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Blueberry or Saskatoon Galette

I’ve finally come to the conclusion that I’m a lazy pie maker. I don’t strive for perfection, or elaborately styled tops (not that there’s anything wrong with that), but more ease – of both assembly and eating. I do get a lot of satisfaction out of a proper crimped double crust pie, but I make galettes more often. Because they’re not as deep they bake more quickly and are easier to eat out of hand, which makes them ideal breakfast pastries and perfect for afternoon snacking.

A galette is a free-form pie, which means you can use a baking sheet, or drop it into a pie plate (or even a cast iron skillet) to give the sides a little extra support. There’s no trimming, which means no scraps, and no need to crimp. And no matter what your galette looks like going into the oven, it will look superbly rustic coming out.

Though this is technically a blueberry (or saskatoon) galette, you can swap other berries, chopped rhubarb or stone fruits (peaches, plums, apricots) when they come into season. If you’re using much juicier fruit (like plums or raspberries) I might add an extra spoonful of cornstarch, but I far prefer a juicy pie to a thick and stodgy one. And it’s OK if a galette is a bit runny… you don’t have to worry about getting a clean-ish slice out like you might with a thicker pie.

Blueberry or Saskatoon Galette

AuthorJulie

Yields8 Servings

pastry for a single crust pie
1/4 cup sugar
1 Tbsp cornstarch
3 cups fresh or frozen blueberries (or saskatoons)
1-2 Tbsp butter, cut into bits
1 egg, for brushing (optional)

1

Preheat the oven to 375F. On a lightly floured surface (or on a silpat baking mat), roll the pastry out into a large circle about 14 inches in diameter. Transfer to a parchment-lined baking sheet (or transfer the mat to the sheet).

2

In a medium bowl (I use the same one I mixed the pastry in - no need to clearn it out!), combine the sugar and cornstarch to get rid of any lumps. Add the berries and toss to coat. Pour onto the middle of the pastry and spread out, leaving an inch or so around the edge, and fold over the edge to contain them, pressing each crease a bit to help enclose them. Drop bits of butter on the berries and if you like, beat an egg with a spoonful of water and brush all over the exposed pastry. (This will give it some shine.)

3

Bake for 45 minutes, or until golden and bubbly, with thickened juices. Cool slightly before serving. Serves 8.

Category,

Ingredients

 pastry for a single crust pie
 1/4 cup sugar
 1 Tbsp cornstarch
 3 cups fresh or frozen blueberries (or saskatoons)
 1-2 Tbsp butter, cut into bits
 1 egg, for brushing (optional)
Blueberry or Saskatoon Galette
Share

About Julie

150 comments on “Blueberry or Saskatoon Galette”

  1. Jacqueline
    June 18, 2021 at 9:15 am

    Perfect timing, Julie! I have a bunch of berries that need to be finished off and was just pondering what I should do with them and now I know! Hmmm, pie. 🙂

  2. Cathy Norrie
    June 18, 2021 at 9:34 am

    I am a Galette girl myself and just made a rhubarb and strawberry galette so now I think it is time for a blueberry galette!! Mmmmm. Thanks Julie!

  3. Nicolle
    June 18, 2021 at 12:25 pm

    If I were using peaches (I’ve got some frozen from last season that I best use up soon!) would you use the same amount as the berries? 3 cups?
    Thank you Julie! Great blog and recipe, as always! 🙂

    • Julie
      June 21, 2021 at 2:15 pm

      I’d use more – there’s less space between the berries and they’re more compact in measuring cups! but you can totally wing it!! I may add a bit more cornstarch too if they’re juicy!

  4. Marsha
    June 18, 2021 at 2:46 pm

    When using frozen berries do you have to defrost and drain excess liquid out. Very excited about this as I was going to make a blueberry pie tomorrow Looking forward to your reply

    • Julie
      June 21, 2021 at 2:15 pm

      No – keep them frozen so their juices stay inside! Toss with sugar/flour/cornstarch straight from the freezer, and then put it straight into the oven.

  5. Darlene
    June 18, 2021 at 5:43 pm

    Oh my, Julie your Galette is beautiful. Looks so tasty.

  6. Tracy
    June 18, 2021 at 11:52 pm

    But but how do I make pastry??

    • Julie
      June 21, 2021 at 2:16 pm

      I can add the recipe I use if that helps!

  7. Lisa Grover
    June 19, 2021 at 6:20 am

    Yes! What is the pastry recipe you suggest??

    • Julie
      June 21, 2021 at 2:16 pm

      I do 1 1/4 cups all-purpose flour, a pinch of salt, 1/2 cup butter, 1/4 cup water!

  8. Sharon
    June 19, 2021 at 7:27 am

    I saw one at the Farmers market that was made with vegetables. It looked so delicious!
    I’m going to give that a try. Thanks for the nudge!

  9. Elizabeth Abbott
    June 20, 2021 at 12:20 pm

    Hi Julie – I love blueberry pie and often do as you do and make a “rustic” one instead of a double crust. My Mom and our Grandma always put a stalk or two of rhubarb in a blueberry pie to give it a little tartness – I usually use a little lemon juice and some cinnamon – not a lot like an apple pie – but some gives great flavour. We also like blueberry and any other fruit crisps and I add a little cinnamon there too.
    Thanks for sharing this one – looks yummy.
    Cousin Liz/Beth

    • Julie
      June 21, 2021 at 2:14 pm

      Yes!! I often add rhubarb too – or a bit of lemon juice is smart with blueberries or saskatoons!!

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    Blueberry is always my favorite thing to go. I liked the above recipe and would like to give it a try soon. I’m sure it’s going to help me out both in my personal and professional life as I’m working for a domestic workers visa providing company where I’m managing the skills development department to educate the maids and nannies to understand their duties and responsibilities before sending them to different families.

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    This blueberry-or-saskatoon galette is exactly my kind of dessert: simple, rustic, and very forgiving. I love that it works with fresh or frozen fruit, and that little bit of cornstarch keeps the filling just thick enough without losing that juicy, homemade feel. The free-form shape makes it feel casual but still special, which is perfect for breakfast, snacking, or dessert. I’m especially tempted to try it with peaches or plums once they’re in season. For anyone looking for more creative inspiration, I also found Deltarune Prophecy Maker worth checking out.

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    July 25, 2026 at 1:24 pm

    This galette sounds exactly like my kind of dessert—simple, rustic, and perfect for using up whatever berries are on hand. I especially like the idea that it doesn’t have to be picture-perfect to be delicious. The tip about keeping frozen berries frozen is really helpful too. For anyone who enjoys easy, seasonal baking, this is a great recipe to try. I also found a useful food and dessert test site here: ???????

  117. Witch Hat Atelier Spell Maker
    July 25, 2026 at 2:05 pm

    This galette sounds like the perfect kind of dessert—simple, rustic, and totally forgiving, which is exactly what I love in a berry bake. The blueberry/Saskatoon swap is especially helpful, and the tip about keeping frozen berries frozen is great. I can already imagine serving this warm with a scoop of vanilla ice cream. If you enjoy easy, creative food inspiration like this, I’ve also been exploring ideas at Witch Hat Atelier Spell Maker—worth a look for something a little different.

  118. Photo to Coloring Page
    July 26, 2026 at 12:22 pm

    Love this take on galette—simple, rustic, and exactly the kind of dessert I reach for when I want something homemade without the fuss of a perfect pie. The berry swap ideas are especially helpful, and the note about using frozen fruit is great. For anyone who enjoys quick, approachable bakes like this, I also found a useful tool for turning photos into themed ideas: Photo to Coloring Page

  119. Hindi AI Lyrics Generator
    July 26, 2026 at 1:09 pm

    This galette sounds wonderfully easy and rustic — exactly the kind of dessert I love making when I want something delicious without the fuss of a perfect pie. The blueberry and saskatoon variation is especially appealing, and I appreciate how flexible the filling is with other seasonal fruits too. For anyone who enjoys creative food ideas and wants to explore something different, you might also like Hindi AI Lyrics Generator — it’s a fun way to generate fresh, catchy content with a similar creative spark.

  120. AI Music Generator
    July 26, 2026 at 1:45 pm

    Love this approach to galette-making — rustic, flexible, and much less fussy than a traditional pie, which is exactly my kind of dessert. The blueberry/saskatoon filling sounds perfect, and I appreciate how easy it is to swap in whatever fruit is in season. For anyone who enjoys simple, creative recipes like this, I’ve also been exploring tools like AI Music Generator for quick inspiration in other creative projects. This recipe is definitely going on my weekend baking list.

  121. Random Pokémon Generator
    August 1, 2026 at 3:01 am

    This galette looks like exactly the kind of dessert I love: rustic, simple, and forgiving, with just enough effort for a big payoff. The blueberry or Saskatoon filling sounds perfect for a quick summer bake, and I really appreciate how adaptable it is for other seasonal fruits too. For days when I want something fun and low-stress, I usually take a break and try a quick game on Random Pokémon Generator before heading back to the kitchen. Definitely bookmarking this recipe to try soon!

  122. CreateMusic AI
    August 2, 2026 at 5:23 pm

    This galette sounds exactly like my kind of dessert—rustic, low-fuss, and perfect for using up seasonal fruit without the stress of a traditional pie. I also appreciate the flexibility with blueberries, saskatoons, or even peaches and plums depending on what’s on hand. The simple method makes it feel approachable for weeknight baking, but still special enough to serve warm with ice cream. For anyone who enjoys creative kitchen tools and easy inspiration, I’ve also been exploring CreateMusic AI—worth a look if you like discovering fresh ideas and creative workflows.

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    September 2, 2026 at 10:37 pm

    What a beautiful rustic dessert. I love how flexible galettes are—Saskatoons have such a lovely

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    September 3, 2026 at 9:30 am

    I’ve never worked with saskatoons before but they sound like they’d be perfect in a galette—love that this recipe gives the option for either berry. The rustic shape looks

  126. big walk
    September 3, 2026 at 10:12 pm

    I’ve never made a galette before, but this looks like the perfect recipe to start with. The combination of blueberries and saskatoons sounds absolutely delicious.

  127. zarchiver-apk
    September 5, 2026 at 12:49 am

    A blueberry or Saskatoon galette sounds like a lovely rustic dessert, especially because the free-form pastry makes it feel approachable while still looking impressive when it comes out of the oven. I like how either berry can bring its own character to the filling, and the contrast between juicy fruit and flaky crust is hard to beat. For anyone saving baking recipes or downloading cookbook PDFs on Android, ZArchiver APK can also help keep those files neatly organized. Would you choose the familiar blueberry version or go for Saskatoon berries for something a little different?

  128. bombanana
    September 6, 2026 at 4:17 am

    What a lovely rustic dessert — I love that a galette lets the fruit shine without all the fuss of a full pie. The Saskatoon berries sound like a wonderful twist if

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    September 9, 2026 at 9:01 am

    I’ve never tried saskatoons before, but this galette looks like the perfect excuse to finally seek them out. The rustic shape and those j

  130. Emily
    September 10, 2026 at 9:38 pm

    Love the idea of easy assembly and eating galettes as a lazy pie maker! I’ve been looking for quick recipes too. Have you tried using frozen berries, since that’s an option mentioned? Also, I found some perler bead patterns on perler bead patterns that reminded me of your berry designs.

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    Thanks for sharing this thoughtful overview of Blueberry or Saskatoon Galette – Dinner With Julie. It gave me a few useful ideas to explore.

  133. narinig mo ba
    September 15, 2026 at 3:37 am

    I’m with you on galettes being the lazy pie maker’s best friend — no crimping pressure, and somehow the rough edges make them better. The “eat it out of hand” part made me think of cozy game snacks, like something I’d bake while playing narinig mo ba and pretending everything is still wholesome.

  134. MegaTool
    September 28, 2026 at 12:50 pm

    This is such a refreshing take on pie making—I love the idea that a galette doesn’t need to be perfect to be delicious. The tip about keeping frozen berries frozen so their juices stay inside is genuinely useful, and the flexibility with stone fruits makes this recipe a keeper for any season. I’ve been looking for more low-effort baking projects like this, and honestly, tools that simplify recipe organization and content discovery have made it easier to keep track of favorites like this one. MegaTool has been handy for that. Can’t wait to try this with peaches this weekend!

  135. Shubhra
    September 29, 2026 at 4:07 am

    This blueberry galette looks absolutely delicious! I love how rustic and simple it looks while still feeling like a special dessert. The combination of flaky pastry and juicy berries sounds perfect, especially for a relaxed summer meal. Definitely a recipe I’d love to try when fresh berries are available at urbanclap.

  136. urbanclap
    September 29, 2026 at 4:44 am

    Nice post keep it up……

  137. Jane
    September 29, 2026 at 10:59 am

    Love the ease of galettes over pies! I agree they’re perfect for quick snacks and breakfast. The berry combo sounds delicious, especially with Saskatoons since they can be tricky to find elsewhere. Speaking of creativity, I sometimes turn to a pixel game when I need a break from baking too. Thanks for sharing this recipe!

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  139. universal modder
    October 9, 2026 at 5:20 am

    I’ve always been a fan of galettes for how forgiving they are,

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    October 14, 2026 at 4:41 am

    Saskatoon berries are such a treat—they’re not easy to find where I am, so I love seeing them featured. The rustic

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    October 14, 2026 at 5:02 am

    Honestly, ‘lazy pie maker’ sounds less like a flaw and more like a sign of wisdom! Galettes really are the superior choice when you just want delicious pie without the fuss. That rustic look is half the charm anyway, and being able to eat a slice out of hand for breakfast is an absolute win.

  142. photocraft
    October 14, 2026 at 11:03 pm

    I’ve never tried Saskatoon berries before, but this galette looks like the perfect excuse to seek them out at the

  143. Five Nights with Maids
    October 18, 2026 at 5:22 pm

    Blueberry or Saskatoon galette sounds like a delicious choice for a relaxed dinner. I’d love to try both and compare their subtly different flavors.

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  144. MusicDesk
    October 19, 2026 at 12:12 pm

    I love this take on galettes—embracing the rustic, no-fuss approach is exactly what makes them so appealing. Your point about them being quicker to bake and easier to eat out of hand really resonates; they’re the perfect low-stress dessert. I’ve found that keeping a simple toolkit helps streamline the process even further, and I’ve been using MusicDesk to organize my recipe notes and baking timers in one place. The tip about keeping frozen berries frozen so their juices stay inside is a game-changer. Can’t wait to try this with saskatoons this season!

  145. Pet to Art
    October 19, 2026 at 12:32 pm

    I love this take on the galette—embracing the rustic, no-fuss approach is exactly what makes baking feel approachable and fun. Your point about frozen berries staying frozen so the juices stay inside is such a useful tip, and the idea of dropping the pastry into a cast iron skillet for extra support is brilliant. I’ve been experimenting with turning everyday kitchen moments into little creative projects too, and I’ve found some lovely inspiration for that at Pet to Art, where they turn pet photos into custom artwork. It’s a similar idea of taking something simple and making it personal and memorable. Thanks for sharing this recipe—I’ll definitely be trying it with peaches next!

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