Blueberry Galette with Frozen Blueberries

Rustic blueberry galette made with frozen berries and shortcrust pastry. Easy, buttery, and tart-sweet—serve warm with vanilla ice cream.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings serves

Calories 408kcal

2 sheets frozen shortcrust pastry thawed; use round pie crusts or rectangular shortcrust-style pastry; approx. 450g total
4 cups frozen blueberries approx. 560g
½ cup sugar granulated; approx. 100g
1 tablespoon lemon juice freshly squeezed; approx. 14g
2 teaspoon lemon zest from 1 medium lemon
2 tablespoons cornstarch approx. 16g
salt small pinch; optional
½ tablespoons milk for brushing crust; approx. 7g; I use soy milk, but any milk works.
1 tablespoon sugar for sprinkling on crust edge; optional
vanilla ice cream to serve; optional

Preheat the oven to 390°F (200°C) and line a large baking sheet with parchment paper.
Place the thawed pie crusts slightly overlapping on the parchment-lined sheet. Press the edges together with a fork to seal and form a large rectangle.
In a large mixing bowl, combine the frozen blueberries, sugar, lemon juice, lemon zest, cornstarch, and a small pinch of salt (about 1/8 tsp). Stir until well coated.
Spoon the blueberry filling onto the center of the pastry, leaving a 2-inch border around the edges.
Gently fold the pastry edges over the fruit, pleating as you go to create a rustic edge. Leave the center exposed.
Brush the crust with soy milk and sprinkle with 1 tablespoon sugar.
Bake for 25 minutes, or until the crust is golden brown and the filling is bubbling.
Allow to cool for 5–10 minutes; the filling will thicken slightly as it cools.
Serve warm with vanilla ice cream, if desired.

Nutritional information does not include ice cream.