Blueberry Galette
Prep time
Cook time
Total time
This blueberry galette is as easy as it is delicious, filled with sweet fresh blueberries in a slightly sweet crust and topped with snickerdoodle ice cream. Gluten free, dairy free, egg free, soy free, refined sugar-free!
Recipe type: Dessert
Serves: 8
  • Flaky Pie Dough Ingredients:
  • 1 package Bob’s Red Mill Pie Crust
  • 8 tablespoons (4 oz) organic palm shortening, cut up into pieces
  • 12 tablespoons (6 oz) earth balance soy free spread, cut into pieces
  • 1 teaspoon distilled white vinegar
  • 7 tablespoons ice water (I leave more like ½ cup in a measuring cup with an ice cube, for easy measuring at the counter)
  • *This will make two pie crusts - freeze the other for another time
  • Filling:
  • 4 cups fresh blueberries
  • 2 tablespoons lemon juice
  • ¼ cup cane sugar
  • 3 tablespoons white rice flour or tapioca starch, plus extra for rolling dough
  • ¼ cup So Delicious coconut milk or creamer, original flavor
  • 1 teaspoon coconut oil or earth balance soy free spread, melted
  • 1 tablespoon turbinado sugar (optional)
  • So Delicious Snickerdoodle ice cream
  1. Prepare the dough and chill (see my apple pie recipe for preparation).
  2. Preheat the oven to 425 degrees F (220 C). Prepare a baking sheet. Lightly flour a sheet of parchment paper, roll out the dough into an oval (or round) about 14 inches long and 8 inches wide (give or take) and about ⅛ inch thick. Transfer to the baking sheet.
  3. In a bowl, combine blueberries, lemon juice, sugar, and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, gently overlapping sections. Gently press to close any open cracks that may allow juice to seep through during baking.
  4. In a small bowl, combine coconut milk (or creamer) with coconut oil (or earth balance) and brush the border with mixture. Sway the brush (with wash) over any missed cracks if needed to prevent further handling of the dough (too much touching may warm the dough!) If you like, evenly sprinkle on the turbinado sugar.
  5. Bake until the filling is bubbling and the pastry edge is golden brown, 25-28 minutes. Let it cool 10 minutes before serving with scoops of ice cream on top.
  6. Some Notes:
  7. Given that I don't use egg as a wash it still comes out golden on the edges due to fat added to the "milk"; without it the crust will be pale and look raw.
  8. I chose not to add additional sugar to the crust to keep the sugar down since the berries were so sweet already.
  9. This is a very easy going dessert, it will work with just about any quick baking fruit. Strawberries, raspberries, figs, cherries, or blackberries would all be delicious and compliment the snickerdoodle ice cream flavor perfectly.
Recipe by From Jessica's Kitchen at