Can I use frozen blueberries instead of fresh?

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 tsp more) to help soak up extra moisture.

How do I prevent the galette from getting soggy?

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.

Does the dough need to be refrigerated?

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.

Can I make the dough ahead of time?

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.

Can I make this gluten-free?

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.

Can I use a pre-made pie crust?

Absolutely ! Just be sure to read the ingredients thoroughly before purchasing. Many store bought pie crusts are accidentally vegan!

Vegan Blueberry Galette

Knife cutting into a blueberry galette with a slice pulled out and a cup of milk.

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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!

Author: Lyndsey Hiltner
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

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Crust

1 1/2 cups all purpose flour

1 1/2 teaspoons granulated sugar

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup non-hydrogenated shortening, cold

1/2 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

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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 1/8 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.

Equipment

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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.

Find it online: https://censoredbaker.com/vegan-blueberry-galette/