This Vegan Blueberry Galette possesses all of the best qualities of blueberry pie without any of the fuss! Tart, gooey blueberry filling wrapped in a flaky, butter pie crust. Easy and delicious. Let's learn how to make it!
Galette's are an incredible way to impress people with a delicious dessert and save time and money!
Also known as "peasant's pie," galettes take about half the time and half the ingredients to prepare. Tasty and cost-effective!
This vegan blueberry galette requires very little active prep time and provides huge reward. Fresh blueberry taste combined with tender, flaky texture will leave you drooling for more! Don't forget the vegan vanilla ice cream!
Please check out our vegan nectarine galette if you're looking for more easy recipes! Also see our pies and pastries!
Galette Ingredients
Here's a short explanation of why each ingredient is included in our vegan blueberry galette—a rustic, flaky, fruit-filled dessert that's as beautiful as it is delicious:
For the Crust
- all purpose flour – The base of the crust, providing structure and a tender bite.
- granulated sugar – Adds a touch of sweetness to balance the tart berries.
- salt – Enhances flavor and balances the sweet and buttery notes.
- ground cinnamon – Adds a subtle warmth that pairs beautifully with the blueberries.
- non-hydrogenated shortening – Helps create a flaky texture by shortening the gluten strands and adding structure.
- vegan butter – Adds rich, buttery flavor and works with the shortening to create a tender, flaky crust.
- ice water – Brings the dough together without melting the fats, which is essential for flakiness.
For the Filling
- fresh or frozen blueberries – The star of the show! Juicy, sweet, and slightly tart, they burst with flavor when baked.
- granulated sugar – Sweetens the berries just enough while letting their natural flavor shine.
- cornstarch – Thickens the berry juices as they cook, so the galette isn’t soggy.
- lemon juice – Brightens the flavor and balances the sweetness.
- lemon zest – Adds aromatic citrus notes and extra zing to complement the berries.
Why you'll love this dessert:
Here are some sweet and satisfying reasons why you’ll fall in love with this vegan blueberry galette:
- Rustic & Beautiful – No fancy skills required! Its free-form shape gives it a charming, homemade look that’s naturally elegant.
- Flaky, Buttery Crust – The crust is crisp on the outside and tender on the inside—completely dairy-free but totally dreamy.
- Bursting with Juicy Berries – Sweet-tart blueberries become jammy and delicious when baked, enhanced by just the right touch of lemon.
- Not Too Sweet – It’s light and fresh, letting the fruit shine. Perfect for people who prefer their desserts on the naturally sweet side.
- Easy to Make Ahead – You can prep the dough and filling in advance, then assemble and bake when you’re ready for dessert.
How to make a blueberry galette step by step (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by preparing the dough for the crust. Mix together the dry ingredients. Work in the cold butter and shortening with a pastry cutter. Stir in the water until dough comes together.
Shape the dough into a disk and wrap tightly in plastic wrap. Place in the refrigerator to chill for at least 2 hours.
Prepare the filling by tossing together all of the blueberry filling ingredients in a large mixing bowl. Set aside.
Line a baking sheet with parchment paper and roll out the dough until it is about ⅛ inch thick.
Pour the blueberry filling over the dough, leaving a clean 1-2 inch border around the edge.
Begin folding the edges of the dough over the blueberry filling, pleating as you go. Your finished galette will have anywhere from 6-8 sides.
Brush the crust with nondairy milk and sprinkle generously with coarse sugar.
Bake galette in an oven that has been preheated to 375 degrees F (190 C) for 40-45 minutes or until the crust is golden.
Tips for Making a Perfect Galette
Here are some helpful tips for making a perfect vegan blueberry galette—so it turns out golden, flaky, and absolutely irresistible:
- Keep your fats cold: Cold vegan butter and shortening are key to a flaky crust. If they start to melt while mixing, pop the dough in the fridge before rolling it out.
- Use ice water—literally: Ice-cold water helps bring the dough together without softening the fats, which helps create those lovely flaky layers.
- Choose ripe and flavorful blueberries: Select fresh or frozen blueberries that are ripe, plump, and bursting with flavor. Ripe blueberries will provide a sweet and juicy filling for your galette.
- Adjust the sweetness: Taste your blueberries before adding sugar to the filling. Depending on their natural sweetness, you may want to adjust the amount of sugar added. Feel free to increase or decrease the sugar accordingly.
- Use a store-bought vegan pie crust: If you'd like to save time, grab a pre-made piecrust from the store. Many brands are accidentally vegan!
- Fold and pleat gently: Fold the crust over the filling in sections, overlapping slightly and gently pressing the folds to hold their shape.
Pie vs. Galette: What's the Difference?
A galette is like a pie’s laid-back cousin—less fussy, just as tasty, and perfect when you want something beautiful and easy. Here is a pie vs. galette chart denoting all differences:
| Feature | Pie | Galette |
| Shape | Typically made in a round pie dish with structured edges | Free-form, baked flat on a baking sheet—no pan needed |
| Crust | Usually has a bottom crust and often a top crust or lattice | Single crust, folded up around the filling |
| Texture | More structured and often thicker | Rustic and thinner, with crisp, flaky edges |
| Serving Style | Often sliced like wedges from a deep dish | Sliced like a flat tart, great for casual serving |
| Presentation | More formal or traditional | Rustic, casual, and charmingly imperfect |
| Filling | Can be fruit, custard, cream, or savory | Typically fruit-based, less filling overall |
| Effort Level | Often a bit more involved (especially double-crust pies) | Easier and quicker—great for beginners! |
Frequently asked questions:
Here are several commonly asked questions (and friendly, helpful answers) about making a vegan blueberry galette:
Yes! Frozen blueberries work beautifully—just don’t thaw them first. Toss them straight into the filling with the sugar, lemon juice, zest, and cornstarch. Add a little extra cornstarch (about ½ teaspoon more) to help soak up extra moisture.
There are a few tricks:
-Make sure your crust is chilled and rolled thin enough.
-Don’t overfill the galette.
-Add a light sprinkle of almond flour, crushed cookies, or even oats to the center of the dough before adding the fruit—it’ll absorb excess juice.
-Bake until the crust is deeply golden and the filling is bubbly and thickened.
Yes. Chill the dough for at least 30 minutes after mixing. Cold dough is easier to roll and helps the crust stay flaky when baked.
Definitely! The dough can be made up to 2 days in advance and stored in the fridge. You can also freeze it for up to 1 month—just thaw overnight in the fridge before using.
Yes! Use a gluten-free all-purpose flour blend that contains xanthan gum or a binder. Keep in mind, gluten-free dough can be a little more delicate, so roll it between two sheets of parchment and chill it well before baking.
Absolutely! Just be sure to read the ingredients thoroughly before purchasing. Many store bought pie crusts are accidentally vegan!
Serving Suggestions
Here are some delicious and simple serving suggestions to make your vegan blueberry galette extra special:
- Serve Warm with Vegan Ice Cream: A scoop of dairy-free vanilla, coconut, or lemon ice cream melts perfectly over a warm slice of galette—pure heaven.
- Drizzle with Maple Syrup or Vegan Honey: A light drizzle adds sweetness and shine, especially if serving at room temp or slightly chilled.
- Add a Dollop of Vegan Whipped Cream:Use a store-bought coconut whip or make your own! The creamy contrast pairs beautifully with the warm, fruity filling.
- Zest Things Up: Sprinkle a little fresh lemon zest over the top before serving to amplify that citrusy brightness.
- Pair with a Glass of Dessert Wine or Herbal Tea: For a cozy vibe, serve with chamomile, lavender, or mint tea. Or elevate dessert with a glass of Moscato or sparkling rosé.
- Enjoy It Chilled (Yes, Really!): This galette is also tasty cold from the fridge—great for next-day breakfast with a cup of coffee.
Storage
Here's how to store your vegan blueberry galette so it stays fresh, flaky, and delicious:
At Room Temperature (Short Term)
- Store loosely covered with foil or a clean kitchen towel on the counter for up to 2 days.
- Great if you plan to serve it soon and want to keep the crust crisp.
In the Fridge (Longer Storage)
- Cover the galette with foil or transfer to an airtight container.
- Store in the fridge for up to 4 days.
- Reheat slices in a 350°F (175°C) oven for 10–15 minutes to crisp up the crust and warm the filling.
In the Freezer (For Later)
- Wrap the cooled galette (or individual slices) tightly in plastic wrap, then foil.
- Freeze for up to 1 month.
- To serve, thaw in the fridge overnight and reheat in the oven to refresh the texture.
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!
PrintVegan Blueberry Galette
If you want a blueberry pie without all of the tedious labor, this blueberry galette is the dessert for you! All of the flavor and none of the fuss! Tart blueberry filling wrapped in a crisp, flaky crust - top with dairy-free vanilla ice cream for extra points!
- Prep Time: 20 minutes
- Bake Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 Servings 1x
- Category: Pies and Pastries
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Crust
1 ½ cups all purpose flour
1 ½ teaspoons granulated sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup non-hydrogenated shortening, cold
½ cup vegan butter, cold
3-5 tablespoons ice water
Filling
2 cups fresh or frozen blueberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon lemon zest
**non dairy milk for brushing + extra granulated sugar for sprinkling
Instructions
- Make the Crust: In a large bowl whisk together all purpose flour, sugar, salt and cinnamon. Cut cold butter and shortening into flour mixture. Using a pastry cutter, work mixture until it has a pebbly consistency. Stir in ice water one tablespoon at a time until dough starts to come together. You may not need all of the water. Use your hands to form into a ball. Shape into a disk and wrap in plastic wrap. Place in the refrigerator to chill for at least 2 hours, but up to 48.
- Prepare the Filling: Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Set aside. Add blueberries to a medium bowl. Sprinkle sugar, cornstarch, lemon zest and juice over the top of the berries and stir gently to combine.
- Prepare the Crust: Take dough from refrigerator and remove the plastic wrap. Place directly onto prepared baking sheet. This will eliminate the need to transfer the dough once it is rolled out. Roll out into a circle until dough is about ⅛ inch thick.
- Assemble the Galette: Pour blueberry mixture into the center of the rolled out dough, leaving a 1-2 inch perimeter around the edge. Begin to fold the edges of the dough over the blueberry mixture, pleating as you go. Your galette will have anywhere from 5-8 edges. Brush the crust of your galette with non-dairy milk and sprinkle generously with coarse sugar.
- Bake: Place baking sheet on center rack of preheated oven and bake for 40-45 minutes or until the crust is golden brown. Allow to rest for at least 20 minutes before slicing. Serve with a scoop of nondairy vanilla ice cream.
Notes
* Galette will keep in an airtight container stored at room temperature for 2-3 days. It can also be frozen for up to 1 month.
*The crust can also be made using a food processor! Add all of the dry ingredients to the bowl of a food processor fit with a dough blade. Cut in the cold butter and shortening and pour in the ice water. Pulse the machine until a ball of dough comes together.
More vegan blueberry desserts:
- Vegan Blueberry Muffins with Streusel Topping
- Vegan Lemon Blueberry Bars
- Vegan Lemon Blueberry Scones
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