Rustic Blueberry Galette

Although we love Tucson, we love our summers in the midwest. Fruit farms and farmers' markets abound. Instead of marking my calendar for events, first it’s strawberry, then cherry, and finally blueberry season! Blueberries are in our soul! The blueberry farm near our house has five varieties of blueberries on 11 acres. The earliest berries are the size of large grapes and the berries get smaller and more flavorful as the season progresses. My favorite time to pick is midseason. This is a simple but delicious rustic blueberry galette. It's a perfect recipe for a novice baker. Imperfect is good! I cube and freeze the 3 tbsp of Earth Balance baking sticks the night before I make the galette crust. The best rolling pins for even pie crust dough are called Lovely Baking Pins from J.K. Adams Company.

Rustic Blueberry Galette

Preheat oven to 375°

Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade. Add the 3 tbsp of the frozen Earth Balance baking sticks and pulse 5 times. Add the 6 tbsp of Earth Balance baking sticks and pulse until the butter is the size of peas. With the machine running, pour the ice water and the vinegar down the feed tube and pulse the machine until the dough begins to form a ball. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.

Make the pie filling – In a large bowl, add the blueberries, flour sugar and lemon and toss to combine. Set aside.

On a floured surface, roll the dough 1/8” thick in a large circle about 15” wide. Transfer the dough to a parchment lined 12” x 18” rimmed sheet pan. Spoon the filling into the center of the crust. Fold and loosely pleat dough around edges, brushing dough with water to help pleats stick. Sprinkle the crust with sugar.

Bake for 45 minute to 1 hour until crust is golden brown. Serve with dairy free vanilla ice cream. 

serves 8


  • 2¼ cups all-purpose flour
  • ¼ tsp salt
  • 2 tbsp organic cane sugar 
  • 3 tbsp Miyoko’s Vegan Butter, cut into ½” cubes, frozen overnight
  • 6 tbsp coconut oil, chilled overnight
  • ½ tsp rice wine vinegar
  • 5 -7 tbsp ice water


  • 6 cups fresh blueberries, washed  
  • ½ cup all-purpose flour
  • 1 cup of organic cane sugar
  • the juice of half a lemon


  • dairy-free vanilla ice cream or coconut whipped cream