Ingredients
Crust
- 1 refrigerated pie crust (at room temperature)
Filling
- 2 cups fresh blueberries
- 3 tablespoons granulated sugar
- 1½ tablespoons cornstarch
- 1 teaspoon vanilla extract
Topping
- 1 tablespoon butter (melted)
- 1 tablespoon raw sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Crust: Roll out the refrigerated pie crust directly onto the prepared parchment-lined baking sheet, creating an even surface for the filling.
- Make Filling: In a mixing bowl, combine the fresh blueberries with granulated sugar, cornstarch, and vanilla extract. Stir gently but thoroughly to evenly coat the berries and thicken the juices.
- Assemble Galette: Pour the blueberry mixture into the center of the rolled-out pie crust, leaving about a 2-inch border around the edges untouched.
- Fold Crust Edges: Carefully fold the outer edges of the pie crust over the blueberry filling, creating a rustic, pleated border that frames the fruit filling.
- Add Toppings: Brush the folded crust edges with melted butter to enhance browning and flavor. Sprinkle raw sugar over the buttered crust for a sweet, crunchy finish.
- Bake: Place the galette in the preheated oven and bake for approximately 45 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool & Serve: Allow the galette to cool before slicing and serving. Optionally, serve with vanilla ice cream for a classic pairing.
Notes
- Use fresh, ripe blueberries for the best flavor and juiciness.
- Allow the pie crust to come to room temperature before rolling to prevent cracking.
- Let the galette cool completely to allow the filling to set and avoid runny slices.
- You can substitute the refrigerated pie crust with homemade pie dough if preferred.
- Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
