Easy Blueberry Pie Filling For A Galette (Not Runny)
This easy blueberry pie filling for a galette (not runny) is the perfect summer treat. Not overly sweet and bursting with fresh blueberry flavor this dessert is sure to please everyone. It is made using one pie crust, fresh berries, a small amount of sugar, and just a hint of cardamom and lemon.
Print Recipe
Ingredients
- 3 cups fresh blueberries
- 1/4 cup white granulated sugar
- 1/4 tsp ground cardamom
- 1 tsp lemon juice
- 1 tsp lemon zest
- 3 tbsp cornstarch + 3 tbsp cold water mixed
Instructions
- Make the crust and chill in the refrigerator while making the blueberry filling.
- Place 1 1/2 cups of blueberries in a large bowl and mash them with a fork.
- Add in the rest of the berries and stir.
- Measure and add the sugar, cardamom, lemon juice, and lemon zest. Stir well to combine.
- Mix the cornstarch and cold water well with a fork and add it to the blueberry mixture while stirring.
- Generously flour the counter. Take the refrigerated dough and roll it out with a rolling pin into a 15" circle.
- Place the crust on a pizza pan lined with parchment paper (or baking sheet) and poke holes all over the crust with a fork.
- Beat an egg white with a dash of water and brush it onto the bottom crust with a pastry brush.
- Pour the filling onto the center of the crust and spread to within 3-4 inches of the edges. Working counterclockwise, begin folding the edges of the pie crust over the filling in sections at a time overlapping them as you go.
- Brush the top of the folded crust with the egg wash and sprinkle with turbinado sugar.
- Bake at 400 degrees F for 30-35 minutes until the mixture is thick and bubbly and the crust is golden brown.
- Let cool to room temperature on a wire rack before cutting with a sharp knife for the best results.
Notes
**Double this recipe for a double crust pie.**
-If using frozen blueberries, you may need to add an additional tablespoon of cornstarch to accommodate the extra moisture.
-Monk fruit sweetener is a great substitute for granulated sugar. And you can leave it out entirely if the berries are sweet and lovely.
-A pinch of salt is a great addition to any dessert.
-Make the filling ahead of time, cover it with plastic wrap, and store it in the refrigerator for a few hours.
-Store the galette on the counter in an airtight container or covered with a piece of aluminum foil for up to 2 days or in the refrigerator for up to a week.
Servings: 8 people