Buttery Gluten-Free Blueberry Galette Recipe

Ingredients

Choose one crust option. Do not prepare or combine both crust formulas.

Gluten-Free Pie Crust Option 1

3/4 cup plus 2 tablespoons tapioca flour, plus extra for dusting
3/4 cup cornstarch
1/4 cup plus 2 tablespoons superfine brown rice flour
1/4 cup oat flour
2 teaspoons granulated sugar
1/4 teaspoon sea salt
1 1/2 teaspoons xanthan gum
1 cup cold salted butter, diced
3 large eggs

Gluten-Free Pie Crust Option 2

1 1/4 cups gluten-free all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons cornstarch
6 tablespoons cold butter, cubed
1 large egg
2 teaspoons lemon juice or vinegar
Tapioca flour, for dusting

Blueberry Filling

4 cups fresh blueberries
2 teaspoons lemon juice
1/2 cup granulated sugar
Zest of 1 lemon
1/4 teaspoon salt
3/4 teaspoon ground cinnamon

Egg Wash

1 large egg
1 tablespoon water

Optional Dough Adjustment and Finishing

Cold water, only if needed to bring the dough together
Coarse sugar, for sprinkling over the crust

Directions

Step 1: Combine the Dry Ingredients

For crust option 1, whisk together the tapioca flour, cornstarch, superfine brown rice flour, oat flour, sugar, sea salt, and xanthan gum in a large mixing bowl.

For crust option 2, whisk together the gluten-free all-purpose flour, sugar, xanthan gum, salt, and cornstarch.

Mix the ingredients for your chosen option thoroughly so the starches and xanthan gum are evenly distributed.

Step 2: Cut in the Butter

Add the cold butter specified for your chosen crust. Work it into the dry ingredients using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Keep the mixture cool and avoid working the butter into a smooth paste. The remaining butter pieces help create the crust’s flaky texture.

Step 3: Add the Wet Ingredients

For crust option 1, lightly beat the 3 eggs in a separate bowl. Add them to the flour and butter mixture and stir until the dough begins to come together. This option does not include lemon juice or vinegar in the dough.

For crust option 2, whisk together the 1 egg and 2 teaspoons of lemon juice or vinegar. Pour into the flour and butter mixture and stir until a dough forms.

If the dough is too dry to hold together when gently pressed, add cold water 1 tablespoon at a time, using only as much as needed.

Step 4: Chill the Dough

Shape the dough into a disk, wrap tightly, and refrigerate for at least 1 hour. Chilling firms the butter and makes the dough easier to handle.

Step 5: Prepare the Blueberry Filling

While the dough chills, combine the blueberries, lemon juice, sugar, lemon zest, salt, and cinnamon in a large bowl.

Toss gently until the berries are evenly coated, taking care not to crush them. Set aside while you prepare the pastry.

Step 6: Roll Out the Crust

Preheat the oven to 375°F. Remove the dough from the refrigerator and let it soften at room temperature for 10 to 15 minutes.

Place the dough between two sheets of parchment paper lightly dusted with tapioca flour. Roll into a circle approximately 12 inches across and about 1/4-inch thick. Crust option 1 makes a larger batch; reserve any excess dough rather than making the crust excessively thick.

Remove the top sheet of parchment. Transfer the rolled crust, still on the bottom sheet, to a large baking sheet.

Step 7: Assemble the Galette

Spoon the blueberry filling into the center of the dough, leaving a 3 to 4-inch border around the edges. Keep the fruit centered.

Carefully lift and fold the pastry border over the filling, pleating it as needed. Leave the center open so the blueberries remain visible. Use the parchment to support the dough as you fold, and gently press together any cracks.

Step 8: Brush with Egg Wash

Whisk together the egg and water until smooth. Brush over the exposed pastry, coating the folds and edges.

If desired, sprinkle coarse sugar over the egg-washed crust for extra crunch and sparkle.

Step 9: Bake the Galette

Bake for approximately 40 minutes, or until the crust is golden brown and the blueberry filling is bubbling.

If the pastry begins to brown too quickly, loosely cover the edges with aluminum foil during the final 10 minutes of baking.

Step 10: Cool and Serve

Let the galette cool on the baking sheet for 20 to 30 minutes before slicing. This resting period allows the hot fruit juices to settle.

Serve warm or at room temperature. Vanilla ice cream, whipped cream, mascarpone, or a light dusting of powdered sugar are optional accompaniments.

Notes

The two crust recipes are separate alternatives with different batch sizes. Choose one complete formula and follow its corresponding instructions. Option 1 produces more dough, so you may have pastry left after rolling the specified crust.

Use oat flour labeled gluten-free for crust option 1. Check the labels on the other flour and baking ingredients as well, and use clean equipment and work surfaces when preparing a gluten-free dessert.

Fresh blueberries provide the best starting point for the supplied recipe. Frozen blueberries may be substituted without thawing, although they can release more liquid and may require additional baking time.

The filling contains no added thickener, so expect juicy fruit rather than a firm, neatly set pie filling. Cooling helps the juices settle, but the center may remain loose.

If the kitchen is warm and the pastry becomes soft during assembly, refrigerate the assembled galette for 10 to 15 minutes before baking. This optional chilling time is additional to the listed total.

The original total of 2 hours 5 minutes covers preparation, the 1-hour chill, and baking. Allow approximately 2 hours 35 minutes to 2 hours 50 minutes when including dough softening and cooling.

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual slices in a 300°F oven for 8 to 10 minutes to help refresh the crust.

The galette can be baked a day ahead. Cool, cover, and refrigerate it, then gently rewarm before serving if desired.