Go Back
Print

Peach and Blueberry Galette

A rustic pastry with a sweet peach and blueberry filling wrapped with homemade pie crust.
Prep Time 15 minutes
Servings 8 people

Ingredients

For the crust:

  • Grab your favorite pie dough homemade or store bought will do!

For the filling:

  • 2 cups peeled and sliced fresh peaches about 2–3 medium peaches
  • 1/4 cup fresh blueberries - I used wild blueberries but any blueberry will do.
  • 1/8 cup granulated sugar - you can use a bit more if the fruit is tart
  • 1 - 2 tbsp cornstarch - this depends on how juicy the fruit is
  • 1 tsp lemon zest
  • 1/2 tsp lemon juice

For assembly:

  • 1 egg for egg wash
  • 1 tbsp coarse sugar optional, for sprinkling

Instructions

Step 1: Make the crust

  • You can: Use your favorite recipe for pie crust
  • Follow my instructions for making bulk pie crust
  • OR you can use store bought crust
  • Whatever crust you use roll it into a large circle about 12-16 inches in diameter.

Step 2: Prepare the filling

  • In a bowl, toss together the sliced peaches, blueberries, sugar, cornstarch, lemon juice, and lemon zest.

Step 3: Assemble the galette

  • Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the dough into a rough 12-inch circle. Transfer it to a parchment-lined baking sheet.
  • Spoon the fruit mixture into the center of the dough, leaving about a 2-inch border. Fold the edges over the filling, pleating gently. Don’t worry about making it perfect—that’s the charm!
  • Brush the crust with the beaten egg and sprinkle with coarse sugar if using - this adds a little crunch to the galette.

Step 4: Bake

  • Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling. Let cool slightly before slicing.