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Peach and Blueberry Galette

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

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

Method
 

Step 1: Make the crust
  1. You can: Use your favorite recipe for pie crust
  2. Follow my instructions for making bulk pie crust
  3. OR you can use store bought crust
  4. Whatever crust you use roll it into a large circle about 12-16 inches in diameter.
Step 2: Prepare the filling
  1. In a bowl, toss together the sliced peaches, blueberries, sugar, cornstarch, lemon juice, and lemon zest.
Step 3: Assemble the galette
  1. 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.
  2. 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!
  3. 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
  1. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling. Let cool slightly before slicing.
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