One of my very very favorite things about the warmer summer months is shopping at local Farmer’s markets.
I feel so blessed that here in Chicago we have an amazing market, the Green City Market. The market was founded in 1998, has over 175,000 visitors a year and is widely considered one of the best sustainable markets in the country. It’s one of my favorite parts about the city
I’ve been shopping there with the kids since they were little. When Asher and Lillian were just babies it was our “outing” every Wednesday and Saturday morning. 10 years later, we still have our favorite vendors and spots.
Lately, one of our favorite finds has been the blueberries. We go through at least a pint at the market, and then grab a few more to take home. There is something so magically delicious about a freshly picked berry. They honestly taste so much sweeter and juicier than anything we can get at our local store.
This week I wanted to do something a little special as a treat for the kiddos with all of our yummy berries so I baked up this super easy blueberry galette.
Ok, so a couple of big things to point out before I go any further.
One…I am NOT a baker. In fact I kind of hate baking. I’m just not good at following specific directions (which is kind on strange since I write a food blog). I like to “wing it” in the kitchen. So desserts and I usually don’t mix well.
And two…galette is just a fancy word for free form pie. So this is basically just a pie, but not in a pie dish (but writing that out seemed too long for the title – so we went fancy with the word “galette”). But really – she’s just a pie, but not in a pan.
But above all, can I just tell you have crazy delicious this was. Like crazy delicious. And I am not usually a “pie” person – or a fruit in my dessert kind of person. But this is probably the best dessert I’ve had in years – and JP went as far as to say that this was the best dessert I’ve ever made. So there you go. It’s kind of worth making (even for my non-baker friends out there).
I even made this really easy for all of us and just used this frozen pie dough, which by the way was amazing. But honestly, any frozen pie dough would work.
I rolled the drought into a rough circle, add the berries to the center, and then crimped the edged together. It’s honestly that easy.
The filling is really simple as well. I just used fresh berries, a little sugar, lemon juice, and some corn starch to bind it all together. It doesn’t require any pre cooking. Just a toss in a bowl and you’re ready to go.
After I crimped the edges, I added a little buttermilk (we had it on hand – but honestly any milk or even an egg wash would work) and topped it with demerara sugar (but again, use whatever sugar you have – anything goes).
The thing I love about this blueberry galette (besides being crazy delicious) is that the more imperfect and rustic it is, the better. You don’t have to roll out a perfect circle with your dough. The berries can leak out the side. The edges don’t have to be perfect. So there’s no pressure to try and create the “perfect pie”.
For a little finishing touch – of course my kids insisted that we add a little scoop of vanilla ice cream. I mean, it’s the summer, so what the heck. I added the ice cream before we cut the blueberry galette up into pieces, and it made the filling super ooey and gooey when we cut the pie open. It was really fun and festive and the kids got a kick out of seeing the ice cream melting. We were all licking the parchment paper.
Honestly, if I could only have one dessert for the rest of the summer, it would be this blueberry galette. I’m still dreaming about it. It was that good.
- I package of store-bought frozen pie dough, thawed slightly
- 1 pint of fresh blueberries, rinsed
- 2 tbsp of corn starch
- 1 tbsp of fresh lemon juice
- 1 tbsp of lemon zest
- ¼ cup of sugar
- ¼ tsp of salt
- 2 tbsp of buttermilk (or any milk)
- 1 tbsp of demerara sugar (or any sugar)
- For serving - additional lemon zest and/or your choice of ice cream
- Preheat your oven to 375
- Make sure your pie-dough is still cold, but not frozen. It's best to allow your frozen pie-dough to thaw out in your fridge overnight. But if you haven't done that - you can always just let your dough sit out on your counter for an hour or two and let it thaw out a little. But you still want your pie-dough to be COLD.
- Once your pie-dough has thawed slightly, it's time to roll it out.
- On a lightly flowered surface, using a rolling pin, roll your pie dough out into a circle until the dough is between ¼-1/2 inch thick (my dough formed roughly a 12" circle). It doesn't have to be a perfect circle.
- Then transfer the dough to a baking sheet lined with parchment paper
- Meanwhile, prepare the filling by adding the blueberries, lemon juice/zest, sugar, salt, and corn starch to a bowl. Give it a gentle toss.
- Then add the filling to the center of the dough and spread it out, leaving a good 1-inch border along the circle.
- Fold the border of the dough up and over the berries and use your fingers to gently "fold and crimp" the dough. Again, it doesn't have to be perfect.
- Then using a pastry brush or a spoon, lightly brush milk on the edges of the galette and sprinkle with the finishing sugar.
- Place the baking sheet into the oven and bake for 25-30 minutes or until the galette is golden brown and bubbly.
- Remove from the oven and allow the blueberry galette to cool slightly.
- To serve, garnish with additional lemon zest and a generous scoop of ice cream
For other yummy summer dessert inspiration, be sure to check out our blackberry and honey ice cream.