blueberry lemon galette


Nothing says summer like a nice and rustic blueberry pie. Well, actually I don’t know who says that, but annual Lee family trips to Maine for the summer meant that blueberries and lobster were bountiful for at least one week of summer. With end-of-July temperatures making it too freaking hot to leave the house, why not bake a no-fuss galette and get a fun summery dessert out of it? Read on for the recipe and some more gorgeous shots because galettes are more photogenic than I am…



makes one 6-inch galette

pie crust

  • 1 cup flour
  • pinch of salt
  • 1-2 tablespoons granulated sugar
  • 6 tablespoons cold, cubed, butter
  • 1-2 tablespoons ice water




 blueberry filling

  • 1 cup blueberries
  • juice from half a lemon
  • 2 tablespoons granulated sugar

1. Mix flour, salt, and sugar in a bowl. The sugar is completely customizable to how sweet you want your dough to be.

2. Cut in the cubed butter. The end result should look a little bit like cornmeal with a yellow-ish tint.

3. Add in the ice water just until the dough comes together into a ball. Flatten the ball slightly into a disc and wrap in saran.

4. Refrigerate for 30 minutes. While the dough is chilling, mix the blueberries with the lemon juice and sugar.

5. Preheat oven to 400 degrees F. Roll out chilled dough to about a quarter inch thickness and pile the blueberries in the center.

6. Fold the edges over, brush sides with milk, heavy cream, or an egg wash and sprinkle with more sugar to get a caramelized crust.

7. Bake for 30-35 minutes or until the crust is golden brown. If the crust isn’t as dark as you’d like, bake for another 5 minutes.

Make sure to cool it on a cooling rack so the bottom doesn’t get soggy!




A slice would go great with some mascarpone cheese, vanilla ice cream, or just plain ole whipped cream!


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