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  • Writer's pictureChelsea Price

Blueberry Crumble Galette

Updated: Jul 19, 2022

Sweet, Tart and ultra flakey blueberry crumble galette with laminated pie crust

This Pie Crust is an adaptation from my grandparents famous recipe. It is flakey, sturdy and full of flavor. The secret to a flakey pie crust is the addition of vinegar. Okay, there are a few secrets to this crust but let's start with this one. Once baked you can't taste the vinegar except for a slight tang which I think adds to the overall flavor of the sweet fruit galette. And then something about the vinegar allows for the water to evaporate faster and gives way to better lamination. (okay this is a hypothesis but its good one)

"We must have pie. Stress can not exist in the presence of pie." - David Mamet

Secret number 2: Cube your butter and place in the fridge while you mix the dry ingredients. When you mix in the butter in to the dry ingredients, toss lightly so it gets coated with the flour. Then, using your pastry cutter start working the butter in still the butter is broken down. At this point I like to use my hands so that I have full control of the size. I like to have some pea sized butter pieces and some that are about the size of a nickel.

Allowing for some small and some larger pieces of butter prepares us to the lamination of the crust which leads to

Secret 3: Laminating the pie crust. Once you've worked in your butter, added the cold water and vinegar, work it all together like you would a typical crust. Once it starts to come together fold the crust on top of it's self 3-4 times, being sure not to overwork the butter. If the dough starts to get too soft you can always put it into the fridge for a few minutes.

Okay no lets talk about the filling (eeeeek) Blueberry season is coming to a close so I knew I wanted to get one good recipe in while they were still at their prime. But you Can use any berry for this recipe and it transfers over 1:1.

This filling is sweet, tart and bright. With the addition of lemon zest and salt it makes all the flavors really come to life. The first bite you take is full nostalgia, but as it all starts to set in you get literal layers of flavor happening. And then don't even get me started on the textural addition of the crumble. It's truly soo delicious.

So, I'll stop teasing you, and get to the recipe!




Blueberry Crumble Galette:

For the crust:

2 c flour

1 tsp flakey sea salt

2 TBSP granulated sugar

1 c cold butter, cubed

1 TBSP Apple Cider Vinegar

3-5 TBSP cold water start with three and add a teaspoon at a time if it's too dry. The water just helps the dough come together.

**makes two pie crusts

To a medium bowl, add flour, salt and sugar mix together. Toss in the cubed butter and work in till there are some pea size chunks and some nickel size chunks. Then in the center of the flour make a small well. Add in vinegar and 3 TBSP cold water to start. Using the method of pinch and rub, work the dough till it comes together (add more water 1 teaspoon at a time if needed) once dough binds together, fold into thirds on top if itself and press. do this 3-4 times to form a few layers. Once dough has come together form into a ball and cut in half ** makes two pie crusts- enough for 1 pie to have a top and bottom crust.

Place one of the dough section on some plastic wrap. Press into a disk form, do this again for the second dough section. Chill in the fridge for at least 1 hour before working with. Dough last for 1 week in the fridge or 3 months in the freezer.

Blueberry filling:

12 oz. fresh blueberries or any berry

2 tsp corn starch

1 TBSP granulated sugar

zest of 1/2 a lemon

1/8 tsp of salt

1 egg

castor sugar Optional

For the crumble:

5 TBSP flour

3 TBSP brown sugar

1 TBSP granulated sugar

1/4 tsp salt

4 TBSP butter cubed

In a small bowl mix together flour, sugars and salt. Toss in the cubed butter and work in well till crumbly. Place in the fridge till ready to assemble.

In a medium bowl toss together all of the blueberry filling. Make sure to let the cornstarch fully coat the blueberries. Set aside and let this marinate while you roll out your pie crust.

Preheat oven to 350 f (180 c) Taking one of the pie crusts out of the fridge, place on a well floured surface. Add some flour to the top of the dough and roll out to about 1/8 inch thick circle. Flour the top and fold dough over in half and then half again. Transfer to a lined baking sheet and unfold. I like to chill again for about 10 minutes so the dough can rest and get nice and cold again. when you are ready take out and assemble. Dump the blueberries out into the center of the rolled out pie crust. this will kind of be chaos but just try to keep the blueberries in the center as much a possible. Add in some of of the crumble topping then fold the pie dough up around the mound of blueberries. Add the rest of the crumble or your desired amount. Then using an egg wash coat the pie crust and top with castor sugar if you'd like. Bake at 350 f (180 c) for 20-25 minutes. To blueberries should be bubbling and the crust will be nice and golden brown.

Let rest for 10 minutes, then top with vanilla bean whipped cream or ice cream and serve. Enjoy this with family or friends on these hot summer nights while playing games.


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