Easy-as-Pie Blueberry Galette

Couldn’t be simpler - delicious every time! You’ll simply roll out the dough, toss in your fruit, fold up the edges, and get it into the oven!

Servings: 4-6 servings
Kitchen Time:

60 minutes



1 K&M Pâte Brisée

3 cups Washington Blueberries

1/3 cup K&M Magic Pie Spice

2 Tbsp Turbinado Sugar

1 cup K&M Whipped Cream

Parchment Paper



All Purpose Flour


  • Preheat the oven to 375ºF.
  • Line a rimmed baking sheet with parchment paper.
  • On a lightly floured surface, roll the pâte brisée into a circle about 14-inches round. Transfer to the prepared baking sheet and refrigerate for 10 minutes while preparing your filling.
  • Toss the blueberries with magic pie spice.
  • Pile the fruit mixture in the center of the pastry circle leaving a 2–3-inch edge of dough. Pinch fold the pastry up and around the fruit leaving the center exposed.
  • Brush the dough with a touch of water and sprinkle the crust with turbinado sugar.
  • Bake on the middle rack of the oven until the crust is a deep golden and the liquid around the fruit is bubbling; 45-60 minutes depending on your oven. Don’t fret if your fruit is juicy and the flows from your crust while baking – it will still be delicious!
  • Allow galette to cool slightly before serving with whipped cream.



Written by Kitchen & Market
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