Easy Blueberry Galette With Store-Bought Pie Crust

A Blueberry galette is what happens when you want something that looks like you spent all afternoon in the kitchen but also did not want to spend all afternoon in the kitchen. A golden crust folded over a jammy, bubbling blueberry filling - the whole thing takes 10 minutes to put together and about 30 minutes in the oven. Store-bought pie crust is the move here, because easy is the word of the day.

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I made this Blueberry Galette, also called a crostata, specifically for a live appearance on New York Living on PIX 11 as part of blueberry month. On the show I used my homemade rough puff pastry, because I wanted something extra light and flaky for the camera. The hosts were genuinely shocked that something this beautiful could come together so quickly, which is honestly the highest compliment a galette can receive.

At home, though? I keep it simple and use a refrigerated store-bought pie crust, and the results are just as gorgeous. If you've ever made my easy peach frangipane galette, you already know how forgiving this style of baking is. Galettes are rustic by design, which means the wobbles and imperfect folds are not just okay - they're kind of the whole point.

Why you'll love this recipe

• Fast - Ten minutes of prep and the oven does the rest.
• Simple - A short ingredient list and zero special equipment.
• Beginner Friendly - No pie dish, no crimping, no stress. Rustic is the goal.
• Flexible - Works with store-bought pie crust or puff pastry for a flakier finish.
• Stunning - Looks like something from a bakery window, tastes even better warm.

Ingredients & Substitutions

The photo below shows everything you need to make this easy blueberry galette. Here are the ingredients worth talking about.

Full disclosure: I forgot to add the pie crust when I took the picture of all the other ingredients so I just pasted an image of the pie crust I got off the manufacturers website up there. I didn't use AI. That's why it looks so crappy 🤪

• Store-bought pie crust - One refrigerated pie dough is all you need. Let it sit at room temperature for about 10 minutes before you unroll it so it doesn't crack. You can also use one sheet of thawed puff pastry if you want a lighter, flakier galette crust. I use my homemade rough puff pastry when I want to go the extra mile, but store-bought is absolutely the move on a regular day.
• Fresh blueberries - One pint, which is about 2 cups. Fresh blueberries give you the best flavor and texture here. Frozen will work in a pinch but release more liquid, so your filling may be a little looser.
• Sugar - Simply granulated sugar, and not a lot of it. You can substitute with light brown sugar for a warmer flavor.
• Cornstarch - This is what thickens the filling as it bakes. Do not skip it. It's the difference between a jammy blueberry center and a soupy mess. You can use arrowroot powder or tapioca starch in a 1:1 substitution or use double the amount of all purpose flour.
• Lemon juice - Just a little. It brightens the whole filling without making it taste like a lemon dessert.

See recipe card below for a full list of ingredients and measurements.

Variations

This galette is a great base to make your own. A few ideas:

• Puff pastry - Swap the pie crust for thawed puff pastry and bake at 425°F for 20 to 25 minutes. Puffier, flakier, deeply delicious.
• Mixed berry - Use a combination of blueberries, raspberries, and blackberries.
• Lemon forward - Add a teaspoon of lemon zest to the filling for a stronger citrus note.
• Cream cheese layer - Spread a thin layer of sweetened cream cheese on the crust before adding the blueberries. Bold behavior from a galette. I am here for it.
• Homemade crust - My pear frangipane galette uses a homemade pie crust that works beautifully here too if you want to go that route.

Step-by-Step Instructions

Take a breath. This is the most relaxed baking project you will do all month. Follow the instructions and you'll have a gorgeous galette on your table in under an hour.

Unlike all of my other recipes, this one doesn't have any process photos because, as I mentioned, I did this in 10 minutes while getting ready to drive an hour and a half into New York City for a TV appearance. I promise I'll make it up to you!

Step 1: Preheat the oven to 400°F. Line a large sheet pan with parchment paper.

Step 2: Let the refrigerated pie crust sit at room temperature for about 10 minutes, or until pliable enough to unroll without cracking.

Step 3: Unroll the pie crust onto a lightly floured surface. Use a rolling pin to gently roll it into a circle about 12 inches across.

Step 4: Transfer the crust to a rimmed baking sheet. If it is getting too soft, transfer to the fridge or freezer for a few minutes while you prepare your filling.

Step 5: Add the blueberries, sugar, lemon juice, and cornstarch to a large bowl. Gently toss until the blueberries are evenly coated and no dry cornstarch remains.

Step 6: Spoon the blueberry mixture into the center of the crust, leaving a 2-inch border around the outside.

Step 7: Working your way around the galette, lift the edge of the crust and fold it toward the filling. Slightly overlap the dough with each fold to create that rustic, irregular border. Leave the center of the blueberry filling exposed.

Step 8: Whisk an egg and a tablespoon of water together in a small bowl. Brush the egg wash over the folded crust. Sprinkle with coarse sugar if you have it.

Bake: 30 to 35 minutes at 400°F, until the crust is deeply golden brown and the filling is bubbling in the center.

Cool: Let the galette rest on the sheet pan for at least 15 minutes before slicing. The filling will continue to thicken as it cools. I know waiting is the hardest part. You can do it.

Serve: Warm, with a scoop of vanilla ice cream or a spoonful of whipped cream. That's the move.

Serving Suggestion

Serve warm slices with vanilla ice cream or a big spoonful of lightly sweetened whipped cream. If you want to go full dessert mode, my easy lemon curd drizzled over the top is deeply unnecessary but highly delicious. Blueberry and lemon are made for each other.

This also falls firmly in the category of dessert recipes you'll want to keep coming back to. If you love easy, fruit-forward dessert recipes that don't require a lot of equipment or technique, you are in the right place.

Storage & Reheating

Room temperature: Cover loosely and keep at room temperature for up to 1 day.

Refrigerator: Store in an airtight container for up to 3 days. The crust will soften as it sits, which is just the nature of a fruit galette.

Reheating: Place slices on a sheet pan and reheat in a 350°F oven for 8 to 12 minutes until the crust crisps back up. An air fryer at 325°F for 3 to 5 minutes also works beautifully. Skip the microwave - it will make the crust soft and sad.

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