking, and they don’t make the crust soggy or run when the galette is cut. So those two ingredients are really important!
I also use frozen blueberries in this easy summer galette. You can use fresh or frozen, both will be just fine. But, I always have frozen blueberries in my freezer for smoothies, so whenever I’m baking pies I usually reach for those as that way I’m not eating all my snacks!
I love using a mixture of honey and water as opposed to egg wash for pies. This mixture is an easy egg free option, but it seriously tastes amazing! I love this option because of the taste, it makes the pie crust really golden brown, and it has a sweet flavor!
Lastly, I top this Blueberry Almond Galette with turbinado sugar sliced almonds. This makes the crust of this pie insanely good! It’s my favorite part! You can top this easy summer galette with ice cream, Homemade Whipped Cream, or even dust some powdered sugar on top. But, this Blueberry Almond Galette is just as delicious all on its own!
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Blueberries (fresh or frozen)
Frontier Co-Op Organic Cornstarch
Frontier Co-Op Organic Korintje Cinnamon
Homemade Organic Light Brown Sugar
Food to Live Organic Sliced Almonds
Iberia Organic Turbinado Sugar
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Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
Step 2
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 3
To make the filling: In a large bowl, add the blueberries, brown sugar, flour, cornstarch, and cinnamon and mix together. Set aside.
Step 4
Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a square that is ¼-inch thick, it should be about 10 inches diameter. If you don’t get it square, you can trim it into a square, or you can also leave it round, the shape does not matter!
Transfer the dough to the prepared baking sheet. Add the filling, leaving about a 1-inch boarder around the edge. Fold the extra crust into the middle of the galette to fork a boarder.
Step 5
To make the topping: In a small dish, add the honey and water. Microwave for 10 seconds to melt the honey.
Brush the crust of the galette with the honey and water mixture. Sprinkle the crust with turbinado sugar and the sliced almonds.
Step 6
Bake for 35 to 40 minutes or until the crust is golden brown. Allow to cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
FAQ's
Yes, if you want to use strawberries, raspberries, or blackberries, these would all be delicious in this recipe! Feel free to swap out for any of these options.
A galette is just a pie with out a dish, so you'd store it the same way you store pie. Galettes are best stored in a cool dry place. I like to leave mine out on the counter on a platter for a couple days. They are best eaten within a few days.
You can reheat a galette in your toaster oven, air fryer, or oven. Use a warm setting or heat at 350°F for about 10 minutes until the middle is warm and crust is crisp. Never reheat a galette in the microwave as it will become soggy and the flaky crust will loose it's luster!
Craving More?
Blueberry Almond Galette
Ingredients
Crust
- 127 grams all purpose flour (plus extra for rolling)
- 1 teaspoon cane sugar
- 113 grams salted butter (cold)
- ¼ cup cold water
Filling
- 284 grams blueberries (fresh or frozen)
- 113 grams light brown sugar (packed)
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon ground cinnamon
Topping
- 1 tablespoon raw honey
- 1 tablespoon water
- sliced almonds
- turbinado sugar
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
- Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
- Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
- Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- To make the filling: In a large bowl, add the blueberries, brown sugar, flour, cornstarch, and cinnamon and mix together. Set aside.
- Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a square that is ¼-inch thick, it should be about 10 inches diameter. If you don’t get it square, you can trim it into a square, or you can also leave it round, the shape does not matter!
- Transfer the dough to the prepared baking sheet. Add the filling, leaving about a 1-inch boarder around the edge. Fold the extra crust into the middle of the galette to make a boarder.
- To make the topping: In a small dish, add the honey and water. Microwave for 10 seconds to melt the honey.
- Using a pastry brush, brush the crust of the galette with the honey and water mixture. Sprinkle the crust with turbinado sugar and the sliced almonds.
- Bake for 35 to 40 minutes or until the crust is golden brown. Allow to cool completely on the baking sheet.
- Store in a cool fry place for up to 3 days.
Video
Notes
Nutrition
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