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 organic pie as much as I do, check out some of my other summer favorites like my Honey Lemon Apple Pie, Honey Apple Galette, or my Cherry Chocolate Chip Pie.
Table of Contents
What is a galette?
A galette is basically just a pie without the pie pan. It's made of pie dough and can be filled with sweet or savory fillings (just like pie!). The beauty of a galette is it's more freeform and you don't use a pie pan. I like to thin of galettes as a lazy pie. They are more rustic and don't need to be perfect. But, they bake up just as delicious as a pie with a buttery, flaky crust that we all love!
You will love this easy organic galette! The marriage of sweet blueberries, a hint of cinnamon, honey, and almonds is just pure heaven in my opinion. This is is one of my all time favorite organic pie recipes, ever and that's saying a lot!
You can use fresh or frozen blueberries for this blueberry pie, either will be just fine. If you are using frozen, be sure you thaw for 24 hours in the fridge and drain off excess water before using though. For more info on frozen fruits in pies, check out my post Can You Make Pie With Frozen Fruit?
I use a mixture of honey and water as opposed to egg wash for this blueberry pie. This mixture is an easy egg free option, but it seriously tastes so amazing! I love this option because of the taste, it makes the crust on this organic galette really golden brown, and it has a sweet flavor you will love!
Why You'll Love This Recipe
Favorite Pie Ever: I’m being bold and telling you that this Blueberry Almond Galette is my favorite organic 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 dive right into this blueberry pie recipe.
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 traditional 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 post 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!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Be sure your butter is cold as cold butter will ensure a flaky pie crust.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Cane Sugar: I use organic cane sugar in the pie crust for a little natural sweetness.
- Blueberries: You can use fresh or frozen blueberries. If using frozen, be sure to thaw in the fridge for 24 hours then drain off excess water before using. This step is super important to ensure you don't have too much moisture in this organic galette.
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Cornstarch: Organic cornstarch is key for pie filling as it is a natural thickener. This helps solidify fruit juices as this organic pie bakes in the oven, ensuring that the crust doesn't become soggy and juices don't run out when you slice it.
- Cinnamon: Adding this spice adds warmth and depth of flavor to this blueberry pie!
- Honey: I use organic raw honey in the filling and also for the pie wash.
- Sliced Almonds: I top the crust of this organic galette with sliced almonds. This is optional, but it really gives it a little extra flavor and texture that I love.
- Turbinado Sugar: I top this organic pie with turbinado sugar for that signature crunch that is so good, I'm literally obsessed with this on pie crust.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also make pie dough by hand if you prefer.
- Rolling Pin: You'll need a rolling pin to roll out the pie dough.
- Baking Sheet: You'll need a half sheet pan to bake this blueberry pie as it sits flat on the baking sheet since we do not use a pie pan here.
- Parchment Paper: I use nontoxic parchment paper to ensure this organic galette doesn't stick to the baking sheet.
- Mixing Bowl: You'll need a large mixing bowl to mix up the filling.
- Pastry Brush: I use a silicone pastry brush to brush on the pie wash.
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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 square 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 brown sugar, flour, cornstarch, and cinnamon and mix together. Add in the blueberries and fold to combine completely. 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
- 113 grams light brown sugar (packed)
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon ground cinnamon
- 284 grams blueberries (fresh or frozen)
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 square 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 brown sugar, flour, cornstarch, and cinnamon and mix together. Add in the blueberries and fold to combine completely. 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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