Blueberries part 2

After I made that blueberry pie in my last post, I still had a lot of fresh blueberries left over that we had to use up before they went bad.



Being lazy (as this post is), I made a galette.


What is a galette?


A galette is a rustic, free-form pie. Super easy to make yet delicious all the same. Perfect for those days when you don’t want to put much effort into anything but still want an amazing finish.




Blueberry Galette


Crust (makes enough dough for two galettes):

  • 1 3/4 cups all purpose flour
  • 3/4 cups almond flour
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 3/4 cup cold unsalted butter
  • 1/2 cup buttermilk*


  • 2 1/2 cups fresh blueberries
  • 1 tbsp lemon juice
  • Zest from 1 lemon
  • 1 1/2 tbsp corn starch
  • 1 tbsp flour
  • 1/4 cup sugar
  • 2 tbsp almond flour


  • Milk
  • Granulated sugar

1. Crust: In a large bowl, combine flour, ground almonds, sugar and salt. Use a pastry blender to cut in the cold butter until mixture is in pea sized crumbs. Drizzle in buttermilk and toss with a fork until ragged dough is formed. Split dough in half and press into two disks. Wrap with plastic wrap and chill in the fridge for a minimum of 2 hours.

2. Filling: In a bowl, combine all filling ingredients. Be careful not to crush any blueberries when mixing together.


3. Preheat oven to 425°F. Roll out chilled dough until about 5-7mm thick on a piece of parchment paper lightly dusted with flour. Pile filling in the center of the dough leaving a 1 inch border. Fold edges of the crust up and over the filling.

4. Using a pastry brush, brush the crust with milk, then sprinkle with granulated sugar. Carefully slide galette onto a rimless baking tray or a pizza tray.

5. Bake at 425°F for 15 mins, then turn down the heat to 350°F and continue to bake for another 30 mins. Remove from and oven and let cool on a cooling rack.

Recipe adapted from Canadian Living 

*Buttermilk can be made by combining 1 cup of milk with 1 tbsp of lemon juice or vinegar and letting is sit for 5min.

3 thoughts on “Blueberries part 2

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