Blueberry Cornmeal Galette

Blueberry Cornmeal Galette

I like making pie just as much as the next guy likes making pie, but I like making a galette even more. They're more fun, and I like the freedom that the rustic appearance affords. But mostly, I think I just enjoy the higher crust to fruit ratio. Serve with ice cream.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 1 person



  1. Step 1

    Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
  2. Step 2

    Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
  3. Step 3

    Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
  4. Step 4

    Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
  5. Step 5

    Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
  6. Step 6

    Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
  7. Step 7

    Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
  8. Step 8

    Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
  9. Step 9

    Bake in the center of the preheated oven until golden, about 45 minutes.