Blueberry Gallete

Blueberry Gallette

Servings1 gallette
Prep Time20 minutes
Bake Time35 minutes


Pastry Dough

Blueberry Filling

  • 1 pint fresh organic blueberries
  • ¼ cup organic cane sugar
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon cornstarch


  • In a medium-sized bowl, combine all the ingredients for the blueberry filling and place in the fridge⁠
  • For your pastry dough, combine all your dry ingredients in a large bowl and whisk until uniform.⁠
  • Add sliced cold butter into dry ingredients, and using your fingertips, press each slice of butter into the flour until the butter is pea-sized and the flour looks crumbly. (Heat is the enemy here, so refrigerate when needed)⁠
  • Add ice-cold water and mix until just combined. Cover with plastic wrap and place in the fridge while your oven preheats to 400°F.⁠
  • In a well-dusted, clean tabletop, cut your dough in half (save the other half for another time). Shape your half dough into a ball and roll out into a circle until it’s about ⅛ inch.
  • Place your Blueberry Filling into the middle and spread, making sure to leave about a 3-inch space from the sides.⁠
  • Fold up the sides of the dough and pleat.
  • Optional: brush the ready-to-bake dough with egg wash (1 egg + 1 tablespoon water) and sprinkle on an extra tbsp of sugar for a shiny, slightly crispy top crust!
  • Bake in the middle of a 400°F oven for 30-35 minutes or until the pastry is golden brown!⁠
  • Allow to rest on a cooling rack for 20 minutes before serving.⁠
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