Easy Blueberry Galette
This Easy Blueberry Galette is like a rustic blueberry pie, with no pie pan needed! This is great dessert any time of year, feels especially right in the spring or summer during berry season. Each slice tastes fresh, juicy, flavorful, and just the right amount of sweet. If you’ve never made a galette before, it’s basically just a freeform pie that you make without a pie plate. This one uses store-bought pie crust dough, so you’ll love how quickly and easily this comes together! Not only is this Blueberry Galette delicious and easy to make, it also uses less sugar and lets the natural sweetness of the blueberries shine. Each slice is just 170 calories or 6 WW Points each (or 7 points if following the diabetic Weight Watchers plan)! To view your current WW Points for this recipe and track it in the WW app or site, click here!
Recipe Notes
- Blueberries: The grocery stores near me all sell a larger 18 ounce container of blueberries, and that amount works perfectly in this Easy Blueberry Galette. This would also be a great recipe to make if you go blueberry picking! We go every year, and then we’re always looking for tasty blueberry recipes.
- Pie Crust: This Pear galette recipe is super easy, in part because it uses pre-made pie crust dough. I use and recommend the Pillsbury Refrigerated Pie Crusts. They can be found in the refrigerated section of the grocery store and come in a box of two (though you’ll only use one for this recipe). They’re already rolled into nice even circles, so you can just use your rolling pin a little bit to get them to 12-inch diameter. Super easy.
- Sugar/Sweetener: This recipe uses granulated (white) sugar. Luckily, blueberries are naturally so sweet and delicious that you don’t need to add a ton of sugar to turn them into a tasty dessert! I haven’t tried this recipe using alternative sweeteners, but I’d imagine that it would work just fine. If you decide to use a sugar substitute, make sure you pay attention to the conversion rate because some alternatives are much sweeter than sugar in a similar quantity.
- Lemon: If you have one lemon on hand that should be plenty for the zest and juice needed. This recipe uses a tablespoon of lemon juice, which is about the amount I get from juicing half a lemon. I use a wooden citrus reamer like this one (affiliate link) and it works wonderfully.
- Cornstarch: Using cornstarch in this recipe gives the filling that thicker, gooey pie-filling consistency. Since pears get juicy when cooked, this helps keep the filling from being too runny. You’ll still want to let the galette cool for 20-30 minutes before slicing it so that the filling has time to set (I sliced a little early for my pictures because I had trouble waiting patiently).
- Storage: This Easy Blueberry Galette is best eaten the day of for a crispy crust, but you can keep it, covered, on the counter for a couple days.
More Lightened Up Dessert Recipes
Looking for more tasty lightened up dessert recipes? Check out my Easy Pear Galette, Topless Apple Pie, Strawberry Jello Pie, Mixed Berry Pie, Strawberry Cheesecake Cups, Strawberry Jell-O Poke Cupcakes, Banana Chocolate Wonton Bites, Cheesecake Fruit Dip, Mixed Berry Mini Tarts, Cannoli Dip, Chocolate Covered Strawberries, and many more in the Desserts section of my recipe index!
Easy Blueberry Galette
Ingredients
- 2 tablespoons + 2 teaspoons granulated sugar, divided
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 18 oz container of fresh blueberries, (about 3 & ½ cups)
- 1 pre-made refrigerated pie crust dough, (I use Pillsbury Refrigerated Pie Crust – comes in a box of two)
- 1 large egg
- 1 tablespoon water
Instructions
- Set the oven to 400 degrees Fahrenheit. Lay your pie crust dough on a piece of parchment paper and use a rolling pin to roll it into a 12” diameter circle. Transfer the parchment paper with the dough circle onto a rimmed baking sheet.
- Ina large mixing bowl, add 2 tablespoons of the sugar, cornstarch, and salt and stir to combine. Add the lemon juice and zest and stir until well mixed. Add the blueberries and stir until they are coated in the lemon/sugar mixture.
- Spoon the blueberries onto the center of the pie crust dough, leaving a 2-inch border around the outside. Fold the outside edge of the pie crust dough up and over the edges of the filling.
- Crack the egg into a small dish and add the tablespoon of water. Use a fork to beat them together until combined into an egg wash. Use a pastry brush to paint the egg wash over the folded crust dough (you will not use anywhere near all of it, just discard whatever remains). Sprinkle the two teaspoons of sugar all over the egg washed crust and the blueberries in the center of the galette.
- Place the baking sheet in the heated oven and bake for 30-40 minutes until the crust is golden and the blueberries are hot and juicy. Transfer the parchment with the galette onto a cooling rack and let it cool for 20-30 minutes before slicing into 8 equal slices.
Notes
170 calories, 27 g carbs, 11 g sugars, 7 g fat, 3 g saturated fat, 2 g protein, 2 g fiber, 135 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
5 per (1 slice = 1/8th of the galette) serving (PP calculated using a PointsPlus calculator and the nutrition info)
