Household Mag.

Blueberry Lemon Galette

Food + DrinkHailey AndresenComment

For this particular recipe I had gone a little overboard at the farmers market with the amount of berries I purchased. These berries hadn't gone bad yet, but were starting to get a little soft and just not as fresh as I like them. Rather than throwing them away I decided to make a simple pie filling and a galette. Super easy, especially since I used store bought pie dough, but delicious nonetheless!


1 pint of Blueberries

The juice of 1 lemon

1 cup of sugar 

1 pie dough crust

Handful of raw sugar

Dash of water


Preheat your oven to 350 degrees.

Line a baking sheet with parchment paper. 

Over medium size sauce pan add a dash of water (just enough to coat the bottom of the pan) & your blueberries. 

Cook down your blueberries and mash a bit with either a potato masher or a large serving spoon. Cook until your blueberries have a nice, mushy sort of consistency. 

Strain out the liquid. (You can keep this - it's excellent for juices or cocktails!) 

Return your fruit back to the sauce pan and add in your lemon juice and sugar. Stir until you get a little thicker consistency. You can always add more sugar if you'd like. 

Remove and strain the liquid out a second time. (Combine the liquid with what you strained previously if you decided to save it. This liquid will now have sugar and lemon in it so be aware of that.)

Set your pie filling aside. (This also makes great preserves!)

Roll out your pie dough directly on to your baking sheet. 

Pour your pie filling in to the center leaving 1-2" around the edge of your pie dough. Fold the edges around. 

Sprinkle raw sugar on the edge of your galette and bake for 25-30 minutes or until your crust is golden brown. 

Remove and let cool. Enjoy! 

Photography by Amy Frances