Easy Summer Blueberry Galette

Yes. It’s true.

This galette is seriously easy to bake!!

So if you’ve never tried your hand at a galette before, get baking! This sea of sweetness is waiting.

At this point you know that galettes are my thing, so I’ll spare you the usual introduction. I will, however, remind you that galettes are ALL about embracing imperfections. They’re insanely FUN to prepare. And they’re wildly GLAMOROUS to serve!

Easy. Simple. Stunning. Posh.

It’s the galette way.

Like all of my galette recipes, this one starts with my no-fail pie crust — A few whisks, stirs, and voilà! The dough is made. While the dough solidifies in the fridge, next prepare the filling. Melt salted butter in the microwave (about 30 seconds), then combine with brown sugar, vanilla extract, and amaretto liquor. Pour this thick, luscious mixture over a mount of blueberries, tossing to combine. Lastly coat the blueberries in cornstarch for thickness, again tossing well. Believe it or not, over HALF the recipe is finished at this stage, so congrats to you!

Success is very near.

When ready, roll the dough into a thin, oval-like sheet, then transfer to a parchment paper-lined baking sheet. Spread the blueberry mixture in the center of the pie dough, leaving about a 1 1/2″ border. Lastly fold up the dough over the blueberries, coat with egg wash, and finish with a sprinkling of sugar. If you’re already impressed with how good this looks, you should be!! This dessert is elegant from start to finish, it’s truly a joy to make.

Bake for about 1 hour until golden and bubbling, then cool slightly + slice and serve. The smells wafting through your kitchen will be INCREDIBLE, so get psyched to enjoy that. And the color?!

The prettiest purple in the world.

This essentially tastes like a classic blueberry pie, but with more focus on filling, not crust.  Sweet but not overpowering, it’s thick, lacquered, and juicy as hell. The amaretto lends a subtle almond taste that makes this recipe extra special (SO tasty). And when you add a scoop of cool vanilla ice cream on top?!


It’s a slice of pure summer. Xo

Easy Summer Blueberry Galette


  • DOUGH:
  • 1/2 cup salted butter
  • 1 1/2 cups all purpose flour, sifted
  • pinch of salt
  • pinch of sugar
  • 1/3 cup cold water – approx.
  • 4 cups fresh blueberries
  • 5 tbsps salted butter, melted
  • 1/4 cup + 1 tbsp dark brown sugar
  • 1 tsp vanilla extract
  • 2 tbsps Amaretto Liqueur (I used Disaronno!)
  • 2 tsps cornstarch, sifted
  • 1 large egg, beaten
  • 2 – 3 tablespoons granulated sugar
  • vanilla ice cream for serving (optional)


  1. Begin by preparing the dough. Using a handheld cheese grater grate the butter into a small bowl, then freeze for 10 minutes (scroll this recipe for details). While the butter freezes, combine the flour, salt, and sugar in large mixing bowl.
  2. When ready, whisk the cold grated butter into the flour mixture until a mealy texture takes hold, then slowly begin adding water, 2 teaspoons at a time, until the dough takes shape. Next, gather the dough in a ball and transfer to lightly floured surface before shaping into a flattened round. Tightly wrap in plastic wrap, then refrigerate for 45 minutes until the dough is firm and cold.
  3. Meanwhile, transfer the blueberries to a large mixing bowl. Next, in a small mixing bowl combine the melted butter, brown sugar, vanilla, and Amaretto, whisking until smooth. Pour this mixture over the blueberries, tossing well to coat. Lastly incorporate the cornstarch, again tossing until all blueberries are evenly coated.
  4. Preheat oven to 375F. Line a baking sheet with parchment paper, sprinkling the top with a touch of flour.
  5. With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet, then transfer to the parchment-lined baking sheet. Spread the blueberry filling in a circular motion over the rolled-out dough, leaving a roughly 2″ border along the edges. Fold up the edges of the dough around the blueberries, then brush the crust with beaten egg and sprinkle with granulated sugar. Bake galette for 1 hour* until the crust is golden and the blueberries are bubbling, then cool slightly before slicing! Serve with a cool scoop of vanilla ice cream.

* Every oven is different, so begin watching the galette at the 45-minute mark for doneness.